Vegan Pumpkin Stew (Cooked in a Pumpkin!) Recipe

Name: Vegan Pumpkin Stew (Cooked in a Pumpkin!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh pumpkin; 2 (16 ounce) cans kidney beans or 2 (16 ounce) cans pinto beans; 1 bell pepper, cut into inch-thick slices; 1 onion, peeled and roughly chopped; 4 medium potatoes, cubed; 3 carrots, peeled and cubed; 2 garlic cloves, peeled and diced; 2 celery ribs, sliced; 1 (15 ounce) can diced tomatoes; 2 ½ cups water or 2 ½ cups vegetable stock; salt and pepper; vegetable oil (for coating)

Servings: persons

1 fresh pumpkin
2 (16 ounce) cans kidney beans or 2 (16 ounce) cans pinto beans
1 bell pepper, cut into inch-thick slices
1 onion, peeled and roughly chopped
4 medium potatoes, cubed
3 carrots, peeled and cubed
2 garlic cloves, peeled and diced
2 celery ribs, sliced
1 (15 ounce) can diced tomatoes
2 ½ cups water or 2 ½ cups vegetable stock
salt and pepper
vegetable oil (for coating)

1
Carve a hole in the top of the pumpkin and remove the seeds.
2
Scoop out 2 cups of pumpkin and cube.
3
Then set the pumpkin aside.
4
In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes.
5
Stir occasionally and season to your taste.
6
Place the pumpkin in a shallow pan and place the stew inside the pumpkin.
7
Brush the outside of the pumpkin with a very light coating of vegetable oil.
8
Bake the pumpkin and stew at 350F for 2 hours, or until the pumpkin is tender.
9
Serve out of the carved pumpkin while hot.

270

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 fresh pumpkin, 2 (16 ounce) cans kidney beans or 2 (16 ounce) cans pinto beans, 1 bell pepper, cut into inch-thick slices, 1 onion, peeled and roughly chopped, and more.

Yes, Vegan Pumpkin Stew (Cooked in a Pumpkin!) 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!

Vegan Pumpkin Stew (Cooked in a Pumpkin!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions