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Home Pompoenstamppot

Autumn Stamppot Pumpkin Vegetarian option Comfort food Quick Dutch

Stamppot has been a classic in Dutch cuisine for centuries, and with pumpkin you lift it to a whole new level. The sweet, tender pumpkin blends beautifully with the potatoes and creates a rich, orange mash that leaves you wanting more. For the smoked sausage use a good Dutch oven to let it warm gently without drying out. This recipe is honest, nourishing and on the table in under 45 minutes.

Recipe

Pumpkin stamppot

This pumpkin stamppot is the ultimate autumn dish: creamy mashed potatoes with sweet pumpkin, mashed into one delicious whole. Quick to make, heartwarming and perfect for the whole family.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Large pot
Dutch oven with lid
Masher
Cutting board
Chef's knife
Colander

Ingredients

800 g starchy potatoes
500 g orange pumpkin (e.g. butternut squash or Hokkaido), peeled and cubed
1 smoked sausage (approx. 300 g)
50 g butter
100 ml whole milk, warm
Pinch of nutmeg
Salt and pepper to taste
Handful fresh chives or parsley, finely chopped

How to make pumpkin stamppot?

Peel the potatoes and the pumpkin and cut both into even cubes of about 3 cm. This ensures everything cooks evenly.
Put the potato and pumpkin cubes together in a large pot with salted water. Bring to a boil and cook for 20 to 25 minutes until tender.
Meanwhile, place the smoked sausage in the Dutch oven with a shallow layer of water. Warm over low heat with the lid on for 15 minutes. Do not boil, just let it heat through gently.
Drain the potatoes and pumpkin and roughly mash them with a masher. Add the butter, a splash of warm milk and nutmeg and continue mashing until you have a creamy, slightly coarse puree.
Stir the chives or parsley through the stamppot and season with salt and pepper.
Divide the stamppot over the plates. Slice the smoked sausage and place the slices on top. Serve immediately with a knob of butter in the middle if you want to enjoy it as it should be.

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A good Dutch oven is the key to a perfect smoked sausage with this dish. The thick base distributes heat evenly, so the sausage warms slowly without boiling or drying out. Choose a pan you can also use for stews and other autumn dishes. That way you'll get plenty of use out of it all season long.

Want to make the stamppot vegetarian? Leave out the smoked sausage and instead stir in fried onions and a spoonful of crème fraîche. One more tip: make a little extra. Leftover pumpkin stamppot is just delicious the next day for lunch with a fried egg on top.

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