All Pumpkins Night Stew
Welcome autumn into your kitchen with the hearty and comforting "All Pumpkins Night Stew," a celebration of the season’s star ingredient—pumpkin. Featuring a blend of cubed pumpkin, creamy pumpkin puree, sweet carrots, and aromatic onions, this stew is infused with warm spices like cinnamon and nutmeg for a cozy, fragrant flavor profile. Coconut milk adds silky richness, while baby spinach brings a pop of freshness to every spoonful. The dish is finished with crunchy toasted pumpkin seeds and vibrant parsley for a presentation that’s as stunning as the flavors are irresistible. Perfect for chilly nights, this one-pot wonder is vegan-friendly, brimming with nutrients, and ready in just an hour. Make it your go-to fall recipe for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 cups pumpkin (cubed, about 1-inch pieces)
- 1 cup pumpkin puree
- 2 carrots (peeled and sliced)
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.25 cups pumpkin seeds (lightly toasted, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ground cinnamon, and ground nutmeg, cooking for another 1 minute until aromatic.
Add the carrots and cubed pumpkin to the pot, stirring to coat the vegetables in the spices.
Pour in the vegetable broth and bring to a simmer.
Cover and cook the vegetables on medium-low heat for 20-25 minutes, or until the pumpkin and carrots are tender.
Using an immersion blender, blend the stew slightly to create a thicker, creamier consistency, while leaving some chunks for texture.
Stir in the pumpkin puree, coconut milk, dried thyme, salt, and black pepper.
Simmer the stew on low heat for another 10 minutes, stirring occasionally.
Add the baby spinach and cook for 2-3 minutes, or until wilted.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Ladle the stew into bowls and garnish each serving with toasted pumpkin seeds and a sprinkle of fresh parsley.
Serve warm and enjoy your All Pumpkins Night Stew!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 79.5 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6740 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
