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
This autumn pumpkin apple stew is hearty yet light - the perfect mix of fall's best produce. Vegan and Gluten-Free.
- 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.
This stew is wonderfully hearty to eat on its own, but would also taste great served with lentils, quinoa, or millet!
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 :)