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5.0 from 6 votes

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

Carbonada e Zapallo is a type of stew made with beef, vegetables, dried fruit, and spices and served in the shell of a roasted pumpkin. The stew and the pumpkin are cooked separately but put together for presentation and serving.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 357 kcal
Course: Dinner
Cuisine: Argentinian

Ingredients

  • 1 medium pumpkin about 13 lb
  • ¼ cup olive oil
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • ½ tbsp chili powder
  • 2 lb beef cubed
  • 1 yellow onion chopped
  • 4 cloves garlic chopped
  • 1 sweet potato cubed
  • 2 Idaho potatoes cubed
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 can chopped tomatoes drained
  • 2 cups beef stock
  • 1 cup dried apricots chopped
  • 4 cobs corn cut into thirds
  • 6 cups water

Instructions

Roasted Pumpkin Shell
    Cup of Yum
  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!

Notes

  • The corn on the cob is optional. I personally did not enjoy it in the soup. 
  • Recipe adapted from AtoZ World Travel. 

Nutrition Information

Serving 1serving Calories 357kcal (18%) Carbohydrates 29g (10%) Protein 17g (34%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 54mg (18%) Sodium 207mg (9%) Potassium 1142mg (33%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 13204IU (264%) Vitamin C 38mg (42%) Calcium 85mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 357

% Daily Value*

Serving 1serving
Calories 357kcal 18%
Carbohydrates 29g 10%
Protein 17g 34%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 207mg 9%
Potassium 1142mg 24%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 13204IU 264%
Vitamin C 38mg 42%
Calcium 85mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.