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If you love autumn and cozy nights on the sofa with a steamy bowl of pumpkin stew this pumpkin stew recipe is for you! Enjoy with a tall glass of apple cider for a twist.

Apple Infused Pumpkin Stew

This pumpkin stew recipe is perfect for all those crisp autumn evenings you want something hot and bursting with fall flavors!

Course Dinner
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Vegan Test Kitchen


  • 2 tbsp extra virgin olive oil
  • 1 white onion, diced
  • 5 cloves garlic, minced
  • 1 c fresh kale, packed
  • 1 14.5 oz can fire roasted tomatoes
  • 1 c pumpkin purée
  • 4 c vegetable broth, low sodium
  • 2 apples (we used Granny Smith)
  • 1 tsp dried parsly
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • pinch freshly ground black pepper (to taste)
  • pinch cayenne pepper
  • pinch sea salt (optional)


  1. Add the olive oil to a large stock pot on medium low heat. Add the diced onions and sauté until fragrant, approximately 3 minutes.

  2. Add the garlic and cook until golden, approximately 2 minutes more.

  3. Add the tomatoes, pumpkin, vegetable broth, apples and spices. Combine with a whisk and bring to a simmer.

  4. Reduce the heat to low and allow to stew for approximately 30 minutes.

  5. Remove from the heat and ladle into bowls. Add additional freshly ground black pepper and sea salt to taste and enjoy!

Notes & More


We tested a few varieties of brands of ingredients for this recipe and determined the following brands created the tastiest, most flavorful stew!

  • Pacific Foods Organic Low Sodium Vegetable Broth. View here.
  • Thrive Market Organic Pumpkin. View here.
  • Thrive Market Organic Fire Roasted Tomatoes. View here.


  • 16 qt. Le Creuset Stock Pot. View here.
  • William Sonoma Copper Ladle. View here.


  • World Market Rose Gold Soup Spoons. View here.
  • William Sonoma Drip Glaze Bowls. View here.


Recipe adapted.