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Pumpkin Stew

Updated: 3 days ago


This recipe is inspired by Elizabeth Novello. I was tuning in to her stories and I was wowed by this dish that she made. I didn't know that pumpkin can be made into something savory, hearty and yummilicious. Every year during this fall-winter season, I would make this dish without fail since 2018.


It has somehow evolved into what it is today. Her recipe calls for ground beef and celery. I prefer chicken and dislike celery, so I replaced the celery with some carrots and potatoes.


Whenever I have a large chunk of herbs on hand, I would blitz them up with some olive oil. This is because they will go bad very fast in this humid climate of mine. You can totally skip the steps and just use some chopped herbs.


You can serve this over some flatbread or rice. Or you can tear up some bread and just dig in. This is a very nourishing dish and I am glad that my kids love it. I hope you will give this dish a try and who knows, you might come up with your own version.

Ingredients:

Inspired by Elizabeth Novello

(Serve 4)

  • Garnish:

  • Fresh Parsley, A Large Handful

  • Pumpkin Seeds, 1 TBSP

  • High Quality Olive Oil, 3 TBSP + More

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Chicken:

  • Chicken Thigh Boneless Skin-on, 2

  • Pumpkin Spiced Syrup Homemade, A Few Drizzle

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Stew:

  • Chicken Stock Homemade, 750g

  • Yukon Gold Potatoes Wedged, 3

  • Duck Fat, 2 TBSP + 1 TBSP

  • Yellow Onion Finely Minced, 1

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Carrots Oblique Cut, 2

  • Garlic Finely Minced, 3 Cloves

  • Pumpkin Spice Blend Homemade, 1/2 TBSP

  • Pumpkin Puree Homemade, 1 Cup

Equipment:

  • Cast Iron Skillet / Pan

  • Food Processor

Ingredients:

  1. Please visit my "Pumpkin Spiced Latte" page for the syrup and puree recipe.

  2. Please visit my "Pumpkin Spice Blend" page for the recipe.

  3. Please visit my "How To Make Chicken Stock" page for the recipe.

  4. Prepare the Garnish

  5. Add parsley, pumpkin seeds, and just enough olive oil into a food processor.

  6. Blitz until coarsely ground.

  7. Season with salt and pepper, then pulse a few more times.

  8. Transfer to a small bowl, drizzle with more olive oil, and stir.

  9. Set aside until ready to use.

  10. Marinate the Chicken

  11. Coat the chicken in pumpkin spiced syrup.

  12. Season generously with salt, white pepper, and mushroom powder.

  13. Massage the marinade into the chicken and set aside.

  14. Prepare the Stew Base

  15. Infuse chicken stock with vegetable scraps by simmering for 8–10 mins, then steeping for 15 mins.

  16. Strain and return the stock to the pot.

  17. Add potatoes (with skins on, if preferred) and cook over medium heat until fork tender.

  18. Cover and set aside.

  19. Sear the Chicken

  20. In a skillet over medium-high heat, heat 2 TBSP duck fat.

  21. Sear the chicken skin-side down until deep golden and crisp, about 2–3 mins.

  22. Flip and sear another 2–3 mins.

  23. Set aside to rest.

  24. Build the Stew

  25. In the same skillet, add onion and season with salt and white pepper.

  26. Saute until translucent.

  27. Add carrot, sauté, then add 1 TBSP duck fat, cover, and cook until fork tender.

  28. Stir in garlic and pumpkin spice blend until aromatic.

  29. Add pumpkin puree and saute until incorporated.

  30. Deglaze with a splash of the infused stock, then add the rest of the stock and potatoes.

  31. Stir well.

  32. Finish and Serve

  33. Slice the rested chicken into bite-sized pieces.

  34. Add the chicken and juices to the stew.

  35. Simmer for 5–8 mins, stirring occasionally, until the stew is thickened and slightly reduced.

  36. Adjust seasoning with salt and white pepper.

  37. Remove from heat and garnish with the parsley-pumpkin seed mixture.

  38. Serve hot with bread, flatbread, or rice.


I am literally drooling all over again just by looking at it...


Nourishing, hearty and yummilicious...

Recipe Video:




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