Peppered Pumpkin and Potato Ragout Recipe | Vegetarian Times Skip to main content

Peppered Pumpkin and Potato Ragout

Packed with immune-enhancing vitamins to help speed recovery from colds and flu, this colorful and savory stew is laced with lots of fiery pepper. Serve with steamed greens and whole-grain rolls.



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1 Tbs. olive oil
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½ cup chopped onion
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2 cloves garlic, minced
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2 cups cubed fresh pumpkin
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1 cup cubed potato, unpeeled
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½ tsp. salt
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1 tsp. freshly ground black pepper
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½ tsp. crushed red pepper flakes
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½ tsp. ground white pepper
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3 cups vegetable stock or canned broth
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1 cup peas, fresh or frozen, thawed


1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.

2. Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil. Stir in stock and bring to a boil. Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes. Add peas and cook just until peas are tender, about 5 minutes. Serve hot.

Nutrition Information: 

6 g
Total Fat: 
4 g
Saturated Fat: 
1 g
27 g
80 mg
5 g
4 Servings

Comments on this Recipe

A nice base, but way too peppery for my taste, and not quite as hearty as I'd anticipated. I added lentils for a little heart. Next time, I'd reduce the pepper, do the lentils again, and possibly add some carrots. Definitely will warm you up, though.

I had leftovers, so the next day whirled them in the blender with an extra cup of vegetable broth for soup. Delicious!

Easy and delicious!

Holy spicy! Haha I loved it

I made this for me and my kids. I left it the spice and the Onion as my daughter can't eat it. And I exchanged the peas for chopped green beans. She can't have those either. It's was delicious.