1 1/2 pounds boneless skinless turkey breast, cut into 1 1/2 -inch cubes, about 5 cups
Flour for dredging
2 tablespoons oil, about
1 each: green pepper, red bell pepper, seeded, cubed
1 onion, chopped
2 tablespoons flour
4 cups chicken or turkey stock
1/4 cup tomato paste
1 teaspoon each: salt, sugar
1/4 teaspoon pepper
4 cups peeled fresh pumpkin cubes
4 medium red potatoes, sliced
2 large tomatoes, cut in wedges
2 ears corn, cut into 1 1/2 -inch pieces (or you may use 1 cup frozen corn kernels)
Fresh coriander or parsley for garnish

Dredge turkey cubes in flour. Heat oil in large dutch oven. Add turkey; cook, turning often until brown on all sides. Add more oil to the pan if needed. Transfer meat to a platter. Saute onion and peppers in same pan 3 to 5 minutes, until crisp-tender. Return meat to pan.

Blend 2 tablespoons flour with half a cup of broth, add to pan with remaining broth. Then stir in tomato paste, salt, sugar and pepper. Heat to a boil. Reduce heat to low; simmer covered for 20 minutes.

Add pumpkin and potatoes. Simmer 30 to 40 minutes, until pumpkin and potatoes are tender. Stir in tomatoes and corn. Simmer 10 minutes, or until corn is tender. Taste and adjust seasonings. Serve inside a hollowed-out pumpkin if you wish. Garnish with fresh coriander or parsley.

Four to six servings. Preparation time: 40 minutes. Cooking time: 1 1/2 hours.