Pumpkin Stew
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A warming, creamy pumpkin stew enriched with roasted vegetables and aromatic spices, perfect for autumn evenings. Hearty enough for a main course yet surprisingly light and comforting.
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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