Delicious and easy to make vegetarian stew which is served with fragrant quinoa. It’s perfect for the fall season and can easily be prepared in advance.

This quinoa stew or pumpkin stew has quite a lot of spices so don’t be alarmed by the number of ingredients you see in the recipe card. It’s a lot but if you take a closer look, it is actually not complicated at all. Just add all the spices together and that’s half of the ingredients done.

Pumpkin stew with quinoa
Pumpkin stew with quinoa

Moroccan flavors pumpkin stew

Due to all the spices that go into this pumpkin stew I find it reminds me a lot of Morocco. It’s those delicious fragrant spices that instantly transform me back into the souqs. It’s been ages since I last was in Morocco, but smell can definitely have that effect on me.

I like to serve this stew with quinoa which is also prepared. I originally found this recipe on Epicurious a long long time ago but have since made it several times. While the total preparation time it fairly long remember this is a stew. And most of the time is just waiting for the veggies to cook so I’d say that doesn’t count.

Pumpkin stew with quinoa

With apricots

While not in the list of ingredients here, I sometimes like to add some dried apricots to the stew. I love the additional sweetness that brings. It would also be good to add something like raisins to the dish. That will have a similar effect and just give it that lovely pop of sweetness.

Optionally you can serve the pumpkin stew with some roasted almonds on top for some added crunch. Or pistachio is also a great addition.

If you’re looking for a meatier version of this pumpkin stew have a look at this beef stew with pumpkin.

Also check these delicious fall recipes

Pumpkin stew with quinoa
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Pumpkin stew with quinoa

Delicious and with Moroccan flavors that will transfer instantly to that delicious region of the world
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people



  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves chopped
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • Pinch saffron
  • 400 g diced tomatoes from a can (2 cups)
  • 2 tablespoons fresh lemon juice
  • 1 butternut squash peeled and cubed
  • 2 cups carrots sliced


  • 1 cup quinoa
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled carrot
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro divided
  • 2 teaspoons chopped fresh mint divided


For stew:

  • Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa

  • Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
  • Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.


Recipe from Epicurious
Course: Vegetarian
Cuisine: Moroccan
Keyword: pumpkin, quinoa
Diet: vegetarian
Author: Epicurious

Nutrition Information

Calories: 397kcal, Carbohydrates: 57g, Protein: 9g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 965mg, Potassium: 1139mg, Fiber: 9g, Sugar: 10g, Vitamin A: 22667IU, Vitamin C: 43mg, Calcium: 153mg, Iron: 5mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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