• 1/4 c. olive oil
  • 1 c. yellow onion
  • 1 tsp. Sea salt
  • 1 1/4 tsp ground ginger
  • 1 cinnamon stick
  • 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • Freshly ground black pepper
  • 1 lb. fingerling potatoes
  • 1 lb. carrots
  • 1 lb. parsnips
  • 3 c. chicken or vegetable broth
  • 2 lbs. sugar baby pumpkin, peeled, seeded and diced
  • 1 lb. sweet potatoes, peeled and large dice
  • 1/2 c. golden raisins
  • 4 c. loosely packed kale
  • 1-2 T. apple cider vinegar

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Fall flavors and seasonal winter vegetables abound in the delicious recipe for Slow Cooker Paleo Pumpkin and Kale Stew .

  1. Heat oil over medium-high heat in large skillet; add onions and salt and saute until soft, about 4 minutes. Add the ginger, cinnamon, cumin, cayenne, and a pinch of pepper and cook until about 1 minute.
  2. Place the seasoned onions into crock.
  3. Combine potatoes, carrots, parsnips, and broth with the onions in the crock and stir.
  4. Cover and crock on HIGH for 1 1/2 hours.
  5. Add the pumpkin, sweet potatoes and raisins—add a bit more salt to taste if desired, and stir.
  6. Re-cover and continue to crock on HIGH around 2 more hours, or until vegetables are quite soft.
  7. Last add the kale and barely stir.
  8. Let the kale wilt, and finish by adding apple cider vinegar to taste.
  9. Season with more salt and pepper, if desired.

NOTE:  By using vegetable broth, this stew is also Vegan.  Enjoy!
Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

pumpkin kale

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