An easy Fall stew recipe, this delicious Pumpkin Stew with Sausages will be sure to warm you up this cool fall and winter season. Made with Italian sausages, spices and chunks of squash.
So good they will be asking for seconds!
Homemade Pumpkin Stew
Homemade Pumpkin StewAs you can tell it’s stew season in our house. From the traditional Italian Beef Stew to a Classic Beef and Potato Stew and now I am serving up a delicious Pumpkin Stew.
I was never a stew lover when I was a kid, but now I can never say no to steaming hot bowl of a good chunky stew.
In this stew I used the perfect combination of Pumpkin, Italian sausages (hot or mild), potatoes, spices and yes some chopped mushrooms. They all work together amazingly well.
How to make Pumpkin Stew
- In a large pot add olive oil, shallots and sliced sausage and brown on medium heat for about three minutes.
- Add the chopped potatoes, carrots, pumpkin, vegetable stock, remaining spices and rosemary/thyme bag.
- Cover the pot and bring to a boil, then remove the cover and cook on a low boil for 15 minutes then add the mushrooms and continue to cook until tender.
Tips for making the Best Pumpkin Stew
Believe it or not a the perfect spice for this stew is some fresh rosemary, but if you are like a lot people and don’t like rosemary leaves in your mouth,
then just place the rosemary and fresh thyme in a piece of cheesecloth, tie it up and throw it in the pot. That way no floating leaves and the same aromatic taste.
If you prefer a creamy soup then remove about half the ingredients (except the sausage) put it in a blender and blend until smooth, then add it back to the soup and heat through before serving.
If you prefer pieces of pork rather than sausages then that will work too.
I usually use a store-bought vegetable stock but if you wish to make your own it is very easy.
How to make Homemade Vegetable Stock
In a large pot add a couple of coarsely chopped carrots, onions, celery stalks, potato, leek (if desired) even some spinach leaves, garlic, parsley, fresh thyme, a couple of black peppercorns and a pinch or two of salt.
Cover well with water, bring to a low boil on medium high heat, then turn the heat down and continue to simmer for about one hour, stirring occasionally.
Remove the vegetables to a separate bowl, then strain the stock through a strainer lined with cheesecloth. The homemade stalk is ready to use or even freeze.
Freeze in freezer safe containers or jars, it will last up to three months in the freezer or one week in the fridge in an airtight container.
Pumpkin Stew
How to store Pumpkin Stew
Any leftover stew should be placed in an airtight container and stored in the fridge. It will last up to four days in the fridge if stored correctly.
Stew can also be frozen, be sure to store in a freezer safe container, leave a 1/2 inch boarder on the top to allow for expansion. The stew will last up to three months in the freezer.
So if you are looking for a different type of stew, then why not give this Pumpkin Stew a try and let me know how you like. Buon Appetito!
Homemade Pumpkin Stew
Equipment
- large pot
Ingredients
- 2 tablespoons olive oil
- 1 small shallot (chopped)
- 1 pound hot or mild Italian sausage (sliced 1/2 inch / 1.5cm)
- 1 clove garlic (minced)
- 2 medium potatoes (cubed)
- 2 small carrots (peeled and chopped)
- 12 1/2 ounces pumpkin or squash (cubed)
- 3 cups vegetable broth (stock)
- 1/2 teaspoon oregano
- 1-2 dashes hot pepper flakes or pepper (if desired)
- 2 stems fresh rosemary*
- 2 stems fresh thyme*
- 6-7 small/medium mushrooms (quartered)
* place the fresh rosemary and thyme in a cheese cloth bag or square and tie it up and add it to the soup.
Instructions
- In a large heavy pot add the olive oil, chopped shallot and sliced sausages cook on medium heat, stirring often until browned, about 3 minutes.
- Add the garlic, potatoes, carrots, pumpkin, vegetable stock, oregano, hot pepper flakes or pepper if using and rosemary/thyme bag. Stir to combine.
- Cover and bring to a boil, then remove cover and continue cooking on a slow boil for approximately 15 minutes, add the mushrooms. Continue to cook until veggies are tender. Taste for salt. Serve immediately. Enjoy!
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