Pumpkin & Root Vegetable Stew

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recipe by Octopus Publishing https://octopusbooks.co.uk/

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

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

recipe updated Oct 8, 2019


  • Onion icon
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Vegetable stock icon
    Vegetable stock
    250ml (1 cup)
  • Canned red kidney beans icon
    Canned red kidney beans
    800g (about 2¾ cups)
  • Fresh parsley icon
    Fresh parsley
    4 tbsp (15g)
  • Olive oil icon
    Olive oil
    4 tbsp (59ml)
  • Pumpkin icon
  • Celery stalk icon
    Celery stalk
    x 4 (about 180g)
  • Carrot icon
    500g (about 10)
  • Parsnip icon
    250g (about 2½)
  • Plum tomato icon
    Plum tomato
    800g (about 16)
  • Tomato paste icon
    Tomato paste
    3 tbsp (49g)
  • Paprika icon
    2 tbsp (13g)
  • Bouquet garni icon
    Bouquet garni
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Large saucepan

Step preview

  1. Add olive oil to a clean large saucepan
  2. Heat - medium-low heat
  3. Add onion, garlic clove and fresh chili to the large saucepan
  4. Fry until softened - medium-low heat
  5. Add pumpkin and celery stalk to the large saucepan
  6. Fry gently - 10 min
  7. Add carrot, parsnip, plum tomato, tomato paste, paprika, vegetable stock and bouquet garni to the large saucepan
  8. Boil
  9. Reduce heat and cover
  10. Simmer until tender - 1 hr 30 min, low heat
  11. Add canned red kidney beans to the large saucepan
  12. Cook gently while stirring occasionally - 10 min, low heat
  13. Season with salt & pepper to taste
  14. Garnish with fresh parsley
  15. Serve
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