Halloween Pumpkin Stew
Embrace the autumn spirit with this hearty and festive Halloween Pumpkin Stew, a savory celebration of seasonal ingredients perfect for cozy nights. Packed with tender chunks of pumpkin, fall spices like cinnamon and nutmeg, and a medley of vegetables, this versatile recipe includes an option for beef or a vegetarian-friendly mushroom substitute. Simmered to perfection in a rich broth with aromatic thyme and a hint of creaminess, this stew is as comforting as it is flavorful. Ideal for Halloween gatherings, serve it in a hollowed-out pumpkin for a show-stopping presentation or alongside crusty bread to soak up every bite. Ready in just under two hours, this wholesome dish offers a delicious and creative way to showcase fall’s bounty!
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Recipe Information
Ingredients
- 3 cups (cubed) pumpkin
- 2 tablespoons olive oil
- 1 pound beef stew meat (or mushrooms for vegetarian option)
- 1 large (diced) yellow onion
- 4 minced garlic cloves
- 2 large (sliced into rounds) carrots
- 2 sliced celery stalks
- 2 medium (cubed) potatoes
- 1 14-ounce can diced tomatoes
- 4 cups low-sodium beef or vegetable broth
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream (optional)
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
If using beef, season it with a pinch of salt and pepper, then brown the meat in the pot for about 5-7 minutes. Remove the beef and set it aside. (Skip this step for a vegetarian version.)
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and cook for another 1 minute until fragrant.
Add the carrots, celery, and potatoes to the pot and sauté for 5 minutes to lightly caramelize the vegetables.
Add the cubed pumpkin and return the browned beef (if using) to the pot.
Pour in the diced tomatoes and the broth, stirring to combine.
Stir in the cinnamon, nutmeg, thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce to a simmer and cover. Let it cook for 60-75 minutes, stirring occasionally, until the beef is tender and the vegetables are soft.
If a creamy stew is desired, stir in the heavy cream and heat gently for 5 additional minutes. Adjust seasoning with salt and pepper to taste.
Remove the bay leaf before serving.
Serve the stew hot, garnished with fresh parsley if desired. Pair with crusty bread or serve in a hollowed-out pumpkin bowl for an extra festive presentation.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 59.9 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 8850 mg | 188% | |
*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.
