Go Back
pimpkin stew

Pumpkin Stew

Cuisine vegetarian
Keyword broccoli, leeks, pumpkin, stew, white beans
Author Diana Herrington


  • 2 cups Pumpkin chopped
  • 2 Leeks
  • 1 cup Broccoli
  • 2 Tbsp Coconut oil
  • 1 tsp Ginger powder
  • 2 tsp Cumin ground
  • 1 tsp Coriander ground
  • 1/2 tsp Cardamom
  • 1/2 tsp Salt
  • 1 cup white beans, or chickpeas or kidney beans cooked
  • Water to cover the pumpkin
  • Parsley for garnish


  • Make sure you have already cooked the beans.
  • Boil the pumpkin in water and cook till soft. (Drain most of the water, but keep some for use in the stew).
  • Then cut up the pumpkin into 1-inch chunks.
  • Chop up the leeks into small pieces.
  • Chop up the broccoli into small pieces too.
  • Sauté the leek in oil until softened, 3 to 5 minutes.
  • Add the cumin, coriander, cardamom and ginger, cook, stirring, 1 minute.
  • Add the pumpkin and broccoli and simmer, uncovered, stirring occasionally for 25 to 30 minutes.
  • Add the cooked beans to the pot and cook till hot.
  • Season the stew with salt.
  • Now enjoy a warm bowl of pumpkin stew this fall.