Recipes // Soups // Cauldron Tomatillo and Pumpkin Stew

Cauldron Tomatillo and Pumpkin Stew


By Ashton Keefe

Makes 2 quarts


  • 1 lb. cheese pumpkin or squash
  • Olive oil
  • 1 onion, peeled and quartered
  • 4-5 gloves garlic, peeled and whole
  • 5-6 tomatillos, husks removed
  • 4 Serrano or jalapeno peppers, seeded and roughly chopped
  • 4 scallions, trimmed
  • 1 cup pepitas, divided  
  • 2 quarts chicken stock
  • 1 whole chicken, broken into pieces or simple white/dark meat you desire
  • 1 2” piece of ginger, peeled and whole
  • Juice of 2 limes, plus more for garnish
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried oregano
  • Cilantro, plus more for garnish


  1. Preheat oven to 350 degrees F. Toss cheese pumpkin (or squash), onion, garlic, tomatillos, chiles, scallions and 1/2 pepitas with a glug of olive oil and salt. Roast until tender, about 40 minutes.
  2. At the same time bring a large pot bring stock to a simmer, add an additional 1 quart water if you’d like to increase the soup quantity. Add chicken and ginger, cook until tender and easily shred-able, about 40 minutes. Remove chicken, shred and discard bones and ginger. Add chicken back to the stock.
  3. In a blender puree roasted vegetables with lime juice, olive oil, cayenne, cumin, oregano and a bunch of cilantro. Puree until smooth. Add to chicken stock mixture and simmer until heated through.
  4. Serve in pumpkins or bowls and season with additional herbs and remaining pepitas. 
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