Pumpkin Stew
If you're a pumpkin fan, you won't be able to resist this delicious fall stew! It's loaded with fresh veggies and hearty beans, and so easy to make!
Servings: 6 servings
Calories: 225kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped (about 2 cups)
- 2 medium carrots, sliced ¼-inch thick (about 1 cup)
- 2 stalks celery, sliced (about ¾ cup)
- 1 pie pumpkin, peeled, seeded, and cut into 1-inch cubes (about 7 cups)
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ to ½ teaspoon crushed red pepper flakes
- 2 (16 ounce / 454 gram) cans butter beans, drained and rinsed (or other white beans)
- 8 cups chopped kale (about 1 bunch)
- 6 cups vegetable broth
- kosher salt
- pepper
Equipment
- Dutch Over (or Large Soup Pot)
Instructions
- Heat 1 tablespoon olive oil in a dutch oven (or large soup pot) over medium heat.
- Add 1 chopped onion, 2 sliced carrots, and 2 stalks sliced celery. Season with salt and pepper. Sauté until onion starts to turn translucent, stirring occasionally (about 5 to 7 minutes).
- Mix in 7 cups chopped pumpkin, then cook until pumpkin and veggies start to brown, stirring occasionally (about 7 to 10 minutes).
- Add 3 tablespoons tomato paste, 3 cloves garlic (minced), 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, and ¼ to ½ teaspoon crushed red pepper flakes. Stirring constantly, cook until mixture smells fragrant and tomato paste coats veggies (about 1 to 2 minutes).
- Stir in 2 cans butter beans (drained and rinsed), 8 cups chopped kale, and 6 cups vegetable broth.
- Cover and bring stew to a boil, then reduce heat to a simmer. Uncover pot and cook until vegetables are tender, stirring occasionally (about 15 to 20 minutes). Season to taste with additional salt and pepper.
- Serve stew hot. Enjoy!
Notes
Servings - This recipe makes about 12 cups, which is equal to 6 large servings (2 cups each) or up to 12 smaller (1 cup) servings.
Pumpkin - Sugar / pie pumpkins work best for this recipe. For reference, my pumpkin weighed 3 pounds 2 ½ ounces (1433 grams). I used a vegetable peeler to peel the pumpkin before cutting it in half and removing the seeds. Save the seeds to roast later!
Broth - I like making my own broth from bouillon (Better Than Bouillon is my favorite). That way, I always have some on hand when I need it!
More - Check out the info before this recipe card for helpful tips, recipe variations, serving suggestions, and more!
Nutrition
Calories: 225kcal
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