Herbed Mushroom Pumpkin Stew

American fall tables often turn to one-pot stews when squash meets the forest floor’s mushrooms. This version browns cremini and shiitake, then simmers sugar pumpkin with rosemary, thyme, and white beans for a cozy dinner.

Serves 5 · 25 min prep · 40 min cook

Estimate for one serving

• 310 cal
• 14g protein
• 48g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1.25 lb sugar pumpkin or kabocha, peeled and cubed
• 1 lb mixed mushrooms (cremini and shiitake), sliced
• 2 medium carrots, sliced into coins
• 2 celery stalks, diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups low-sodium vegetable broth
• 1 can (15 oz) canned white beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp fresh rosemary, minced
• 2 tsp fresh thyme leaves
• 1 tbsp fresh sage, chopped
• 1 bay leaf
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 1/4 cup fresh parsley, chopped
• for serving crusty bread

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers.
2. 2Add the mushrooms in a single layer as much as possible and cook undisturbed 3 to 4 minutes to brown, then stir and continue 4 minutes more until deeply golden and most liquid has evaporated. Transfer mushrooms to a bowl.
3. 3Lower heat to medium. Add onion, carrots, and celery to the same pot with salt. Cook 6 to 7 minutes, stirring occasionally, until the onion softens and the edges begin to color.
4. 4Stir in garlic, tomato paste, rosemary, thyme, sage, and smoked paprika. Cook 1 minute until the paste darkens slightly and the herbs smell fragrant.
5. 5Add the pumpkin cubes and return the browned mushrooms to the pot. Pour in the broth and tuck in the bay leaf. Bring to a lively simmer.
6. 6Reduce heat to maintain a gentle simmer, cover partially, and cook 18 to 22 minutes until the pumpkin is fork-tender but still holds its shape.
7. 7Stir in the white beans and simmer uncovered 5 minutes more so the stew thickens slightly and the beans warm through.
8. 8Remove the bay leaf. Stir in apple cider vinegar, taste, and adjust salt and pepper. The stew should taste bright and savory, not flat.
9. 9Ladle into bowls, shower with fresh parsley, and serve with crusty bread for dipping into the herby broth.