Pumpkin Stew

HOW TO EAT SOUP: “Soup is always served for the first course, and it should be eaten with dessert spoons, and taken from the sides, not the tips, of them, without any sound of the lips, and not sucked into the mouth audibly from the ends of the spoon. Bread should not be broken into soup or gravy. Never ask to be helped to soup a second time. the hostess may ask you to take a second plate, but you will politely decline.” 😉

~ Actual excerpt from the original White House Cookbook from 1894

I have always wanted to try pumpkin soup, but I cannot get past the way it looks. I am also a bit hesitate of the spices that are often used in the traditional creamy soup: cinnamon, nutmeg, cloves, etc. It reminds me of an unbaked pumpkin pie filling served in a bowl. And pumpkin pie is just not my thing! So, I decided to try a pumpkin soup made with chunks of pumpkin and vegetables in a savory and piquant broth instead.

This is what I came up with and I’m calling it Pumpkin Stew.

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Wash, peel, and prep the vegetables: Cut a sugar pumpkin in half. Remove the seeds and stringy parts; peel and cube. Chop 1 large yellow onion, slice 4 carrots into 1” chunks, slice 4 celery stalks into 1/2” chucks. Transfer to a large stock pot, or Dutch oven.


Add 8 cups organic vegetable broth, or enough to cover the vegetables. Add 2 springs of fresh German thyme leaves, and 1/8 to 1/4 teaspoon cayenne. Use a light hand with the cayenne. You want just enough to give your tastebuds a ting, but not so much to give it heat. Keep it subtle. Bring to a boil over medium-high heat. Reduce heat to medium and continue to simmer about 15 minutes, or until pumpkin is soft.


I have to say the family and I really liked this stew! Healthy, vegan, and ready in less than 30 minutes. I’m eager to hear what you think. – Ella💙

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Pumpkin Stew
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Main Course
Cuisine: American
Keyword: Meatless, Soups & Stews
Servings: 8
Author: Ella @ thewackyspoon.com
  • 1 sugar pumpkin peeled and cubed
  • 1 large yellow onion chopped
  • 4 carrots peeled and sliced
  • 4 stalks celery sliced
  • 8 cups organic vegetable broth
  • 2 springs fresh german thyme
  • 1/8 – 1/4 teaspoon cayenne
  • Salt and freshly ground black pepper to taste.
  1. Combine all the ingredients in a large stock pot. Cover and bring to a boil over medium-high heat, once it reaches a boil reduce heat to medium and continue to cook about 15 to 20 minutes, or until pumpkin is soft.
  2. Serve immediately.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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