• Skip to main content
  • Skip to primary sidebar

Kudos Kitchen by Renee

menu icon
go to homepage
  • Backyard BBQ
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Backyard BBQ
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Bowl and Spoon Recipes » Stew and Chili Recipes

    Published: Nov 5, 2014 · Modified: May 25, 2022 by Renée · This post may contain affiliate links · 22 Comments

    Chicken and Pumpkin Stew

    Sharing is caring!

    64 shares
    • Share
    • Tweet
    Peanut butter and pumpkin take center stage in this deliciously rich and flavorful Chicken and Pumpkin Stew. 
     
    Serve this Peanut Butter, Chicken and Pumpkin Stew in a roasted pumpkin for drama and presentation.

    *Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    Get MORE soup, stew, and chowder recipes!!

    Like and Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    I've always wanted to present a dish inside a pumpkin because it looks so festive.

    For clarity, I didn't actually cook the stew inside the pumpkin. I cooked it on the stovetop and then ladled it into a roasted pumpkin for presentation's sake.

    However, you could surely heat it up inside the pumpkin if need be. That said a regular bowl works just as well for serving this delicious peanut butter-inspired soup. No pumpkin bowl is needed. 🙂

    I've added chicken for my meat-loving family but this could easily be made into a meatless meal that would satisfy even the hungriest of bellies. Serve this in a roasted pumpkin for an unforgettable seasonal presentation! 

    Serve this Peanut Butter, Chicken and Pumpkin Stew Recipe in a roasted pumpkin for drama and presentation.

    The day I made this stew I was a bit like a mad scientist in his lab. While I had a general idea of where I wanted to go with this stew I didn't know what I was actually going to do, and add, until I got to tasting and testing.

    My inspiration for this recipe comes loosely from an African Chicken Peanut Stew recipe I found on simplyrecipes.com but from there I tweaked and worked it to make it my own.

    Where it needed a little bit, I added some apple cider vinegar.

    Where it needed a little sweetness, I added apple cider and brown sugar. Where it needed a little smokey heat, I added some smoked paprika and a pinch of cayenne.

    Then, because it's pumpkin season I added in some canned pumpkin purée and spooned the completed stew into a roasted pumpkin for a little seasonal presentation flair.

    Serve this Peanut Butter, Chicken and Pumpkin Stew Recipe in a roasted pumpkin for drama and presentation.

    What I love the most about this stew is that even though there is a lot going on as far as flavors and textures, it all works. And the peanut butter is certainly the star of the dish (as it should be)!

    Chicken and Pumpkin Stew  {PRINT THIS RECIPE}
    Servings:  6-8       Prep and Cook Time: 40 minutes

    For the stew:
    2 lbs boneless, skinless chicken breasts, cut into bite-size chunks, seasoned with salt and pepper.         2 tablespoons canola oil, divided
    1 large, sweet onion, chopped
    2 large sweet potatoes, peeled and cut into chunks
    1½ teaspoon smoked paprika
    4-5 cloves garlic, minced
    pinch cayenne
    2 teaspoons rubbed sage
    2 teaspoons freshly grated ginger
    2 tablespoons brown sugar
    1½ teaspoons salt
    ½ teaspoon freshly ground black pepper
    1 quart of chicken stock (I used low-sodium)
    1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
    1 cup peanut butter (I used a natural, chunky style)
    ¾ cup apple cider
    2 tablespoons apple cider vinegar
    Chopped fresh cilantro to garnish
    Roasted pie pumpkins for serving (optional)

    -In a large Dutch oven over medium/high heat and working in two batches, brown the seasoned chicken on all sides in the canola oil. Remove to a bowl and set aside.
    -Reduce the heat to medium and saute the onion and sweet potatoes for about 3-4 minutes in the same pot, stirring occasionally.
    -Stir in the smoked paprika, salt, pepper, sage, ginger, cayenne, brown sugar, and garlic. Cook over medium heat for 3-4 minutes to release the flavors of the spices.
    -Stir in the pumpkin puree, peanut butter, and apple cider.
    -Slowly stir in the chicken stock and stir to incorporate.
    -Add the cooked chicken back into the pot. Stir and simmer uncovered on medium/low for 15-20 minutes until the chicken is cooked through and all the flavors have blended.
    -Right before serving, stir in the apple cider vinegar and top with fresh cilantro.
    -To serve, ladle the soup into bowls or into roasted pie pumpkin tureens. Directions follow.

    To make the roasted pumpkins:
    1 pie pumpkin per person

    • -Preheat the oven to 375 degrees Fahrenheit.
    • -Cut to cap off the pumpkin. Use a spoon or ice cream scoop to remove the seeds and pulp from the inside of the pumpkin.
    • -Place the pumpkin onto a baking sheet and roast in a preheated oven for approximately 25-30 minutes.
    • -Remove and cool.
    • -Ladle the stew into the roasted pumpkin bowls and serve.
    • -To reheat, preheat the oven to 375 and heat the pumpkin tureens filled with stew for approximately 15-20 minutes.
    • _______________________________________________________________________________________________________
    • Brown the chicken in the oil on all sides. Remove. Stir in the onions and sweet potatoes. Saute to soften. Stir in the spices and seasonings.
     
     

    Stir in the pumpkin, peanut butter, apple cider, and browned chicken. Carefully add the chicken stock and stir until incorporated and thickened.

    Remove the top from each pie pumpkin. Use a large spoon or ice cream scoop to remove the seeds and pulp from each pumpkin. Roast in a 375-degree oven for 25-30 minutes. Ladle the stew into each pumpkin. Garnish with cilantro and serve.

    Serve this Peanut Butter, Chicken and Pumpkin Stew Recipe in a roasted pumpkin for drama and presentation / www.kudoskitchenbyrenee.com

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    To see more, like and follow me across my social media platforms (buttons shown below), and don't forget to tag me (@kudoskitchen) with photos and comments on the recipes you've made. I'll see you there!

    Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!

    Until we eat again, I hope you have a delicious day!

    Custom Renee Signature

    « Pumpkin Spice Bread
    Swiss Cheese Fondue »

    Reader Interactions

    Comments

    1. Melissa Bailey says

      November 13, 2014 at 11:53 am

      I've always loved that presentation and I dream of the day I can put together a wonderful dinner party and do it. Your stew would be a great recipe to serve!

      Reply
    2. Pam says

      November 10, 2014 at 12:20 am

      What an original recipe and love combination of flavors

      Reply
    3. Liz Berg says

      November 07, 2014 at 5:32 pm

      Such a terrific presentation for a pumpkin stew! And adding peanut butter was such a fun twist!

      Reply
    4. Aly ~ Cooking In Stilettos says

      November 07, 2014 at 10:32 pm

      What a beautiful presentation and that stew sounds scrumptious!

      Reply
    5. Kim Bee says

      November 07, 2014 at 4:58 am

      This is seriously spectacular. I cannot get over how pretty this stew is. The presentation is out of this world.

      Reply
    6. Nikki @ Nik Snacks says

      November 07, 2014 at 5:44 am

      I bet the peanut butter makes your stew SO rich! What a nice addition! And I love your hand tattoo 🙂 I have a huge whisk with wihpped cream on the end on my forearm. Food tats are the best tats xo

      Reply
    7. Back for Seconds says

      November 06, 2014 at 9:32 pm

      I am all about peanut butter and pumpkin together. This looks incredible!!!

      Reply
    8. Souffle Bombay says

      November 06, 2014 at 9:11 pm

      What an interesting combination. I want to try this! Presentation is so festive!

      Reply
    9. Cookin' Canuck says

      November 06, 2014 at 6:57 pm

      I've made an African peanut pumpkin stew in the past and it quickly became one of my family's favorites. I love that you served it in little pumpkins!

      Reply
    10. german in pdx says

      November 06, 2014 at 6:57 pm

      What a beautiful presentation and amazing stew. It looks mouthwatering! ~ Bea @ The Not So Cheesy Kitchen

      Reply
    11. Jacklyn Meyer says

      November 06, 2014 at 3:03 pm

      This pumpkin bowl for serving is GENIUS. This sounds like the perfect soup for fall!

      Reply
    12. claire @ the realistic nutritionist says

      November 06, 2014 at 4:39 pm

      HOly perfect!! Love the use of peanut butter here!

      Reply
    13. Marjory @ Dinner-Mom says

      November 06, 2014 at 3:19 pm

      That's just the most gorgeous presentation I've every seen for pumpkin soup! Love it!

      Reply
    14. Cindys Recipes and Writings says

      November 06, 2014 at 10:37 am

      What a lovely presentation, Renee! very different way to use peanut butter!

      Reply
    15. Lindsay Eidahl says

      November 05, 2014 at 7:04 pm

      The presentation of this is way too pretty to eat! It looks amazing! Love it in the pumpkin!

      Reply
    16. Joy says

      November 06, 2014 at 12:09 am

      This sounds so hearty and delicious! I love the presentation in the pumpkin. So pretty!

      Reply
    17. Tara says

      November 05, 2014 at 8:16 pm

      Looks delicious; love the presentation! Such a perfect recipe for Autumn.

      Reply
    18. Kelster says

      November 05, 2014 at 6:51 pm

      I love that African Peanut Chicken stew and I love cubes of pumpkin in my soups. This means that I would LOVE this. My mother is visiting me in a couple weeks and I think this will be one of the dishes that I make for us.

      Reply
    19. Stacy Rushton says

      November 05, 2014 at 6:39 pm

      I've always wanted to serve something in a pumpkin too, Reneé. How gorgeous it turned out and I love the flavors in your stew.

      Reply
    20. Camilla Mann says

      November 05, 2014 at 5:30 pm

      Always impeccable presentation, Renee...and delicious-looking recipe. I might just have to make this this weekend.

      Reply
    21. Wendy Klik says

      November 05, 2014 at 4:14 pm

      What a perfect fall meal. Thanks for sharing.

      Reply
    22. Rebekah Hills says

      November 05, 2014 at 2:31 pm

      Oh my - Renee that is gorgeous and sounds so WONDERFUL!! I seriously need to make this recipe - soon... my hubby dislikes soups / stews most of the time but I think he can suffer through just this once. 😀

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

    Primary Sidebar

    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

    More about me →

    Ice Cream Recipes

    • Ice Cream Cone Cake Pops
    • Frozen Greek Yogurt Banana Split
    • Chocolate Cherry Kahlua Ice Cream
    • Baked Alaska for Two

    Side Dish Recipes

    • Make-Ahead Sunflower Crunch Salad
    • French Lentil Salad
    • Old-Fashioned Red Bean Salad
    • German Potato Salad

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

    Copyright © 2022 Kudos Kitchen By Renee