Real Recipes From Real Home Cooks ®

pumpkin stew

★★★★☆ 13
a recipe by
Leslie Holt
Franklin, TN

Now here's a stew sure to get attention - and the container is disposable and biodegradable! :-) A great addition to your fall menu plans.

Blue Ribbon Recipe

This is a fun recipe! You may also want to try using mini pumpkins for serving individual portions.

— The Test Kitchen @kitchencrew
★★★★☆ 13
serves 8
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients For pumpkin stew

  • 10-12 lb
  • 28 oz
    diced tomoatoes
  • 2
    celery stalks, diced
  • 2 clove
  • 3
  • 4 md
    potatoes, cubed
  • 1 md
    onion, diced
  • 1
    bell pepper, diced large
  • 2 Tbsp
    olive oil, extra virgin
  • 4
    chicken breasts
  • 4 c
    chicken broth

How To Make pumpkin stew

  • 1
    Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
  • 2
    Saute onions and celery in oil then add chicken and brown.
  • 3
    Add all the cut up vegetables, salt, pepper, and broth. Let simmer 1 hour.
  • 4
    Place pumpkin in shallow baking pan. Brush the sides of the pumpkin with oil.
  • 5
    Fill with the stew mixture. Cook on 350 for 2 hours or until the pumpkin is tender. Serve.
  • 6
    Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.