Ingredients

• 1 large pumpkin (10 to 12-inch diameter)
• 1 1/2 lbs stewing beef, cubed (chuck works well)
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 small sweet potatoes, peeled and cut into 1-inch cubes
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 2 roma tomatoes, chopped
• 2 ears corn on the cob, cut into 6-8 round segments
• 1/2 cup dried apricot, diced
• 2 teaspoons dried oregano
• 2 bay leaves
• 8 cups beef broth
• 1/4 cup vegetable oil (divided)

Instructions

1. Prepare the pumpkin:.

2. Preheat the oven to 375°F.

3. Meanwhile, Cut the top off the pumpkin. If you are able to get a large one, you can cut it about 1/3 of the way down so that it is wide but shallow. Remove the strings and seeds - use a paring knife to cut smooth the top four inches of the inner edge for presentation. Brush the cut edges with vegetable oil. Roast the oven for about 45 minutes.

4. For the soup:.

5. Add about 2 tablespoons vegetable oil to a large pot over high heat. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning.

6. Reduce the heat, then add the onions and garlic. Once translucent, add the peppers and continue cooking for about five minutes. Add the potatoes, tomatoes, corn, apricot, oregano, and bay leaves. Cover with 8 cups of broth.

7. Simmer gently until the vegetables are just tender - about 30 minutes. Season to taste. Ladle into the pumpkin in the oven and bake 30 more minutes to finish cooking . Serve hot, spooning some of the pumpkin flesh into each bowl along with the soup.