1 Onion, diced

2 c Vegetable broth

Or water 3 Cloves, garlic, minced

2 tb Vegetable oil

3 c Pumpkin; peeled, seeded,

Chopped 2 tb Prepared mustard

3/4 ts Ground cinnamon

2 tb Apple cider

Vinegar 2 Potatoes, peeled,chopped

2 tb Whole-wheat flour

1 c Frozen peas

1 c Frozen corn

Salt, pepper to Taste Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable brothor water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper. Serves 4. Variations: *Turn this stew into a potpie by baking in a pie pan lined with a biscuit crust. *Substitute butternut squash for the pumpkin. (From October, 1992, _Vegetarian Times_)