Pueblo Pumpkin Stew

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Pueblo Pumpkin Stew

Pueblo Pumpkin Stew

Here’s a contemporary Southwestern-inspired vegetarian stew of fresh pumpkin, pinto beans and New Mexico chiles that can be served over brown rice as a hearty main dish.

Serves 8

Prep Time 60 min

Total Time 90 min.


  • 8 fresh New Mexico chiles or Cubanelle peppers, (see Note)
  • 2 tablespoon canola oil
  • 1 onion,, sliced
  • 1 tablespoon minced peeled fresh ginger
  • 2 serrano chiles, chopped
  • 4 large tomatoes, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala, (see Note)
  • 1/2 teaspoon ground turmeric
  • 2 cups water
  • 5 cups cubed peeled pumpkin, (see Note) or butternut squash
  • 1 15-ounce c pinto beans, rinsed (see Tip)
  • 2 tablespoon freshly grated Parmesan cheese
  • 2 teaspoons salt

Cooking Directions

Step 1

Preheat broiler. Place New Mexico chiles (or peppers) on a foil-lined baking sheet and broil until blackened, turning so that the sides are evenly charred, 8 to 10 minutes total.

Step 2

Transfer the chiles (or peppers) to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove and discard stems, skins, seeds and ribs; chop the chiles (or peppers).

Step 3

Heat oil in a Dutch oven over medium heat. Add onion, ginger, serrano chiles and the roasted chiles (or peppers) and cook, stirring, until softened, about 4 minutes. Add tomatoes, cumin, garam masala and turmeric and cook, stirring often, until the tomatoes are beginning to break down, about 5 minutes.

Step 4

Add water and pumpkin (or squash). Bring to a boil. Reduce heat to low, cover and simmer until the pumpkin (or squash) is tender, about 30 minutes. Stir in beans and cook until heated through. Stir in Parmesan and salt.