I love making all kinds of soups in pumpkins. Instead of spending a bunch of time scooping out the pumpkin flesh you just let it roast and scoop tender sweet spoonfuls of pumpkin with each bite. This time I made goat chili, I really wanted something spicy and rich to go with the sweet pumpkin. This meal was pretty complete without the cornbread, but really, I can’t eat chili without cornbread, it’s just essential.
Goat Chili in a Pumpkin
2 (or more) small baking pumpkins
2 cloves garlic
3 large heirloom tomatoes, diced
1 basket cherry tomatoes, halved
½ cup lima beans (soaked overnight, then boiled the next day)
¼ lb goat stew meat, seasoned over night and chopped in smaller pieces
1 ½ Tbsp chili powder
1 tsp cumin
½ cup water
½ cup vegetable stock
Cut the top off the pumpkins and scoop the seeds out. Bake them for half an hour in the oven while you prepare the chili.
Slice the scallions and heat them in a dutch oven in olive oil. After a few minutes, add the chopped garlic. Add more oil if needed and quickly sear the meat on high heat for a few minutes on each side. Add the tomatoes, beans, water and vegetables stock. Mix in the chili powder and cumin and season to taste with sea salt and fresh cracked pepper.
Take the pumpkin out of the oven and fill it with soup, place back in the oven for another half hour. The pumpkin should be soft and easy to scoop out with a spoon. Garnish with avocado, Greek yogurt and some herb, like cilantro, if you have it on hand. I also had plenty of leftovers to heat up the next few nights.
My favorite cornbread of all time comes from 101cookbooks, this is the only cornbread I’ll make. I use coconut palm sugar and 100% whole wheat flour, sometimes half quinoa flour.