Pumpkin and Potato Stew Recipe

Name: Pumpkin and Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, roughly chopped; 3 garlic cloves, crushed; 400 g chopped tomatoes; 2 tablespoons harissa; 1 cinnamon stick; 1 liter vegetable stock; 2 large potatoes, cut into wedges; 450 g pumpkin, cut into wedges, skinned and seeded; 150 g baby corn; 150 g sugar snap peas; 300 g cherry tomatoes; 2 tablespoons cornflour; 50 g chopped of fresh mint; 50 g chopped fresh coriander; salt & freshly ground black pepper

Servings: persons

2 tablespoons olive oil
1 large onion, roughly chopped
3 garlic cloves, crushed
400 g chopped tomatoes
2 tablespoons harissa
1 cinnamon stick
1 liter vegetable stock
2 large potatoes, cut into wedges
450 g pumpkin, cut into wedges, skinned and seeded
150 g baby corn
150 g sugar snap peas
300 g cherry tomatoes
2 tablespoons cornflour
50 g chopped of fresh mint
50 g chopped fresh coriander
salt & freshly ground black pepper

1
Heat the oil in a large pan and fry the onions for 4-5 minutes over a low heat until softened.
2
Add the garlic, chopped tomatoes, harissa, cinnamon and stock.
3
Bring to the boil, cover and simmer for 8-10 minutes.
4
Stir in the potatoes and bring back to the boil.
5
Cover and simmer for 10 minutes.
6
Stir in the pumpkin and baby corn, cover and cook for a further 5 minutes.
7
Add the sugar snap peas and cherry tomatoes and simmer for 5 minutes until the tomatoes just start to collapse.
8
Mix the cornflour to a smooth paste with 4 tbsp of water and stir into the stew.
9
Bring to the boil, stirring until thickened.
10
Discard the cinnamon stick and scatter over the herbs.
11
Season to taste.

539

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, roughly chopped, 3 garlic cloves, crushed, 400 g chopped tomatoes, and more.

Yes, Pumpkin and Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin and Potato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions