• Email
  • Pin It

Ask Jamie Geller – How Do I Reheat Stew in a Pumpkin Shell?


Contributed by:



0 comments | Leave Comment


Hi Jamie,

I saw the Stew in a Pumpkin Shell recipe on your site and it looks great. I want to try it for Sukkos, but we do not leave our oven on. If I prepare it ahead of time in the oven, how do I re-heat it before serving and keep it warm? We usually place our food on an electric hot tray, but with the stew inside the pumpkin shell, I don’t know how that’s ever going to heat up. Any ideas how to serve this?  Thanks a lot!


Hello Jack,

I am thrilled to see you are enjoying the recipes on our site, and I happen to think you have picked the perfect pumpkin Sukkos dish to serve.

Warming this up on Yuntif can be tricky… Here is my suggestion.

First bring everything to room temperature before warming. It’s the best way to keep from drying out and abusing your foods as you reheat and refrigerate them. That revolving door of reheating and refrigerating your food throughout Yuntif can be tough on your lovingly prepared recipes.

Remove the stew from the pumpkin and heat it separately as you would any other soup or stew-like dish.

Place the pumpkin shell in a tin large enough to hold it, add a small (very small) amount of boiling water to the bottom of the tin and cover it tightly with foil — so that it steams as it warms. Place the pumpkin shell on your blech (hot plate) or in your warming drawer. The water is an extra step and is not absolutely necessary if you’re not in a hurry. Given enough time, the shell should warm even without it.

Just before serving, remove the pumpkin shell to a serving bowl and fill it with the piping hot stew.

Enjoy — and be sure to let me know if this idea worked for you.


Posted in


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email