October is the perfect time of year to cook a warm and comforting dish that reflects the colours of the autumnal season and gets you in the mindset for the winter ahead. I am calling this a stew rather than a soup as the addition of beans really bulks this up and I roughly mash the pumpkin so that it has substance rather than being a puree.
You can choose a variety of pumpkins for this recipe as we are spoilt for choice during the autumn season or select your favourite type. I am quite partial to the Japanese Kabocha squash as I think it is packed with flavour. This recipe uses cannellini beans as its add a butteriness to the stew however something like chick peas would also work well.
Serves 4
Stew Ingredients:
· 1 small Kabocha squash
· Olive oil
· 2 large carrots
· 3 cloves garlic peeled and finely chopped
· Handful of cherry tomatoes
· 1 teaspoon of fennel seeds
· 1 teaspoon of ground turmeric
· 3 half teaspoon of ground coriander
· 1 teaspoon of ancho chilli flakes (you can substitute with normal chilli flakes)
· 1 tablespoon of tomato puree
· Handful chopped parsley
· 1 tin of cannellini beans, rinsed and drained
· Greens such as swiss chard or spinach
· Salt & Pepper
· Approx 750ml of water - depends on size of your squash
· Olive oil for frying
Garnish Ingredients:
· 2 spring onions finely sliced
· Handful of parsley leaves chopped or your preferred herb
· Chilli flakes - I used some ancho chilli flakes as like the smokey flavour
· Drizzle of Olive oil optional
Method:
1. Peel your pumpkin/squash, cut in half and remove the seeds using a spoon to carve out from the flesh. Roughly chop into approx 5 cm cubes and set aside.
2. Finely chop the garlic, peel and chop the carrots, then slice the cherry tomatoes in half and set aside.
3. Using a medium sized casserole pot, drizzle some olive oil into the base and heat on medium heat. Add the pumpkin/squash, carrots, garlic, spices, cherry tomatoes, parsley salt and pepper and sauté for 5 mins. I like to use ancho chilli flakes as it adds a smokiness to the pot. Add the tomato paste and cook until all ingredients are softened. Keep the mixture moving as it could catch and burn on the bottom of the pan, if it feels too dry add some water to loosen this up and prevent it burning.
4. Next, add the water and cover the pot to cook on a gentle heat for 25 mins. Check the stew at this point to see if the carrot and squash have really softened. Leave for a bit longer if not - when both carrot and squash are really soft, take a masher and mash the ingredients together leaving some vegetable chunks but also creating a thicker consistency.
5. At this point add the beans and continue to cook gently for 10 mins. Now add the greens and cook just until the greens change into a deeper colour. Chard may take 2 mins whereas spinach is pretty much instant. Check for seasoning before serving.
6. To serve, pour into bowl and top with the spring onions, parsley (or another herb of your choice), chilli flakes and a drizzle of olive oil. A dollop of yoghurt can also be added at this point if you want to add an element of tanginess.
Enjoy!