Pumpkin Stew with Sour Cream (4)

A warming stew for the cooler months from Nigel Slater.

Pumpkin Stew with Sour Cream (4)
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Pumpkin Stew with Sour Cream (4)
Print Recipe
  1. In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic.
  2. When all have nicely softened, tip in the lentils and pour over 1litre of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
  3. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
  4. When the stew is almost ready, add the chopped parsley.To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml of stock. Pour it back in and the stew becomes instantly more velvety.
  5. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.
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