One of the side dishes I love when it’s cold is pumpkin and potato stew, an incredibly creamy dish that I often prepare for dinner even without a protein source or by simply adding some chickpeas to the dish. It’s a simple dish, but for me, it’s excellent because it warms and fills you up, the classic comfort food as it’s called now. So with the last pumpkins available this season, I absolutely recommend trying it. I’m sure you’ll like it.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4-5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 pumpkin (I use hokkaido)
- 5 potatoes
- 1 onion
- 1 garlic
- 2 as needed water
- 1 broth cube
- as needed salt
- as needed pepper
- as needed herbs (I like thyme)
- as needed olive oil
Tools
- 1 Pot
Steps
Start preparing your pumpkin and potato stew by peeling the potatoes and pumpkin and cutting them into cubes. Then wash everything under running water and dry them. Now peel the garlic and onion, slicing the latter. Pour a drizzle of olive oil into a large pot. Add the onion and garlic and let them brown for a couple of minutes. Then add the potatoes and pumpkin and let them brown as well.
After a couple of minutes, season with salt, pepper, various herbs, and a vegetable broth cube, then cover with warm water.
Let cook for about 20 minutes over medium heat, stirring occasionally.
At the end of cooking, if you like, use an immersion blender to blend some of the potatoes and pumpkin to make them creamier, and serve with another drizzle of oil if you like and some fresh herbs. Enjoy your meal.
Saby recommends…
Pumpkin and potato stew is a side dish that can also be served as a main dish if you add a protein source. I often add chickpeas, which, although mostly carbohydrates, also contain a good amount of protein.
