Pueblo Pumpkin Stew

Pueblo Pumpkin Stew

4 Reviews
From: EatingWell Magazine, Holiday Issue 1996

Here's a contemporary Southwestern-inspired vegetarian stew of fresh pumpkin, pinto beans and New Mexico chiles that can be served over brown rice as a hearty main dish.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 8 fresh New Mexico chiles or Cubanelle peppers, (see Note)
  • 2 tablespoons canola oil
  • 1 onion, sliced
  • 1 tablespoon minced peeled fresh ginger
  • 2 serrano chiles, chopped
  • 4 large tomatoes, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala, (see Note)
  • ½ teaspoon ground turmeric
  • 2 cups water
  • 5 cups cubed peeled pumpkin, (see Note) or butternut squash
  • 1 15-ounce can pinto beans, rinsed (see Tip)
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons salt


  • Active

  • Ready In

  1. Preheat broiler. Place New Mexico chiles (or peppers) on a foil-lined baking sheet and broil until blackened, turning so that the sides are evenly charred, 8 to 10 minutes total.
  2. Transfer the chiles (or peppers) to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove and discard stems, skins, seeds and ribs; chop the chiles (or peppers).
  3. Heat oil in a Dutch oven over medium heat. Add onion, ginger, serrano chiles and the roasted chiles (or peppers) and cook, stirring, until softened, about 4 minutes. Add tomatoes, cumin, garam masala and turmeric and cook, stirring often, until the tomatoes are beginning to break down, about 5 minutes.
  4. Add water and pumpkin (or squash). Bring to a boil. Reduce heat to low, cover and simmer until the pumpkin (or squash) is tender, about 30 minutes. Stir in beans and cook until heated through. Stir in Parmesan and salt.
  • Notes: The New Mexico chile is a long green variety that turns red in the fall; it is similar to the Anaheim.
  • Cubanelles are long and light green and sometimes called Italian frying peppers.
  • Garam masala is a blend of spices used in Indian cooking, usually including cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.
  • Look for smaller-size pumpkins, which have more tender and flavorful flesh than the larger ones, for this recipe. And for food-safety concerns, don't use carved jack-o'-lanterns.
  • Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. You'll find our Bean Cooking Guide at eatingwell.com/guides.

Nutrition information

  • Per serving: 142 calories; 5 g fat(1 g sat); 5 g fiber; 23 g carbohydrates; 6 g protein; 89 mcg folate; 1 mg cholesterol; 8 g sugars; 7,489 IU vitamin A; 130 mg vitamin C; 66 mg calcium; 2 mg iron; 617 mg sodium; 780 mg potassium
  • Nutrition Bonus: Vitamin C (217% daily value), Vitamin A (150% dv), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1 fat

Reviews 4

December 09, 2012
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By: EatingWell User
Do not use Libby's canned pumpkin Using canned pumpkin puree would be akin to using applesauce instead of sliced apples in a pie. I didn't have the right peppers, so substituted and it was still delicious. Once I added chicken thighs before the pumpkin and cooked for about 15-20 min, then added the pumpkin and cooked for another 30 min. Still excellent. Pros: Versatile Cons: pumpkins can be hard to peel, but worth the effort
April 15, 2011
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By: vibikelady
Delicious Chilly Evening Meal Made this last night to kudos from my husband -- who is not generally a fan of vegetarian meals. Used Caribbean pumpkin, cubanelle peppers (it was hard to get skins off, but then I don't often char my own peppers), and ground my own cumin, so the flavor really stood out. Will definitely make again. Pros: Spicy and Satisfying Cons: Can't think of any!
October 15, 2010
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By: EatingWell User
i would probley use libby's pumpkin because of the mess.
November 19, 2009
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By: EatingWell User
The perfect stew for a fall evening. The store was out of fresh pumpkins so I used 1/2 butternut squash plus a cup of canned organic pumpkin. Also added carrots, red kidney beans, a roasted sweet bell pepper, and a little bit of celery leaves at the end for color. Tip: raw butternut squash takes a long time to peel! The stew was quite spicy while cooking but the pumpkin and rice soak up the heat, and in the end it was perfect. Add a dark brown bread and salad and you'll have a fantastic dinner.
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