Pumpkin, Butterbean, + Apple Stew

If you know me you’ll know that I am fall obsessed by now… like I know it’s pretty basic, but hey what’s not to love about this season? The Harry Potter movie marathons, crisp cold air, pumpkin spice flavoured everything, and the inevitable repetition of stews and soups. I will admit that I shamelessly purchased my fifth pumpkin the other day while I was browsing through the grocery store I stumbled across a lady who had just picked up white pumpkins and I knew I had to have one. Well when I walked outside I discovered several other types of pumpkins and picked up a huge red gourd after going back and forth between several. Now he is out on our doorstep complimenting our collection of pumpkins and the lonely buttercup squash.

If picking out one too many pumpkins doesn’t scream fall enough for you, I also went apple picking. We have this lonely crab apple tree right at the back of our yard which has been producing the most gorgeous apples this year, so naturally I decided on Monday afternoon to haul my good ol’ Bean Boots on and march up to the back of the yard to pick them before the birds can get to them. They are super sour so they will either be used in cider or headed right to the barn for the horses to munch on.

Anyways, you’re probably thinking what does all this have to do with soup Emma? Yeah, I get it I like to ramble on but this cozy stew has been inspired by all the fall themed activities I’ve been getting up to over the last few days, and not to mention the fall research I’ve been delving into on Pinterest (which if you want you can follow here, warning some serious cozy vibes!).

This stew is rich in all the goodness that falls brings, perfect for batch cooking on a Sunday, and not to mention even better for cozying up on the sofa with. Full of spices like cinnamon, ginger, maple and apple to round out the pumpkin + butternut, with protein from cannellini beans (you can replace with chickpeas), and barley to keep your belly full. I hope you enjoy and if you end up making it, please share with me on the gram’. Cozy up out there. xo

PUMPKIN + BUTTERNUT APPLE BARLEY STEW

Print the recipe HERE.

SERVES: 4

  • 2 Tbsp Olive Oil

  • 3 carrots (washed and diced into discs)

  • 1/2 yellow onion (diced)

  • 2 cloves of garlic (minced)

  • 5 fresh sage leaves (diced)

  • 2 Tbsp maple syrup

  • 1 red apple (diced into cubes)

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

  • 6 cups water

  • 1 vegetable stock cube

  • 1 can of pure pumpkin

  • 2 cups cubed butternut

  • 1/2 cup pearled barley

  • 1 large bunch kale (optional)

Method: In a deep pot or dutch oven over medium heat add the oil. Next adding in the onions, carrot, minced garlic. Sautee until soft and fragrant. Next add the sage, maple syrup, apple, cinnamon, and ginger. Cook for 2-3 minutes sauteing. Add the water along with the veg stock cube, can of pumpkin, cubed butternut, and barley. Cook for 20-30 minutes mixing about every 10 or until the butternut and barley has cooked through. Near the end fold a bunch of kale or spinach in and stir until it wilts. Serve with sourdough and enjoy!


Emma Hyslop