Pumpkin Stew
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This pumpkin stew is one of my go to comfort foods when I want something hearty but don't have hours to spend cooking. The whole thing comes together in under an hour, and honestly, it's so simple that anyone can make it. Pumpkin is packed with vitamin A, which is fantastic for your eyes and immune system, and the coconut milk adds such a creamy richness without needing any cream. The smoked paprika and sage give it incredible depth, and because most of the ingredients are pantry staples, it won't break the bank either. Perfect for a cozy dinner on a chilly evening.
Ella x
Ingredients
- 400 gpumpkin puree
- 800 mlvegetable stock
- 1onion(diced)
- 3garlic cloves(minced)
- 200 gcarrot(diced)
- 2celery stalks(chopped)
- 200 mlcoconut milk
- 6fresh sage leaves
- 1 tspground cumin
- 1 tspsmoked paprika
- 30 mlolive oil
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, sautéing until softened, about 5 minutes.
Tip: Chop vegetables to similar sizes for even cooking.
- 2
Stir in minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
Tip: Toast the spices briefly to enhance their flavour.
- 3
Add pumpkin puree and vegetable stock to the pot, stirring well to combine. Bring to a simmer.
Tip: Use fresh pumpkin puree or tinned—both work equally well.
- 4
Tear in fresh sage leaves and reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Tip: Simmering allows flavours to meld beautifully.
- 5
Pour in coconut milk and stir until fully incorporated. Simmer for another 5 minutes.
Tip: For a creamier texture, blend half the stew with an immersion blender.
- 6
Season with sea salt and black pepper to taste. Serve hot, optionally garnished with roasted pumpkin seeds or croutons.
Tip: A drizzle of chilli oil adds a pleasant subtle heat.
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