Pumpkin & Chicken Stew

This dish comes together in less than 30 minutes and is a great one-pot dish for the family. If you have any vegetables that are wilting or past their freshest state, this dish is a great place to hide them in and still enjoy the nutrition from the vegetables!

The dish is low in saturated fats, and the pumpkin and tomatoes provide a good source of vitamin A and C. The spices are optional, and feel free to adjust the amount of lemon juice based on the level of sourness you enjoy.


For a meat-free version, feel free to swap the chicken for beans or chickpeas, which would add a good source of protein and fibre.


The Recipe serves 3


3 chicken thighs, deskinned

1 small onion, sliced

3 garlic, minced

1 tbsp tomato paste

2 large tomatoes, chopped

300ml chicken/vegetable stock, reduced sodium

100g pumpkin, chopped

100g vegetables - frozen peas, corn, green beans, broccoli

Juice of ½ lemon

Spices: 1 tsp each of ground turmeric, chilli powder, cumin seeds (optional)

½ tsp salt

½ tsp black pepper

2 tbsp cooking oil


  1. In a large pot, heat cooking oil and add the spices if using. Gently fry for 1 minute.
  2. Add in the onion and garlic, and season with salt and pepper. Lightly stir-fry till soft.
  3. Add in the tomato paste, chicken thighs, fresh tomatoes and stock. Stir to combine and simmer for 10 minutes.
  4. Add the pumpkin pieces and simmer for another 5-10 minutes until the pumpkin is cooked. Feel free to add additional water if needed.
  5. Once the chicken and pumpkin are cooked through, add the frozen vegetables and simmer till warmed through.
  6. Turn off the heat, stir the lemon juice in and taste for final seasoning before serving.


  • For a vegetarian version, feel free to switch the chicken thighs for chickpeas or beans.
Don't forget to snap a photo, and tag me on Instagram or Facebook, and hashtag #thecharlottemei!