Pumpkin Stew with Eyeball Dumplings — a plant-based British recipe by BOSH!
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Pumpkin Stew with Eyeball Dumplings

This one is properly fun to make, and even more fun to eat. We came up with it for Halloween but honestly, we've made it loads of times since because the stew itself is just so good. You've got sweet, earthy pumpkin, soft leeks and carrots all wrapped up in a warmly spiced broth, and then these little dumplings sitting on top like creepy floating eyeballs. It's hearty, comforting, and looks absolutely wild on the table. Make this tonight and I promise everyone will lose their minds over it.

Cook: 35 min
Serves 4

Before You Start

  • Casserole dish
  • Mixing bowl
  • Sun-dried tomatoes chopped into thin strips

Ingredients

  • 1 tbsp olive oil
  • 1 small cooking pumpkin - approx. 500g
  • 2 red onions
  • 4 garlic cloves
  • ½ tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp smoked paprika
  • 1 leek
  • 2 carrots
  • 2 red bell peppers
  • 500ml vegetable stock
  • 1 x 400g can of plum tomatoes
  • 2 handful of baby spinach
  • 1 tsp baking powder
  • 150g plain flour
  • ½ tsp sea salt
  • 50g sun-dried tomatoes
  • 60ml sun-dried tomato oil
  • 60ml plant-based milk
  • handful of pitted black olives - or capers

Method

1

To make the stew

  • Heat the olive oil in the casserole dish on a medium heat
  • First prep the pumpkin by top, tailing and peeling
  • Chop into bite size chunks, round 2cm each
  • Finely slice the onion and garlic and add to the pot
  • Sauté for 5 minutes or until softened but not coloured
  • Wash and slice the leek into rounds
  • Peel the carrots and also slice into rounds
  • Add in the spices to coat all the veg
  • Cook for 5 minutes whilst you chop the peppers into chunks
  • Add the peppers and the tinned tomatoes
  • Add the stock and bring to the boil then simmer for 20 minutes whilst you make the dumplings
2

To make the dumplings

  • Add the flour, baking powder and salt in a bowl
  • Finely chop the sundried tomatoes into thin strips
  • Add to the bowl and mix well
  • Make a well in the middle of the mixture and add in the oil and plant based milk
  • Mix until it comes together
  • Grease your hands and round into 16 equal small balls
  • Chop the olives into round slices and push into the dumplings to create eyes
3

To finish

  • Add the dumplings to the stew, cover and cook for 10 minutes
  • Stir through the handful of spinach and stir to wilt
  • Season to taste and serve

Tips & Variations

  • Pumpkin swap: We find butternut squash works just as well here if you can't get hold of a good pumpkin. It's a bit easier to prep too, no shame in that.
  • Make the dumplings your own: Add a pinch of smoked paprika or some finely chopped herbs into the dumpling mix to give them a bit more personality. Henry always throws in some thyme.
  • Don't overcrowd the dumplings: Give them a bit of space when you place them on top of the stew so they steam properly and puff up nicely. Squish them together and they'll stick and go a bit dense.

Why This Works

The trick is getting those onions and garlic properly softened before you add anything else, that's where all the base flavour comes from. Then coating the veg in the spices before adding liquid means everything gets a proper chance to bloom and you end up with a stew that tastes like it's been going for hours. The dumplings do the rest, they soak up all that gorgeous sauce and go pillowy soft on the inside.