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Punjabi Style Pumpkin

  • Prep Time: 20 minutes
  • Cook Time: 1.5 hours
  • Serves: 10

Warm your soul with this Northern India inspired side dish.


1 medium pumpkin, 10-12 inch diameter, peeled, seeded, cut in 1 inch chunks.

2 T. olive oil

4 medium onions, large dice

4 carrots, 1/2 inch dice

1/4 c. garam masala

1 1/2 c. honey

8 c. vegetable broth

salt and pepper to taste

To Prepare

Heat olive oil in a large stock pot set over medium heat. Add onions and cook slowly until translucent. Be sure not to brown the onions. Add pumpkin chunks, carrots and garam masala. Stir to incorporate the seasoning evenly.

Stir in honey and vegetable broth. Cook until pumpkin is tender and liquid is reduced to the consistency of a stew, about 1- 1 1/2 hours. Adjust seasoning with salt and pepper if necessary.

To Serve

Serve warm as a side dish with roasted lamb or chicken.

Pair with Dr. L Riesling

Eddie's Recipe Tip:

Try serving this dish as a vegetarian entrée with basmati rice and warm naan.