Go Back

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. 

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 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


  1. 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.

  2. Then, add in the garlic and stir until lightly fragrant, about a minute or so. Be careful not to let the garlic brown!

  3. Add in the chopped kale and stir it up well with the garlic and onion, for about another minute or so. 

  4. 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.

  5. Reduce heat to low, and let the stew simmer for about 30 minutes. 

  6. When done, remove stew from heat and ladle into bowls. Top off with a crack of fresh black pepper, if you'd like.

  7. Enjoy!!

Recipe Notes

This stew is wonderfully hearty to eat on its own, but would also taste great served with lentils, quinoa, or millet!