Autumn Stew Served in a Pumpkin | Tante Marie's Kitchen

Ingredients

• 1 cup black-eyed peas (or other legume)
• 1 onion
• 1 dried red pepper
• 1-10 to 12 lb. pumpkin, preferably sugar pumpkin
• 2 Tbs. olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp. minced jalapeno (or a dash of tabasco sauce)
• 1/2 tsp. ground cumin
• 1 tsp. ancho chile powder
• 1 Tbs. flour
• 1 red pepper, seeded and veined, cut in 1-inch pieces
• 3 to 4 tomatoes, peeled, seeded and chopped
• 1 cup dry white wine
• 4 cups water
• 2 cups butternut squash or sweet potato, peeled, and seeded
• 2 medium zucchini, trimed and cut in 1/2-inch dice
• 2 ears fresh corn, cut in 1-inch rounds
• 3 Tbs. fresh cilantro (or parsley), roughly chopped
• salt and freshly ground black pepper
• sour cream (optional)