Pumpkin Stew I

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Pre-heat oven to 350 F. Wash and dry the outside of the pumpkin. Cut open 6? diameter hole in the top, reserve the top for a lid. Clean out the inside of the pumpkin, removing all seeds and stringy stuff. Rub the inside of the pumpkin with salt and pepper. Turn the pumpkin upside-down and place it on an ungreased baking sheet with the lid next to it. Bake about 1 hour. Drain the pumpkin, turn upright and rub the inside with margarine.

While the pumpkin is cooking, stir together flour and garlic powder in a medium bowl. Toss the stew meat in the flour to coat, then discard the remaining flour mixture. Heat the oil in a large stockpot over medium heat. Add the meat and allow to brown, stirring occasionally. Add the onion; simmer until soft. Stir in wine, broth, thyme and ? teaspoon salt, and simmer on low until meat is tender. Add carrots, potatoes, zucchini and garbanzo beans. Simmer another 45 minutes.

To serve, pour or ladle the stew into the pumpkin. When dishing out stew, scoop out chunks of pumpkin with the ladle.

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