Chunky Pumpkin and Veg Stew


When I first thought up this recipe I was going for a warm, spicy, chunky pumpkin minestrone. That’s not how it turned out, but I’m extremely happy with what I ended up with.

Now, its been cool and rainy here. The cold I LOVE, the rain, not so much, but what it does inspire in me is winter warmers. Some lovely spices like cumin, garam masala, ground coriander, cardamom, turmeric and of course who could forget chilli.

I’ve always thought of smooth canned soups as being extremely versatile, many a time i have turned a canned soup into a very quick sauce for something or the other. I must admit my favourite soups are pumpkin and mushroom for the sake of sauces.

The plan today was to come home early, with the thought process being that this recipe was going to take a while, surprisingly it did not. Mind you I did pre-cook one thing. i would have loved to use barley, however it was an additional cost, and i knew it would take longer to cook.

What you’ll need:

  • 2 Cans of pumpkin soup (whatever is cheapest or on sale will do)
  • Carrot (diced into good sized chunks)
  • Eggplant (diced into good sized chunks
  • Frozen Cut beans
  • Frozen Peas
  • Mushrooms sliced
  • Brown rice (soaked in hot water for at least a half hour, the longer the better)
  • Lentil and kale Kofta (chopped) (from Coles, could substitute with a soy meatball, or normal meatballs if you eat meat. These can alos be optional)
  • Stock cube (s)  – about 1.5 [ If i haven’t said it before i use Massel stock cubes]
  • Ground cumin
  • Ground coriander seeds
  • Ground cardamom
  • Chill flakes
  • Red Chilli Powder
  • Ground pepper
  • Herbs of your choosing
  • Turmeric
  • Cooking oil
  • Minced Garlic
  • Minced Ginger


Brown Rice

  1. Soak 1 rice cooker cup of brown rice in hot water (i used mine straight from the kettle) for at least a half hour. I soaked mine overnight as i wouldn’t have the time in the morning
  2. Into a rice cooker place brown rice, and water up to the 2 cup mark.
  3. Add 1 stock cube, garam masala, cumin, ground coriander, a little oil, cardamom.
  4. Turn on the rice cooker and let it do its thing.


  1. In a deep sauce pan, chuck in oil, garlic, ginger, ground cumin, coriander, cardamom, herbs. Let them brown of a little and smell cooked
  2. Add carrots, eggplants, mushrooms
  3. Add red chilli powder, turmeric and maybe a little extra oil.
  4. Add a little water and cover the pot. Wait 5 minutes.
  5. Add frozen beans and peas and half a stock cube. A little extra water. Cover the pot and wait a couple of minutes, mixing when you can
  6. Add brown rice mixture and mix thoroughly
  7. Add soup. If it is condensed soup, follow the instructions on the can.
  8. Use your discretion and add water or milk if necessary
  9. Season with herbs, spices, chilli, pepper, stock to your taste. Let it simmer.

Kofta croutons

When i was thinking up this recipe i wanted it to have some sort of meet ball or chunky non-vegetable entity in it. So i went hunting at the shops for some kind of soy meat ball or lentil ball. What I found was a well priced kofta which i could chop into chunks and shallow fry to create a crunchy crouton which was filling and complemented the flavour of the stew

  1. Take the kofta out of the packet and chop into good sized chunks
  2. Pan fry until crisp on the outside
  3. use these to top the stew when its ready

Putting it all together

  1. Stew into bowl
  2. Top with Kofta croutons
  3. DONE!

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