Paleo Slow Cooker Pumpkin Stew
This paleo pumpkin stew is crafted using slow cooking methods to meld flavors and develop a tender, hearty texture. Main ingredients include pumpkin, root vegetables, herbs, and savory spices, resulting in a thick, comforting dish with a vibrant orange hue and rich aroma.
Equipment
- Slow cooker
- Sharp knife
Ingredients
- 1 pound pumpkin, peeled and cubed butternut or sugar pumpkin work well
- 2 carrots carrots, sliced
- 2 parsnips parsnips, sliced
- 1 onion large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil for sautéing
- 2 cups chicken or vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste salt and pepper
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil. Once hot, add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the skillet and cook for another minute, until it becomes fragrant. Transfer the sautéed onion and garlic to the slow cooker.
- Place the cubed pumpkin, sliced carrots, and parsnips into the slow cooker, alongside the cooked onion and garlic mixture.
- Pour in the broth and sprinkle the ground cinnamon and nutmeg over the vegetables. Season with salt and pepper according to your taste.
- Cover the slow cooker with its lid and set it to low. Let the stew cook for about 6 hours, until the vegetables are tender and the flavors meld together.
- Once done, open the lid and give the stew a gentle stir. Use a immersion blender or regular blender to puree the stew until smooth and creamy, if you prefer a denser texture.
- Taste and adjust seasoning with more salt, pepper, or additional spices if desired. Serve the hearty pumpkin stew hot, garnished with fresh herbs if you like.
Notes
For a richer flavor, add a splash of coconut milk at the end. You can also top with chopped herbs or seeds for added texture.