Fall Stew with Pumpkin and Chestnuts

We were a little late with putting out our pumpkin this year, so last weekend we chopped her up and made some pumpkin delights.

Ingredients 

1 head of garlic

olive oil

2 medium white onions

3 tsp thyme

2 tsp oregano

2 bay leaves

1 tsp salt

1/4  tsp ground pepper

2 cups vegetable broth

1/3 cup flour

4 cups water

2 cups cooked chestnuts

2 cups lightly roasted pumpkin

4 medium Yukon gold potatoes, cut into chunks

3 stalks celery, chopped

3 lg carrots, chopped à la rustique 

Preparation

To cook chestnuts, if not already done, cut an X in their shell then, in small batches of around 4-6, boil for 5 minutes until the shell starts to curl. Remove from water and cool. After removing the shell, reboil in fresh water for an additional 5-6 minutes, then break into halves and set aside.

Cut pumpkin into large chunks and toss in oil, place on baking sheet. Trim top off garlic head to expose cloves. Place face down on baking sheet and drizzle with oil. Bake in 375°F (190°C) oven until tender, about 35 minutes. Let cool enough to handle; squeeze out cloves of garlic and discard outer. Set aside. 
Meanwhile, in large Pot,  oil over medium heat; cook onions, stirring occasionally, until golden, about 5 minutes. Stir in potatoes, carrots and celery, spice and cooked carlic; cook, stirring, for 2 minutes. Stir in flour little at a time to coat evenly; cook, stirring, for 2 minutes. Gradually stir in broth, scraping up from the bottom. Stir in 4 cups water and bring to boil; reduce heat, cover and simmer for 10 minutes. Stir in chestnuts; simmer for 5 minutes. Stir in pumpkin; simmer for 10 minutes, stir gently to keep chunks whole. Discard  bay leaves.

Can last up to 5 days in the fridge, although the the liquid may need to be reconstituted with a little water apon reheating.