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Pumpkin Stew

Updated: Oct 9, 2022


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, and pumpkin seeds to a food processor and just enuff olive oil to keep it going.

  6. Blitz until coarsely ground.

  7. Taste and adjust for seasoning with salt and pepper.

  8. Give it another few more pulses.

  9. Transfer into a small bowl.

  10. Drizzle some more olive oil and give it a mix.

  11. Set aside until ready to use.

  12. Prepare the chicken.

  13. Coat the chicken with pumpkin spiced syrup well.

  14. Season the chicken generously with salt, white pepper and mushroom powder.

  15. Rubbing and massage the chicken well with the marinade.

  16. Set aside until ready to use.

  17. Prepare the stew.

  18. I like to use my vegetable scraps to infuse more flavors into the chicken stock. I would cook the stock for about 8 to 10 mins, cover and steep for about 15 mins.

  19. Drain the stock thru' a sieve and into a large bowl.

  20. Transfer the stock back into the pot.

  21. Add in the potatoes and bring the heat up to medium.

  22. *I prefer to keep the skins on. You can peel off the skin if desired.*

  23. Cook until the potatoes are fork tender.

  24. Cover and set aside until ready to use.

  25. In a skillet over medium-hight heat, add 2 TBSP of duck fat.

  26. Once the duck fat is heated up, add in the marinated chicken, skin side down.

  27. Sear until the bottom is cwispy dark browned, about 2 to 3 mins.

  28. *It may look like the chicken is burnt, but it is not. It is just caramelization.*

  29. Flip and sear for another 2 to 3 mins.

  30. Rest on a plate.

  31. In the same skillet, add onion.

  32. Season with salt and white pepper.

  33. Saute until translucent.

  34. Add in carrot and saute to combine well.

  35. Add 1 more TBSP of duck fat.

  36. Cover and cook until the carrots are fork tender.

  37. *Stir occasionally to prevent burning.*

  38. Add in garlic and pumpkin spice blend.

  39. Saute until aromatic.

  40. Add in the pumpkin puree and saute until well combined.

  41. Deglaze the skillet with a bit of that stock.

  42. Add in the remaining stock and potatoes.

  43. Stir until well combined.

  44. Slice the chicken into bite size pieces.

  45. Add in the chicken, along with its juices and mix until well combined.

  46. Bring it up to a simmer.

  47. Cook for about 5 to 8 mins or until slightly reduced and the stew has thickened.

  48. *Stir occasionally to prevent burning.*

  49. Taste and adjust for seasoning with salt and white pepper.

  50. Remove from heat and garnish with the parsley mixture.

  51. Serve immediately with some bread, over some 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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