Monday, October 6, 2014

Roasted Southwest Pumpkin Stew

I just love it when the pumpkins are ready in the garden and they begin to appear in the farmers market. When that first pumpkin comes into my kitchen we are busy trying to create a recipe for the new pumpkin. Of course we have the old favorites but every year I like to create a new recipe for the pumpkin. Our new recipe for this year is Roasted Southwest Pumpkin Stew, a full flavored and hearty southwest stew with an extra treat on top. This is a stew that will have your family and friends coming back for seconds.

Roasted Southwest Pumpkin Stew

Roasted Southwest Pumpkin Stew
Miz Helen's Kitchen
2 to 3 pound pumpkin, seeded and cut in large pieces
3 cups cooked chicken, chopped (for vegetarian leave out the chicken)
1 onion, chopped
3 cloves garlic, minced
2 cups roasted green chilies, chopped
2 cups hominy
1 teaspoon cumin
1/4 teaspoon chipotle chili powder
1 teaspoon cinnamon
4 cups pumpkin puree
4 cups chicken broth or (vegetable broth for vegetarian)
2 tablespoon Olive Oil
Sour Cream for garnish
Roast The Pumpkin
Cut the pumpkin in half and remove the seeds, then cut the pumpkin in large pieces.
Separate the seeds and set them aside.
Drizzle the pumpkin pieces with 1 tablespoon olive oil and sprinkle with salt.
Roast in the oven at 450 degrees for 30 minutes. Remove from the oven and let cool.
Peel the skin off the pumpkin and puree the meat in a food processor, or chop the pumpkin and store in the refrigerator for another use.
Roast The Seeds
Season the seeds with:
1 teaspoon garlic salt
1/2 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon olive oil
Toss the seeds with the seasons. Pour the olive oil into a hot iron skillet and pour the seasoned seeds in the skillet. Heat on the burner for 10 minutes, then bake in the oven at 350 for 30 minutes until the pumpkin seeds are roasted. Remove from the oven and allow to cool in the skillet.
The Stew
In a hot heavy stew pot saute the onion and green chilies and garlic.  When the onions are clear add the chicken and 1/2 cup of the broth. Add the cumin, chipotle chili powder, and cinnamon, mix well.
Add the hominy and pumpkin puree, mix well.
Begin to add the remaining broth 1 cup at a time stirring after each addition, until all the broth has been added. Cook the stew on low for 15 minutes and on simmer for 30 minutes.
Salt and Pepper to taste.
Garnish with sour cream and roasted pumpkin seeds.

Begin With Fresh Pumpkin's From The Garden

 Clean The Pumpkin 

Separate The Seeds

Roast The Pumpkin

Roast The Seeds

Saute The Onions, Chilies, and Chicken

Add The Hominy

Add The Pumpkin Puree

Serve The Stew


Thanks so much for stopping by today to enjoy this wonderful new Roasted Southwest Pumpkin Stew, we just love it and sure hope you will enjoy it. Hope you have a fantastic week and come back real soon!
Peace and Joy


  1. Yum! This sounds like the perfect fall meal.

  2. Wowwww
    Sounds great and it's totally new for me

  3. This looks like a stick-to-the-ribs kind of dish, Miz Helen. I love the southwest flavors and hominy. Thanks for sharing!

  4. This stew sounds really delicious! I love the seeds on top!

  5. This is my kind of stew. Absolutely heavenly. Pinned.

  6. oh yes this is a delish looking stew!! I roasted some seeds the other day but not long enough, they were still good but stick in your throat. I need to make this stew just to try roasting the seeds again.

  7. What a wholesome and delicious seasonal stew, Miz Helen! Your Roasted Southwest Pumpkin Stew would be perfect on a cool autumn day. Thank you so much for sharing it with us at the Hearth and Soul hop. Pinned and will share :-)

  8. This looks so good, I want to reach into the computer and grab a bowl.... thank you...pinned!

  9. OOOH hominy! Haven't had that in forever and would never have thought of adding it to soup. Sounds wonderful. Pinned to try later. Thanks for sharing.

  10. Wow, this looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  11. Hello cute lady! This looks so delicious. Pinned. We couldn't think of anyone better to party with. We hope to see you tomorrow at 7 pm.
    Happy Sunday! Lou Lou Girls

  12. Delicious roasted pumpkin soup apt for the season, thanks for sharing with Hearth and soul blog hop. pinning.

  13. I'm planning on buying some sugar pumpkins soon. Looking for savory recipes. Pinned.

  14. It looks and sounds amazing! Thanks for sharing. You are one of the features at the Make it Pretty party at The Dedicated House. Here is the link to this week's party. Hope you have an awesome week. Toodles, Kathryn @TheDedicatedHouse

  15. Hi,
    Looks so yummy. Would have never thought of using pumpkin this way. Thanks for sharing.
    Have a great day!

  16. Thank you! We have a ton (okay, maybe a hundred pounds or so?) of pumpkins/winter squash just harvested/still growing in our garden. I'm always looking for new way to use it up that don't involve target practice.


Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen