Creamy Roasted Pumpkin Stew

I’m not sure if there’s a more iconic duo than fall and a good slow cooker stew. Something about that chill in the air and the falling leaves makes me head right to my kitchen and dust off my slow cooker that’s been sitting in my cupboard playing second fiddle to the barbecue since the snow melted.

Since October is officially Pumpkin Month for me, my latest slow cooker stew recipes had to feature this delicious and nutritious star ingredient. Pumpkin is one of those amazingly versatile foods that’s right at home in your breakfast, lunch, dinner, and desserts! In fact, there are few things I can think of that fit right into any course quite as well as pumpkin.

Now, raise your hand if you’ve actually only ever used pumpkin from a can. Not to worry! Using fresh pumpkin is super easy (admittedly a little more time-consuming that busting out the can opener), but TOTALLY worth it for the flavour and texture the fresh roasted pumpkin adds to this stew.

You can absolutely do a quick “chop and dump” with this recipe if you’re a little short on prep time, but if you’re able to spend an extra few minutes roasting your pumpkin and sautéing your onion, celery, and mushrooms I promise you won’t regret it!

So, if you’re looking for some new and delicious things to do with pumpkin (or if you bought some as decorations and have no idea what to do with them now), try my Creamy Roasted Pumpkin Stew!


Creamy Roasted Pumpkin Stew

Prep time: 60 mins

Cook time: 8 hours

Ingredients:

  • 1 small sugar pumpkin (pie pumpkin). Mine weighed about 2lbs
  • 1 medium white onion, finely diced
  • 3 celery stalks, finely diced
  • 3 medium carrots, sliced
  • 3 potatoes, diced
  • 1 cup frozen green peas
  • 10-15 button mushrooms, sliced
  • 4 chicken thighs (if you’ve got some leftover Turkey that would be a great substitute too!)
  • 2 tbsp olive oil or canola oil (if you happen to have a flavour-infused oil this is a great recipe for them! I had a rosemary-infused olive oil from Frescolio and it was perfect drizzled on the roasted pumpkin!)
  • 4 cups chicken broth
  • 1 cup cream
  • 1 tbsp poultry seasoning
  • Salt and pepper to taste

1. Roast the pumpkin. Preheat the oven to 350F. Slice the pumpkin in half and using a paring knife or vegetable peeler, remove the outer skin from the pumpkin. Scoop out the pumpkin ‘guts’ using a spoon or paring knife. Slice the pumpkin half’s into strips, then cube into 1″ pieces. Place in a baking dish and drizzle with oil, salt, and pepper. Place pumpkin in the oven to roast for about 45 minutes

2. While pumpkin is roasting, heat another drizzle of oil in a frying pan, heated to medium. Sauté onion and celery over medium heat for about 15 minutes, stirring frequently.

3. After celery and onion are cooked, add mushrooms to frying pan to cook out some of the liquid. Remove from heat after mushrooms have cooked down to half their original size.

4. Place all vegetables into slow cooker pot along with chicken, poultry seasoning and chicken broth. Add roasted pumpkin and stir gently.

5. Cook on low heat for about 8 hours, or until all vegetables are soft and chicken is cooked and easily falls apart. Add cream and stir to mix right before serving.

6. Salt and pepper to taste

7. Enjoy! serve alongside fresh bread or homemade biscuits.


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About the Author:

Stephanie Hnatiuk is a Registered Dietitian and Personal Trainer based in Winnipeg, Manitoba. She believes good health doesn’t need to be complicated, and that you don’t need to be afraid have your cake and eat it too.