Pueblo Pumpkin Stew

Your rating: None Average: 3.8 (19 votes)

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.

"i would probley use libby's pumpkin because of the mess. "
Pueblo Pumpkin Stew

4 Reviews for Pueblo Pumpkin Stew

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.

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.

Spicy and Satisfying

i would probley use libby's pumpkin because of the mess.

Comments (1)


Anonymous wrote 2 years 3 weeks ago

Real pumpkin is cooked just

Real pumpkin is cooked just long enough to remain in chunks...delicious, sweet chunks. Very yummy. Chunky the first day, more smooth once reheated the next.


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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