Skip to Content

Home » Main Dish » Pumpkin and Pork Stew

Pumpkin and Pork Stew

This post may contain affiliate links. Please read our disclosure policy.

The sweet flavor of pumpkin teams up with tender chunks of pork, herbs and spices, creating an amazing, mouthwatering one-pot meal in this pumpkin and pork stew

Pumpkin and Pork Stew

Pumpkin and Pork Stew

Celebrate the flavors of Fall!  This is the perfect weather for a comforting one-pot meal of hearty Pumpkin and Pork Stew.  Our savory stew will warm your heart and tummy on the coldest of days.

There is no skimping on the amount of pumpkin in this stew and those pumpkin chunks absorb that killer sauce while cooking.  Lean chunks of pork add the protein and so much flavor.  We gave the pork cubes a good browning which increases the flavor even further.  

FLAVORS IN OUR PUMPKIN AND PORK STEW: 

Pumpkin and Pork Stew

Pumpkin Chunks, Pork, Sweet Red Pepper, herbs and spices

The flavors in this savory stew include the pumpkin and pork, aromatics of onion and garlic, plus grated ginger root.   Sweet red bell pepper and thin lemon slices add additional flavor, plus gorgeous color.  A warm spice combination of cinnamon and cumin give off an amazing aroma as this pumpkin and pork stew simmers long and slow in the oven.  

A FEW FACTS ON PUMPKINS:

  • Pumpkins are low in calories
  • Inexpensive
  • Fun to grow 
  • Pumpkins grow in a variety of sizes, shapes and colors
  • The big orange Jack-O-Lanterns are the most popular for Halloween. 
  • Pumpkins are a great source of beta-carotene

HOW TO SELECT A PUMPKIN FOR COOKING:

  • Choose a pumpkin that is firm and heavy for it’s size
  • The vines should be dry and turning yellowish
  • A green stem indicates the pumpkin has recently been harvested
  • The skin of the pumpkin should have hardened 
Pumpkin and Pork Stew

Vibrant Pumpkin and Pork Stew

Our pumpkin and pork stew makes a substantial one-pot meal served with a crusty loaf of bread.   And it just keeps on getting more delicious with leftovers the next day! 

MORE IDEAS FOR PUMPKIN:

CONNECT WITH SAVOR THE BEST!

Be sure to follow us on our social media accounts

Facebook * Instagram *  Pinterest * Twitter * Youtube

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Pumpkin and Pork Stew

Pumpkin and Pork Stew

Yield: 6 servings

Celebrate the flavors of Fall! This is the perfect weather for a comforting one-pot meal of hearty Pumpkin and Pork Stew. The sweet flavor of pumpkin teams up with tender chunks of pork, herbs and spices, creating an amazing, mouthwatering fragrance in your kitchen.

Ingredients

  • 2 pounds boneless pork shoulder, cut into 1-inch cubes
  • Salt/pepper
  • 3 tablespoons coconut or olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 3 tablespoons fresh ginger root, grated
  • 3 cups chicken broth, homemade if possible
  • 3 tablespoons tomato paste
  • 14.5 ounce can diced tomatoes
  • 1 pound pumpkin, peeled and cut into 2-inch chunks
  • 1 large sweet red bell pepper, seeded and cut into large pieces
  • 1/4 teaspoon red pepper flakes (I used Aleppo flakes)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 tablespoons chopped fresh sage leaves
  • 1 large bay leaf
  • 3 thin slices of lemon
  • Fresh sage sprigs for garnish

Instructions

  1. Preheat the oven to 300°F.
  2. In a Dutch oven (or large oven-proof pot), set over medium-high heat, add the oil and when it is warm add a portion of the pork cubes. Sprinkle with salt and pepper. 
  3. Brown the pork in batches and remove to a paper towel-lined plate as they brown. Continue browning until all the pork has been browned, adding additional oil a tablespoon at a time as needed. This will take about 20-25 minutes.
  4. Reduce the heat to medium and add the onions and a couple of tablespoons of water. Cook the onions, stirring often just until translucent, about 3-4 minutes. Add the garlic and ginger, stir and cook for 30 seconds. Return the browned pork cubes to the pot and add the chicken broth, tomato paste, tomatoes, pumpkin, and red bell pepper.
  5. Stir in the pepper flakes, cumin, cinnamon, and sage leaves. Add the bay leaf and the thin slices of lemon. Place the lid on the pot and transfer to the oven. Cook for 2 1/2 hours, tilt the lid slightly, allowing the liquid to thicken a bit and continue cooking for another 30 minutes.
  6. Transfer the pot from the oven, remove and discard the lemon slices and the bay leaf. Ladle the stew into shallow bowls and serve with crusty bread.

Notes

  • To ease in cutting that tough pumpkin or squash skin, par-bake it whole at 400°F — just long enough to soften it up a little. Or, stab the skin in several places with a fork and microwave it for 3 minutes to soften up.
  • Prepare this one-pot meal a day in advance as the flavors will meld together and enhance the taste.  


Nutrition Information:
Yield: 6 Serving Size: 1-1/2 cups
Amount Per Serving: Calories: 359Total Fat: 13gSaturated Fat: 3gCholesterol: 110mgSodium: 627mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 44g

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

Pumpkin and Pork Stew
Beer-Simmered Bratwurst
Beer-Simmered Bratwurst
← Read Last Post
Sheet Pan Chicken Dinner
Sheet Pan Chicken Dinner with Potatoes and Asparagus
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Annie

Wednesday 4th of November 2020

Have this cooking right now. My husband just came in and said the kitchen smells delicious. And it does. I used a bit less pork as there are just the 2 of us. But I did throw in some bones for stock, which I will remove before serving. Going to serve with a baked potato and petit pois. Thanks again! Moving onto your broccoli and chicken recipe this weekend.

Pat Nyswonger

Wednesday 4th of November 2020

Hi, Annie! You will love this pork stew! It has so much flavor and those bones will intensify the flavor. Thanks for your comments, the broccoli and chicken recipe is a great choice. Enjoy!

keisha taylor

Thursday 23rd of April 2020

thank you so much, I love pumpkin and pork so much thanks, all my family and even my little ones loved it !!!!!! You make cooking so awesome and easy. THANKS again

Pat Nyswonger

Friday 24th of April 2020

Hi, Keishe....I am so pleased that you and your family enjoyed this recipe! It is a great one-pot meal.....thank you for your kudos and comments ?

Anna

Friday 15th of November 2019

What temperature is the oven?

Dahn Boquist

Friday 15th of November 2019

The oven should be at 300°F. Thanks for the question Anna, I will clarify that in the recipe card.

Diane

Tuesday 21st of November 2017

I had this recently at a friends house and it was great. At home I substituted left over turkey and it worked just as well.

Pat

Wednesday 22nd of November 2017

Hi, Diane....the turkey sounds wonderful! Thanks for the idea :)

Krysten @freshfitkitchen

Monday 30th of October 2017

This looks like absolute fall comfort ! :)

Pat

Monday 30th of October 2017

Thank you, Krysten...it is really good! Perfect for this season! :0

This site uses Akismet to reduce spam. Learn how your comment data is processed.