Pumpkin & Root Vegetable Stew

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    286

A hearty vegetarian stew that is packed with sweet pumpkin and root vegetables. This dish is even better reheated the next day.

recipe updated Mar 21, 2019

Ingredients

  • Olive oil icon
    Olive oil
    59ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    24g
  • Fresh chili icon
    Fresh chili
    20g
  • Pumpkin icon
    Pumpkin
    None
  • Celery stalk icon
    Celery stalk
    180g
  • Carrot icon
    Carrot
    500g
  • Parsnip icon
    Parsnip
    250g
  • Plum tomatoes icon
    Plum tomatoes
    800g
  • Tomato paste icon
    Tomato paste
    49g
  • Paprika icon
    Paprika
    13g
  • Vegetable stock icon
    Vegetable stock
    250ml
  • Bouquet garni icon
    Bouquet garni
    1g
  • Canned red kidney beans icon
    Canned red kidney beans
    800g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh parsley icon
    Fresh parsley
    15g

Tools

  • kCook icon Large saucepan

Step preview

  1. Prep and set aside onion: finely chopped
  2. Prep and set aside garlic clove: crushed
  3. Prep and set aside fresh chili: deseeded & chopped
  4. Prep and set aside vegetable stock: hot
  5. Prep and set aside canned red kidney beans: drained & rinsed
  6. Prep and set aside fresh parsley: chopped
  7. Get a clean large saucepan
  8. Add olive oil
  9. Heat - medium-low heat
  10. Add prepared onion
  11. Add prepared garlic clove
  12. Add prepared fresh chili
  13. Fry until softened - medium-low heat
  14. Add sliced, deseeded, cubed pumpkin
  15. Add cubed celery stalk
  16. Fry gently - 10 min
  17. Add peeled, cubed carrot
  18. Add peeled, cubed parsnip
  19. Add plum tomatoes
  20. Add tomato paste
  21. Add paprika
  22. Add prepared vegetable stock
  23. Add bouquet garni
  24. Boil
  25. Reduce heat and cover
  26. Simmer until tender - 1 hr 30 min, low heat
  27. Add prepared canned red kidney beans
  28. Cook gently while stirring occasionally - 10 min, low heat
  29. Season with salt & pepper to taste
  30. Garnish with prepared fresh parsley
  31. Serve
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