Pumpkin Patch Stew

Source: Autumn in the Country, Gooseberry Patch

1 onion, finely chopped
1 clove garlic, minced
1 T. dried basil
1 T. olive oil
2 lbs. pork tenderloin, cubed
28-oz. can diced tomatoes
15-oz can pumpkin
14.5 oz. can chicken broth
1/2 c. white wine or chicken broth
1/2 t. salt
1/4 t. pepper
4 potatoes, peeled & cubed
1/2 lb. green beans, cut into 1-inch pieces
4-inch cinnamon stick

In a stockpot over medium heat, saute onion, garlic & basil in oil until onion is tender, 1-2 minutes. Add pork; cook for 3-4 minutes, until lightly browned. Stir in tomatoes with juice, pumpkin, broth, wine or broth, salt & pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Add remaining ingredients. Cover & simmer for one hour, or until potatoes are tender. Discard cinnamon stick.

This is delic! It was a day of pumpkin-infused foods. For breakfast we had these & then I wanted to use the rest of the can of pumpkin. I only diverted from the recipe a couple of times - I didn't peel my potatoes, just cubed them, & instead of only green beans I used mixed veggies, because it's what I had. Next time I will use less cinnamon, too, because it was a little overpowering. And since I'm a salt fiend, I added quite a bit of salt & it was really good... This would be great for a crockpot meal... I simmered it all day anyway! Great for a chilly fall day or a cold winter day! (I forgot to get a pic of the stew... sorry!)