Savory Pumpkin Stew

Savory Pumpkin Stew combines pumpkin puree with ground meat, hearty vegetables, potatoes, and herby broth for the ultimate Fall comfort meal.

Course Soup, Dinner, Stew

Cuisine American

Keyword pumpkin stew, savory pumpkin recipes, savory pumpkin puree recipes, pumpkin dinner recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 378kcal

Author Jamie

Ingredients

1 ½ tablespoons olive oil
1 medium yellow onion , diced
1 pound ground beef or turkey
3 cups broth , chicken, beef, or vegetable
3 medium russet potatoes , diced
1 15-oz can pumpkin puree
1 15-oz can white beans , drained and rinsed
4 cups curly kale , stems removed and torn into bite-sized pieces
⅔ cup full fat coconut milk

Spices

4 medium bay leaves
2 tablespoons dried basil
¼ teaspoon black pepper
½ teaspoon salt

Instructions

Onion: Add olive oil and onion to a large pot on medium-high heat. Saute for about 5 minutes, stirring on occasion, until the onions are soft and begin to caramelize.
Meat: Add the ground meat to the pot and cook until browned, stirring on occasion (5-7 minutes). See 'Substitutions' below for a vegan version.
Soup it up: Add all other ingredients to the pot except kale and coconut milk.
Simmer: Stir the ingredients together. Heat to a simmer and cook, stirring on occasion, until the potatoes are soft (about 15 minutes).
Finish: Then add kale and ⅔ cup coconut milk. Bring to a simmer again and it's done! Serve warm and enjoy.

Notes

See the blog post for ingredient notes, step-by-step photos, and more expert tips.

Tip: Chop the potatoes in a small dice (about 1 centimeter cubes) so they cook faster. Cooking time can vary by a full 10 minutes depending on the size of the dice.

Storage: Store leftover Savory Pumpkin Stew in an airtight container in the refrigerator for up to 4 days.

Freezing: Savory Pumpkin Stew is an excellent freezer meal since it freezes and thaws flawlessly. I recommend freezing it in individual portions and I prefer to do this with Souper Cubes to save space. Consume within 3 months. You can thaw the soup in the microwave from frozen.

Substitutions

Vegan - Use vegetable broth and replace the ground meat with a vegan ground meat substitute.

Paleo or Whole 30 - Omit the beans or replace them with 1 ½ cups sliced mushrooms.

Heavy cream - Instead of coconut milk, you can use heavy cream.

Spinach - In a pinch, readers have used spinach and said it still turns out great.

Fresh basil - add fresh basil to garnish in addition to the dried basil in the recipe to make it special for dinner guests.

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