Harvest Vegetable Potluck Stew

American potluck tables have long welcomed big one-pot stews that stretch with the season’s haul. This harvest version simmers sugar pumpkin, cremini mushrooms, and a bright Honeycrisp apple into a cozy, produce-forward dinner.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 290 cal
• 11g protein
• 48g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 1/2 lb peeled cubed sugar pumpkin or kabocha
• 12 oz cremini mushrooms
• 1 large Honeycrisp apple
• 3 medium carrots
• 2 celery stalks
• 1 large yellow onion
• 4 garlic cloves
• 1 (15 oz) drained canned cannellini beans
• 5 cups vegetable broth
• 1 (14 oz) can crushed tomatoes
• 3 Tbsp olive oil
• 4 fresh thyme sprigs
• 1 tsp chopped fresh rosemary
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 Tbsp apple cider vinegar
• 1/4 cup chopped fresh parsley
• 1 loaf crusty bread for serving

Instructions

1. 1Peel and cube the pumpkin into 1-inch pieces. Quarter the mushrooms, dice the onion, slice the carrots and celery, mince the garlic, and dice the apple with the skin left on.
2. 2Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring often, until the onion softens and turns translucent, about 8 minutes.
3. 3Add the mushrooms and salt; cook until they release liquid and begin to brown, 6 to 7 minutes. Stir in the garlic, rosemary, smoked paprika, and cumin and cook 1 minute until fragrant.
4. 4Tip in the pumpkin cubes and diced apple, stirring to coat them in the aromatic oil.
5. 5Pour in the broth and crushed tomatoes. Add the thyme sprigs, bay leaf, remaining salt, and pepper. Bring the pot to a lively simmer.
6. 6Reduce the heat to maintain a gentle simmer, partially cover, and cook until the pumpkin is fork-tender but not falling apart, 25 to 30 minutes.
7. 7Stir in the drained cannellini beans and simmer uncovered another 8 to 10 minutes so the stew thickens slightly and the flavors meld.
8. 8Remove the thyme sprigs and bay leaf. Stir in the apple cider vinegar and most of the parsley; taste and adjust salt and pepper so the broth tastes bright and savory.
9. 9Ladle into wide bowls or a large serving tureen for potluck style. Scatter the remaining parsley over the top.
10. 10Set out crusty bread alongside so everyone can soak up the broth. The stew holds well on low heat if guests arrive in waves.