Pumpkin Stew
Oh, how I love fall cooking and baking. Once the crisp air turns, my internal instincts know it is time for pumpkin and apple everything! This recipe was inspired by my mother, who has taught me most of the tricks that I know in the kitchen. Every fall, she would make pumpkin stew, and it always was and still is such a treat for me. I took some tips from her on this recipe and incorporated my own twists to make this vegan pumpkin stew. Of course, you can always add in flank steak for a heartier meal. Hope you enjoy….
Vegan Pumpkin Stew
Pumpkin Stew
By: Hillary Folkvord
Serves 4
Prep time: 15 minutes
Cook time: 1 hour
Vegan/Gluten Free
For The Stew:
3 carrots, chopped
1 yellow onion, chopped
3 celery stalks, chopped
1 large zucchini, chopped
2 sweet potatoes, precook in the oven and chopped
1 garlic clove, chopped
1 can cannellini beans
2 vegetable bouillon tablets
1 cup vegetable stock
1 cup water
salt & pepper
½ tablespoon chili powder
1 tablespoon dried oregano
½ tablespoon red pepper flakes
3 sage leaves
2 tablespoons olive oil
Pumpkin:
You have some options here. You can make the dish with one large pumpkin or with 3 to 4 small pumpkins.
Preheat oven to 400 degrees. Cut off tops of the pumpkin, remove the insides. On a lined baking sheet, place pumpkins, drizzle olive oil, salt & pepper. Cook for 30 minutes.
In a large pot or cast iron Dutch oven, heat olive oil, add onions and garlic. Sauté until brown. Add in carrots, celery, zucchini, potatoes, season with salt, pepper, red pepper flakes, chili powder, and dried oregano. Sauté for 5 minutes.
Add in vegetable stock, water, vegetable bouillon, sage leaves, and beans. Bring to a boil, then simmer for 15 minute or until vegetable are tender.
Remove pumpkins from the oven, scoop vegetable mixture into each pumpkin. Make sure add the broth to the pumpkin mixture. Roast in the oven for 30 minutes.
Serve immediately. The best part of this dish is scooping out the pumpkin sides with the stew mixture, perfect for a fall day.
