Pumpkin Apple Vegetable Stew

In American kitchens, pumpkin and apple often meet at the height of fall harvest. This vegetable stew gently simmers sugar pumpkin cubes with crisp apples, sage, and thyme in a tomato-tinged broth.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 245 cal
• 5g protein
• 42g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 small (about 2 lb) fresh sugar pumpkin
• 2 medium crisp apples
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 4 cups vegetable broth
• 1 (14 oz) can canned diced tomatoes
• 4 fresh thyme sprigs
• 6 fresh sage leaves
• 1 bay leaf
• 2 tbsp olive oil
• 1/4 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• 1/4 cup chopped fresh parsley

Instructions

1. 1Peel the pumpkin, scoop out seeds, and cut the flesh into 1-inch cubes. Core the apples and cut into similar-sized chunks, leaving the skin on for texture.
2. 2Dice the onion, slice the carrots into rounds, and chop the celery. Mince the garlic.
3. 3Heat olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion turns translucent and the edges begin to soften, about 6 to 8 minutes.
4. 4Stir in the minced garlic, cinnamon, and smoked paprika and cook just until fragrant, about 30 seconds.
5. 5Add the pumpkin cubes and apple chunks to the pot. Season with salt and black pepper and toss to coat everything in the aromatic oil.
6. 6Pour in the vegetable broth and diced tomatoes with their juices. Tuck in the thyme sprigs, sage leaves, and bay leaf.
7. 7Bring the mixture to a gentle boil, then reduce the heat to low so it maintains a steady simmer. Cover partially and cook for 25 to 30 minutes, stirring once or twice, until the pumpkin is fork-tender but still holds its shape and the apples have softened into the broth.
8. 8Taste and adjust seasoning. Remove and discard the herb sprigs and bay leaf. Stir in the apple cider vinegar to brighten the flavors.
9. 9Ladle into bowls, scatter fresh parsley over the top, and serve hot as a complete weeknight dinner with crusty bread if desired.