Vegetable Stew with Pumpkin Dumplings

Modified from Eat, Shrink and be Merry

Filling
1 tsp olive oil
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cloves minced garlic
1 cup frozen peas
1 tsp dried thyme
¼ tsp poultry seasoning
1¾ cups vegetable broth
1/2 cup red lentils
1 cup cream-style corn
1 cup 2% evaporated milk
3 Tbsp whole wheat flour

Biscuit Topping
1½ cup whole wheat flour
2 teaspoons baking powder
1 tsp baking soda
¼ tsp salt
¾ cup buttermilk
¾ cup mashed/puréed cooked pumpkin (canned is fine)
3 Tbsp butter, melted

Filling
Preheat oven to 400°F. Grease large oven safe dish.

To make filling, heat olive oil over medium-high heat in large non-stick pot. Add onions and garlic. Cook until onions begin to soften. Add celery and carrots, cook until tender. Stir in peas and thyme, and poultry seasoning. Cook 1 more minute. Add broth, lentils and corn and let mixture simmer, uncovered, for 2 minutes.

In a small bowl, whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Place in oven safe dish.

Biscuit Topping
To make biscuit topping, combine flour, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together buttermilk, pumpkin, and melted butter. Add wet ingredients to dry ingredients and stir gently until a ball is formed. Form into biscuits and place on top of stew in an oven safe dish.

Bake for 15 to 20 minutes, until filling bubbles and biscuits are puffed up a golden brown. Let stand for 5 minutes before serving.