The Perfect Pumpkin Stew Recipe
There is nothing better than a cup of steaming pumpkin stew to chase away the chill the of the fall and winter season. The rich, earthy flavors of pumpkin combined with hearty ingredients make this dish a comforting favorite. Plus, it’s easy to prepare and perfect for cozy nights at home.
We love making this dish again and again and hope it will become a staple in your kitchen, too!
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Why You Will Love This Recipe
This recipe is great because
- it makes the most of the pumpkin season
- it is very flexible
- it is very quick to make
- it is full of healthy vegetables
The ingredients
- Pumpkin: While you can use regular fresh pumpkin, my favorite are either kabocha or butternut squash
- Potatoes: They add a bit more substance to this stew
- Carrots: I like to add those for color and because they keep their “bite”
- Celery root: This fall vegetable adds a nice flavor
- Yellow onion: What’s a soup without onion?
- Oil: I like to use a neutral oil such as avocado to sauté the vegetables
- Bouillon: You can use beef stock for its heartiness
- Spices: My favorites are salt, black pepper, nutmeg, and a sprinkle of chili flakes
- Creamy goat cheese: The subtle saltiness of this fresh cheese complements the sweetness of the pumpkin
- Pumpkin seeds: I like to sprinkle pumpkin seeds over the final dish for extra crunch
- Pumpkin seed oil: Drizzling a bit of this optional dark-green oil adds more flavor and color
Useful tools and equipment
You don’t need much but I find this helpful:
- Large soup pot: I love my large Dutch oven but any will do
- Vegetable peeler: I love using this nifty tool in my kitchen
- Food processor or immersion blender: Either one is helpful if you like your pumpkin stew to be more of a smooth soup
- Potato ricer: I prefer using my potato ricer since it keeps this soup a bit more chunky
- Crock pot or instant pot or slow cooker: While I don’t own any of those, I am sure this recipe would be perfect for them
Substitutions and variations
This is always my favorite part:
- Pumpkin: You can really use any type of pumpkin, or even canned pumpkin puree if you’re in a pinch
- Potatoes: If you like your soup to be more starchy, you can use russet potatoes but if you’d like them to retain their shape, I recommend golden or Yukon potatoes
- Celery root: If you can’t find this root vegetable, you can easily substitute with regular celery stalks
- Bouillon: You can use your homemade bone broth, chicken stock, or vegetable bouillon
- Beef: You can make this stew more substantial and filling by adding meat such as beef stew or pork stew meat (just note that that will increase the cooking time!)
- Additional ingredients: Feel free to add black beans, white beans, garbanzo beans, a red or green pepper, sweet potatoes, or tomato paste
- Extra spices: You can always add some thyme, bay leaves, curry powder, a splash of red wine, garlic powder, chili powder, or ground cumin
How to serve
These are just a few ideas how to serve this savory pumpkin recipe:
- a small bowl as an appetizer
- as a main course with a side of green salad and some crusty bread
- either as a vegetarian stew or more hearty stew with some meat
How long does it last?
This earthy stew is great on the day you make it but it’s equally delicious the next day. You can also keep it tightly covered in the refrigerator for up to 5 days in the refrigerator.
Other soup recipes you might like
Chicken and Sourdough Dumplings
How to make this dish
1. Prep the vegetables:
With the vegetable peeler or a sharp knife, peel the pumpkin and the other vegetables. Cut the pumpkin in half and scoop out the seeds (roasting them is a great way to enjoy them!). Cut the pumpkin flesh and all the other vegetables into smaller pieces or dice. Peel and dice the onion.
2. Sautee the vegetables:
Add the oil to a large pot and over medium heat, sauté the onions until translucent. Then, add the pumpkin and remaining vegetables and sauté until softened a bit. Cover with enough water or broth so that the vegetables are submerged.
3. Cook the stew
Simmer over low heat for about 20 minutes or until all the vegetables are soft. Note: If you’d like to add meat, you can cook some seared beef in water or broth until done or add it to the pumpkin soup and simmer with the vegetables.
4. Finishing touches:
If you’d like your soup to be smooth, you can blend it in a high-speed blender, food processor, or with an immersion blender. I personally like this stew a bit more chunky so I skip this step. Ladle into individual soup bowls. Add crumbled goat cheese and pumpkin seeds. Finish with a drizzle of pumpkin seed oil, a sprinkle of chili flakes, and some chopped parsley if you like.
Let me know if you have any questions or comments!
Hearty Pumpkin Stew
Ingredients
- 3 TBPS neutral oil
- 1 medium yellow onion
- 1 small celery root
- 3 medium carrots
- 3 large potatoes
- 2 pounds kabocha squash (or other pumpkin)
- 1 quart beef or chicken stock
- salt, black pepper, ground nutmeg
- ½ cup soft goat cheese, crumbled
- ½ cup pumpkin seeds
- 3 TBSP pumpkin seed oil (optional)
Instructions
- Peel all the vegetables and cut them into small pieces. Set aside.
- Heat the oil in a large pot over medium heat. Add the onions and saute until translucent.
- Add the remaining vegetables and saute until softened a bit.
- Add the stock, bring to a boil, turn the heat to low, and simmer until all the vegetables are cooked.
- Optional: blend some or all of the soup to preferred consistency.
- To serve, ladle into individual bowls and sprinkle with crumbled goat cheese, pumpkin seeds, and a drizzle of pumpkin seed oil. Optional: sprinkle with chopped fresh parsley and some chili flakes.
Notes
- you can make this stew even more hearty and satisfying by adding beans and/or stew meat (you need to simmer it longer if you add meat)
- you can also make this pumpkin stew in a crock pot, instant pot, or slow cooker
Anja, thank you. The Pumpkin Soup Sounds Delicious. I copied
the recipe. Aria