Ingredients
- 4 pound pie or sugar pumpkin
- 1 teaspoon olive oil
- 1 red onion, chopped
- 1 teaspoon tumeric
- 1/2 teaspoon ground cumin
- 1 cinnamon stick
- 2 cups vegetable broth
- 2 zucchini, diced
- 1/3 cup raisins
- 1/2 teaspoon kosher salt
Instructions
Microwave pumpkin on high until slightly softened, 3-3 1/2 minutes. With large, heavy knife, cut pumpkin in half along one side of the stem. With spoon, remove seeds and stringy pulp (reserve seeds for roasted pumpkin seeds if desired). Remove peel in small sections, and cut peeled pumpkin into 1 inch cubes. Heat olive oil in large Dutch oven over medium heat. Add red onion and cook, stirring frequently until crisp-tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add tumeric, cumin, and cinnamon stick; stirring until fragrant. Stir in pumpkin and vegetable broth; bring to boil. Reduce heat and summer, covered, 10 minutes. Stir in zucchini, raisins and kosher salt. Cook covered until vegetables are tender, 5-8 minutes. Discard cinnamon stick, and enjoy. Top with pumpkin seeds if desired.