Curried Pumpkin Chicken Stew Recipe

Pumpkin is great for more than just jack-o’-lanterns and lattes! This versatile winter squash is full of fiber, potassium, beta-carotene, and vitamins A and C.

You can roast it, blend it into soups and sauces, or use it as a smooth cream or cheese replacement. Even the seeds are packed with nutrients! Ready to try pumpkin in something other than pie?

Curried Pumpkin Chicken Stew

Recipe by Carolyn West
0.0 from 0 votes
Course: MainCuisine: American


Prep time


Cooking time




    • 1 cup

      white onion, diced

    • 3 stalks (about 2 cups)

      celery, diced

    • 2 cups

      carrots, peeled and diced

    • 1 cup

      green pepper, diced

    • 1 Tbsp.

      fresh ginger, peeled and minced

    • 3 cloves (about 1 Tbsp)

      garlic, peeled and minced

    • 2 cups

      chicken, shredded

    • 1/2 Tbsp.

      curry powder

    • 1 Tbsp.


    • 1 (15 oz.)

      can unsweetened pumpkin purée

    • 1 (15 oz.)

      can white Northern beans, drained and rinsed

    • 1 (15 oz.)

      can full-fat coconut milk

    • 1 cup

      low-sodium chicken broth

    • 3 Tbsp.

      low-sodium soy sauce

    • 1/4 cup

      apple cider vinegar

    • 1/4 tsp.


    • 1/4 tsp.


    • 1/4 cup

      fresh cilantro, finely minced

    • Fresh chopped peanuts, sliced chili peppers, and/or scallions as garnish (optional) 


    • In a large stock pot on medium high, sauté the first six ingredients with olive oil for about 10 minutes until tender and fragrant. 

    • Add shredded chicken, curry power, and cumin (warming up spices before adding liquids helps toast them properly and release fragrance). 

    • Stir in pumpkin purée, white Northern beans, coconut milk, and chicken broth. Bring to a boil, then reduce heat to medium low. Simmer for about 30 minutes. Season with soy sauce, apple cider vinegar, salt, and pepper.

    • Before serving, submerge an immersion blender and give the stew a few quick pulses, leaving some chunky texture. This is a super easy and healthy way to thicken up stews! If you don’t have an immersion blender, ladle 1-2 cups of stew to a regular blender, blend until smooth, then stir back into the stew. 

    • Remove from heat and stir in minced cilantro. Garnish with peanuts, chili pepper, and/or scallions. 

    Did you know?

    • Pumpkin has high beta-carotene (which your body turns into vitamin A) and vitamin C contents, which makes it great for your skin!
    Carolyn West

    “One of my favorite family traditions from my husband’s Northeastern family is their annual Fall Soup Picnic. Not only do we get to hang out outside of the hectic holiday seasons, but it also brings out friendly competitions among us. My curried pumpkin chicken stew is one of the most sought-after hits at the Soup Picnic. The tangy, rich flavor stands out amid the ocean of Northeastern tomato-based stews or clam chowders! Utilizing pumpkin as the main ingredient makes you feel giddy that it’s finally fall, and it’s light and healthy enough for it to be your go-to soup recipe this season!”

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