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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. 
5 from 3 votes
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


  • 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.
  • Enjoy!!


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