Brazilian Pumpkin Shrimp Stew


Fall is time of the year in which we can eat pumpkin everything without feeling guilty. It’s also the time of year in which you need to get extra creative about what to bring to dinner parties, because chances are you have at least one per week and you can’t stand eating your own mashed potatoes anymore.

Here’s the thing. While I do love pumpkin, I hate sweet pumpkin food. Yes, that also includes PSL’s. I’ve tried to like them, but I can’t. Probably because I grew up in Brazil, where pumpkin is seen as a savory food.

So, today I want to show you my infamous Brazilian Pumpkin Shrimp Stew recipe that will save your dinner parties from boredom.

2-4 Servings.


I used two pumpkins here, but one is just fine.

I used two pumpkins here, but one is just fine.

1 lb. of Shrimp

1 lg Pumpkin

1 White Onion in cubes

3 Garlic Cloves minced

½  Cup of Cilantro and Parsley

1 Can of Evaporated Milk

1 16oz Carton of Heavy Cream

Salt and Pepper to taste

Carve the pumpkin and separate the pulp from the seeds. Add the pulp, the evaporated milk and salt to a saucepan and bring it to a boil in low heat.


Sautee the onions and the garlic in olive oil until translucent. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes. Transfer to the saucepan and cook until the sauce is a light orange color.


Transfer the stew to the pumpkin and decorate with grated parmesan and fresh herbs.
Optional: add grated parmesan cheese on top of the stew and pop in the oven for about 10 min.  

Serve it with white rice.

Can’t wait to see how yours will turn out!