Melt the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally. Add the minced garlic and grated ginger and cook for just 1 more minute, until the kitchen smells fragrant. Be careful not to burn the garlic — it should stay soft and sweet, not browned.

Whisk in the broth, pumpkin purée, and coconut milk until the mixture is completely smooth. There should be no streaks of pumpkin or coconut left — a good whisk makes all the difference here. Bring the stew to a gentle simmer.

Stir in the chopped Sweet Volcano jerky. As it simmers, the jerky rehydrates and releases its sweet-heat flavor directly into the stew, tinting the creamy orange broth with warm spice. Let it simmer for 15–20 minutes, stirring occasionally, so the flavors fully develop and the stew thickens slightly.

Add the chopped Swiss chard or spinach and cook for about 5 more minutes, just until the greens wilt into the stew. Stir in the fresh lime juice — this brightens the whole pot and balances the sweetness of the jerky. Taste and season with salt and red pepper flakes as desired, starting light since the jerky already brings both sweetness and spice.

Ladle into bowls and serve hot, with extra lime wedges on the side for squeezing.

Swap to Caveman Pepper for a smokier, less sweet stew that leans more savory.