Vegan Pumpkin Stamppot

🛒 Ingredients

• 400 g pumpkin or butternut squash, peeled and cubed
• 300 g floury potatoes, peeled and cubed
• 1 small onion, finely chopped.. 1–2 cloves garlic, minced
• 3–4 tbsp unsweetened plant milk (oat, soy, or almond)
• 1–2 tbsp nutritional yeast (for cheesy depth)
• 1 tbsp olive oil or vegan butter.. ½ tsp ground nutmeg
• ½ tsp dried thyme or sage.. Salt and black pepper — to taste
• #Toppings (suggested):;
• 50 g vegan feta cheese, crumbled or cubed
• 30 g walnuts, roughly chopped and lightly toasted
• Handful fresh arugula (rocket)
• Optional: drizzle of olive oil or pumpkin seed oil

👩‍🍳 Instructions

1. 1

   Boil the vegetables: Place pumpkin and potato cubes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook 18–20 minutes until both are very tender when pierced with a fork. Drain well — let them sit in the colander for a minute so excess water evaporates.

2. 2

   Sauté aromatics: While they cook, heat oil in a small pan over medium heat. Sauté onion 5 minutes until soft, add garlic and cook 30 seconds more until fragrant. Remove from heat.

3. 3

   Mash everything together: Return drained pumpkin and potatoes to the warm pot. Add the onion–garlic mix, plant milk, nutritional yeast, nutmeg, thyme, salt, and plenty of black pepper. Mash thoroughly until smooth and creamy — leave slightly chunky if you prefer texture. Taste and adjust seasoning (more salt, nutmeg, or milk as needed).

4. 4

   Serve: Spoon into bowls. Top generously with crumbled vegan feta, toasted walnuts, and fresh arugula. Finish with a light drizzle of oil and extra pepper. Enjoy warm!