Slow cooker pumpkin stew

Name: Slow cooker pumpkin stew
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 30 min
Yield: 4 serving(s)
Ingredients: 2 tsp. vegetable oil; 1 onion, sliced; 2 garlic cloves, crushed; 1 -2 red chillies (to taste), deseeded and sliced; 2 tsp. ground cumin; 2 tsp. coriander seeds; 2.5cm piece fresh root ginger, peeled and grated; 3 tbsp. tomato purée; 600 g pumpkin, peeled, deseeded and cut into 2.5cm pieces; 400 g tin chopped tomatoes; 200 g full-fat coconut milk; 1 vegetable stock cube, crumbled; 250 g microwavable pouch puy lentils; small handful coriander, roughly chopped (optional)

This is the perfect recipe to showcase this seasonal veg or a great way at using up leftover flesh from your Halloween jack-o’-lantern.

By The Good Housekeeping Cookery TeamUpdated: 11 October 2023

Jump to recipe

There's nothing easier than a slow cooker recipe and our pumpkin stew is a throw it all in type of job and let the slow cooker do the work, meaning you can prepare your ingredients in the morning and come home to a delicious dinner.

We've used pumpkin here, but the recipe is easily adaptable for whatever root vegetables you have to hand. We also love using butternut squash and parsnip.

If you're catering for vegans, be sure to double check that your stock is vegan

The smell that will waft through your house when you make this will be so tantalising and we love to serve ours with crusty bread (or sometimes mashed potatoes) for a hearty winter warmer.

Hungry for more? Find our most popular vegetarian slow cooker recipes here.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

6 hrs 15 mins

Total Time:

6 hrs 30 mins

Cal/Serv:

268

Ingredients

2 tsp.
vegetable oil
1
onion, sliced
2
garlic cloves, crushed
1
-2 red chillies (to taste), deseeded and sliced
2 tsp.
ground cumin
2 tsp.
coriander seeds
2.5cm piece fresh root ginger, peeled and grated
3 Tbsp.
tomato purée
600 g
pumpkin, peeled, deseeded and cut into 2.5cm pieces
400 g
tin chopped tomatoes
200 g
full-fat coconut milk
1
vegetable stock cube, crumbled
250 g
microwavable pouch puy lentils
small handful coriander, roughly chopped (optional)

Directions

1. Step 1Heat the oil in a medium frying pan over medium heat. Add the onion and a large pinch of salt and fry for 10min, until softened. Stir in the garlic and chilli(es) and fry for 2min, until fragrant.
2. Step 2Add the cumin, coriander seeds, ginger and tomato purée. Fry for 1min. Scrape into the bowl of a slow cooker and stir in the remaining ingredients except for the lentils and coriander. Season.
3. Step 3Cover and cook on low for 6hr, or until the pumpkin is tender. Stir in the lentils, re-cover and cook for 5min more, until the lentils are piping hot.
4. Step 4Check seasoning. Garnish with the coriander, if using, and serve with a crusty loaf, if you like.