Can I use canned pumpkin for this pumpkin night stew?

While fresh pumpkin gives the best texture, you can substitute 2 cans (15 oz each) of pure pumpkin puree. Add it during the last 15 minutes of cooking, as it's already soft and just needs to heat through and absorb the flavors.

How do I pick the right pumpkin for pumpkin night stew?

Look for small sugar pumpkins (also called pie pumpkins) weighing 2–4 pounds. They should feel heavy for their size with firm, unblemished skin. These have denser, sweeter flesh perfect for stew.

Can I make this pumpkin night recipe in a slow cooker?

Absolutely! Brown the meat and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Add the pumpkin during the last 2 hours to prevent it from becoming too soft.

Is pumpkin night stew good for meal prep?

Yes—the flavors deepen after a day or two in the refrigerator. Make a big batch, store in airtight containers up to 4 days, or freeze up to 3 months for easy reheat-and-eat meals.

Can I add other vegetables to my pumpkin night stew?

Certainly! Sweet potatoes, parsnips, and kale are great additions. Add root vegetables with the pumpkin and stir leafy greens in during the last 5 minutes to keep their color and texture.

Pumpkin Night: Surprising Traditions and Fun Ideas You Can Try Tonight 2025

Name: Pumpkin Night: Surprising Traditions and Fun Ideas You Can Try Tonight
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 lb sugar pumpkin (or butternut squash), peeled and cubed (1-inch); 1 lb beef stew meat, cubed (or 2 cans chickpeas, drained, for vegetarian); 2 tbsp olive oil, divided; 1 large onion, diced; 3 garlic cloves, minced; 2 carrots, sliced into rounds; 2 celery stalks, chopped; 1 red bell pepper, diced; 4 cups vegetable or beef broth; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste; 1 tbsp maple syrup; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 tsp dried thyme; 1 bay leaf; Kosher salt & black pepper, to taste; Fresh parsley, chopped, for garnish

Pumpkin Night: Surprising Traditions and Fun Ideas You Can Try Tonight

Print Recipe

A cozy, soul-warming pumpkin stew that fills the kitchen with autumn aromas. Tender pumpkin (or butternut), hearty veggies, and warm spices simmer in a rich broth. Options for beef or a vegetarian swap make it perfect for any Pumpkin Night gathering.

Author: Harmony
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings (about 1.5 cups each) 1x
Category: Soup & Stew
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 lb sugar pumpkin (or butternut squash), peeled and cubed (1-inch)
1 lb beef stew meat, cubed (or 2 cans chickpeas, drained, for vegetarian)
2 tbsp olive oil, divided
1 large onion, diced
3 garlic cloves, minced
2 carrots, sliced into rounds
2 celery stalks, chopped
1 red bell pepper, diced
4 cups vegetable or beef broth
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1 tbsp maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp dried thyme
1 bay leaf
Kosher salt & black pepper, to taste
Fresh parsley, chopped, for garnish

Pro Tips: No fresh pumpkin? Butternut works beautifully. For vegetarian, add chickpeas (or 1 lb firm tofu cubes) in the last 15 minutes of simmering.

Instructions

Prep Pumpkin: Halve, seed, peel, and cube pumpkin into 1-inch pieces. (Save seeds for roasting!)
Brown Meat (skip for vegetarian): Heat 1 tbsp oil in a Dutch oven over medium-high. Season beef with salt & pepper; brown 3–4 minutes total. Transfer to a plate.
Sauté Aromatics: Add remaining 1 tbsp oil. Cook onion 3–4 minutes until translucent. Stir in garlic 30 seconds.
Build Base: Add carrots, celery, and bell pepper; cook 5 minutes. Stir in tomato paste; cook 1 minute to caramelize.
Combine: Return beef (if using). Add pumpkin, diced tomatoes, broth, maple syrup, cinnamon, nutmeg, thyme, bay leaf, salt, and pepper. Stir well.
Simmer: Bring to a boil; reduce to a gentle simmer, cover, and cook ~45 minutes, until pumpkin is tender and beef is cooked through. (For vegetarian: simmer base ~30 minutes, then add chickpeas/tofu for the last 15 minutes.) Add a splash of broth if too thick.
Finish: Remove bay leaf. Adjust seasoning. For a thicker texture, mash a few pumpkin cubes against the pot or briefly pulse with an immersion blender.
Serve: Ladle into bowls, garnish with parsley, and serve with crusty bread.

Notes

Use eating pumpkins (sugar/pie pumpkins), not carving pumpkins. Start checking pumpkin tenderness at 30 minutes to avoid mushiness. Make-ahead: flavors deepen overnight. Storage: 4 days refrigerated; freeze up to 3 months. Variations: add 1 cup red lentils for extra protein (they’ll thicken the stew); stir in a handful of spinach in the final 2 minutes.

Nutrition

Serving Size: about 1.5 cups
Calories: 310
Fat: 14 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 18 g

Keywords: pumpkin night stew, pumpkin stew, fall dinner, butternut stew, beef pumpkin stew, vegetarian pumpkin stew, cozy autumn recipe

Find it online: https://harmonymeal.com/pumpkin-night/