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Pumpkin and Kale Stew

Pumpkin and Kale Stew

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Servings 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
  • 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


  • 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.
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