Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion, diced
2 c Vegetable broth
Or water
3 Cloves, garlic, minced
2 tb Vegetable oil
3 c Pumpkin; peeled, seeded,
Chopped
2 tb Prepared mustard
3/4 ts Ground cinnamon
2 tb Apple cider
Vinegar
2 Potatoes, peeled,chopped
2 tb Whole-wheat flour
1 c Frozen peas
1 c Frozen corn
Salt, pepper to
Taste

Saute onion and garlic in oil until transparent, about 4 minutes. Add
pumpkin and potatoes and cook, stirring occasionally, for 5 minutes.
Stir in flour until dissolved. Add vegetable brothor water, 1 cup at
a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered
stirring occasionally, over medium-low heat for 30 minutes, or until
sauce is thick and vegetables are tender. Add peas and corn and cook
5 minutes more. Season to taste with salt and pepper. Serves 4.

Variations:

*Turn this stew into a potpie by baking in a pie pan lined with a
biscuit crust. *Substitute butternut squash for the pumpkin.

(From October, 1992, _Vegetarian Times_)

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