Whole Roasted Pumpkin with neat Vegetable Stew

Directions

• Prepare the neat crumbles according to package instructions, set aside.
• In a large stockpot over medium-low heat, add oil, onions, and garlic and cook for 2 minutes.
• Add potatoes, carrots, and celery and saute another 2 minutes.
• Add the mushrooms and cook while stirring occasionally for an additional 3 minutes.  Add the herbs, broth, tomatoes, black-eyed peas, kale, and salt.  Simmer for 20 minutes.
• Preheat the oven to 375 degrees.
• Wash each pumpkin and cut off the top of each, save the tops.
• Scoop out the strings and seeds of each pumpkin and cover the outside of the pumpkin with foil.  Place the pumpkin(s) on a baking sheet.
• Add the neat crumbles to the stew.
• Spoon the stew evenly into each pumpkin.
• Add the pumpkin tops to the baking sheet, place them to the side, not on top of the pumpkin(s).
• Bake for 45 minutes or until the pumpkin sides start to soften.
• Serve the cooked pumpkins while still warm.  The pumpkin can be used just as the serving vessel or the sides can also be scraped with each bite of stew to incorporate pumpkin flavor into each spoonful!  Enjoy!