Sautéed Mushroom Pumpkin Stew

Serves 5 · 20 min prep · 40 min cook

Ingredients

• 4 cups (about 1 1/2 lb) sugar pumpkin or kabocha, peeled and cubed
• 1 lb mixed mushrooms (cremini, shiitake, oyster)
• 2 medium carrot, sliced
• 2 celery stalks, diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 2 Tbsp tomato paste
• 4 cups vegetable broth
• 1 (15 oz) can canned chickpeas, drained
• 1/2 cup coconut milk or heavy cream
• 3 Tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/8 tsp cayenne pepper
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup fresh cilantro or parsley
• 1 Tbsp apple cider vinegar

Instructions

1. 1Prep all vegetables: cube the pumpkin into 3/4-inch pieces, thickly slice or tear the mushrooms, dice onion, slice carrots, and dice celery so everything is ready for the pan.
2. 2Heat olive oil in a large Dutch oven or deep sauté pan over medium-high heat. Add mushrooms in a single layer (work in batches if needed) and cook undisturbed 3–4 minutes until deeply browned; stir and cook another 3 minutes. Season lightly and transfer to a plate.
3. 3In the same pot lower heat to medium, add a touch more oil if dry, then sauté onion, carrot, and celery 6–7 minutes until softened and starting to caramelize at the edges.
4. 4Stir in garlic, ginger, cumin, smoked paprika, cinnamon, and cayenne; cook 45–60 seconds until the spices bloom and smell warm and toasty.
5. 5Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly and coats the vegetables.
6. 6Return mushrooms to the pot along with pumpkin cubes, chickpeas, thyme sprigs, bay leaf, salt, and pepper. Pour in the broth and bring to a lively simmer.
7. 7Reduce heat to medium-low, cover partially, and simmer gently 22–28 minutes until pumpkin is fork-tender but not falling apart and the broth has thickened slightly.
8. 8Stir in coconut milk or cream and the apple cider vinegar; simmer uncovered 3–4 more minutes to marry flavors. Taste and adjust salt, spice, or brightness.
9. 9Discard thyme stems and bay leaf. Ladle into bowls, top with chopped cilantro or parsley, and serve with crusty bread or over soft polenta for a complete cozy dinner.