Hearty, savory, easy-to-make, and perfect for a big batch, this Savory Pumpkin Stew can’t be beat! It’s one of those simple, wholesome meals you make once, think about often, and just keep coming back to.
When I first made this Pumpkin Stew, it was just after after escaping a California wildfire by mandatory evacuation. My partner and I were exhausted and overwhelmed, and it was one of those times when just the right dish can save the day!
Creamy coconut milk, earthy pumpkin, hearty vegetables and just the right minimalist spice combination showed us how unforgettable this simple dish really is!
Why you’ll fall in love this hearty Pumpkin Stew:
- Amazing texture and mouth feel: smooth broth, chewy kale, hearty potatoes… yum.
- Simple, easy-to-find ingredients — you might have them on hand already!
- Soothing and gut-friendly
- Easy to adapt to vegan or paleo (see the notes)
- Makes for smashing leftovers and the perfect big-batch dish
What to know before you start:
It’s really foolproof.
Simple prep, no special cooking skills required.
How you add kale to a stew or soup really does matter (in my opinion). The stems are tough and I recommend removing them. Then tear your kale leaves into bite-sized pieces. Some say just throw it in, but I recommend massaging the kale and adding it in the last five minutes. That way, it retains its chewy texture but is also nice and tender.
To massage kale: “Massage” is a fancy word. It really means to put the leaves in a pile and just grab and scrunch until soft. Not the kind of massage I’m into, but it works marvelously for kale 😉
Savory Pumpkin Stew Recipe:Print
Hearty, savory, easy-to-make, and perfect for a big batch, this Savory Pumpkin Stew cannot be beat! It’s one of those simple, wholesome meals you make once, think about often, and just keep coming back to.
- 1 1/2 Tbsp olive oil
- 3 medium russet potatoes, diced
- 1 medium yellow onion, diced
- 1 lb ground beef or turkey
- 3 cups broth (chicken, beef, or vegetable)
- 1 15-oz can pumpkin puree
- 1 15-oz can white beans, drained and rinsed
- 4 cups kale, stems removed and torn into bite-sized pieces
- 2/3 cup full fat coconut milk
- 4 medium bay leaves
- 2 Tbsp dried basil
- 1/2 tsp black pepper
- 1/2 tsp salt
- Add olive oil to a large pot on medium-high heat. Add potatoes and onion, sauteeing about 5 minutes until potatoes begin to soften and onions begin to caramelize.
- Add the ground meat and cook until browned. Then add broth, pumpkin puree, beans, and spices.
- Heat to a simmer, stirring on occasion, then add kale and ⅔ cup coconut milk. Bring to a simmer again and it’s done! Serve warm and enjoy.
Optional garnish: fresh parsley
For AIP or paleo, simply omit the beans or replace with ⅔ cups sliced mushrooms
For Vegan, use vegetable broth and replace ground meat with 1 additional can beans of your choosing.
Photos of the Process
These prep photos were taken on my propane camp stove in my camper van. The styled photos (previous) were taken on a bench outside a glamping cabin. For those of you wondering how I run a food blog on the road, the background was a pillow case!
Step 1: Cook potatoes and onion in olive oil on the stove for about 5 minutes.
Then add the ground meat and cook until browned.
Step 2: Add all ingredients except kale and coconut milk. Bring to a simmer, then add the coconut milk and kale.
Step 3: Bring to a simmer it’s done! Serve warm and enjoy.
The final Pumpkin Stew, made and photographed using my cycle touring cookset, while glamping in Eureka, CA.
Hungry for more?
Check out our tasty gluten-free Recipe Index <3
With love and gratitude,
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