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Smoky Pumpkin & Pinto Bean Stew: Easy Pantry Recipe
Smoky pumpkin and pinto bean stew with tomatoes, garlic, and cumin — a cozy, pantry-friendly plant-based dish.
Why this recipe works
A hearty smoky pumpkin and pinto bean stew that uses pantry staples. This cozy, plant-forward dish suits cooks looking for a simple weeknight meal or a comforting lunch with leftovers.
- pumpkin stew
- pinto bean stew
- vegetarian stew with beans
- pumpkin and tomato soup
- smoky pumpkin recipes
- chef-friendly weeknight dinner
- one-pot vegetarian meal
- pantry staple recipes
Key takeaways
Ground cumin boosts warmth without extra steps
Creamy pumpkin base pairs with beans for fiber
Simmer briefly to meld flavors and keep texture
Recipe guide
A hearty smoky pumpkin and pinto bean stew that uses pantry staples. This cozy, plant-forward dish suits cooks looking for a simple weeknight meal or a comforting lunch with leftovers.
A cozy, easy stew you can make tonight.
- Ground cumin boosts warmth without extra steps
- Creamy pumpkin base pairs with beans for fiber
- Simmer briefly to meld flavors and keep texture
Ingredients overview
Key components: pumpkin, pinto beans, Italian-style stewed tomatoes, onion, garlic, olive oil, and cumin. The recipe uses pantry staples to create a creamy, smoky base.
Step-by-step guide
Sauté onion in olive oil until translucent. Add garlic and cumin; cook 30 seconds. Stir in tomatoes, then pumpkin until smooth. Add beans; simmer 10–15 minutes. Season to taste.
Serving tips
Garnish with cilantro or a drizzle of olive oil. Serve hot, with crusty bread or over rice for a heartier meal.
Ingredients
- 1 can (15 oz) pumpkin (canned)
- 1 can (15 oz) pinto beans, drained
- 1 can (14-15 oz) Italian-style stewed tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cumin and cook 30 seconds until fragrant.
- Pour in stewed tomatoes with juices and stir to combine.
- Add canned pumpkin and stir until smooth and heated through.
- Drain and rinse pinto beans, then add to the pot.
- Bring to a gentle simmer, reduce heat, and simmer 10–15 minutes to meld flavors.
- Season with salt and pepper to taste and adjust cumin if desired.
- Serve hot, garnished with optional cilantro or a drizzle of olive oil.
FAQs
Can I make this dairy-free?
Yes. It naturally contains no dairy; skip any cheese garnish.
Can I spice it up?
Add chili flakes or smoked paprika for more heat and depth.
How can I thicken the stew?
Let it simmer longer or mash a portion of the beans for thicker texture.