Curried Pumpkin Stew with Roasted Pepitas
Curried Pumpkin Stew with Roasted Pepitas is a gluten free and vegan recipe with 4 servings. One portion of this dish contains about 9g of protein, 10g of fat, and a total of 267 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of pumpkin, cilantro, pepitas, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a soup. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Heat 1 teaspoon oil in a large Dutch oven over medium heat.
Add leeks; saut until tender, about 4 minutes. Stir in ginger and next 3 ingredients; cook 1 minute.
Add water and next 3 ingredients. Bring to a boil; reduce heat, and simmer until pumpkin is tender, about 15 to 20 minutes. Stir in beans and next 3 ingredients; cook until beans are heated through, about 2 to 3 minutes.
Heat 2 teaspoons oil in a small saucepan over medium heat.
Add pepitas, and saut, stirring frequently, until lightly browned, about 2 to 3 minutes. Ladle stew into shallow bowls and top each serving with 1 tablespoon roasted pepitas.