Harvest Thyme Pumpkin Stew

Harvest Thyme Pumpkin Stew


(1 vote) 5 1

This is a wonderful fall stew. I created it to use leftover Thanksgiving turkey, but it is so delicious I make it throughout the fall when pumpkins are available. It is a quick and easy dish, but impressive as well.

Shared by

Time needed

10 min preparation + 90 min cooking

Serving Size / Yield

2 servings


  • 1 Tbs. olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1/2 C. thinly sliced mushrooms
  • 2 C. chopped cooked turkey or chicken
  • 1 32 oz. container chicken broth
  • 2 C. cubed, peeled pumpkin
  • 1 C. cubed white potatoes
  • 1 28 oz. can diced tomatoes, undrained
  • 1 bay leaf
  • 2 Tbs. chopped fresh thyme
  • Fresh thyme sprigs (garnish)

Our Readers Also Loved


In large Dutch oven or saucepan, heat oil over medium-high heat. Add onion, peppers, garlic, and mushrooms. Sauté 3 minutes. Add turkey, chicken broth, pumpkin, potatoes, tomatoes, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer 35-40 minutes or until pumpkin and potatoes are soft and cooked through, stirring occasionally. Stir in thyme and simmer uncovered, stirring occasionally, 5 minutes. Discard bay leaf.

Ladle into shallow serving bowls and garnish with thyme sprigs.

Around The Web