Pumpkin, Cabbage, and Lentil Stew

The Pumpkin, Cabbage, and Lentil Stew is a celebration of seasonal ingredients, hearty textures, and bold yet balanced flavors. This cozy, one-pot dish brings together the creamy sweetness of roasted pumpkin, the earthiness of lentils, and the tender bite of cabbage, all simmered in a richly spiced broth that warms you from the inside out. It’s the kind of meal that feels simple and rustic but is layered with thoughtful details, making it perfect for weeknight dinners or slow, cozy weekends.

The stew showcases the inherent versatility of pie pumpkin. Roasting enhances the pumpkin’s subtle sweetness while softening its flesh, turning it into a smooth puree that imparts a rich, creamy texture to the stew without any dairy. This silky pumpkin foundation beautifully contrasts with the hearty lentils and the tender yet firm cabbage, resulting in a dish that is both gratifying and satisfying nourishing.

The flavors are built layer by layer. A classic mix of sautéed onion, garlic, carrot, and celery starts the base, infusing the pot with a sweet and savory aroma. Ground cumin, paprika, and a hint of nutmeg are added to the mix, bringing warmth and depth that enhance the natural sweetness of the pumpkin. With its subtle earthiness, fresh thyme ties everything together, while a splash of apple cider vinegar lifts the dish with a hint of acidity that balances the richness.

Lentils play a key role here, providing a hearty, satisfying texture and a boost of plant-based protein and fiber. Green or brown lentils hold their shape beautifully in the stew, giving each spoonful substance and bite. Meanwhile, the cabbage softens as it simmers, soaking up the flavorful broth and adding its of rustic charm.

The beauty of this stew lies not just in its flavors but also in its simplicity. Everything comes together in one pot, making it both approachable and practical. Roast the pumpkin while you prep the rest, and within 90 minutes, you’ll have a steaming bowl of comforting goodness ready to serve. It’s a dish that feels indulgent but is packed with wholesome, nutrient-dense ingredients, making it as good for your body as it is for your soul.

A few thoughtful touches make all the difference when it comes to serving. A dollop of sour cream (or a plant-based alternative) adds a cool, creamy contrast to the spiced broth. A sprinkle of fresh thyme adds a hint of brightness and elegance, while slices of crusty bread are perfect for scooping up every last bit of the stew. You can also customize the dish to suit your mood: add a pinch of red pepper flakes for heat, stir in some lemon juice for extra zing, or toss in white beans for an added protein boost.

SUGGESTED RECIPE: Warm Lentil Salad with Squash, Arugula, and Maple Vinaigrette

This stew is versatile, plant-forward, and perfect for chilly evenings or lazy weekend dinners. It’s a celebration of seasonal simplicity and the magic that happens when humble ingredients—pumpkin, cabbage, lentils, and a handful of spices—are combined with care and intention. With its velvety texture, warming spices, and nourishing bite, the Pumpkin, Cabbage, and Lentil Stew is a dish you’ll return to time and time again, savoring every spoonful of its cozy, autumnal warmth goodness.

Whether you’re looking for a comforting vegetarian meal to share with loved ones or simply a bowl of something hearty and wholesome, this stew delivers. One pot, endless flavor, and the kind of warmth that lingers long after you’ve finished—this is what fall cooking is all about.

Pumpkin, Cabbage, and Lentil Stew

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

This Pumpkin, Cabbage, and Lentil Stew combines velvety roasted pumpkin puree, tender cabbage, and hearty lentils in a warming, spiced broth with hints of cumin, nutmeg, and fresh thyme. Cozy, wholesome, and satisfying, it’s the perfect comfort meal for crisp fall and winter days.

Ingredients

• 1 small pie pumpkin

• 2 tablespoons extra virgin olive oil, divided

• 1 head of cabbage, shredded

• 1 cup lentils (green or brown)

• 1 small onion, diced

• 3 cloves of garlic, minced

• 1 large carrot, chopped

• 1 stalk of celery, chopped

• 6 cups vegetable broth

• 2 tablespoons apple cider vinegar

• 1 tablespoon ground cumin

• 1/2 tablespoon paprika

• 1 teaspoon ground nutmeg

• 1 tablespoon fresh thyme

• to taste, salt and ground black pepper

• for garnish, fresh thyme

• for serving, sour cream

• for serving, crusty bread

Directions

• Roast the Pumpkin:
  Preheat your oven to 425°F (218°C). Cut the pumpkin in half, scoop out the seeds, and brush the flesh with 1 tablespoon of extra virgin olive oil. Place the pumpkin face-down on a baking sheet and roast for 30 minutes until fork-tender.
• Puree the Pumpkin:
  Scoop the roasted pumpkin flesh into a blender or food processor. Add 1 cup of vegetable broth and blend until smooth and creamy. Set aside.
• Build the Stew Base:
  Heat the remaining extra virgin olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
• Add the Pumpkin and Cabbage:
  Pour the pureed pumpkin into the pot and stir to combine. Add the shredded cabbage and mix well. Let it cook for 5 minutes, allowing the cabbage to begin softening.
• Incorporate the Lentils and Spices:
  Stir in the ground cumin, paprika, nutmeg, salt, and ground black pepper. Add the lentils and the remaining 3 cups of vegetable broth. Stir to combine everything.
• Simmer the Stew:
  Bring the stew to a gentle boil, then reduce the heat to a simmer. Cover and cook for 45 minutes until the lentils are tender and the cabbage has fully softened.
• Finish the Stew:
  Stir in the apple cider vinegar and fresh thyme. Season to taste with salt and ground black pepper.
• Serve and Garnish:
  Ladle the stew into bowls. Top with a dollop of sour cream and a sprinkle of fresh thyme. Serve with slices of warm, crusty bread for dipping.

Notes

• Using Canned Pumpkin: If you’re short on time, you can substitute the roasted pie pumpkin with 2 cups of canned pumpkin puree. While you’ll miss the subtle caramelized sweetness from roasting, canned pumpkin still provides a creamy, velvety texture. Just be sure to use pure pumpkin puree (not pumpkin pie filling), and adjust the consistency with a bit of extra broth if needed.