Autumn stew with pumpkin and white beans

Introduction

This fall stew combines the sweetness of pumpkin with the richness of white beans, creating a comforting dish perfect for chilly evenings. Perfectly spiced, it showcases seasonal vegetables for a hearty meal.

Ingredients

  • 500 g pumpkin, peeled and cut into cubes
  • 300 g cooked white beans (or canned)
  • 2 carrots, cut into rounds
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 liter of vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the chopped garlic cloves, paprika and thyme and sauté for 1 minute.
  3. Add the pumpkin cubes and carrot slices, then mix well.
  4. Pour the vegetable stock into the saucepan and bring to a boil.
  5. Reduce heat and simmer for about 20 minutes, until vegetables are tender.
  6. Add the cooked white beans and simmer for another 5 minutes. Season with salt and pepper to taste.
  7. Serve warm, with crusty bread on the side for an even more comforting meal.

Tips

  • You can add other vegetables like potatoes or lentils to vary the textures.
  • This stew keeps well in the refrigerator and can be reheated, making it a great make-ahead dish.