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Pumpkin Vegetable Stew

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.
  • Makes
    6 servings (2 quarts)


  • 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


  • 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.

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Average Rating:
  • LPHJKitchen
    Oct 7, 2019

    SO Simple! I opted for adding beef stew meat with this to make it a full meal and it was very tasty! I also made it in the pressure cooker to save sometime on a busy weeknight. Worked great!

  • Rizu
    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
    Oct 31, 2012

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