Pumpkin Chicken Stew is a hearty sweet-and-savory meal filled with tender chicken, sweet potatoes, creamy peanut butter, and warm, smoky seasonings. Serve it in traditional bowls for a cozy fall dinner, or ladle individual portions into roasted pie pumpkins for an unforgettable presentation.
For other incredible stew and chowder recipes, I invite you to visit: Stuffed Green Pepper Stew, Apple Cider Beef Stew, Slow Cooker Pork and Cabbage Stew, Beef Stew for a Crowd, and Pumpkin Corn Chowder with Shrimp.
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Table of Contents Found Here
- Updated Article Information:
- The ingredient list for making pumpkin chicken stew:
- How this recipe came to be (what I wrote in 2014):
- The inspiration for this recipe:
- Why this recipe works:
- Presentation is everything!
- Can this stew be made vegetarian?
- What type of peanut butter is best to use in this recipe?
- Can other nut butters be used in place of peanut butter?
- Can this stew be made in advance?
- What to serve alongside this hearty fall pumpkin and chicken stew:
- Additional soup, stew, and chowder recipes!!
- Recipe Takeaways:
- Printable Recipe Card
- Please comment if you've made this recipe.
Updated Article Information:
I originally published this recipe in 2014. I've since gone back in and updated this post with additional helpful information, however the recipe and the pictures you'll see here have remain unchanged.
The ingredient list for making pumpkin chicken stew:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
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How this recipe came to be (what I wrote in 2014):
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.
The inspiration for this recipe:
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 bite, I added some cider vinegar.
Where it needed a little sweetness, I added apple cider and brown sugar.
Where it needed a little smoky 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.
Why this recipe works:
What I love the most about this peanut butter and chicken 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)!
Presentation is everything!
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 you wanted to. That said a regular bowl works just as well for serving this delicious peanut butter-inspired soup. No pumpkin bowl is needed. 🙂
Can this stew be made vegetarian?
I've added chicken for my meat-loving family, but this could easily be made into a meatless meal (swap out vegetable broth for the chicken broth) that would satisfy even the hungriest of appetites.
What type of peanut butter is best to use in this recipe?
I recommend using an all-natural peanut butter so the stew doesn't get too sweet and stays nicely balanced.
Can other nut butters be used in place of peanut butter?
They sure can.
I would suggest sunflower, almond, cashew, or even a mixed nut butter as a replacement.
Can this stew be made in advance?
Yes, it sure can (minus the cilantro, if using).
Once the completed stew has cooled to lukewarm, store it (covered) in the refrigerator overnight, or up to 24 hours, if needed.
Reheat the stew (partially covered) on the stovetop over medium heat (stirring frequently) until hot.
What to serve alongside this hearty fall pumpkin and chicken stew:
This eye-catching Fall Chopped Salad has all the colors and flavors you love about the season! With roasted vegetables and fresh fall fruit, this seasonal fall salad will easily grace any table, for any occasion.
Skillet Pumpkin Cornbread with Sage is slightly sweet, slightly savory and especially buttery and beautiful.
They'll think you bought these delicious Puff Pastry Apple Turnovers at the bakery, but you made them at home, and it was quick and easy! TA-DA!!
Additional soup, stew, and chowder recipes!!
Recipe Takeaways:
- Pumpkin Chicken Stew is a hearty dish featuring chicken, sweet potatoes, peanut butter, and smoky seasonings.
- For a festive touch, serve the stew in roasted pie pumpkins, although regular bowls work just fine.
- The recipe evolved from an African Chicken Peanut Stew inspiration, incorporating flavors like apple cider and smoked paprika.
- This stew can easily become vegetarian by using vegetable broth instead of chicken broth.
- Explore additional recipes for stews and chowders linked in the article.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Pumpkin Chicken Stew with Peanut Butter and Sweet Potatoes
Equipment
- baking sheet optional, if roasting pumpkins
- ice cream scoop optional, for seeding the pumpkins
- parchment paper optional, if roasting pumpkins
- microplane optional, for grating the fresh ginger
- ceramic pumpkin bowls optional
Ingredients
For the pumpkin bowls (optional):
- 1 each (per person) small pie pumpkin optional, for serving
For the stew:
- 2 lbs. boneless skinless chicken breasts, cut into bite-sized chunks seasoned with ¾ teaspoons salt and ½ teaspoon black pepper.
- 2 tablespoons canola oil divided (avocado oil also works)
- 1 large (approximately 1 cup) onion chopped
- 2 large (approximately 1½ - 2 cups) sweet potatoes peeled and cut into 1½" chunks
- 1½ teaspoon smoked paprika
- 4-5 cloves garlic, minced or to taste
- ⅛ teaspoon cayenne pepper, or to taste
- 2 teaspoons dry ground sage
- 2 teaspoons freshly grated ginger
- 2 tablespoons brown sugar
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 4 cups (1 quart) chicken stock low-sodium
- 1 can (15 ounces) 100% pure pumpkin purée (not pumpkin pie filling)
- 1 cup natural peanut butter
- ¾ cup apple cider or juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh cilantro optional for garnish
Instructions
To make the individual pumpkin bowls (optional):
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Use a sharp chef's knife to cut off the tops of each small pie pumpkin. Use a large spoon or ice cream scoop to remove the seeds and pulp from the inside of each pumpkin.
- Place the pumpkins on a parchment lined baking sheet and roast in the center of the oven for approximately 25-30 minutes.Once roasted, remove the pumpkins from the oven and set them aside until serving time.
To make the stew:
- Add the oil to a Dutch oven over medium-high heat. Add the cut and seasoned chicken to the Dutch oven and brown the chicken on all sides, turning occasionally.Add the chopped onions and sweet potatoes to the pot and cook, stirring occasionally, for 5-7 minutes.Reduce the heat under the pot to medium-low.
- Add the garlic, sage, ginger, cayenne, smoked paprika, and the remaining salt and pepper into the pot. Slowly add the chicken stock and stir well.
- Add the pumpkin purée, peanut butter, apple cider (or juice), brown sugar, and vinegar into the pot. Cook, stirring occasionally, making sure the peanut butter and pumpkin purée combine well.
- Partially cover the pot and allow the stew to simmer over medium heat (stirring occasionally) until the peanut butter and pumpkin purée have thickened the stew, and the sweet potato chunks are fork-tender (approximately 45 minutes).
How to serve:
- Ladle the stew into each roasted pie pumpkin, or into individual soup bowls.Garnish each with chopped cilantro and serve hot.
Notes
Nutrition
I sincerely hope you'll enjoy today's recipe for Chicken, Peanut Butter and Pumpkin Stew as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Melissa Bailey says
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!
Pam says
What an original recipe and love combination of flavors
Liz Berg says
Such a terrific presentation for a pumpkin stew! And adding peanut butter was such a fun twist!
Aly ~ Cooking In Stilettos says
What a beautiful presentation and that stew sounds scrumptious!
Kim Bee says
This is seriously spectacular. I cannot get over how pretty this stew is. The presentation is out of this world.
Nikki @ Nik Snacks says
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
Back for Seconds says
I am all about peanut butter and pumpkin together. This looks incredible!!!
Souffle Bombay says
What an interesting combination. I want to try this! Presentation is so festive!
Cookin' Canuck says
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!
german in pdx says
What a beautiful presentation and amazing stew. It looks mouthwatering! ~ Bea @ The Not So Cheesy Kitchen
Jacklyn Meyer says
This pumpkin bowl for serving is GENIUS. This sounds like the perfect soup for fall!
claire @ the realistic nutritionist says
HOly perfect!! Love the use of peanut butter here!
Cindys Recipes and Writings says
What a lovely presentation, Renee! very different way to use peanut butter!
Marjory @ Dinner-Mom says
That's just the most gorgeous presentation I've every seen for pumpkin soup! Love it!
Lindsay Eidahl says
The presentation of this is way too pretty to eat! It looks amazing! Love it in the pumpkin!
Joy says
This sounds so hearty and delicious! I love the presentation in the pumpkin. So pretty!
Tara says
Looks delicious; love the presentation! Such a perfect recipe for Autumn.
Kelster says
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.
Stacy Rushton says
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.
Camilla Mann says
Always impeccable presentation, Renee...and delicious-looking recipe. I might just have to make this this weekend.
Wendy Klik says
What a perfect fall meal. Thanks for sharing.
Rebekah Hills says
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. 😀