Pumpkin stew with sausage

This stew experiment was a great success if you ask me.

The pumpkin and the spices make it into a delicious autumn dish.

Gluten free
rec50 2


  • 12P467 grams of beef sausage (also fat blocks)
  • 4.5C419 grams of pumpkin
  • 1C119 grams of onion
  • 0.75C251 grams of tomatoes
  • 1C143 grams of basic tomato sauce
  • 1.75C130 grams of cooked lentils
  • 1.5C88 grams of cooked kidney beans
  • 1.5C130 grams of cooked cannellini beans
  • 1F3 grams of olive oil
  • 9F467 grams of beef sausage (also protein blocks)
rec50 3

How to cook

  • Dice the onions and cut up the pumpkin and the tomatoes.
  • Bake the onions in a bit of olive oil and garlic.
  • Add the pumpkin, the tomatoes and the tomato sauce.
  • Also add some cinnamon, fennelseed, nutmeg, pepper and salt.
  • Add a (beef) stock cube and some water. Make sure the vegetables are not completely covered in water.
  • Cook on medium-low heat about 20 minutes.
  • Clean the beans and add them for another 5 minutes.
  • Bake the sausages for about 6 minutes in a seperate pan.
  • Serve the sausages in pieces on top of stew.
rec50 1


  • Since sausages are high in fat I count them as fat blocks as well.
  • It's very easy to make a large amount and keep in the fridge to eat later in the week.