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Pumpkin Stew with Eyeball Dumplings

Pumpkin Stew with Eyeball Dumplings
Pumpkin Stew with Eyeball Dumplings

Halloween is creeping ever closer. Do you do anything to celebrate? If so, we have some super spooooooky recipes that may help with the festivities

This delicious pumpkin stew is one of them! It’s filling, warming and super healthy - as well as full of seasonal ingredients. We topped our hearty pumpkin stew with some gorgeously grotesque eyeball dumplings! (‘Simple yet effective’ is the motto for this one)

Regardless of whether you wanna spook your family, or just eat a delicious autumnal meal, this recipe is well worth a try!

Ingredients
Method

Ingredients

Stew

  • 1 tbsp olive oil
  • 1 small cooking pumpkin, approx 500g
  • 2 red onions
  • 4 large garlic cloves
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp smoked paprika
  • 1 leek
  • 2 large carrots
  • 2 red bell peppers
  • 500ml veg stock
  • 400g tinned plum tomatoes
  • 2 handfuls baby spinach leaves

Dumplings

  • 150g plain flour
  • 1tsp baking powder
  • ½ tsp sea salt
  • 50g sun dried tomatoes
  • 60ml sun dried tomato oil
  • 60ml plant based milk
  • Small handful pitted black olives or capers

Method

  1. 1.

    To make the stew | heat the olive oil in the casserole dish on a medium heat | first prep the pumpkin by top,tailing and peeling | chop into bite size chunks, round 2cm each | Finely slice the onion and garlic and add to the pot | sauté for 5 minutes or until softened but not coloured | Wash and slice the leek into rounds | Peel the carrots and also slice into rounds | add in the spices to coat all the veg | cook for 5 minutes whilst you chop the peppers into chunks | Add the peppers and the tinned tomatoes | Add the stock and bring to the boil then simmer for 20 minutes whilst you make the dumplings

  2. 2.

    To make the dumplings | Add the flour, baking powder and salt in a bowl | finely chop the sundried tomatoes into thin strips | add to the bowl and mix well | make a well in the middle of the mixture and add in the oil and plant based milk | Mix until it comes together | grease your hands and round into 16 equal small balls | chop the olives into round slices and push into the dumplings to create eyes

  3. 3.

    To finish | Add the dumplings to the stew, cover and cook for 10 minutes | stir through the handful of spinach and stir to wilt | Season to taste and serve