Khaddo Afghani Spiced Pumpkin Stew

For a healthy vegetarian lunch, try “Khaddo,” an aromatic Afghani-spiced pumpkin stew.

By Nina Kauder

Today, let’s talk about pumpkins and this aromatic Afghani-spiced pumpkin stew, “Khaddo,” that will soon be simmering in your kitchen. Forget puréeing your vegetables; sometimes you need a little texture, and this pumpkin stew will certainly do the trick.

For this recipe, we turned to Florida Food & Farm contributor Nina Kauder, who made the fresh, seasonal pumpkin the star of the dish.

Kauder combines fresh pumpkin with Afghani spices such as coriander and ginger, then adds a bit of spice and a cool-me-down tzatziki-style sauce to make a fragrant dish that will have you singing its praises.

If you’re looking for more fall-inspired dishes, check out our post on festive Thanksgiving side dishes.

Afghani-Spiced Pumpkin Stew

Yield: 6 Servings


  • 2 tablespoons neutral oil (e.g., grapeseed, sunflower, safflower, etc.)
  • 1 medium onion, chopped (any variety)
  • 8 cups raw pumpkin, cut in 1-inch cubes (about a 4-pound pumpkin)
  • 1 teaspoon ground coriander 1 teaspoon ground turmeric
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon dried)
  • 1 fresh chili, such as jalapeño or Thai; with seeds removed, and minced
  • Salt and ground black pepper (ground fresh peppercorns are best)
  • 2 cloves garlic, crushed and 1 teaspoon minced garlic
  • 2 cans (14.5-ounce size) crushed or diced tomatoes
  • 1 cup plain, thick yogurt (aka “Greek” style), vegan or non-vegan (I use non-dairy kefir instead)
  • ¼ cup chopped fresh mint and cilantro, plus more for garnish


  1. Put the oil in a covered pot or deep skillet, on medium-high heat.
  2. When hot, add the onion and cook until browned, stirring occasionally, about 10 minutes. Remove browned onions from skillet and set aside
  3. Cook pumpkin cubes similarly. Remove browned pumpkin and combine with onions and let them rest while you go on to next steps.
  4. Heat another tablespoon of oil in the same hot pan. Add in all the spices and toast until fragrant. Pour in 1.5 cups vegetable stock and add tomatoes and garlic.
  5. Bring stock to a boil. Return the diced, cooked onions and pumpkin to the skillet (or pot); and bring back up to a boil.
  6. Immediately reduce to a simmer and cover. Continue cooking for another 30 minutes, or until squash pieces are tender when pierced with a fork.
  7. In a separate bowl, combine 1 teaspoon minced garlic, tomatoes, yogurt, mint & cilantro to make the tzatziki sauce. Spoon the sauce over the stew and add more freshly chopped mint for garnish.
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Nina Kauder, a chef, and her business partner Sivan Fraser are the founders of Bean Scene Productions.

pumpkin stew