Recipe: Autumn Harvest Stew (using carrots, parsnips and pumpkin or butternut squash)

AUTUMN HARVEST STEW

3 Tbsp. olive oil
1 onion, halved and sliced
1 carrot, halved lengthwise and sliced
1 parsnip, halved lengthwise and sliced
1 celery rib, halved lengthwise and sliced
1 red bell pepper, cut into 1-inch cubes
2 garlic cloves, chopped
3 Tbsp. flour
2 to 3 tsp. curry powder
3 cups vegetable stock
2 1/2 cups fresh pumpkin, peeled and cut into 1-inch cubes*
1/2 tsp dried sage
1/2 cup frozen peas
Salt and pepper (to taste)
Hot cooked rice or couscous (for serving)

Heat oil in large pot over medium heat. Add onion, carrot, parsnip, celery, bell pepper and garlic; cook until softened, 4-5 minutes.

Stir in flour and curry powder and mix until well combined; while stirring, slowly pour in vegetable stock; add pumpkin and sage and bring stew to a simmer. Gently simmer until vegetables are tender, about 10 minutes.

Mix in peas and heat through. Season with salt and pepper.

Serve over rice or couscous.

*If you can't find pumpkin, you can use butternut squash.