Pumpkin and Kale Stew

New posts will now be on Mondays- happy Monday!

Does it seem like there is a different Jewish holiday every other day or is it just me? Good thing I like celebrating! This past week was a full eight days of Sukkot. During Sukkot, Jews build a Sukkot, kind of a fancy hut, in their backyards where they eat dinner and even sleep in during the week. (Pretty much the closest you will get to Jews camping. I mean where would I blow dry my hair?) The hut is reminiscent of similar ones Jews build close to their harvests every fall to be close to their crops, and also the tents they built during their 40 year trek in the desert. When I was reading up on traditional foods, I came across stews, and knew that I has to make one of my own. Now that it is a brisk 70 degrees in Austin, I can indulge my love of all things stew!

Here is all you need for your Jew stew. I like pumpkin and kale for their tastiness and super food powers, but you can pretty much throw in any vegetable you like into your stew.

First, roast your pumpkin by cutting it into pieces and scooping out the seeds. Save your seeds! Roast for 45 minutes or so at 400 degrees.

After your pumpkin is cooked, bake pumpkin seeds at 300 degrees for 45 minutes until golden.

Next up, saute your onions in oil over medium heat until golden, about 7-10 minutes.

After that, add in diced zucchini, minced garlic, drained tomatoes and cook until zucchini is soft and tomatoes break down.

After your pumpkin is cooked, cut into bite sized chunks and toss in with canned pumpkin, stock, chickpeas and spices.

Simmer until all the flavors meld and the soup gets thick like a stew. Add in kale last and stir until wilted. Next time I’m adding in more kale because I love it!

I served mine with couscous and topped with pumpkin seeds on my new Halloween plate.

How cute is that? Answer: too cute!

Pumpkin and Kale Stew

Amy

No ratings yet

Print Recipe
Pin Recipe

Servings 4

Ingredients

  

1x2x3x

• 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
• 1/4 teaspoon crushed red pepper flakes
• 2 cups chickpeas or 1 can
• 2 cups chicken or vegetable stock
• 1 cup canned pumpkin
• 1/4 cup brown sugar
• 2 cups chopped kale
• 1/2 cup toasted pumpkin seeds
• salt and pepper

Instructions

 

• Roast your pumpkin at 400 degrees for 45 minutes by cutting it into pieces and scooping out the seeds. Save your seeds!
• After your pumpkin is cooked, bake pumpkin seeds at 300 degrees for 45 minutes until golden.
• Saute your onions in olive oil over medium heat until golden, about 7-10 minutes.
• Add in diced zucchini, minced garlic, drained tomatoes and cook until zucchini is soft and tomatoes break down.
• After your pumpkin is cooked, cut into bite sized chunks and toss in with canned pumpkin, stock, chickpeas and spices.
• Simmer until all the flavors meld and the soup gets thick like a stew. Add in kale last and stir until wilted.
• Served with couscous and top with pumpkin seeds.

Like this recipe?Leave a comment or rate us above