Garnish: chopped cilantro or green onions, dollop of plain Greek yogurt or sour cream
Optional: rice or couscous, for serving
Season the diced chicken with salt and pepper. Preheat a medium-sized soup pot and add 1 tablespoon of olive oil. Cook the diced seasoned chicken over high heat for 2-3 minutes on each side to brown the chicken. Remove from pan. It is OK if the chicken is not fully cooked yet.
Add the rest of the olive oil in the pan and add the sliced onion, minced garlic, ginger, ground turmeric, coriander, cinnamon, and cayenne pepper (if using). Saute over medium heat for 2-3 minutes, making sure to coat the onion in the spice mixture.
Add the browned chicken back to the pot and saute for 1 minute, coating the chicken with the spice mixture. Add the chicken broth, tomato paste, cubed pumpkin, apple, cranberries, honey, and lemon juice. Give it a good stir, and bring to a gentle boil.
Reduce heat and allow to simmer uncovered for 15 minutes, or until the pumpkin is cooked and fork-tender. Add additional water or chicken broth, if you find the stew a little too thick for your liking. Season with salt and pepper, if needed (I typically don't need this if using a salted chicken broth!).Remove from heat and serve as a soup, or over rice or couscous. Garnish with fresh herbs, more dried cranberries, or a dollop of yogurt/sour cream.