It’s getting pretty damn cold outside at the moment and there’s nothing like a nice bowl of hearty stew to warm you up. I’m really loving pumpkin at the moment so I decided to make a pumpkin version. It really adds a good flavor to the broth.  All the taste in this stew comes from the homemade stock. Stock is insanely easy to make and practically free as all you do is boil up the leftover bones and carcass in some water. You can add a bit of onion, carrot and celery too if you have some extra lying around. But I find the bones work fine by themselves. I usually make my stock in the rice cooker since you have to check it much less frequently as it cooks on a lower heat. You need it to cook it for about 3-4 hours to get all the flavor out of it. I fill my rice cooker pot almost to the top with water then throw in the bones and let it do its magic. You should come out with a good pint or two of stock at the end. When it’s done taste it, to see how much flavor it has. If it’s not all that tasty you can add a stock cube to punch it up a bit. If it tastes good on its own leave it as is. The quality of stock is generally down to the quality of chicken, but even if you have a cheap one it’s still worth making. I must note that my picture is a bit iffy here because I couldn’t find the charger for my camera, this soup is insanely good so be sure to give it a go.

Ingredients

1 chicken (whole, roasted)

1 pumpkin (small Korean green one for 3,000)

2 red peppers

1 onion

5 cloves of garlic

200g of green beans ( I used frozen ones from the foreign food mart but canned would be ok)

2 red peppers

1 chicken stock cube

1 tablespoon of mixed herbs

Directions

Remove your cooked chicken from the bones and set aside. Use your bones to make the stock above. Cut your pumpkin into chunks and roast in the oven for about 40 minutes so you are able to remove the flesh from the skin. I like to cut half up as chunks for the stew and mash the other half to thicken the stock. In a large saucepan fry your onions and garlic for five minutes or until they have softened. Add your chicken, stock, and pumpkin, and bring to the boil. When the stock is boiling, add the chopped red pepper and green beans, and cook for about 5 minutes, or until the green beans are done. Serve with delicious homemade bread. Voilá an easy and tasty stew to warm your winter.

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