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Pumpkin Vegetable Stew

Karina Kari
A rich, hearty, and vegan Pumpkin Vegetable Stew loaded with beans, peppers, and spices.
Naturally oil-free, high in protein and fiber, this stew is quick to make, comforting, and perfect for healthy everyday meals.
Top with avocado, cilantro, or green onions for added freshness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 chef’s knife
  • 1 cutting board
  • 1 wooden spoon
  • 1 large stockpot
  • 1 can opener

Ingredients
  

  • 1 large onion chopped
  • 1 tablespoon fine sea salt
  • 2 tablespoons water as needed
  • 3 large garlic cloves chopped
  • 1 jalapeno pepper minced
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 bay leaf
  • 1 28- oz can fire-roasted crushed tomatoes with juice
  • 4 –5 cups vegetable broth low sodium if desired
  • 1 15- oz can pumpkin puree or equivalent fresh roasted pumpkin
  • 1 15- oz can kidney beans drained and rinsed
  • 1 15- oz can pinto beans drained and rinsed
  • 1 15- oz can black beans drained and rinsed
  • 1 tablespoon tomato paste
  • 1 –3 dried Arbol chiles optional
  • 1 lime juiced
  • 4 green onions sliced
  • 1 avocado chopped, optional
  • 1 handful cilantro chopped, optional

Instructions
 

  • Sauté Aromatic Onion Base: Start by placing a large stockpot over medium heat for 2–3 minutes to warm it evenly.
    Add the chopped onion along with 1 tablespoon of fine sea salt.
    Stir occasionally with a wooden spoon, allowing the onions to soften and release their natural sweetness.
    Continue sautéing for about 7 minutes until the onions are translucent.
    If you notice any browning or sticking, add 1–2 tablespoons of water to prevent burning while helping the onions soften perfectly.
  • Add Garlic and Peppers: Next, introduce the chopped garlic cloves, minced jalapeno pepper, and both the red and green bell peppers to the softened onions.
    Stir continuously for 3–5 minutes to evenly cook the vegetables.
    The garlic should become fragrant but not browned, so add a splash of water if needed to prevent it from sticking or burning.
    This step builds the flavorful foundation for your stew.
  • Toast Spices and Bay Leaf: Now, it’s time to layer in the spices.
    Sprinkle in chili powder, ground cumin, smoked paprika, and drop in a bay leaf.
    Stir continuously for 30–60 seconds, allowing the spices to bloom in the heat.
    This short toasting process helps release the essential oils in the spices, giving your stew a rich, aromatic flavor.
    The kitchen will instantly fill with a warm, savory scent.
  • Incorporate Tomatoes, Pumpkin, and Beans: Once the spices are fragrant, pour in the fire-roasted crushed tomatoes with juice and vegetable broth.
    Then, add the pumpkin puree, kidney beans, pinto beans, black beans, and tomato paste.
    If you’re using dried Arbol chiles, either whole or chopped, stir them in at this stage.
    Mix everything thoroughly to ensure all ingredients are well combined and coated in the flavorful base.
  • Bring to a Gentle Simmer: Increase the heat slightly to bring the stew to a gentle boil.
    Watch for bubbling along the edges, then immediately reduce the heat to medium-low.
    Let the stew simmer uncovered for 20–30 minutes, stirring occasionally to prevent sticking.
    This simmering time allows the pumpkin to blend seamlessly with the broth and the beans to absorb the spices fully.
    Taste occasionally and adjust seasonings with extra salt or chili powder if needed.
  • Remove Bay Leaf and Add Brightness: Before serving, carefully remove the bay leaf from the pot.
    Stir in the juice of 1 fresh lime to add a hint of brightness that balances the richness of the pumpkin and beans.
    The lime also enhances the overall depth of flavor, making the stew taste fresh and lively.
  • Prepare Toppings for Serving: While the stew finishes simmering, prepare your toppings.
    Slice green onions, chop cilantro, and dice avocado if desired.
    These garnishes add contrasting textures and freshness that elevate each spoonful of the hearty stew.
  • Serve Stew Warm and Garnished: Ladle the stew into individual bowls while still hot.
    Sprinkle generously with sliced green onions, a handful of cilantro, and a few chunks of avocado.
    For those who enjoy extra spice, finely chop any softened Arbol chiles removed earlier and sprinkle on top.
    Serve immediately for the best flavor, or let it cool slightly if serving to children or sensitive eaters.
  • Optional Adjustments for Thickness: If you find your stew too thick, gradually add additional vegetable broth or water while stirring to reach your preferred consistency.
    Conversely, to make it thicker, let it simmer a few more minutes uncovered so some liquid evaporates naturally.
  • Enjoy or Store for Later: This stew is perfect for immediate enjoyment or meal prep.
    Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
    The flavors deepen beautifully overnight, making it even more comforting the next day.
    Reheat gently on the stove or in the microwave before serving.

Notes

  • For a smoother consistency, use a blender or immersion blender to puree part of the stew before adding the beans.
  • Adjust the heat level by increasing or reducing the amount of jalapeno and dried Arbol chiles according to your taste.
  • Fresh pumpkin can be roasted and mashed as a substitute for canned puree to enhance natural sweetness.
  • If you prefer a thicker stew, let it simmer uncovered for a few extra minutes to evaporate excess liquid.
  • Stir frequently during cooking to prevent vegetables from sticking to the bottom of the pot, especially if your heat is slightly high.
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