Pumpkin Stew With Sour Cream
This hearty and flavorful pumpkin and lentil stew is a celebration of autumn bounty. Fragrant rosemary, tender lentils, and a mix of pumpkins and squashes simmer together in a savory vegetable broth, creating a comforting dish that's perfect for cooler days. Top each bowl with a dollop of sour cream for a touch of creaminess, making every spoonful a delight to savor.
— Constant Cookbook
Ingredients
- 40g/1½oz butter
- 2 onions
- 1 carrot
- 1 stick celery
- 3 sprigs rosemary
- 2 bay leaves
- 1 clove garlic
- 400g lentils
- 1.2litres/2pints 2fl oz vegetable stock
- 600g/1lb 5oz assorted pumpkin
- small bunch parsley
- 2 tbsp red wine vinegar
- 4 tbsp sour cream
Instructions
- In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
- Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
- When the stew is almost ready, add the chopped parsley.
- To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
- Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 273kcal
- Carbohydrate Content: 28g
- Fat Content: 12g
- Fiber Content: 9g
- Protein Content: 8g
- Saturated Fat Content: 7g
- Sugar Content: 14g
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