Ingredients
Method
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add diced onion and cook, stirring occasionally, until softened and translucent (about 4–5 minutes). Stir in garlic and cook 30 seconds more until fragrant.
- Add ground beef or pork to the pot, breaking up with a wooden spoon. Cook until browned on all sides (about 6–7 minutes), then drain excess fat if needed.
- Stir in smoked paprika, cumin, chili powder, and brown sugar. Cook for 1 minute, letting the spices toast slightly in the oil.
- Add pumpkin purée, diced tomatoes with their juices, and chicken broth. Bring to a gentle simmer and cook uncovered for about 25 minutes until the stew has thickened slightly — it should coat the back of a spoon.
- Remove from heat and stir in sour cream until fully incorporated. Season generously with salt and pepper (taste first; the tomatoes add some saltiness). Top with fresh parsley or cilantro before serving.
Nutrition
Notes
I found myself returning to this recipe after trying too many versions that either tasted like soup or turned into mush. The trick I settled on is keeping the sour cream stirred in at the very end — off the heat so it doesn't split, and thickening the stew just enough that it coats a spoon without drowning your bread.
I make this when I need something substantial but don't want to stand over a stove for hours. One pot, about forty minutes from chopping to serving. It's the kind of meal where you actually taste the pumpkin instead of wondering if the spices are working hard enough to be noticed.