Spicy pumpkin stew

A little hint of spice on a cold day, really helps to warm you up. Not to mention that capsicum is a brain stimulant and makes you feel happy. Perfect on the coming long winter nights.

Serves 4


  • 500g dried borlotti beans (soaked overnight)
  • Olive oil
  • 1 onion
  • 4 garlic cloves
  • A pinch of cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Half a medium size pumpkin (peeled and cubed)
  • 1 vegetable stock cube
  • 400g tomatoes (chopped)
  • 3 corn cobs (corn removed, use a can if fresh isn’t available)
  • 300g Runner beans (chopped)
  • 300g Carrots (sliced and quartered)
  • 10 chestnut mushrooms (sliced)
  • Salt and pepper (to taste)


Put a splash of olive oil into a large pan and add the onion. Fry for a few minutes until soft.

Add the rest of the ingredients to the pan and level fill with water.

Bring to the boil and simmer for around 30-40 minutes. Top up with water as and when necessary.

Serve with crusty bread.

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