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Pumpkin & corn stew with red capsicum mayo


  • Heat a little olive oil in a large heavy-bottomed pot and gently sauté the onion and fennel with 1 crushed garlic clove until tender. 
  • Add the corn and pumpkin. Toss until well coated with oil and briefly cook. 
  • Then add the tomatoes, 1 cup stock, thyme, bay leaves and seasonings. Mix well and gently cook for about 30 mins, adding more stock as needed. Taste for seasoning and stir through the parsley. 
  • To make the mayonnaise, process the mustard, eggs, extra egg yolks, seasonings and remaining garlic clove for about 1 min. 
  • Add the vegie oil through the feeder tube, little by little, continually mixing. 
  • Then add the capsicum with the chilli paste and lemon juice, and briefly process. 
  • Smear the mayo on top of grilled slices of baguette and serve on top of the stew in individual bowls.


  • olive oil
  • 1 large onion, chopped
  • 1 fennel bulb, cored & finely sliced
  • 2 large garlic cloves, crushed
  • kernels from 3 large corn cobs
  • 1 butternut pumpkin, peeled & cubed
  • 1 can diced tomatoes
  • 2 cups vegetable stock
  • 1 fresh thyme sprig
  • 1-2 bay leaves
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 1 heaped tbsp Dijon mustard
  • 2 eggs + 2 egg yolks
  • 500 ml vegetable oil
  • 2-3 pieces roasted capsicum
  • 1 heaped tspn chilli paste (optional)
  • a squeeze of fresh lemon juice
  • 1 baguette, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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