10-12 lb. pumpkin
5 tbsp. butter
1/3 c. sugar
2 lb. pie pumpkin
2-3 peaches or pears
1 1/2 - 2 lbs. stewing beef
1 tbsp. vegetable oil
1 tbsp. chopped garlic
1 c. chopped onion
1 c. sliced carrots
1/2 c. chopped green pepper
4 c. beef broth
1 1/2 - 2 c. chopped tomatoes
1 bay leaf
1/2 tsp. oregano
6 sprigs parsley
Salt
3/4 lb. potatoes
3/4 lb. sweet potatoes
1 lb. zucchini (sliced)
1 1/2 c. corn
Pepper

Clean out large pumpkin. Melt 3 tablespoons of butter and brush on pumpkin interior. Sprinkle with sugar and bake at 375 degrees for 45 minutes.

Cut flesh of pie pumpkin into 1/2 inch cubes. Cut fruit into quarters; seed and peel.

Cut beef into 1 1/2 inch chunks. Heat oil and 2 tablespoons butter to brown meat. Remove meat; add garlic, onions, carrots and green pepper; cook for 5 minutes. Add meat, broth, tomatoes, herbs and 2 teaspoons salt. Cover and simmer 15 minutes.

Cut white and sweet potatoes into 1/2 inch cubes; add to pan along with pumpkin. Cook for 30 minutes. Puree 1 - 1 1/2 cups of the hot liquid (including vegetables). Add puree, sliced zucchini, corn and fruit. Season to taste and place in big pumpkin. Bake 15 minutes at 375 degrees. Serve from pumpkin.