Homemade Pumpkin Stew
A comforting, one-pot pumpkin stew with Italian sausage, hearty vegetables, and aromatic herbs. This easy, weeknight-friendly recipe is high in protein, fiber-rich, and full of flavor—perfect for a cozy fall or winter dinner.
Equipment
- 1 large heavy pot
Ingredients
- 2 tablespoons olive oil
- 1 small shallot chopped
- 1 pound Italian sausage sliced into ½ inch (1.5 cm) pieces
- 1 clove garlic minced
- 2 medium potatoes cubed
- 2 small carrots peeled and chopped
- 12½ ounces pumpkin or squash cubed
- 3 cups vegetable broth or stock
- ½ teaspoon dried oregano
- 1 –2 dashes hot pepper flakes or black pepper optional
- 2 stems fresh rosemary*
- 2 stems fresh thyme*
- 6 –7 small to medium mushrooms quartered
Instructions
- Heat the Olive Oil and Sauté Shallots: Begin by placing a large, heavy-bottomed pot over medium heat. Pour in 2 tablespoons of olive oil, swirling to coat the bottom evenly. Once the oil is warm and shimmering, add the finely chopped small shallot. Stir gently and cook for about 1–2 minutes until the shallot becomes translucent and fragrant, releasing a mild, sweet aroma that forms the flavor base of the stew.
- Brown the Italian Sausage: Add the sliced Italian sausage to the pot with the sautéed shallots. Spread the slices evenly so that each piece makes contact with the hot surface. Allow them to cook undisturbed for about 1–2 minutes, then gently stir occasionally. Continue cooking for approximately 3 minutes or until the sausage is evenly browned on all sides. This browning process enhances the depth of flavor in the stew.
- Add Minced Garlic: Reduce the heat slightly and add the minced garlic to the pot. Stir immediately to combine with the sausage and shallots. Cook for 30–60 seconds, just until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter; the goal is to release its aromatic oils and infuse the stew with subtle garlic flavor.
- Incorporate Root Vegetables and Pumpkin: Add the cubed potatoes, peeled and chopped carrots, and pumpkin or squash into the pot. Gently stir to coat the vegetables with the flavorful oil, sausage, and aromatics. Ensure that all pieces are evenly distributed, as this allows them to cook uniformly and absorb the savory base of the stew.
- Pour in Vegetable Broth and Seasonings: Pour 3 cups of vegetable broth over the mixture, ensuring all vegetables are submerged. Sprinkle in ½ teaspoon of oregano and 1–2 dashes of hot pepper flakes or black pepper, depending on your heat preference. Add the rosemary and thyme stems, tied neatly in a small cheesecloth bundle or tied square, for easy removal later. Stir gently to combine all ingredients.
- Bring to a Gentle Boil: Increase the heat slightly and cover the pot with a lid. Bring the mixture to a gentle boil, allowing the liquid to bubble around the edges. This step helps the flavors meld together while softening the tougher vegetables. Once boiling, reduce the heat to maintain a slow, steady simmer.
- Simmer Until Vegetables Are Tender: Remove the lid and continue cooking on a gentle boil for about 15 minutes. During this time, stir occasionally to prevent sticking and ensure even cooking. Check the tenderness of the potatoes and carrots by inserting a fork; they should be soft but not mushy.
- Add Mushrooms and Continue Cooking: Once the root vegetables are nearly tender, add the quartered mushrooms to the pot. Stir carefully to incorporate them without breaking their delicate shape. Continue simmering for another 5–7 minutes, allowing the mushrooms to soften and release their earthy flavor into the stew.
- Taste and Adjust Seasoning: Remove the rosemary and thyme bundle before serving. Taste the stew and adjust salt if necessary, keeping in mind that vegetable broth can vary in saltiness. If desired, add a pinch more pepper or seasoning to balance the flavors.
- Serve and Enjoy Warm: Ladle the stew into bowls while hot, making sure each serving gets a mix of sausage, pumpkin, potatoes, carrots, and mushrooms. This comforting, aromatic pumpkin stew is perfect for a cozy dinner or meal prep. Serve with crusty bread or a fresh salad if desired. Enjoy the rich, hearty flavors and the satisfying warmth it brings to any table.
Notes
- Use a heavy-bottomed pot to ensure even cooking and prevent vegetables from sticking or burning.
- Choose fresh, firm pumpkin or squash for the best texture; avoid overly soft or pre-cooked pumpkin.
- Browning the sausage and shallots before adding vegetables adds rich, deep flavor to the stew.
- Keep the rosemary and thyme in a cheesecloth bundle to easily remove the stems before serving.
- Taste the stew before adding salt, as vegetable broth can vary in sodium levels.
- Adjust the heat with pepper flakes gradually; it’s easier to add more spice than to reduce it.
- Leftover stew often tastes even better the next day as the flavors continue to meld.
