Home > Recipes > Easy Gluten-Free Recipes

Chicken Stew with Pumpkin (Frango na Moranga)

By Valentina Dimitrova | Updated on October 2, 2026
Jump to Recipe ↓

A creamy chicken stew gets a Brazilian twist in Chicken Stew with Pumpkin, made with shredded poultry, pumpkin puree, coconut milk, and cream cheese, and served in a roasted pumpkin shell.

Frango na Moranga with creamy shredded chicken inside a roasted pumpkin.

Frango na Moranga is the Brazilian name for this creamy chicken stew with pumpkin. The pumpkin shell is a traditional part of the dish and gives it its recognizable presentation. If you enjoy creamy chicken dishes, try my Chicken Fricassee for another Brazilian favorite.

Quick Look: Chicken Stew with Pumpkin

  • ⏱️ Prep Time: 20 minutes
  • 🔥 Cook Time: 1 hour 20 minutes
  • ⏲️ Total Time: 1 hour 40 minutes
  • 🍽️ Servings: 6
  • 🍗 Protein: Shredded roasted chicken
  • 🎃 Pumpkin: Roasted pumpkin shell and pumpkin puree
  • 🥥 Sauce: Pumpkin, coconut milk, chicken stock, and cream cheese
  • 🌿 Flavor: Savory, creamy, mildly sweet, and herbaceous
  • ✨ Texture: Tender shredded chicken in a thick, creamy sauce
  • 🔥 Cooking Method: Roasting, stovetop simmering, and broiling
  • ⭐ Difficulty: Easy
  • Why This Recipe Works: Roasting the pumpkin instead of boiling it keeps the shell sturdy enough for serving. Adding some roasted pumpkin to the sauce helps thicken it naturally without flour. If you enjoy cooking with pumpkin, try my Mashed Pumpkin as an easy savory side dish.

SUMMARIZE & SAVE THIS CONTENT ON

ChatGPT
Google AI
Perplexity
Grok
Add As a Trusted Google Source
Jump to:

What Is Frango na Moranga?

Frango na Moranga is a Brazilian chicken stew served inside a cooked pumpkin shell. “Na moranga” refers to dishes prepared and served in a pumpkin, creating the distinctive presentation you see here.

Camarão na Moranga, made with shrimp, is one of the best-known versions in Brazil. Carne seca na moranga, made with dried beef, is another variation. Similar preparations can also be made with fish or chicken.

The pumpkin can be boiled, but I prefer roasting it. Roasting develops more flavor and helps the shell stay sturdy enough to hold the creamy filling.

Chef’s Notes from Valentina

  • Scoop out the roasted flesh carefully. You’ll need ¾ cup of pumpkin purée, but take care to keep the shell intact for serving.
  • Blending the pumpkin with coconut milk creates a smoother consistency and distributes the pumpkin evenly throughout the stew.
  • Brazilian requeijão is a traditional choice for adding creaminess to dishes like this. When it isn’t available, softened American cream cheese is an accessible substitute that gives the sauce a rich, creamy finish.t available and gives the sauce a rich, creamy finish.
  • Small pumpkins are ideal for individual servings, while a medium or large pumpkin makes an impressive family-style presentation.

Ingredients

  • Medium pumpkin – 1. Choose a firm, edible pumpkin with an intact shell, no soft spots or cracks, and a stable base so it can stand upright when filled. The flesh adds mild sweetness and helps thicken the creamy stew.
  • Salt and ground black pepper – 1 tablespoon salt and 1 pinch of ground black pepper, plus more to taste for the stew. Both help balance the sweetness of the pumpkin and richness of the sauce.
  • Roasted chicken – 1 ½ pounds (700 g), skinned and shredded. Roasted chicken gives the stew savory flavor and tender texture. Rotisserie chicken works well, and cooked turkey can be used instead.
  • Dry white wine – ½ cup. Its acidity balances the creamy sauce. A dry white wine works better than a sweet variety.
  • Tomato paste – 2 teaspoons. It gives the sauce a deeper savory flavor and complements the sweetness of the roasted pumpkin.
  • Chicken stock – 1 cup. It brings more savory chicken flavor to the sauce and keeps the consistency from becoming too thick.
  • Roasted pumpkin puree – ¾ cup. Adds natural sweetness and helps make the sauce thick and creamy. Smooth puree blends easily into the sauce.
  • Coconut milk – 1 cup. It adds creaminess and helps create a smooth sauce with the pumpkin puree.
  • Light cream cheese – 4 oz, softened (about ½ cup). It gives the stew a rich, creamy texture and mild tang that balances the sweetness of the pumpkin and coconut milk.
  • Fresh parsley or cilantro – 2 tablespoons, chopped. Parsley is milder, while cilantro has a stronger herbal flavor. Either works well.
  • Shredded mozzarella – 1–2 cups. Choose mozzarella that melts well and develops a lightly browned top.

Substitutions And Additions

Spicy Chicken Stew with Pumpkin: Mix ¼ teaspoon cayenne pepper or crushed red pepper flakes with the tomato paste. Use a little more if you prefer extra heat.

Chicken and Chickpea Pumpkin Stew: Include 1 drained and rinsed can of chickpeas with the pumpkin and coconut milk. The 15-minute simmer gives them enough time to heat through.

Chicken and Spinach Pumpkin Stew: Fold in 2 cups baby spinach near the end of the 15-minute simmer. Give the spinach a minute or two to wilt before adding the cream cheese.

How to Make Chicken Stew with Pumpkin

Whole pumpkin with the lid removed and seeds scooped from the shell.

Roast the Pumpkin

  1. Prepare the pumpkin: Preheat the oven to 375°F (191°C). Line a large baking sheet with parchment paper. Cut around the top of the pumpkin with a sharp paring knife and remove the lid. Scoop out all the seeds from the pumpkin and lid. PIC. 1 & 2
  2. Season the pumpkin: Season the inside of the pumpkin and lid with salt and pepper. Brush the rim of the pumpkin and inside of the lid with melted butter. Drizzle the remaining butter inside the pumpkin.
  3. Roast until tender: Place the pumpkin upside down on the prepared baking sheet. Roast for about 30 minutes, or until tender when pierced with a knife. Roast the lid for about 20 minutes. Transfer both to a rack and let them cool slightly.
  4. Scoop out the pumpkin: Remove enough roasted flesh from the lid to measure ¾ cup. If needed, carefully scoop more from inside the pumpkin without cutting through the shell. Reserve the roasted pumpkin for the sauce.

Make the Chicken Stew

  1. Cook the onion and garlic: Heat the vegetable oil in a large Dutch oven over medium heat. Cook the onion for about 3 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds.
  2. Sauté the chicken: Increase the heat to medium-high. Cook the shredded chicken for 2 to 3 minutes, stirring occasionally.
  3. Pour in the wine: Pour in the white wine and cook briefly until it reduces slightly. Stir in the tomato paste, followed by the chicken stock, salt, and pepper.
  4. Blend the pumpkin mixture: Blend the reserved roasted pumpkin with the coconut milk until smooth. Pour it into the chicken mixture and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for about 15 minutes.
  5. Finish the stew: Mix in the softened cream cheese and cook over medium-low heat for 2 minutes. Remove from the heat and stir in the parsley or cilantro.
  6. Fill and broil the pumpkin: Spoon the stew into the roasted pumpkin shell and sprinkle the shredded cheese on top. Broil for about 5 minutes, or until the cheese is melted and lightly browned. Serve hot.
Chicken Stew with Pumpkin served inside a roasted pumpkin shell.

Expert Tips for Chicken Stew with Pumpkin

  • Adjust the consistency. Thin a stew that is too thick with a little chicken stock. Simmer it uncovered for a few extra minutes if it is too thin. The finished sauce should be creamy and thick enough to spoon into the pumpkin.
  • Taste before adding more salt. Check the stew after it has simmered before seasoning again. The roasted chicken, chicken stock, cream cheese, and cheese topping can all contribute salt.
  • Choose a stable pumpkin. Pick one with a flat base that stays upright when filled with the stew. A stable base makes the pumpkin easier to broil and serve without tipping.
  • Soften the cream cheese. Bring it to room temperature before mixing it into the stew. It blends more evenly into the hot sauce for a smoother consistency.

FAQ About Pumpkin Chicken Stew

What type of pumpkin is best for a Chicken Stew with Pumpkin recipe?

Choose an edible cooking pumpkin with firm flesh, such as a sugar or pie pumpkin. Avoid large carving pumpkins, which tend to have thinner flesh and a more watery texture.

What should I serve with chicken stew with pumpkin?

Serve it with white rice or cauliflower rice. Rice pairs especially well with the creamy sauce and makes it a complete meal.

More Brazilian Recipes to Try

Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.

Pumpkin chicken stew served inside a roasted pumpkin shell with herbs.
Print This Recipe SAVE Pin
5 from 16 votes

Chicken Stew with Pumpkin (Frango na Moranga)

A creamy chicken stew gets a Brazilian twist in Chicken Stew with Pumpkin, made with shredded poultry, pumpkin puree, coconut milk, and cream cheese, and served in a roasted pumpkin shell.
Course:Main Course
Cuisine:Brazilian
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories486.7 kcal
Author Valentina Dimitrova
Cost $ 1.20 per person

Equipment

  • oven
  • stove top

Ingredients

For the Pumpkin

  • 1 medium pumpkin
  • 1 tablespoon salt
  • 1 pinch ground black pepper
  • 2 tablespoons unsalted butter – melted

For the Chicken Stew

  • 2 tablespoons vegetable oil
  • 1 medium yellow or white onion – small diced
  • 2 cloves garlic – minced
  • 1 ½ pounds roasted chicken – skinned and shredded
  • ½ cup dry white wine
  • 2 teaspoons tomato paste
  • 1 cup chicken stock
  • salt and pepper – to taste
  • ¾ cup pumpkin puree – scooped from the roasted pumpkin lid
  • 1 cup coconut milk
  • 4 oz light cream cheese – softened
  • 2 tablespoons chopped parsley or cilantro
  • 1 – 2 cups shredded mozzarella or another semi-soft cheese – for topping
US Customary - Metric

Instructions

Roast the Pumpkin

  • Prepare the pumpkin: Preheat the oven to 375°F (191°C). Line a large baking sheet with parchment paper. Cut around the top of the pumpkin with a sharp paring knife and remove the lid. Scoop out all the seeds from the pumpkin and lid.
  • Season the pumpkin: Season the inside of the pumpkin and lid with salt and pepper. Brush the rim of the pumpkin and inside of the lid with melted butter. Drizzle the remaining butter inside the pumpkin.
  • Roast until tender: Place the pumpkin upside down on the prepared baking sheet. Roast for about 30 minutes, or until tender when pierced with a knife. Roast the lid for about 20 minutes. Transfer both to a rack and let them cool slightly.
  • Scoop out the pumpkin: Remove enough roasted flesh from the lid to measure ¾ cup. If needed, carefully scoop more from inside the pumpkin without cutting through the shell. Reserve the roasted pumpkin for the sauce.

Make the Chicken Stew

  • Cook the onion and garlic: Heat the vegetable oil in a large Dutch oven over medium heat. Cook the onion for about 3 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds.
  • Sauté the chicken: Increase the heat to medium-high. Cook the shredded chicken for 2 to 3 minutes, stirring occasionally.
  • Pour in the wine: Pour in the white wine and let it evaporate. Stir in the tomato paste, followed by the chicken stock, salt, and pepper.
  • Blend the pumpkin mixture: Blend the reserved roasted pumpkin with the coconut milk until smooth. Pour it into the chicken mixture and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for about 15 minutes.
  • Finish the stew: Mix in the softened cream cheese and cook over medium-low heat for 2 minutes. Remove from the heat and stir in the parsley or cilantro.
  • Fill and broil the pumpkin: Spoon the stew into the roasted pumpkin shell and sprinkle the shredded cheese on top. Broil for about 5 minutes, or until the cheese is melted and lightly browned. Serve hot.

Recipe Notes

Storage and Reheating

Make Ahead: Prepare the chicken stew ahead and keep it separate from the roasted pumpkin shell until you are ready to fill and broil it.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Refrigerate the stew within 2 hours of cooking.
Freezer: Freeze the chicken stew in an airtight container for up to 2 months. The creamy sauce may change slightly in consistency after freezing and thawing. Freeze the stew separately from the pumpkin shell, as the roasted pumpkin can become softer after thawing.
Reheating: Warm the stew gently in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F (74°C). If the sauce has thickened in the refrigerator, stir in a small amount of chicken stock as it reheats.

Nutrition

Calories: 486.7kcal | Carbohydrates: 24.3g | Protein: 34.7g | Fat: 27.6g | Saturated Fat: 14.3g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 6.2g | Trans Fat: 0.2g | Cholesterol: 106.6mg | Sodium: 1401.5mg | Potassium: 1339.3mg | Fiber: 2.5g | Sugar: 10.2g | Vitamin A: 24475.4IU | Vitamin C: 26mg | Calcium: 118.3mg | Iron: 5.2mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

 

 

5 from 16 votes (10 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




 

51 Comments

  2. Hi, I just came across this recipe. I had lived in Brazil when I was younger and had this with shrimp if I'm not mistaken. I'll give this a try, and I hope its just like the one I had before 🙂

    Reply

    1. Hi Alia! Different types of protein can be used to make "morangas" (stuffed pumpkins). The classic one is shrimp (camarao na moranga or shrimp stuffed pumpkin) but chicken, turkey, and shredded beef jerky, among others, are a variation of the classic and are present on the menu of several restaurants in Brazil. I hope you try it and enjoy it!

      Reply

  5. I gues you just inspired me my friend!
    i just brought a butternut pumpkin and i guess i'm gonna made this kind of stew with pork....

    Reply

  6. Wow, this looks absolutely gorgeous and delicious Denise…can you believe that I never had this dish back in Brazil? I think it is about time to give this a try.
    Great pictures my dear and have a lovely week 😀

    Reply

  8. 5 stars
    I love the presentation in the pumpkin shell, playful and pretty. I just happen to have a spare pumpkin lying around, I think i'll be trying your stew soon 🙂

    Reply

  9. I've had soup from a pumpkin shell before, but never a chicken stew. Love the idea! Terrific recipe - thanks.

    Reply

  12. I have a pumpkin on the counter just waiting to be "stuffed" and baked with seasonal goodness! I was leaning to a savory bread and cheese stuffing but chicken stew sounds enticing! This splendid recipe may just be our Sunday dinner this week!

    Reply

  13. Aren't pumpkins wonderful for serving bowls and vases?! I used to do my Thanksgiving centrepiece in a little pumpkin.
    This looks wonderful Denise! Stunning and delicious!

    Nazneen

    Reply

  14. 5 stars
    That is such a creative way of serving chicken stew. I can imagine eveyone digging into thier own little stew pot...lovely! The colours are beautiful Denise!

    Reply

  17. What a great looking dish. There is a lot you can do with a pumpkin shell bu this looks totally worth it. I'll bet it is a family favorite.

    Reply

  18. What a lovely presentation for a wonderful looking stew. I know your family/friends must have been thrilled with this!

    Reply

  22. Quite intrigued. Very unique and looks absolutely fantastic and festive. I am definitely going to try this method sometime,love it. Roasting it definitely brings out the best.
    We don't have this holiday either in India, but I love it here.

    Reply

  23. The best and most creative food post, today. And I only had to go to Brazil for it! Very nicely done!!

    Reply

    1. Welcome to FBTY, Dan! Thanks a lot for stopping by and leaving a comment. I do appreciate it!
      I am glad that you liked this post. This is a very homey dish, typical from my Northeast region. In my state, Pernambuco, this is a popular dish. Actually, there is a restaurant down there specialized in this type of dish.

      Reply

  26. Que saudade! One of my favorite Brazilian recipes, either with shrimp or chicken as you posted...

    Wonderful!!!!

    you are such a great cook....

    Reply