Natural Balance Foods

Winter Warming Pumpkin Stew Recipe

Winter Soups

Brrr, its starting to get a little bit chilly! No matter, for our buddies over at Hillmotts have sent us this pumpkin stew recipe that is packed full of goodness and tastes absolutely amazing. Hereโ€™s how you can make your own!


  • 40g/1½oz butter
  • 2 onions, chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 3 sprigs rosemary
  • 2 bay leaves
  • 1 clove garlic, chopped
  • 400g/14oz lentils
  • 1.2litres/2pints 2fl oz vegetable stock
  • 600g/1lb 5oz assorted pumpkin or squash (total chopped weight)
  • Small of bunch parsley, chopped
  • 2 tbsp red wine vinegar
  • 4 tbsp sour cream


  1. In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
  2. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
  3. When the stew is almost ready, add the chopped parsley.
  4. To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
  5. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.

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