Coconut Pumpkin Moqueca (Vegan)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, creamy Brazilian stew featuring roasted pumpkin, coconut milk, and fresh cilantro, simmered to perfection with a hint of lime. This Brazilian-inspired vegetarian recipe (vegan), ready in about 45 minutes, pairs pumpkin, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Brazilian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat, add 1/2 cup diced onion and 1/2 cup diced bell pepper, and cook for 5 minutes until softened, stirring occasionally.
  2. Step 2: Stir in 3 minced garlic cloves and 1/4 tsp ground cumin, cooking for 1 minute until fragrant, then add 2 cups cubed pumpkin, 1 can (13.5 oz) coconut milk, and 1/2 tsp salt, stirring to combine.
  3. Step 3: Bring to a gentle simmer, cover, and cook for 25-30 minutes until pumpkin is fork-tender, stirring occasionally. Remove from heat, stir in 2 tbsp lime juice and 1/4 cup chopped cilantro, then serve hot.

Frequently asked questions

How long does Coconut Pumpkin Moqueca (Vegan) take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Pumpkin Moqueca (Vegan)?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin from drying out.

Can I substitute ingredients in Coconut Pumpkin Moqueca (Vegan)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Pumpkin Moqueca (Vegan) for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Pumpkin Moqueca (Vegan) vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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