Pumpkin and Root Vegetable Stew

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

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    299

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

recipe updated 22 Oct 2020

Ingredients

  • Onion icon
    Onion
    1
  • Garlic clove icon
    Garlic clove
    4
  • Fresh chilli icon
    Fresh chilli
    1
  • Vegetable stock icon
    Vegetable stock
    250 ml
  • Tinned red kidney beans icon
    Tinned red kidney beans
    800 g
  • Fresh parsley icon
    Fresh parsley
    4 tablespoons
  • Olive oil icon
    Olive oil
    4 tablespoons
  • Pumpkin icon
    Pumpkin
    1
  • Celery stalk icon
    Celery stalk
    4
  • Carrot icon
    Carrot
    500 g
  • Parsnip icon
    Parsnip
    250 g
  • Plum tomatoes icon
    Plum tomatoes
    800 g
  • Tomato purée icon
    Tomato purée
    3 tablespoons
  • Paprika icon
    Paprika
    2 tablespoons
  • Bouquet garni icon
    Bouquet garni
    1
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • 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 chilli 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 tomatoes, tomato purée, 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 tinned 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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