Southeast Pumpkin And Vegetable Stew For The Nippy Weather

It’s finally here! After what seemed like an endless summer, we are finally embracing the first chill of the season. The days are shorter, and your half sleeves shirt is not cutting it, you often run to your room for something fuller and warmer, how about making a run to your kitchen too for something comforting? Don’t worry, we have just the right recipe to start with.

This hearty and nourishing veg stew, is a whole meal in itself given how loaded it is. Besides, it is a hit among both vegetarians and non-vegetarians. Roasted Pumpkin pieces are combined with seasonal veggies and ingredients like peanuts, garlic, ginger, paprika etc. giving it a spicy, nutty flavor and texture.

Spicy, savoury and sweet, Brace yourself for an explosion of flavours. Here’s what you need to do.


  • 8 leaves oz 3 cups lightly packed lacinato kale, lightly packed
  • 3 cups Broccoli florets, small
  • 1/2 cup Cilantro, leaves
  • 4 cloves Garlic
  • 2 tsp Ginger, fresh root
  • 1/2 cup Peanuts, dry roasted unsalted
  • 1 Red onion, large
  • 3 Scallions
  • 2 Sweet potatoes (about 1 3/4 pounds), medium
  • 300 gm roasted pumpkin cut into thick dice
  • 1 Thai chili peppers, small
  • 1 15-to-16-ounce can of Tomatoes, no-salt-added with juices


  • 1/2 cup Almond butter, smooth

Baking & spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Sea salt, fine

Oils & vinegars

  • 1 1/2 tbsp Olive oil, extra-virgin


  • 3 cups Water


  • Pour the oil into a soup pot over medium heat. Stir in the onion and garlic; cook until the onion has lightly browned, 4 to 6 minutes.
  • Add the sweet potatoes, pumpkins and tomatoes and their juices, the ginger (using more if you want the dish to be spicier), and the 3 cups of water. Let it slowly come to a boil, then reduce the heat so the water is barely bubbling; cover and cook until the sweet potatoes are nearly tender, 12 to 15 minutes.
  • Add the broccoli and chili pepper (or peppers, if you want the dish to be spicier). Stir in the almond butter a little at a time until it melts into the broth. Cover and cook until the broccoli loses a little firmness, a few minutes.
  • Stir in the kale and cook, uncovered, until it is wilted and all of the vegetables are just tender but not mushy five minutes. Add a little more water if needed for a moist but not soupy consistency.
  • Stir in the cilantro, salt and pepper. Taste, and adjust the seasoning as needed. Serve in bowls over rice. If desired, garnish each serving with peanuts and/or scallions.