Equipment
- Knife
- Cutting Board
- Pot
Adjust Servings
Ingredients
- 3 cups pumpkin cubed(I like acorn squash, but any winter squash will do)
- 2 cloves garlic minced
- 2 shallots minced
- 2 carrots chopped
- 4 potatoes cubed
- 1 cup mushrooms chopped
- 1 cup spinach
- 1 cup red wine
- 2 cups vegetable stock
- 3 Tbsp flour
- 4 Tbsp tomato paste
- 2 Tbsp mustard
- 1 tsp turmeric
- 2 cups tomatoes canned
- 1 Tbsp thyme
- 2 bay leaves
- salt to taste
- 2 tsp pepper
- fresh parsley garnish
Optional Add-ins
- 1 leek chopped
- 1 parsnip chopped
Instructions
- In a pot heat oil over medium heat. Add garlic, shallots, mushrooms, and leeks and sauté for 3-4 minutes. Stir in turmeric and 3 Tbsp of flour. Slowly whisk in vegetable stock.
- Add in the remaining ingredients(wine, tomato paste, mustard, canned tomatoes, parsnips, potatoes carrots, pumpkin, bay leaf, thyme and salt and pepper to taste)
- Turn up heat and bring to a boil. Once at a boil lower heat and simmer until pumpkin, potatoes, parsnips and carrots are soft. Takes about 20-30 minutes
- Take out thyme sprig if you used and bay leaves.
- Add spinach and cook for another 3-5 minutes until spinach is wilted. Serve and enjoy. At this point you can top each bowl with fresh parsley.
Nutrition
Sodium: 896mg | Calcium: 166mg | Vitamin C: 83mg | Vitamin A: 14433IU | Sugar: 18g | Fiber: 13g | Potassium: 2288mg | Calories: 400kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 2g | Protein: 11g | Carbohydrates: 81g | Iron: 7mg
