I am delighted to share with you this amazing recipe for vegan pumpkin stew cooked in a pumpkin! As the leaves turn golden and the crisp air of autumn makes its appearance, I find myself craving hearty and warming dishes that reflect the colors of the season. This recipe satisfies my cravings and hopefully will do the same for you.
The aroma of savory spices mingling with chunks of vegetables is simply irresistible. The best part is when fall arrives, pumpkins take over and become an essential autumn ingredient. However, it’s not just limited to stuffed pumpkins or pie, which are great options too.
This savory pumpkin stew is perfect for those looking for an easy vegan meal that’s brimming with nutrition and flavor. In this recipe, we use fresh pumpkins – perfect for those who are willing to take on a fun challenge for cooking – but butternut squash can also be used as a substitute. The combination of beans, bell peppers, potatoes and aromatics make an unforgettable nutritious and filling meal your family can enjoy.
So let’s gather our ingredients and cook up some magic in the kitchen. I guarantee once you taste this mouthwatering vegan pumpkin stew recipe, it will become a staple in your home each fall season!
Why You’ll Love This Recipe
My dearest readers,
I implore you to consider adding this vegan pumpkin stew recipe to your meal rotation. It is a dish that is both delicious and wholesome, enriched by the earthiness and sweetness of fall pumpkins.
Why should you love this recipe? Allow me to persuade you with a few reasons:
Firstly, this vegan pumpkin stew can be cooked inside of a whole pumpkin, turning it into a stunning centerpiece for your dinner table. Imagine the wide-eyed wonder on your guests’ faces as you unveil the baked whole pumpkin! Not only is it a showstopper, but the pumpkin also adds an extra depth of flavor to the stew.
Secondly, this recipe is versatile and full of healthy ingredients. It includes carrots, potatoes, bell peppers, celery ribs, diced tomatoes, and fiber-rich beans like kidney and pinto beans. All these vegetables are sautéed in olive oil before being simmered in the pumpkin until they reach a delightful creaminess. If you want to go beyond these ingredients, there are more options! You can add lentils or black beans for even more plant-based protein or garnish with some harissa for a burst of smoky heat.
Thirdly, my dear readers, let us not forget about the taste! The creamy chickpea and pumpkin base combined with savory spices such as garlic cloves and onion create a stew that has no need for meat or beef broth. You will find your taste buds tingling with delight when you have your first spoonful!
Lastly, this recipe gives you ample room for creativity while staying true to its roots as an easy vegan pumpkin stew recipe made from scratch. Even if you’re not hosting a fancy dinner party, savory pumpkin curry served in a bowl or even microwavable containers make it an easy lunch option on-the-go!
So be bold and try out this recipe! Trust me; your taste buds will thank you.
Here are the ingredients you’ll need to make this delicious vegan pumpkin stew:
- 1 whole fresh pumpkin (or a 2-pound can of pumpkin purée)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 celery ribs, diced
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1 bell pepper, diced
- 2 cans (15 ounce) of diced tomatoes
- 1 can (15 ounce) of kidney beans, drained and rinsed
- 1 can (15 ounce) of pinto beans, drained and rinsed
Optional for Variations:
– 1 can (15 ounce) of black beans, drained and rinsed
– 1 can (15 ounce) of chickpeas, drained and rinsed
– 8-10 oz butternut squash, peeled and diced
For the Spice Mix:
– 2 tbspharissa sauce (use less or more depending on your spiciness preference)
– Salt and pepper to taste
For the Creamy Chickpea Pumpkin Stew:
– 2 cans (16 ounce) of chickpeas, drained and rinsed
– 2 cans (16 ounce) of coconut milk
For the Moroccan Pumpkin Chickpea Stew:
– Additional spices like turmeric, paprika, cinnamon, and cumin
Note: You can adjust the amounts of ingredients according to your preference or family size.
The Recipe How-To
Let’s get cooking! This vegan pumpkin stew is not only delicious but also a feast for the eyes. Follow these simple steps to have a scrumptious stew simmering on your stove in no time.
- 1 large fresh pumpkin
- 2 tbsp olive oil
- 1 diced onion
- 2 garlic cloves, minced
- 2 celery ribs, diced
- 2 carrots, diced
- 1 bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 16-ounce can of diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- Cut off the top of the pumpkin and set aside. Scoop out the seeds and scrape the inside to make enough room for the stew.
- Preheat your oven to 375°F (190°C). Bake the whole pumpkin for about an hour so it cooks partially.
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add diced onion and cook stirring occasionally for about three minutes or until tender.
- Add minced garlic and cook for about one minute more or until fragrant.
- Stir in diced celery, diced carrots, and diced bell pepper. Cook for 5 minutes until soft.
- Increase the heat to high and add the cubed potatoes, stirring occasionally for about five minutes or until browned on all sides.
- Mix in a 16-ounce can of diced tomatoes, drained and rinsed kidney and pinto beans.
- Add enough water to cover all vegetables plus one-inch depth above them.
- Cook your vegetable mixture on low heat for about two hours or until vegetables are tender.
- To finish, pour your creamy chickpea pumpkin soup into the baked hollow in your pumpkin; garnish with chopped cilantro.
Now your beautiful vegan pumpkin stew baked in a whole pumpkin is ready to serve!
Substitutions and Variations
One of the best things about cooking is the opportunity to experiment with different flavors, textures, and ingredients to create something unique and delicious. Here are a few ideas for substitutions and variations to make this vegan pumpkin stew your own.
– If you don’t have fresh pumpkin, butternut squash can be a great substitute. You can also use canned pumpkin puree if fresh pumpkin is not available.
– Instead of kidney beans and pinto beans, feel free to use black beans or lentils. They will provide a similar texture and heartiness to the dish.
– For a spicy kick, try adding harissa to the stew while it simmers. This mild North African chili paste has a smoky, slightly sweet flavor that pairs well with pumpkin.
– If you want to make this soup recipe more creamy, stir in some coconut milk or cashew cream before serving.
– For a twist on the Moroccan pumpkin chickpea stew, try using quinoa instead of potatoes or serve over a bed of couscous. The whole pumpkin can also be stuffed with the stew and baked for a festive fall presentation.
No matter what substitutions or variations you choose, this vegan pumpkin stew recipe is sure to be satisfying and delicious.
Serving and Pairing
When it comes to serving and pairing this vegan pumpkin stew, you have plenty of options. I prefer to serve it hot straight out of the pumpkin that I bake it in, but you can transfer it to a large bowl or individual bowls if you prefer.
This fall stew pairs wonderfully with crusty bread or whole-grain rice as the starch component. You might also want to pair it with a green salad tossed with a simple vinaigrette or steamed veggies like carrots or brussels sprouts. For an added crunch factor, try topping your soup off with some toasted pumpkin seeds or crispy chickpeas.
Another great thing about this stew is its versatility. It’s perfect for meal-prepping and makes excellent leftovers for lunch or dinner throughout the week. The rich and creamy flavors are sure to keep you satisfied for hours.
Overall, when it comes to serving and pairing this savory pumpkin stew, feel free to get creative! The options are almost endless, so don’t be afraid to experiment until you find what works best for your taste buds.
Make-Ahead, Storing and Reheating
Dear readers, now that you have mastered the delicious vegan recipe for pumpkin stew cooked in a pumpkin, let me provide you with some tips on how to store and reheat your leftovers.
Firstly, this vegan pumpkin stew will keep well in the refrigerator for up to five days. You can store it in an airtight container or covered with plastic wrap. When reheating, you can either do so on the stovetop, using a pot over medium heat, or in the microwave for a quicker option. Make sure to stir frequently so that it heats evenly.
If you plan on making this pumpkin stew ahead of time, it’s a great idea to bake the whole pumpkin and make the stew directly inside of it. This ensures that the stew stays fresh longer, and also serves as a beautiful presentation. Simply scoop out the leftover stew and store in the refrigerator as previously mentioned.
Additionally, if you are looking for a more long-term storage option, you can freeze your vegan pumpkin stew. This is perfect for those busy weekdays when you don’t have time to cook from scratch. Store it in an airtight container or freezer-friendly bags and label them with contents and date before putting them away.
When it comes time to reheat from frozen, allow it to thaw in the fridge overnight. Then follow the reheating steps as outlined earlier.
In conclusion, with these tips on storing and reheating your vegan pumpkin stew cooked in a pumpkin, your leftovers will never go to waste. Whether enjoying on a cozy fall evening or pulling it out of the freezer on busy day – this stew is always guaranteed to warm both your belly and your soul!
Tips for Perfect Results
When cooking vegan pumpkin stew, it’s important to keep a few tips in mind to yield the perfect results. Here are some expert tips and tricks to help you bring out the best flavors and textures in your dish.
Firstly, it’s advisable to use fresh pumpkin instead of canned puree. Not only does it impart a richer, earthy aroma and taste, but it also adds a unique texture to the stew. You can select a ripe pumpkin with an even surface and firm skin for easy slicing and avoid using stringy or overly soft ones.
Before you start cooking, make sure you have all the ingredients prepped and ready to go. This will help you cook the stew faster and more efficiently without having to worry about last-minute preparations. Chop or dice all the vegetables uniformly for even cooking and flavor distribution.
When sautéing onion and garlic, make sure you do not burn them as this can lend a bitter taste to your stew. Cook them until they turn translucent or slightly golden brown on medium heat. Use a large saucepan or Dutch oven to prepare the stew; this allows enough room for vegetables, broth, pumpkin pieces, and other ingredients to cook together, giving rise to perfectly cooked tender vegetables.
Lastly, don’t forget to adjust the seasoning once the stew is fully cooked. Add salt or any other seasoning according to your taste and preference. To give an extra kick of heat and flavor you may add harissa paste or cayenne pepper. Enjoy your vegan pumpkin stew hot, served over rice or alongside crusty bread with some butter spread on top.
With these tips, you’re sure to enjoy a lip-smacking good pot of warm vegan pumpkin stew that will leave you satisfied throughout fall season!
In conclusion, this Vegan Pumpkin Stew recipe cooked in a pumpkin is the perfect addition to your fall stew collection. It’s easy to make, full of flavor, and customizable to your personal taste. The creamy chickpea pumpkin version is simply divine and will leave you craving more. I urge you to try this recipe with fresh pumpkin and experience the difference it makes in both taste and creativity.
This stew is a wholesome meal that can be enjoyed on its own or paired with some warm bread or rice. It’s also great for meal prepping or storing for later use. With a variety of substitutions and variations available, you can make it your own by experimenting with different ingredients like lentils or butternut squash.
In addition to its deliciousness, this recipe uses only vegan ingredients and is perfect for those on a plant-based diet. It proves that vegan recipes can be just as satisfying and flavorful as meat-based dishes. So next time you’re in the mood for a hearty stew, give this vegan pumpkin stew a try – I guarantee it won’t disappoint!
Vegan Pumpkin Stew (Cooked in a Pumpkin!) Recipe
- 1 fresh pumpkin
- 2 (16 ounce) cans kidney beans or (16 ounce) cans pinto beans
- 1 bell pepper, cut into inch-thick slices
- 1 onion, peeled and roughly chopped
- 4 medium potatoes, cubed
- 3 carrots, peeled and cubed
- 2 garlic cloves, peeled and diced
- 2 celery ribs, sliced
- 1 (15 ounce) can diced tomatoes
- 2 1/2 cups water or 2 1/2 cups vegetable stock
- salt and pepper
- vegetable oil (for coating)
- Carve a hole in the top of the pumpkin and remove the seeds.
- Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside.
- In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes.
- Stir occasionally and season to your taste.
- Place the pumpkin in a shallow pan and place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil.
- Bake the pumpkin and stew at 350°F for 2 hours, or until the pumpkin is tender.
- Serve out of the carved pumpkin while hot.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.