Pumpkin Stew

Serving size:
 4 Servings


    • 2 T
    • ginger (fresh, grated)
    • 1
    • pie pumpkin (medium, or butternut squash diced 1")
    • 2 T
    • olive oil
    • 1 t
    • toasted sesame oil
    • 3 clv
    • garlic (minced, or more to taste)
    • 2
    • apples (peeled and chopped (optional))
    • 2 T
    • soy sauce (or tamari)
    • 2 c
    • chicken broth (or vegetable broth (or water, orange juice or apple cider))
    • 5
    • yellow onions (chopped (same amount as pumpkin))
20 minutes
Ready in
20 minutes


This versatile dish can be served a couple of different ways.

Recipe submitted by Nina Hasen, WSGC member


Put a large sauté pan over medium heat. When the pan is warm, add the oils (how much oil you need depends on what kind of pan you are using and how well-seasoned it is - you just need enough to make sure the onions, garlic and pumpkin don't stick). When the oil is shimmering, add the garlic and ginger. Sauté for a minute or two over medium heat. Add the onions and continue sautéing until the onions have softened and begun to turn transparent. Add the pumpkin and turn the heat up just a bit. Sauté until the pumpkin begins to brown and soften, just a few minutes. Add the soy sauce, liquids and the apples, if you are using them. You want enough liquid to almost cover the pumpkin. Bring the stew almost to a boil, then simmer 15-20 minutes until the pumpkin is well cooked. Taste for seasoning, adding more soy sauce or juice if necessary.


This is great with brown basmati rice or puree in batches and serve as soup.