Pumpkin Gumbo
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Medium
A warming, spiced Louisiana-style gumbo featuring roasted pumpkin, smoked sausage, and okra in a rich, dark roux base. Perfect for autumn entertaining.
Ella x
Ingredients
- 400 gpumpkin puree(or fresh roasted pumpkin)
- 300 gokra(sliced into rounds)
- 250 gsmoked sausage(sliced into half-moons)
- 1onion(diced)
- 2celery stalks(chopped)
- 4garlic cloves(minced)
- 60 mlvegetable oil
- 50 gflour
- 1 Lchicken stock
- 400 gdiced tomatoes(canned)
- 2 tsppaprika
- 1 tspcayenne pepper
- 1 tspdried thyme
- 2bay leaves
Detail level
Instructions
- 1
Heat oil in a large heavy-bottomed pot over medium heat. Add flour gradually while stirring constantly to create a dark roux, about 8-10 minutes, until it reaches a deep chocolate brown colour. Be patient—this is the foundation of flavour.
Tip: Stir constantly to prevent burning. If you rush this step, start over with fresh ingredients.
- 2
Add diced onion, celery, and garlic to the roux. Cook for 5 minutes, stirring frequently, until the vegetables soften and become fragrant.
- 3
Stir in the paprika, cayenne pepper, and thyme, cooking for 1 minute to release the spice aromas.
Tip: This bloom-and-toast technique intensifies the seasoning.
- 4
Gradually pour in the chicken stock while whisking to avoid lumps. Add the bay leaves and bring the mixture to a simmer.
- 5
Add the pumpkin puree and diced tomatoes (with juice). Stir well to combine and simmer for 15 minutes, allowing the flavours to meld.
- 6
Add the sliced sausage and okra to the pot. Continue simmering for 10 minutes until the okra is tender and the sausage is heated through.
Tip: The okra will thicken the gumbo naturally as it cooks.
- 7
Taste and adjust seasonings with salt and pepper as needed. Remove bay leaves before serving.
- 8
Ladle the gumbo into bowls and serve hot, optionally with rice or crusty bread on the side.
Tip: This dish improves in flavour if made a day ahead and reheated gently.
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