It is finally getting cooler here, in Texas. I swear - we really should move. I really don't enjoy our summers and I am always taken aback, every year, without fail, about how damn hot it gets and STAYS here. I grew up in Texas. I've never lived long-term in another state. Why do I still get annoyed by the heat? I remind Mo at least once a week that I am slowly migrating west.
Before Mo and I got married we took a long walk on the beach in La Jolla (where he proposed (insert swoon!)) and I told him, in my most serious voice, "I need you to understand that I am meant to be in Southern California. I will not spend the rest of my days in Texas. If you're not okay with this, then I suppose we should choose a path apart." Needless to say, he completely agreed and therefore I remind him of this agreement at least weekly. In the summers, more like daily! But now that it's getting cooler - I simmer a little and welcome the cold fronts with open arms!
About a week ago, we got our first legit cold front and it was PERFECT outside. Low 50's, overcast, it was a Sunday. I mean, life felt perfect. You know those days? The ones that seem to be in all the movies? It was one of those days and even though it go up to 70 something later in the day, dammit, I was making a stew. We were going to turn the heat on in the house, even if just for 5 minutes, and eat stew and pretend like it was officially cold. LOL! No, I'm not joking - we really did turn the heater on for 5 minutes. You know that smell of the heater when you turn it on for the first time in a while? It's the best, right?
If you know me at all, you know that I am semi-obsessed with pumpkin anything. I love it sweet, savory, in muffins or bread or soups - you name it! And I LOVE, LOVE actual pumpkins - not just the eating kind. But the decorative kind. I don't know - maybe it's a Cinderella thing, but I literally swoon when I see the "Fairytale" pumpkins at Central Market.
So, here you have it. This hearty, warming and SO easy to make Pumpkin Stew. While you will feel warm inside and comforted by it, you will also reap all of the nutritional benefits of eating it - especially if you're able to use bone broth as the base. Try not to overlook that part. It's a gem if you can find a good free range chicken bone broth.
I hope you enjoy this as much as we did and that it welcomes you into the fall!
Heat a large saucepan over medium heat. Add sausage, tomato paste, allspice, garlic powder, fennel seed, red pepper flakes and salt. Stir to combine and cook for 5 minutes.
Add onions to the saucepan and cook for an additional 5 minutes, or until onions are softened.
Add pumpkin, kale, broth and water to the pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for approx. 20 minutes.
Add vinegar and stir. Taste and season with salt and red pepper flakes as desired.
Serve with grated parmesan cheese and sprinkling of chives (if using) on top.
NOTES:
- Consider buying pre-peeled/chopped pumpkin/butternut squash, if you can find it. It will make life easier. Otherwise, here is a great method for peeling/chopping your own. I suggest the oven method as it is most "nutrient-safe."
- If you can find a good, free-range chicken bone broth – use that. If you can’t – feel free to substitute with low sodium vegetable broth or low sodium free-range chicken broth. Pacific brand is my go-to when I need to use boxed broths...
Ingredients
Directions
Heat a large saucepan over medium heat. Add sausage, tomato paste, allspice, garlic powder, fennel seed, red pepper flakes and salt. Stir to combine and cook for 5 minutes.
Add onions to the saucepan and cook for an additional 5 minutes, or until onions are softened.
Add pumpkin, kale, broth and water to the pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for approx. 20 minutes.
Add vinegar and stir. Taste and season with salt and red pepper flakes as desired.
Serve with grated parmesan cheese and sprinkling of chives (if using) on top.
