News and Events Blogs Pumpkin Stew Cooking Time: 1 – 1.5 hours Serves 4 Ingredients 1 onion2 garlic cloves2 carrots400-500g mushrooms3 medium potatoes (Maris Pipers)1 small pumpkin/squash 2 tsp paprika1 tsp cumin5 bay leavesThyme (if not, mixed herbs)2 tbsp plain flour2 tbsp tomato puree2 veg stock cubes2 tbsp Worcester sauce400ml tin chopped tomatoes500ml veg stockSalt and pepperBread Method Preheat oven to 160°C. Peel and chop all of the vegetables, ready to cook. Add the onion and garlic to a large oven-proof pan over medium heat with a dash of oil. Fry until softened. Add in the paprika, cumin, bay leaves and thyme, stirring through with a splash of water. Add in the carrots and mushrooms, mixing with the spices and onions. Fry until the mushrooms have reduced. Next, add the pumpkin, potatoes, flour, puree, stock cubes and Worcester sauce, mixing together with all of the veg. Pour in the chopped tomatoes and stock and bring to a boil. Once boiling, reduce, turn off the heat, put the lid on and place in the oven. Stew for 1 hour - 1 1/2 hours, checking in between and adding water if needed. You may need to remove the lid half way through for the liquid to thicken, all depending on your oven. Add salt and pepper to taste and then serve with chunky bread or tiger loaf. If you would like to add meat then cube the preferred meat and brown this off before the onions, fry to seal the meat and add another 30 minutes to the cooking time.