Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Braised Sweet Pumpkin 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
Search the 'Net
Side Dishes
Soups & Starters
    Born-Again Deviled Eggs
    Braised Sweet Pumpkin
    Broccoli Bean Soup
    Brown Rise Cheese Bites
    Buffalo Wings
    Chicken Dumplings
    Chicken Stock
    Cold Avocado Soup
    Crab Quesadillas
    Cream of Potato
    Creamy Parsnip Soup with Polka Dots
    Cumin Matzo Balls in Cilantro Broth
    Dr. Roberts' Salsa
    Edamame Matzo Ball Soup
    EZ Black Bean Soup
    E-Z Clam Chowder
    Fish Chowder
    Fresh Artichokes
    Garbonzo Bean Soup (MD)
    Garbonzo Bean Soup (PA)
    Hot Crab Dip
    Low Fat Corn Chowder
    Matzo Ball Soup
    Mini Meatballs
    Mushroom Pate
    Noodle Soup
    Oyster Stew
    Oysters a l'Amore
    Portobello Mushroom Soup
    Presentation Tips
    Pumpkin Soup
    Salt-Cured Salmon
    Shrimp Bisque, Reduced-Fat
    Shrimp Dip
    Shrimp Soup
    Southwest Stew
    Spinach Balls
    Stuffed Mushrooms
    Sweet Potato & Jalapeno Soup
    Three Onion Soup
    Turkey Chili
    White Chili

Braised Sweet Pumpkin

Served at every Afghan restaurant as Borani Kaddo, or Kadu Bouranee, this luscious appetizer is such a great way to start a meal, and makes for a super special treat for your vegetarian friends. This recipe has 3 components: the braised pumpkin, the garlic yogurt sauce and fresh mint as a garnish.

2-pound sweet pumpkin
1/4 cup of oil (corn or canola)
2 cloves garlic
1-inch piece ginger root
1 small can tomato sauce or diced tomatoes
1 cup water
1/2 cup sugar
1 teaspoon coriander powder
1/2 teaspoon tumeric (optional)
salt & pepper

Peel, seed and cut pumpkin into workable pieces (see pictures to your right). Heat oil in large frypan and fry the pumpkin until golden brown. This may take two batches depending on the size of your pumpkin and/or the size of your pan.

Make a sweet tomato sauce with the remaining ingredients. You can do this in a blender, a food processor, or even just in bowl.

Add sauce to the pumpkin and the oil in the frypan. Be careful, it will splatter. After an initial boil, reduce heat, cover the pan, and cook the pumpkin in the liquid (aka braising).

Stir occasionally. The liquid will boil down and thicken. The sugar in the sauce should give the pumpkin a nice glazed sheen. Adjust the spices to your taste. Some people like more garlic. Some add diced jalapeno or red pepper flakes for some heat.

This can be make ahead and easily reheated.

Serve with yogurt sauce and sprinkle with chopped fresh mint.

Yogurt Sauce:
1/2 cup yogurt
1 small clove garlic, finely minced
1/4 teaspoon salt

Combine and chill until needed.

Comments: Send us comments about this recipe