Yields: 4 servings

Ingredients:

• 3 Tbsp olive oil
• 1 medium onion, halved and sliced
• 1 medium carrot, halved lengthwise and sliced
• 1 medium parsnip, halved lengthwise and sliced
• 1 large celery rib, halved lengthwise and sliced
• 1 medium red bell pepper, cut into 1-inch cubes
• 2 garlic cloves, chopped
• 3 Tablespoons flour (use rice flour for gluten free)
• 2-3 teaspoons curry powder
• 3 cups vegetable stock
• 2½ cups of fresh pumpkin or butternut squash, peeled and cut into 1-inch cubes
• ½ teaspoon dried sage
• ½ cup frozen peas
• sea salt
• black pepper

Directions:

Heat the oil in a large pot set over medium heat. Add the onion, carrot, parsnip, celery, bell pepper and garlic and cook until softened, about 4-5 minutes. Stir in flour and curry powder and mix until well combined. While stirring, slowly pour in vegetable stock. Add the pumpkin and sage and bring the stew to a simmer. Gently simmer until the vegetables are tender, about 10 minutes. Mix in the peas and heat through. Season with salt and pepper and serve.

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