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Mushroom, Pumpkin and Artichoke Stew

BY: Delicooks

Pumpkin is a classic Earth element enjoyed in the Fall season. We love this combination of dried spices, including Cumin, Ginger and Turmeric which are rich in anti-inflammatory compounds and helps to reduce stress, while boosting heart health.


  • 300g/10oz Fresh peel Pumpkin 150g
  • 5oz of your favourite Mushroom (whole pieces)
  • 1 large and round Spanish Onion (size of a soft ball)
  • 1 clove of Garlic
  • 2 Artichokes
  • 100g/3.5 oz mini Carrots
  • 1 cup fresh baby Spinach
  • 1 tbsp. curry powder 1 tbsp.
  • Cokare's Adaptogen Mushroom Elixir Immunity
  • 1 pinch of Cumin seeds 150ml
  • 5 oz of light Coconut Milk 100ml
  • 3 oz Vegetable broth - 2 tbsp. Olive oil
  • 1 pinch of Salt and Pepper


Stew sauce. Peel and finally chop the onion and garlic. Place in a large enameled cast iron stew pot or a non-stick saucepan on medium heat with a couple of tablespoons of olive oil. Stir for a few minutes until the onion begins to become transparent. Add Curry and a pinch of Cumin seeds, stir well for a couple of minutes. Add the pumpkin, breaking it into cubes, then add the peeled baby carrots. Meanwhile, clean the Artichokes,, trim the top ½ inch off , leaving the heart and part of the stem. Cut them into quarters and incorporate them into the pot; adding the vegetable broth and coconut milk. Simmer for 10 minutes.

Clean the mushrooms and dry fry for 7 minutes, then add them to your previous preparation. Cover until the pumpkin is cooked (should be 10 more minutes ) Cover the casserole with the baby Spinach leaves. Add one tbsp. of Adaptogen Mushroom Elixir Immunity and stir. Finishing touches with Cilantro or lemon. Serve with Quinoa or Rice.


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