Easy Pumpkin and Kale Stew &Pumpkin Painting Party

‘They say nothing lasts forever; dreams change, trends come and go, but friendships never go out of style.” -SATC

On Sunday I got to spend some quality time with some of my best girlfriends! I hosted a pumpkin painting party, a perfect opportunity to make my Pumpkin and Kale Stew.

I opted for a pumpkin painting party rather than a pumpkin carving party, because well, knives and pumpkin beer just don’t mix. Plus it’s way cuter!

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Amy’s adorable stackable pumpkins

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My ❤ Upstate SC pumpkin

We had a variety of pumpkins! We had stackable pie pumpkins, a state pumpkin, an address # pumpkin, 2 cobweb pumpkins, a chalkboard pumpkin and 2 creative day of the dead pumpkins. We all painted our pumpkins with either spray paint or acrylic paint, and sealed using Krylon Clear to ensure that they are waterproof and can be outdoors. Everyone did a really great job!

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My Pumpkin and Kale Stew is so easy because you simply put it in the slow cooker, and go on with your day. The recipe literally has 3 steps. Chop veggies, combine everything in the crockpot, cook for 4-5 hours (and paint pumpkins) and then stir in the kale and serve! Anyone can master this yummy fall flavored recipe 🙂 Enjoy!!

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Easy Pumpkin & Kale Stew

Servings: 6

Ingredients

  • 1 cup canned pumpkin
  • 15 oz  can organic low-sodium garbanzo beans, rinsed and drained
  • 4 medium carrots, sliced 1/2 inch thick
  • 1 large vidalia onion,  chopped
  • 1 cup red lentils, rinsed and drained
  • 2 tablespoons tomato paste
  • ¼ teaspoon ground ginger
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • ½  teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 1 teaspoon pumpkin spice
  • 4 cups low sodium chicken broth (vegan option – sub low sodium vegetable borth)
  • 3 cups chopped kale

Directions:

  1. Chop the carrots and onion.
  2. Place the pumpkin, garbanzo beans, chopped carrots, chopped onion, lentils, tomato paste, ginger, lime juice, cumin, paprika, black pepper and pumpkin spice in a slow cooker.
  3. Top with 4 cups of broth. Cover and cook on high for 4-5 hours (the longer the flavors mix the stronger they are).
  4. When there is just 15 minutes left, stir in the kale. Cover and cook on high for 15 minutes.
  5. Serve with a crusty piece of bread and enjoy!

Vegan option: Use vegetable broth instead of chicken broth.

Meat lovers option: Try adding in pre-cooked spicy chicken or turkey sausage.

We hope you enjoy this third recipe of the  Healthy Bachelorette #PumpkinSpiceSeries. Check back with us next Thursday for yet another pumpkin recipe!

What are you painting your pumpkins as for Halloween? Share your comments below!

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