Look for pepitas (pumpkin seeds) with Mexican ingredients or on the bulk food aisle of your supermarket. They are available in several forms, roasted or raw, with or without the hulls. For this recipe we used hulled raw pepitas.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Yield:
4 servings (serving size: 1 1/2 cups stew and 1 tablespoon pepitas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large Dutch oven over medium heat. Add leeks; sauté until tender, about 4 minutes. Stir in ginger and next 3 ingredients; cook 1 minute. Add water and next 3 ingredients. Bring to a boil; reduce heat, and simmer until pumpkin is tender, about 15 to 20 minutes. Stir in beans and next 3 ingredients; cook until beans are heated through, about 2 to 3 minutes.

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  • Heat 2 teaspoons oil in a small saucepan over medium heat. Add pepitas, and sauté, stirring frequently, until lightly browned, about 2 to 3 minutes. Ladle stew into shallow bowls and top each serving with 1 tablespoon roasted pepitas.

Source

Oxmoor House Healthy Eating Collection

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