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Pumpkin Vegetable Stew Recipe

Pumpkin Vegetable Stew Recipe

I created this stew as a way to use pumpkin for more than just breads and pies. It's a meal by itself, but also serves as a side dish for meat and potatoes. It's great during the fall, and is as colorful as the season. My family loves it.
TOTAL TIME: Prep: 20 min. Cook: 40 min. YIELD:6 servings


  • 4 cups cubed peeled pumpkin or winter squash
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 2 cups fresh cut green beans (1-inch pieces)
  • 1 cup fresh or frozen corn
  • 1/2 cup sliced onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper


  • 1. In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender. Yield: 6 servings (2 quarts).

Nutritional Facts

1-1/3 cup: 83 calories, 1g fat (0g saturated fat), 1mg cholesterol, 109mg sodium, 20g carbohydrate (0g sugars, 0g fiber), 4g protein Diabetic Exchanges: 1 starch, 1 vegetable.

Reviews for Pumpkin Vegetable Stew

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Rizu 12140
Reviewed Nov. 19, 2014

"I swapped out the chicken broth for vegetable broth to make this a vegetarian dish. Using diced tomatoes with green chiles gives it a nice spicy kick too. My only gripe is about how difficult it is to peel and cut a raw pumpkin for prep as well as how long that process takes. I've made this recipe several times, and that part never gets easier, unfortunately."

CJNeill 10043
Reviewed Oct. 31, 2012

"I made this last evening and my family raved over it. I did add 1 cup of chicken breast to it."

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