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This recipe is part of East Side Table’s Budget Bites meal plan.

Pumpkin Coconut Chicken Stew
Print Recipe
  • CourseMain Dish, Soup
  • CuisineBudget-friendly
  • 1 large white onion
  • 1 lime
  • 1/2 the roasted sweet potatoes
  • 1 28 oz. can tomatoes
  • 2 Tbsp. taco seasoning
  • leftover vinaigrette from Day 1
  • 2-3 cups zero-waste chicken stock
  • 1 can pumpkin puree
  • 1 can coconut milk
  • meat from 4 crispy chicken thighs
  • oil, salt and pepper
  1. Peel and dice onion. Slice lime in half and juice.
  2. Heat 1 Tbsp. oil in a pot over medium-high heat. Once shimmering, add onion and sauté until translucent. Add roasted sweet potatoes and cook an additional 2-3 minutes.
  3. Add tomatoes, taco seasoning, and chicken stock.
  4. Bring to a boil, reduce heat to low, and allow to simmer for 5 minutes for flavors from taco seasoning to open up.
  5. Stir in pumpkin, coconut milk, leftover vinaigrette and shredded chicken thigh meat. Cover and return to a simmer, cooking for 5-10 minutes to allow flavors to develop.
  6. Serve soup in bowls and add lime juice and salt and pepper to taste. Enjoy!
Recipe Notes

Recipe by East Side Table

East Side Table is comprised of 13 community organizations working together to make cooking at home easier for our East Saint Paul community. By empowering individuals to improve food skills, awareness, and access to healthy foods, we can also improve the overall health and well-being of the East Side. 

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