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Pumpkin stew

Serves 4-6

The small, sweet brussels from a recent harvest made a super pairing. This is a filling, warming dish best enjoyed on a cold, dark, wet evening :)

Adapted from a Nigel Slater’s Simple Cooking recipe, which you can also find on the BBC Food website.


10g butter
1 tbsp olive oil
2 onions, chopped
1 carrot, chopped
3 sprigs rosemary
2 bay leaves
1 clove garlic, chopped
400g lentils (I used a mixture of split red & puy)
1.2 litres stock
600g pumpkin or squash, chopped- different kinds mixed will create a more complex flavour
sea salt
freshly ground black pepper
small bunch parsley, chopped

sour cream, to serve


  1. In a large pan melt the butter & olive oil. Add the carrots, onions, bay leaves, and rosemary. After a few minutes add the garlic.
  2. When the onion mix has softened, add the stock & lentils and bring to the boil. Leave to simmer while you prepare the pumpkin.
  3. Add the pumpkin to the pan, season, stir, and simmer for 30-40 mins. You may need to add a little more water to ensure all the ingredients are covered.
  4. When the stew is almost ready, add the parsley & stir.
  5. Serve in large bowls with a dollop of sour cream.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Pumpkin stew in bowls with sour cream

Michael Holmes,
29 Oct 2013, 11:35