Can I just say something before I say anything else? I want to let you know how much I love – absolutely love – coming here every week and sharing a little piece of my heart with you.
When I started this blog in 2015, it was more of a way for me to “document” the type of food I was cooking/eating than anything else. Now, it has evolved into a career, a life, a passion. There is no “thing” I love more than creating something delicious, taking a colorful photograph of it, and putting it HERE for all of you to have and keep and share.
And I guess this is going to sound completely trite with Thanksgiving right around the corner, but right now I am really so unbelievably thankful for my life, my boyfriend, my family, my friends, and my blog. Why? Because at one point, all of those things were in jeopardy. After what has felt like years of floating around aimlessly, I have found my safe shore to land on and call my home. And I’m so thankful for it because I know how delicately fragile this all can be. I know it could disappear in an instant. And while that’s kind of scary, it’s also motivation to never take any moment for granted. Because the only thing I have right now for certain is this moment. And here and now, I am thankful.
So today’s recipe is something that’s a little ~*edgy*~ for me (lol) because, you know, fruit in a stew? It may sound weird, but trust me, it totally works. The apples become potato-y chunks of deliciousness while lending the stew a subtle hint of sweetness, playing off of the savory spices.
I hope you love it – this is one of my most favorite recipes that I’ve ever made! :)
P.S. – My boyfriend and I are moving this weekend, and I’ll be setting up my official Well and Full kitchen in the days to come! For sneak peaks, be sure to follow along on my Instagram stories!
Autumn Pumpkin Apple Stew
- Extra Virgin Olive Oil for sautéing
- 1 White Onion diced
- 4-5 Cloves Garlic finely minced
- 1 Cup Chopped Kale packed
- 1 15 oz Can Fire-Roasted Tomatoes diced
- 1 Cup Pumpkin Purée
- 4 Cups Vegetable Broth
- 2 Small Macintosh or Macoun Apples peeled and diced
- 1 Tsp Dried Parsley
- 1 Tsp Paprika
- Lots of Fresh-Cracked Black Pepper
- Pinch Cayenne
- 1/2 Tsp Dried Oregano
- In a large pot, bring a glug of olive oil to medium-low heat. Add in the diced onions and sauté until soft, a few minutes.
- Then, add in the garlic and stir until lightly fragrant, about a minute or so. Be careful not to let the garlic brown!
- Add in the chopped kale and stir it up well with the garlic and onion, for about another minute or so.
- Then, add in the fire-roasted tomatoes, pumpkin purée, vegetable broth, diced apples, and all the spices. Whisk everything until it's all evenly mixed. Taste and adjust the spices if you'd like.
- Reduce heat to low, and let the stew simmer for about 30 minutes.
- When done, remove stew from heat and ladle into bowls. Top off with a crack of fresh black pepper, if you'd like.
If you make this recipe and post a photo on Instagram, tag me @wellandfull so I can see! I absolutely love seeing your takes on my recipes :)
Jennifer BlissNovember 16, 2017 at 9:07 am
I need this in my life and soon! I keep looking at that brothiness and can almost taste it thru the screen OMG!
SarahNovember 16, 2017 at 3:57 pm
Haha thanks Jennifer! ;)
MichelleNovember 16, 2017 at 2:01 pm
Good luck with your move! This looks really good and I can’t wait to make it.
SarahNovember 16, 2017 at 3:57 pm
Thank you, Michelle!!
KatyaNovember 16, 2017 at 2:21 pm
Dear Sarah, good luck with your move :) Your words today seem so positive – it’s wonderful to read :)
As for the recipe–looks and sounds amazing. And just fyi, pumpkin and tomato are fruit, too, so you’ll be having three types of fruit in your stew :D
SarahNovember 16, 2017 at 3:59 pm
Thank you so much Katya :) I noticed that in my writing too… it just came out that way and I think it’s a sign that my life is changing for the better :) And OMG you are right!! I always forget that tomatoes and pumpkin are fruits. Avocado too. Thanks for keeping me honest ;)
RubyNovember 17, 2017 at 10:05 am
I hope the move goes well!! I loove the look of this stew- I always like a good twist thrown into a kinda classic recipe and the apple in here does just that. Sounds perfectly sweet + salty, my favorite kind of meal :)
SarahNovember 19, 2017 at 9:00 pm
Aww thank you Ruby!! I really appreciate it :)
YvonneNovember 21, 2017 at 5:06 am
I just discovered your blog through Whole Foods on Instagram. This stew looks so good and the picture is so beautiful. I can’t wait to make it in my pumpkin shaped dutch oven!
SarahNovember 22, 2017 at 10:31 am
Hey Yvonne!! You have a pumpkin-shaped dutch oven?? That’s so cool! I hope you love the recipe :)
CharityDecember 20, 2017 at 1:24 am
I was limited on ingredients in my kitchen and needed a way to use up the kale and apples in the fridge, I am so glad to have this recipe! I used this as a vegan meal for my family, it was stupendous and hardly took any time at all! My family said it was in one of the top soups I’ve ever made for them. I am stoked to have leftovers for tomorrow. Side note, your blog looks beautiful–it’s neat, clean, and classy.
SarahDecember 20, 2017 at 3:01 pm
Thank you so much for your note, Charity! I’m thrilled to hear that your family liked this recipe :) And also thank you for your kind words about my blog… I really appreciate it a lot :) Happy Holidays from my family to yours!
LauraSeptember 21, 2018 at 6:24 pm
I can hardly wait to try this! Looks so good!
SarahSeptember 21, 2018 at 7:27 pm
Thanks Laura!! I hope you like it :)
Steve BakerOctober 30, 2018 at 10:44 am
YUM! Also, the photography is beautiful! Presentation is everything! Sharing my friend!
SarahOctober 30, 2018 at 9:29 pm
Thank you!! :)
Samantha GreskoNovember 11, 2018 at 8:20 am
This looks delicious! I was wondering what size can are the fire-roasted tomatoes? Thank you :)
SarahNovember 11, 2018 at 7:09 pm
About 15 oz! I’ll go in the recipe and update that now :)
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