Rustic Fall Pumpkin Stew is filled with two kinds of squash, along with heart-healthy produce and high-protein chickpeas for a warm, cozy lunch or dinner that’s both hearty and delicious!
Fall is here, the pumpkins are here and I couldn’t resist throwing two of them into this rustic fall stew. If you have never used pumpkin, then take a look here to see what you can conjure up from pumpkin for wonderful vegan / vegetarian dishes. You might find something new, delicious, or a welcome addition to your recipe collection.
I was never a lover of stews when I was a kid, but now I can never say no to a hot steaming bowl of a good, thick stew. In this stew I used the perfect combination of two different types of squash (you can use just one), celery, chickpeas, beans and yes, savory. It all goes together surprisingly well and the combination of flavors is a nice change from the everyday normal pumpkin soups that we usually eat pureed. I think you will love it as much as we do!
If you like our autumn stew with pumpkin, then these dishes might also inspire you:
- Sweet Potato Pumpkin Curry
- stuffed pumpkin with vegan vegetable quinoa
- Velvety pumpkin and mushroom ragout
- oriental roasted carrots on lentil salad
- vegan hasselback squash
- healthy breakfast cookies with pumpkin
Ingredients for the rustic autumn stew with pumpkin
This hearty pumpkin stew includes a variety of veggies while still being a quick and easy fall recipe that everyone can enjoy.
Here’s everything you need, including ingredient variations where noted:
- Chickpeas – Use canned chickpeas or freshly cooked chickpeas – you can also substitute waxy potatoes
- Squash – look for Hokkaido or butternut squash. Sugar squash or acorn squash are also good choices. If normal pumpkin is not in season, use only one type of pumpkin, of course that works too.
- Carrots – you can also use a sweet potato for this
- Garlic – Fresh is always best, but can be substituted with 1 teaspoon garlic powder
- Spices – it really doesn’t get any easier than salt and pepper
- Herbs – savory, whether fresh or dried – please do not forget or omit
- Leek onions bring a little more variety to the autumnal play of colors – I could also imagine a handful of spinach
- Apple cider vinegar and honey – to get a slightly sweet and sour touch – vegans use maple syrup or agave syrup for this
- Rosemary sour cream gives the stew the last intensive herbal kick – there are also vegan alternatives or veggie cream today so that you don’t have to leave out the topping.
Rustic autumn stew with pumpkin
- paring knife*
- cutting board*
- Cooking pot*
- 500 grams Butternut Squash
- 500 grams Hokkaido pumpkin
- 180 grams celery
- 180 grams spring onions
- 180 grams carrots
- 2 Onion
- 180 grams Green beans / string beans
- 180 grams Chickpeas*
- 1,5 Liter vegetable broth
- 5 tbsp. native olive oil*
- 1 small bunch of savory
- 1 small Bunch of rosemary
- 200 grams sour cream or vegan alternative
- kosher salt*
- Pepper* from the mill
- 4 tbsp. Apple Cider Vinegar*
- 2 tbsp. Flowerhoney or maple syrup if vegan
- Wash and trim all vegetables.
- Halve and deseed the Hokkaido pumpkin (a spoon works well) and cut into bite-sized pieces. Peel, deseed and dice the butternut squash.
- De-thread the celery and cut into 0.5 cm pieces.
- Cut the carrots into 0.5 cm thick slices.
- Cut the leek into fine rings.
- Peel and dice onions and garlic.
- Clean the beans and cut into 2 cm long pieces.
- Put the chickpeas in a colander and rinse with cold water.
- Heat 2 tablespoons of olive oil in a saucepan and sauté the onions until translucent. Add the carrot slices and sauté for a further 2 minutes. Now add the garlic, leek and celery and sauté for 2 minutes. Deglaze with vinegar and vegetable stock.
- While you wait for the vegetables to start cooking, heat a pan with 2 tablespoons olive oil and sauté the pumpkin cubes vigorously. Place the pumpkin and chickpeas in the vegetable pot. Add the savory and season with salt and pepper.
- Let everything simmer gently for about 20 minutes. Then add the beans and cook for another 10 minutes. Season again with salt, pepper and honey (syrup).
- Meanwhile, pluck the rosemary and chop very finely. Heat 1 tablespoon of olive oil in a pan and sauté the chopped rosemary needles for 3 minutes. Take it from the stove and let it cool off. Mix the cooled rosemary oil with the sour cream and season with salt and pepper.
- Serve pumpkin stew with rosemary sour cream.