Butternut Pumpkin Stew

    2 hours

    This is a very healthy soup and flavourful from the spices and lemon. I use a carrot peeler to peel the pumpkin.

    81 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 large onion, diced
    • 1 tablespoon ground cinnamon
    • 2 tablespoons chilli powder
    • 4 cloves garlic, crushed
    • 1 tablespoon cumin seeds, toasted
    • 2 tablespoons fresh lemon juice
    • 4 large tomatoes - peeled, seeded and coarsely chopped
    • 1 medium butternut pumpkin, peeled and diced
    • 1 (400g) tin pinto beans, drained and rinsed
    • 1 cup (250ml) water
    • salt and freshly ground black pepper to taste

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. In a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chilli powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
    2. Stir the pumpkin, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until pumpkin is tender. Stir occasionally and add more water if necessary. The finished stew should have a nice, thick texture.

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    Reviews in English (78)


    Interesting combination of spices... hearty but i just couldn't eat much of it because it was too hot - I would use less chilli next time.  -  08 Oct 2008


    In my opinion this was excellent! Fast and easy to prepare after long hard day at work. It was sweet and spicy, very filling. Great for a vegetarian who still has to prepare meat for the rest of the family. It will for sure be one I will use over and over again. Also going to suggest local resturant to try it, they need more new vegetarian dishes. Diana  -  08 Oct 2008


    I thought this was good but my "guys" didn't care for it at all.  -  08 Oct 2008