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Pumpkin and Pork Stew

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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.  


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

The flavors in this savory soup 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.  


  • 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


  • 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! 

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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. The sweet flavor of pumpkin teams up with tender chunks of pork, herbs and spices, creating an amazing, mouthwatering fragrance in your kitchen.
4.91 from 60 votes
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Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 servings
Calories: 359kcal
Author: Pat Nyswonger


  • 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


  • Preheat the oven to 300°F.
  • 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. 
  • Brown the pork in batches and remove it 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. 
  • 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.
  • 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 it 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.
  • Transfer the pot from the oven, and remove and discard the lemon slices and the bay leaf. Ladle the stew into shallow bowls and serve with crusty bread.


  • 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.  


Serving: 1-1/2 cups | Calories: 359kcal | Carbohydrates: 15g | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 627mg | Fiber: 4g | Sugar: 8g

Pumpkin and Pork Stew

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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4.91 from 60 votes (53 ratings without comment)
Recipe Rating


Monday 16th of October 2023

I took this recipe as a base, and added an diced apple, some tumeric and coriander. It is so good, all i need is some crusty bread with butter to dip in the soup

Pat Nyswonger

Monday 16th of October 2023

Alexis, your creative ideas sound delicious! I'm happy to hear that this recipe worked for you and I appreciate your comments and feedback.

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