Argentinian Carbonada e Zapallo (Beef stew in a Roasted Pumpkin Shell)

Roasted Pumpkin Shell

1. Cut the lid off of the pumpkin and scoop out the insides, including seeds. Try to cut the lid on an inward angle so that the top will stay secure on the pumpkin after cooking
2. Drizzle olive oil over the inside of the pumpkin and season with kosher salt and pepper. 
3. Coat a baking sheet with butter. Place the lid back on the pumpkin and put on the buttered baking sheet. 
4. Roast pumpkin for about 50-60 minutes. The pumpkin should be soft and a little darker in color, but it should still be holding it's shape. If you cook it too long, the bottom will fall out... avoid this! 

Soup

1. Heat oil in a large pot, and roast the garlic and onions until translucent, about 4-5 minutes. 
2. Add beef and pepper and sautee until tender. 
3. Add the spices, sweet potatoes, idaho potatoes, tomatoes, apricots, stock, and water. If more water is needed to cover the ingredients, add more. Season with salt and pepper. 
4. Bring to a boil, then reduce down to a simmer and continue to simmer for 20 minutes or until the potatoes can be pierced with a fork. 
5. Add the corn (optional) and cook for another 4 minutes. 
6. Fill the pumpkin with the soup and serve immediately. Make sure to scrape some pumpkin into each serving!