Afghanistan – Spiced Afghan Pumpkin

Spiced Afghan Pumpkin

Courtesy of Connoisseurus Veg

Want some Middle Eastern flavour? This vegetarian spiced Afghan pumpkin with rice is perfect for a simple dinner!

  • 1 medium (approx. 4 lb) sugar pumpkin (could sub butternut squash)
  • 2 tbsp. vegetable or olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. turmeric
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 tsp. Asian chili paste (adjust to heat preference)
  • ¼ tsp. salt
  • 1 tbsp. raw sugar
  • 1 cup. vegetable broth, plus a little extra for thinning
  • ¼ cup tomato paste
  • ½ cup cashew cream (optional)
  • ½ cup fresh chopped cilantro


  1. Peel and seed pumpkin. The best way to go about this is to cut it into a few large chunks, scrape out the seeds and pulp, then go at the outside with a peeler. Cut the flesh into ½ inch cubes. Set aside.
  2. Heat oil over medium heat in large skillet. Add onion and sautee for about five minutes, or until onion begins to soften.
  3. Add garlic, ginger and ground spices (everything through cinnamon) and continue to sautee until fragrant, about one minute.
  4. Add chili paste, salt, sugar, broth, tomato paste and pumpkin. Bring to simmer.
  5. Cover and simmer for about 20 minutes, or until pumpkin is softened, adding additional broth (up to ½ cup) if thinning is desired. Top with cashew cream and cilantro.

Courtesy of Connoisseurus Veg


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