Pumpkin Stew

Pumpkin Stew






Let's get cooking!


  • 2 cloves garlic
  • 400 g chopped tomatoes
  • 1 (bottle) pumpkin
  • 1 tbsp caraway seeds
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 tbsp apple syrup
  • 2 red bell peppers
  • juice and zest of 1 lemon
  • 300 g chickpeas, drained


Halve the peppers and roast them until the skin is completely black in the oven or grill them whole over the flame of your stove and allow to cool.

Scrape off the skin when the peppers have cooled, remove the seeds and cut them into large chunks. Remove the seeds of the pumpkin and cut into cubes of about 2.5 centimeters.

Toast the caraway seeds in a dry pan. Add the olive oil,  chopped garlic and the rest of the ingredients except for the zest and lemon juice. Simmer about half an hour at a low heat of 60°C.

When the pumpkin is soft but not falling apart your dish is done. Flavour with the lemon zest and juice, salt and pepper.


These products are perfect to use for this recipe:


More recipes to discover

Always a mood for good food? Explore what your Dutch Oven and Fry Pan offer beyond the dishes you already knew.

See all recipes


Discover more...

What else can you cook in your Combekk pan? Everything! Explore all the different recipes you can cook in cast iron. From classic stews to smoked salmon, from delicious comfort food to modern combinations.

Discover all recipes for members

Members club

Join the members club

Never miss a recipe by joining our Members Club and staying up-to-date with all exclusive offers.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Already a member?

Go to members recipes