Pumpkin Stews

Pumpkin Stew

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Course: Main Course, Soup
Keyword: Main Course, Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 400kcal

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

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