Spicy Pumpkin Stew

"Spicy and savory pumpkin stew with tomatoes to warm up this week 🌶 Great basis idea for your lunch or dinner. Perfect in combination with turkey meatballs or cooked chickpeas (if you’re vegetarian), whole grain bread or a portion of brown rice. Serve it with fresh cilantro and enjoy this spectrum of flavors."
-- @your_lavash
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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 1 whole finely minced red onion
  • 3 cloves minced garlic
  • 1 whole peeled and cut into equal-sized pieces carrot
  • 1 whole finely sliced celery stalk
  • 300 grams peeled and cut into equal-sized pieces boiled pumpkin
  • 1 can tomatoes canned in their own juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground zira
  • 1/2 teaspoon cayenne pepper flakes
  • 2/3 teaspoon salt
  • 1 bunch chopped cilantro
  • 1 tablespoons as needed, for frying olive oil


  • Step 1

    Bring a large saucepan of salted water to a boil. Add peeled and cubed pumpkin and cook until softness, 15-20 minutes. Meanwhile, prepare all the remaining ingredients.

  • Step 2

    Heat a large frying pan with thick bottom (I used a wok-pan), reduce heat to medium-high heat and add oil, onion and garlic cook, turning if needed, until golden, 3-5 minutes. Add carrot, celery and just a splash of water, cook until wilted, 5 minutes. Add spices, tomatoes and cooked pumpkin, then stir and cook just 5 more minutes.

  • Step 3

    Remove from the heat, mash it with a skimmer or blender for a more creamy texture. Serve with fresh cilantro and whole grain pitas. Combine with chicken meatballs or cooked chickpeas (for vegetarian).