15 Pumpkin Stew Recipes Perfect For Fall Nights

As the crisp autumn air rolls in, there’s nothing quite like a steaming bowl of pumpkin stew to bring comfort to cool nights. The vibrant hues and rich flavors make it a perfect choice for cozy evenings. Whether you love classic beef options or prefer a dish with a spicy kick, there’s a recipe here for everyone. I’ve gathered 15 delicious recipes that will make your taste buds sing. Ready to find your new fall favorite?

Classic Pumpkin and Beef Stew

There’s something truly comforting about a warm bowl of stew on a chilly day, and this Classic Pumpkin and Beef Stew is a perfect choice. Combining the rich flavors of tender beef, hearty vegetables, and sweet pumpkin, this dish provides a delightful balance of savory and slightly sweet tastes.

The pumpkin adds a unique twist to the traditional beef stew, making it a seasonal favorite that’s both nourishing and satisfying. This stew is perfect for a family dinner or a cozy meal with friends, serving 4-6 people. It requires a bit of patience to allow all the flavors to meld beautifully, but the end result is worth the wait.

Whether you’re using fresh pumpkin or canned, this recipe is flexible and forgiving, guaranteeing a delicious outcome every time.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup water
• 1 cup red wine (optional)
• 1 (15-ounce) can diced tomatoes
• 2 cups pumpkin, peeled and cubed (or 1 (15-ounce) can pumpkin puree)
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 tablespoon tomato paste
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides. This should take about 5-7 minutes. Remove the beef from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
3. Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to deglaze it, removing any brown bits that may have stuck. Allow the wine to reduce by half.
4. Combine Ingredients: Return the beef to the pot. Add beef broth, water, diced tomatoes, tomato paste, pumpkin, carrots, potatoes, salt, pepper, thyme, rosemary, and bay leaf. Stir to combine.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Thicken the Stew (Optional): If you prefer a thicker stew, mix the flour with a small amount of water to create a slurry, then stir it into the stew. Allow it to cook for an additional 10 minutes to thicken.
7. Finish and Serve: Remove the bay leaf from the pot. Taste and adjust seasoning if necessary. Ladle the stew into bowls, garnish with fresh parsley, and serve warm.

Extra Tips:

For an even richer flavor, consider marinating the beef cubes overnight in a mixture of olive oil, garlic, and herbs.

If you’re using fresh pumpkin, make sure it’s peeled and cubed evenly to guarantee that it cooks at the same rate as the other vegetables. The stew can also be made a day ahead; the flavors deepen and improve after sitting in the refrigerator overnight.

Finally, if you’re not a fan of wine, you can simply replace it with an additional cup of beef broth. Enjoy your comforting bowl of Classic Pumpkin and Beef Stew!

Creamy Pumpkin and Chicken Stew

Creamy Pumpkin and Chicken Stew is a delightful and hearty dish perfect for the colder months. This stew combines the rich, earthy flavors of pumpkin with tender chunks of chicken, creating a comforting meal that’s both nutritious and satisfying. The creaminess comes from a blend of coconut milk and spices, which complement the savory ingredients beautifully.

Whether you’re serving it for a family dinner or a cozy gathering with friends, this stew is sure to please everyone at the table. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a family meal. The preparation involves simmering the ingredients together to meld the flavors, resulting in a dish that’s as aromatic as it’s delicious.

With just a few simple steps, you’ll have a pot of creamy pumpkin and chicken stew ready to enjoy. Let’s gather the ingredients and get started on this comforting culinary adventure.

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14 oz) can pumpkin puree
• 1 (14 oz) can coconut milk
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 2 cups diced potatoes
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Chicken: Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, ground cumin, ground coriander, ground cinnamon, and cayenne pepper (if using). Stir and cook for another minute until fragrant.
3. Combine Ingredients: Return the browned chicken to the pot. Add the pumpkin puree, coconut milk, chicken broth, soy sauce, and diced potatoes. Stir to combine all the ingredients well.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
5. Adjust Seasoning and Serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Once satisfied with the flavor, remove the stew from heat. Serve hot, garnished with fresh cilantro or parsley.

Extra Tips:

For an even richer flavor, consider adding a splash of lime juice or a tablespoon of fish sauce towards the end of cooking. If you prefer a spicier stew, increase the cayenne pepper or add a chopped chili pepper with the aromatics.

To make this dish even heartier, you can add other vegetables like carrots or bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors will continue to develop, making it even tastier the next day.

Spicy Pumpkin and Sausage Stew

Spicy Pumpkin and Sausage Stew is a delightful and hearty dish that perfectly blends the sweetness of pumpkin with the spicy and savory flavors of sausage. This comforting stew is perfect for cooler weather, offering warmth and satisfaction with every bite. The natural sweetness of the pumpkin is enhanced by the spices, creating a rich and complex flavor profile. This stew isn’t only delicious but also nutritious, making it an excellent choice for a family dinner or a cozy night in.

The combination of spicy sausage and creamy pumpkin makes this stew a standout meal. The sausage adds a robust flavor and a hint of heat, while the pumpkin provides a creamy texture and a touch of natural sweetness. The stew is further enriched with aromatic vegetables and spices, making it an irresistible dish that’s sure to impress your family and friends. It’s easy to prepare and can be made in large batches, making it ideal for leftovers or meal prepping.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casings removed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups pumpkin puree
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup heavy cream
• 2 cups chopped kale or spinach
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Sausage: In a large pot, heat the olive oil over medium heat. Add the sausage and cook it until it’s browned and cooked through, breaking it into small pieces with a wooden spoon. This should take about 5-7 minutes. Once cooked, remove the sausage from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and the garlic is fragrant, stirring occasionally to prevent burning.
3. Add Pumpkin and Broth: Stir in the pumpkin puree, chicken broth, and diced tomatoes with their juices. Mix well to combine all the ingredients.
4. Season the Stew: Add the smoked paprika, ground cumin, cayenne pepper, salt, and pepper. Stir to distribute the spices evenly throughout the stew.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20 minutes, allowing the flavors to meld together.
6. Finish with Cream and Greens: Stir in the heavy cream and the chopped kale or spinach. Let the stew simmer for an additional 5 minutes, or until the greens have wilted and the stew is heated through.
7. Serve and Garnish: Return the cooked sausage to the pot, stir well, and adjust the seasoning if necessary. Serve the stew hot, garnished with fresh parsley for a burst of color and flavor.

Extra Tips:

For an even heartier stew, consider adding diced potatoes or cooked beans for additional texture and protein. If you prefer a milder stew, adjust the amount of cayenne pepper to your liking or omit it entirely.

This stew can be made in advance and stored in the refrigerator for up to three days, allowing the flavors to deepen over time. When reheating, add a splash of chicken broth or water to maintain the desired consistency.

Vegetarian Pumpkin and Lentil Stew

This hearty Vegetarian Pumpkin and Lentil Stew is a comforting dish perfect for cool weather. It’s packed with nutrients and flavor, combining the earthy taste of lentils with the sweetness of pumpkin. The stew is rich and satisfying, making it ideal for a cozy dinner or a nutritious lunch.

The spices used in this recipe add warmth and depth, enhancing the natural flavors of the vegetables and legumes. Preparing this stew is straightforward, making it an excellent choice for busy weeknights. The ingredients are simple and easy to find, yet the result is a complex and delicious meal that will impress both vegetarians and non-vegetarians alike.

Whether you’re an experienced cook or a beginner, this recipe will quickly become a staple in your kitchen. Serve it with crusty bread or a side salad for a complete meal.

Ingredients for 4-6 servings:

• 1 medium pumpkin (about 2 pounds), peeled, seeded, and cubed
• 1 cup dried lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Vegetables:

Start by preparing all your vegetables. Peel and cube the pumpkin, chop the onion, mince the garlic, and dice the carrots and celery. This will make the cooking process smoother and more efficient.

2. Sauté the Aromatics:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic, diced carrots, and celery. Cook for another 3 minutes, allowing the vegetables to soften slightly.

3. Add the Spices:

Add the ground cumin, smoked paprika, ground cinnamon, turmeric, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables in the spices, cooking for an additional 2 minutes to release the flavors.

4. Combine the Main Ingredients:

Add the cubed pumpkin and rinsed lentils to the pot. Stir to combine all the ingredients. Pour in the vegetable broth and the can of diced tomatoes with their juices. Season with salt and pepper to taste.

5. Simmer the Stew:

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30-40 minutes, or until the lentils and pumpkin are tender. Stir occasionally to make certain nothing sticks to the bottom.

6. Adjust Seasonings and Serve:

Taste the stew and adjust the seasoning if necessary. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot, accompanied by crusty bread or a side salad.

Extra Tips:

When making Vegetarian Pumpkin and Lentil Stew, choose a variety of pumpkin that holds its shape well during cooking, such as sugar pumpkin or kabocha. If you prefer a thicker stew, you can mash some of the pumpkin pieces with a fork.

Feel free to adjust the spices to your taste, adding more cayenne for extra heat or more cinnamon for sweetness. Leftovers can be stored in the refrigerator for up to three days and often taste even better the next day as the flavors meld together.

Pumpkin and White Bean Stew

Pumpkin and White Bean Stew is a comforting and nutritious dish that embodies the flavors of fall. The creamy texture of the pumpkin melds beautifully with the hearty white beans, creating a stew that’s both filling and packed with nutrients. This dish is perfect for chilly days when you crave something warm and satisfying.

It’s not only delicious but also a great way to use pumpkin, which is rich in vitamins and minerals. This stew is versatile and easy to prepare, making it an ideal choice for both busy weeknights and leisurely weekend meals. The combination of fresh vegetables, aromatic spices, and savory broth results in a stew that’s both flavorful and wholesome.

Serve it with crusty bread or a simple side salad for a complete meal that will delight your family and friends. This recipe serves 4-6 people, making it perfect for a small gathering or family dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 small pumpkin (about 3-4 pounds), peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing and preparing all your vegetables. Peel and cube the pumpkin, chop the onion, slice the carrots, and chop the celery. Mince the garlic and set it aside.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute.
3. Add Vegetables: Add the sliced carrots and chopped celery to the pot. Cook for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
4. Incorporate Pumpkin and Spices: Add the cubed pumpkin to the pot, along with the dried thyme, ground cumin, and smoked paprika. Stir well to coat the pumpkin and vegetables with the spices.
5. Pour in the Broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes, or until the pumpkin is tender.
6. Add Beans and Season: Stir in the drained white beans and season the stew with salt and pepper to taste. Let it simmer for an additional 5 minutes to heat the beans through and allow the flavors to meld.
7. Finish with Fresh Herbs: Before serving, stir in the chopped fresh parsley for a burst of color and freshness.
8. Serve: Ladle the stew into bowls and enjoy it hot. It pairs well with crusty bread or a green salad.

Extra Tips:

When selecting a pumpkin for this stew, opt for a smaller variety like a sugar or pie pumpkin, as these tend to have sweeter and more tender flesh.

If you prefer a thicker stew, you can mash some of the pumpkin cubes against the side of the pot to create a creamier texture. For added depth of flavor, consider roasting the pumpkin cubes before adding them to the stew. This will enhance their natural sweetness and add a slight caramelization to the dish.

Additionally, feel free to customize the stew by adding other seasonal vegetables or spices to suit your taste preferences.

Moroccan Pumpkin and Chickpea Stew

Moroccan Pumpkin and Chickpea Stew is a delightful and flavorful dish that combines the rich, earthy taste of pumpkin with the hearty texture of chickpeas. Infused with a blend of traditional Moroccan spices, this stew is perfect for a cozy dinner on a chilly evening.

The natural sweetness of the pumpkin complements the savory spices, creating a meal that’s both nutritious and satisfying. This dish isn’t only vegetarian but also vegan-friendly, making it an excellent choice for a wide range of dietary preferences.

This stew is designed to serve 4-6 people, making it ideal for a family meal or a small gathering with friends. It showcases the vibrant flavors of North African cuisine, with ingredients like cumin, coriander, and cinnamon adding depth to the dish.

The preparation is straightforward, requiring just a bit of chopping and stirring, which makes it a great option for both novice and experienced cooks. Serve it with a side of crusty bread or over a bed of couscous for a complete and hearty meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 4 cups cubed pumpkin (or butternut squash)
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lemon

Instructions:

1. Prepare the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and continue to cook for another 1-2 minutes until fragrant.
2. Add the Spices: Sprinkle the cumin, coriander, cinnamon, ginger, and cayenne pepper (if using) over the onion and garlic. Stir well to coat the aromatics with the spices, cooking for another minute to enhance the flavors.
3. Incorporate the Main Ingredients: Add the diced tomatoes, cubed pumpkin, and chickpeas to the pot. Pour in the vegetable broth, and stir to combine all ingredients. Bring the stew to a boil.
4. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 25-30 minutes, or until the pumpkin is tender and cooked through. Stir occasionally to prevent sticking.
5. Season and Finish: Once the pumpkin is tender, season the stew with salt and pepper to your taste. Stir in the chopped cilantro and lemon juice, mixing well to incorporate these fresh flavors.
6. Serve: Ladle the stew into bowls and garnish with additional cilantro if desired. Enjoy it hot with your choice of accompaniments.

Extra Tips: For an even richer flavor, consider roasting the pumpkin cubes before adding them to the stew. This caramelizes the edges and deepens the flavor.

If you prefer a thicker stew, you can mash some of the pumpkin cubes with a spoon against the side of the pot before serving. Adjust the spices to your personal preference; feel free to add more cayenne for extra heat or additional cinnamon for a sweeter touch.

This stew also freezes well, so consider making a double batch to save for another meal.

Pumpkin, Sweet Potato, and Black Bean Stew

Pumpkin, Sweet Potato, and Black Bean Stew is a hearty and nutritious dish that’s perfect for cozy nights at home. This stew combines the sweetness of pumpkin and sweet potatoes with the earthiness of black beans, creating a flavorful and satisfying meal.

It’s a versatile dish that can be adjusted to personal taste preferences, making it a favorite for families. This recipe isn’t only delicious but also packed with nutrients, providing a good source of fiber, vitamins, and minerals.

Ideal for serving 4-6 people, this stew is a great option for a family dinner or a meal prep idea for the week. It’s best served with crusty bread or over a bed of rice, which complements the rich flavors of the stew. The addition of spices and herbs enhances the taste, providing warmth and depth to the dish.

This recipe is also vegetarian, making it suitable for a variety of dietary preferences.

Ingredients:

• 1 medium pumpkin, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Vegetables: Start by peeling and dicing the pumpkin and sweet potatoes into bite-sized cubes. Dice the onion and mince the garlic cloves to have them ready for sautéing.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
3. Add the Vegetables and Spices: Stir in the diced pumpkin and sweet potatoes, coating them with the sautéed onions and garlic. Sprinkle the ground cumin, smoked paprika, coriander, salt, and pepper over the vegetables. Stir well to evenly distribute the spices.
4. Incorporate the Liquids and Beans: Pour in the vegetable broth and diced tomatoes, stirring to combine. Add the cooked black beans to the pot. Bring the mixture to a gentle boil.
5. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 25-30 minutes, or until the pumpkin and sweet potatoes are tender.
6. Finish with Fresh Ingredients: Once the vegetables are cooked through, stir in the lime juice and chopped cilantro (if using). Taste and adjust seasoning as needed.
7. Serve: Ladle the stew into bowls and serve hot, optionally garnished with more cilantro and a wedge of lime on the side.

Extra Tips:

For a creamier texture, consider blending a portion of the stew before serving. This will add thickness and enhance the creaminess without needing any dairy.

If you prefer a bit of heat, add a pinch of cayenne pepper or diced jalapeño when sautéing the onions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors will continue to develop, making it even more delicious the next day.

Thai Coconut Pumpkin Stew

Thai Coconut Pumpkin Stew is a warm and comforting dish that combines the rich flavors of Thai cuisine with the earthy taste of pumpkin. This stew is perfect for a cozy dinner at home and is guaranteed to impress your family or guests with its vibrant flavors and creamy texture. The combination of coconut milk, curry paste, and fresh vegetables creates a delightful harmony that’s both satisfying and nutritious.

This recipe is ideal for the fall season when pumpkins are at their freshest, but it can be enjoyed year-round thanks to canned pumpkin puree as an alternative. The aromatic blend of spices and herbs used in this Thai-inspired dish will transport your taste buds straight to the bustling streets of Bangkok. With a balance of spicy, sweet, and savory notes, this stew is a delicious way to warm up on a chilly evening.

Ingredients for 4-6 servings:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1-2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups pumpkin puree (fresh or canned)
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cups diced butternut squash
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 teaspoon lime zest
• Juice of 1 lime
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
2. Add the Curry Paste: Mix in the red curry paste, adjusting the amount for your preferred level of spice. Cook for another 2 minutes, stirring continuously to confirm the paste is well incorporated with the aromatics.
3. Incorporate the Liquids: Pour in the coconut milk, pumpkin puree, and vegetable broth. Stir well to combine all the ingredients, confirming there are no lumps of pumpkin puree.
4. Season the Stew: Add the soy sauce, fish sauce, and brown sugar to the pot. Mix thoroughly and bring the stew to a simmer over medium heat.
5. Cook the Vegetables: Add the diced butternut squash, sliced red bell pepper, and green beans into the stew. Allow it to simmer for 15-20 minutes, or until the vegetables are tender, stirring occasionally.
6. Final Touches: Once the vegetables are cooked, stir in the lime zest and lime juice. Taste the stew and season with salt and pepper to your preference.
7. Serve and Garnish: Ladle the stew into bowls and garnish with fresh cilantro before serving hot.

Extra Tips:

To enhance the flavor of your Thai Coconut Pumpkin Stew, you can add a few kaffir lime leaves during the simmering process for an authentic Thai aroma. If you prefer a thicker stew, reduce the amount of vegetable broth slightly.

Additionally, this dish can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to meld even further. Serve with jasmine rice or crusty bread for a complete meal.

Pumpkin and Mushroom Stew

Pumpkin and Mushroom Stew is a comforting and hearty dish perfect for the cool autumn months. Combining the natural sweetness of pumpkin with the earthy flavors of mushrooms, this stew offers a deliciously satisfying meal for those who enjoy a cozy and warming bowl of goodness.

This stew isn’t only flavorful but also nourishing, packed with nutrients from the fresh vegetables and herbs used in its preparation.

Whether you’re preparing a family dinner or hosting a gathering, Pumpkin and Mushroom Stew is sure to please both vegetarians and meat-lovers alike. The recipe is designed to serve 4-6 people, making it an excellent choice for a small dinner party or a cozy family meal.

With its rich flavors and vibrant colors, this stew is a wonderful way to celebrate the season and enjoy the bounty of fall produce.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups pumpkin, peeled and cubed
• 2 cups assorted mushrooms, sliced
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Ingredients: Start by preparing all your vegetables. Dice the onion, mince the garlic, peel and cube the pumpkin, slice the mushrooms, and dice the carrot and celery. Having everything ready will make the cooking process smoother.
2. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes or until the onion becomes translucent and fragrant.
3. Cook the Vegetables: Add the cubed pumpkin, sliced mushrooms, diced carrot, and celery to the pot. Stir the vegetables occasionally, cooking them for about 5-7 minutes until they start to soften and the mushrooms release their moisture.
4. Simmer the Stew: Pour in the vegetable broth, then add the dried thyme, rosemary, and bay leaf. Stir well to combine all the ingredients. Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the pumpkin is tender and the flavors have melded together.
5. Season the Stew: Remove the bay leaf, and season the stew with salt and pepper to taste. Add the soy sauce and apple cider vinegar, stirring well to incorporate these ingredients into the stew.
6. Finish with Fresh Herbs: Just before serving, stir in the chopped fresh parsley. This will add a burst of freshness and enhance the flavors of the stew.

Extra Tips:

For an even richer flavor, consider roasting the pumpkin cubes in the oven before adding them to the stew. This caramelizes the natural sugars in the pumpkin and adds depth to the dish.

If you prefer a creamier texture, you can blend a portion of the stew and mix it back in. Additionally, feel free to customize the stew by adding other vegetables like potatoes or bell peppers, or by topping it with croutons or a dollop of sour cream for extra richness.

Pumpkin and Pork Stew

Indulge in the comforting warmth of Pumpkin and Pork Stew, a dish that combines the hearty flavors of tender pork with the subtle sweetness of pumpkin. This stew is perfect for those chilly autumn evenings when you crave something satisfying yet unique.

The combination of savory pork and the earthy sweetness of pumpkin creates a depth of flavor that’s both nourishing and delightful. With aromatic herbs and spices enhancing the taste, this stew is bound to become a family favorite.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering. The preparation involves simmering the ingredients to achieve a rich and flavorful broth, with the pumpkin adding a creamy texture as it softens. Each spoonful delivers a blend of savory and sweet notes, perfect for savoring with a side of crusty bread or over a bed of rice.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups pumpkin, peeled and cut into 1-inch cubes
• 3 cups chicken or vegetable broth
• 1 can (14 ounces) diced tomatoes with juice
• 2 carrots, sliced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Optional: 1 red bell pepper, chopped

Instructions:

1. Prepare the Pork: Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes in batches, searing them until browned on all sides. This step helps to lock in the flavors. Remove the pork and set aside.
2. Sauté the Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients: Return the browned pork to the pot. Stir in the ground cumin, smoked paprika, salt, and black pepper, ensuring the pork is well-coated with the spices.
4. Add Vegetables and Broth: Add the pumpkin cubes, sliced carrots, and optional red bell pepper to the pot. Pour in the chicken or vegetable broth and the can of diced tomatoes with juice. Stir to combine.
5. Simmer the Stew: Place the bay leaf in the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer for about 1 to 1.5 hours, or until the pork is tender and the pumpkin is soft.
6. Finish with Herbs: Once cooked, remove the bay leaf and stir in the fresh parsley and thyme leaves. Taste and adjust seasoning if necessary.
7. Serve: Ladle the stew into bowls and serve hot, garnished with additional fresh parsley if desired.

Extra Tips:

For a deeper flavor, consider marinating the pork cubes in olive oil, garlic, and spices for an hour before cooking. If you prefer a thicker stew, mash some of the pumpkin cubes against the side of the pot to naturally thicken the broth.

Additionally, you can substitute sweet potatoes for pumpkin if desired, or mix both for a variation in flavors. Remember, this stew can be made a day ahead as the flavors intensify over time, making leftovers even more delicious.

Pumpkin and Seafood Stew

Pumpkin and seafood mightn’t be the first combination that comes to mind, but this hearty and flavorful stew is certain to change that perception. The sweetness of the pumpkin complements the briny taste of the seafood, creating a dish that’s both comforting and sophisticated. Perfect for a chilly evening, this stew is sure to impress guests or simply provide a delightful meal for your family.

The key to this dish is balancing the fresh seafood with the earthy notes of the pumpkin. By incorporating aromatic herbs and spices, this stew becomes a symphony of flavors that warms the soul. It’s also a versatile dish, allowing for variations based on personal preferences or whatever happens to be fresh at the market. Below, you’ll find a recipe that serves 4-6 people, perfect for a family dinner or a small gathering with friends.

Ingredients (Serves 4-6):

• 1 medium-sized pumpkin, peeled and cubed
• 1 pound mixed seafood (such as shrimp, mussels, and clams)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups fish or vegetable stock
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup coconut milk
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Pumpkin: Begin by peeling and cubing the pumpkin into bite-sized pieces. Set aside. This will provide the base of your stew and add a natural sweetness.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, approximately 3-4 minutes.
3. Add the Pumpkin: Incorporate the cubed pumpkin into the pot with the onions and garlic. Stir to coat the pumpkin in the aromatic mixture and cook for another 5 minutes.
4. Create the Stew Base: Pour in the diced tomatoes and fish or vegetable stock. Add the smoked paprika, thyme, salt, and pepper. Stir well, bringing the mixture to a gentle simmer. Allow it to cook for 15-20 minutes, or until the pumpkin is tender.
5. Add the Seafood: Gently stir in the mixed seafood, making certain it’s submerged in the liquid. Cover the pot and let the stew simmer for an additional 10 minutes, or until the seafood is cooked through and the mussels and clams have opened.
6. Finish with Coconut Milk: Stir in the coconut milk and lemon juice, allowing the flavors to meld for another 2-3 minutes. Taste and adjust the seasoning if necessary.
7. Serve: Ladle the stew into bowls, garnishing with fresh parsley. Serve hot with crusty bread or over a bed of rice.

Extra Tips:

When selecting seafood, freshness is key to achieving the best flavor. If using frozen seafood, make sure to thaw it completely before cooking. You can customize the seafood selection based on availability or preference; just make certain the total weight remains around one pound.

If you prefer a thicker stew, mash some of the cooked pumpkin before adding the seafood. This dish can also be made ahead of time, as the flavors deepen with a little rest, making it an excellent option for meal prep.

Indian Spiced Pumpkin and Cauliflower Stew

Indian Spiced Pumpkin and Cauliflower Stew is a comforting dish that’s perfect for cooler weather. This stew combines the rich, earthy flavors of pumpkin with the mild sweetness of cauliflower, all enhanced with a blend of traditional Indian spices. The creamy texture of the pumpkin melds beautifully with the tender chunks of cauliflower, creating a hearty and satisfying meal that’s both nourishing and flavorful.

This recipe is ideal for those who enjoy experimenting with spices and are looking for a unique way to incorporate seasonal ingredients like pumpkin into their meals. The aromatic spices such as cumin, coriander, and turmeric bring warmth and depth to the stew, while fresh herbs add a touch of brightness. The addition of coconut milk provides a subtle richness that balances the spices, resulting in a well-rounded dish that’s sure to please your palate. This Indian Spiced Pumpkin and Cauliflower Stew serves 4-6 people.

Ingredients:

• 1 small pumpkin (about 2 pounds), peeled, seeded, and cubed
• 1 head of cauliflower, cut into florets
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 can (14 oz) coconut milk
• 2 cups vegetable stock
• Salt to taste
• Fresh cilantro leaves for garnish
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Vegetables: Begin by peeling the pumpkin, removing the seeds, and cutting it into cubes. Separate the cauliflower into florets. Set these aside as you prepare the other ingredients.
2. Saute the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute.
3. Add the Spices: Sprinkle in the ground coriander, turmeric, and chili powder. Stir the spices into the onion mixture, allowing them to toast slightly and release their aromas, about 1 minute.
4. Cook the Vegetables: Add the cubed pumpkin and cauliflower florets to the pot, stirring well to coat them with the spiced onion mixture. Cook for about 5 minutes, stirring occasionally, allowing the vegetables to absorb the flavors.
5. Simmer the Stew: Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer. Cover the pot and allow the stew to cook for 20-25 minutes, or until the pumpkin is tender and the cauliflower is cooked through.
6. Season and Serve: Taste the stew and add salt as needed. Stir in the lime juice for a burst of freshness. Serve hot, garnished with fresh cilantro leaves.

Extra Tips: For a thicker stew, you can mash some of the pumpkin pieces against the side of the pot to release their natural starches. If you prefer a spicier dish, increase the amount of chili powder or add a diced green chili along with the onion. This stew can be made a day ahead, as the flavors will deepen overnight. Serve it with steamed rice or naan for a complete meal.

Hearty Pumpkin and Barley Stew

Hearty Pumpkin and Barley Stew is a comforting and nourishing dish that’s perfect for the chilly months. This stew combines the rich, creamy texture of pumpkin with the chewy, nutty flavor of barley, creating a satisfying meal that’s both filling and flavorful. The addition of seasonal vegetables and aromatic herbs enhances its taste, making it a staple dish for family gatherings or cozy nights in.

Whether you’re a fan of traditional stews or looking to try something new, this recipe is sure to delight your taste buds and warm your soul.

To prepare this stew, you’ll start by sautéing a mix of aromatic vegetables, which serve as the base for the dish. The addition of pumpkin not only adds a sweet, earthy flavor but also a vibrant color that makes the dish as appealing to the eyes as it’s to the palate. As the stew simmers, the barley absorbs the rich flavors of the broth, becoming tender and delicious.

This hearty stew isn’t only a great choice for vegetarians but can easily be adapted to suit different dietary preferences by adding your choice of protein or using a vegetable-based stock.

Ingredients (serving size: 4-6 people):

• 1 medium pumpkin, peeled, seeded, and cut into 1-inch cubes
• 1 cup pearl barley
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your vegetables. Peel, seed, and cube the pumpkin into 1-inch pieces. Chop the onion, mince the garlic, and slice the carrots and celery.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes, or until the vegetables are slightly softened and the onions are translucent.
3. Add the Pumpkin and Barley: Stir in the cubed pumpkin and pearl barley. Mix well to combine all the ingredients.
4. Simmer the Stew: Pour in the vegetable broth, ensuring all the ingredients are covered. Add the dried thyme and rosemary. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40-45 minutes, or until the barley is tender and the pumpkin is soft.
5. Check Consistency and Seasoning: After simmering, check the consistency of the stew. If it’s too thick, add a bit more broth to reach your desired consistency. Adjust seasoning with additional salt and pepper if needed.
6. Serve: Once done, ladle the stew into bowls. Garnish with fresh parsley if desired, and serve hot.

Extra Tips:

When preparing Hearty Pumpkin and Barley Stew, consider roasting the pumpkin cubes before adding them to the stew for an added depth of flavor. If you prefer a thicker stew, you can mash a few pieces of the cooked pumpkin with a fork and stir it back into the pot.

For a protein boost, consider adding chickpeas or cooked chicken toward the end of cooking. This stew stores well in the refrigerator for up to three days and can be frozen for longer storage, making it a perfect make-ahead meal.

Pumpkin and Turkey Stew

Pumpkin and Turkey Stew is a comforting and hearty dish that marries the sweet and savory flavors of pumpkin with the rich, lean taste of turkey. This dish is perfect for those chilly autumn days when you crave something warm and filling. The combination of tender turkey, soft pumpkin, and a medley of herbs and spices creates a savory stew that will have everyone coming back for seconds.

Additionally, this dish is a great way to use up leftover turkey from any holiday meals. This stew isn’t only delicious but also packed with nutrients. Pumpkin is rich in vitamins A and C, and turkey is a fantastic source of lean protein. The addition of vegetables such as carrots and onions provides extra fiber and flavor, making this stew a balanced and wholesome meal.

Whether you’re serving it as a main dish for a family dinner or making a big batch for meal prep, Pumpkin and Turkey Stew is a versatile and satisfying choice.

Ingredients (Serving Size: 4-6 people)

• 1 pound turkey breast, diced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups pumpkin, peeled and cubed
• 2 large carrots, sliced
• 2 celery stalks, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Ingredients: Start by prepping all your ingredients. Dice the turkey breast, chop the onion, mince the garlic, peel and cube the pumpkin, slice the carrots, and chop the celery. This will make the cooking process smoother and quicker.
2. Sauté the Turkey: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced turkey breast to the pot and sauté until browned on all sides, about 5-7 minutes. Remove the turkey from the pot and set aside.
3. Cook the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant. Add the cubed pumpkin, sliced carrots, and chopped celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the Liquids and Seasonings: Return the turkey to the pot. Stir in the diced tomatoes (with their juice) and chicken stock. Add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil.
5. Simmer the Stew: Once it reaches a boil, reduce the heat to low and cover the pot. Let the stew simmer for about 30-40 minutes, or until the pumpkin is tender and the flavors have melded together.
6. Final Adjustments and Serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh chopped parsley for a burst of color and freshness.

Extra Tips

When preparing the pumpkin, make sure to cut it into uniform cubes to promote even cooking. If you prefer a thicker stew, you can mash some of the pumpkin pieces against the side of the pot during the cooking process.

For added flavor, consider adding a bay leaf while the stew simmers, but remember to remove it before serving. If you have leftover stew, it can be stored in the refrigerator for up to three days or frozen for later use. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock if needed to maintain the desired consistency.

Pumpkin, Kale, and Quinoa Stew

Pumpkin, Kale, and Quinoa Stew is a hearty and nutritious dish that combines the earthy flavors of pumpkin and kale with the nutty taste of quinoa. This stew is perfect for a cozy, comforting meal during the cooler months. It’s packed with vitamins, minerals, and plant-based protein, making it a wholesome option for vegetarians and vegans alike.

The vibrant orange of the pumpkin contrasts beautifully with the deep green of the kale, resulting in a visually appealing dish that’s as delicious as it’s nutritious. The quinoa adds a lovely texture and helps to thicken the stew, making it satisfying and filling. This recipe is designed to feed 4-6 people, making it ideal for family dinners or gatherings with friends.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 3 cups peeled and cubed pumpkin
• 1 cup quinoa, rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups kale, roughly chopped
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and cinnamon, and cook for another minute until fragrant.
2. Simmer the Vegetables: Pour in the vegetable broth, diced pumpkin, and quinoa. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the pumpkin starts to soften.
3. Add Remaining Ingredients: Add the diced tomatoes and chickpeas to the pot. Stir to combine and let it simmer for another 10 minutes, allowing the flavors to meld together.
4. Incorporate the Kale: Add the chopped kale to the stew and mix well. Let it cook for an additional 5 minutes or until the kale is wilted and tender.
5. Season and Serve: Season the stew with salt and pepper to taste. Squeeze in the lemon juice before serving to add a fresh, tangy note to the stew.

Extra Tips: For a creamier texture, you can blend a portion of the stew before adding the kale. This will give the stew a thicker consistency while still leaving some chunks for texture. If you prefer a spicier stew, consider adding a pinch of cayenne pepper or red pepper flakes along with the other spices. Additionally, feel free to experiment with other leafy greens if kale isn’t available—spinach or Swiss chard make excellent substitutes.