Pumpkin and Kale Stew
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 4
  • 1 medium pumpkin
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can no salt added diced tomatoes
  • 1 medium zucchini
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups chickpeas (or 1 can)
  • 2 cups chicken or vegetable stock
  • 1 cup canned pumpkin
  • ¼ cup brown sugar
  • 2 cups chopped kale
  • ½ cup toasted pumpkin seeds
  • salt and pepper
  1. Roast your pumpkin at 400 degrees for 45 minutes by cutting it into pieces and scooping out the seeds. Save your seeds!
  2. After your pumpkin is cooked, bake pumpkin seeds at 300 degrees for 45 minutes until golden.
  3. Saute your onions in olive oil over medium heat until golden, about 7-10 minutes.
  4. Add in diced zucchini, minced garlic, drained tomatoes and cook until zucchini is soft and tomatoes break down.
  5. After your pumpkin is cooked, cut into bite sized chunks and toss in with canned pumpkin, stock, chickpeas and spices.
  6. Simmer until all the flavors meld and the soup gets thick like a stew. Add in kale last and stir until wilted.
  7. Served with couscous and top with pumpkin seeds.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/pumpkin-and-kale-stew/