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Pumpkin Vegetable Stew

Name: Pumpkin Vegetable Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings (2 quarts).
Ingredients: 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

3 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 40 min.

Makes

6 servings (2 quarts)

Updated: Sep. 12, 2022

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.

Pumpkin Vegetable Stew Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Nutrition Facts

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

Pumpkin Vegetable Stew

Ingredients

Directions

Nutrition Facts

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