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Food & Drink

Repurpose Your Pumpkins Into a Savory Soup With This Recipe From Âme

Afifa Nayeb, owner and chef behind the buzzy Oak Cliff Indian-French eatery Âme, shares how to cook with pumpkin and get delicious results.
By D Home |
Elizabeth Lavin

If your idea of Halloween haute cuisine is salting and roasting your pumpkin seeds, it’s time to up your game. Afifa Nayeb, owner and chef behind the buzzy Oak Cliff Indian-French eatery Âme, gives you a better idea of how to reinvent your seasonal decor—with delicious results. 


Petha Kaddu

Yield: Two servings as an entree, four as an app

2 lb pumpkin
5 tbsp oil
1 C plain yogurt
1 garlic clove, crushed
1 medium onion, chopped
1 garlic clove, chopped
1 tsp ground coriander seeds
1/2 tsp turmeric powder
1 tsp freshly ground black pepper
Kosher salt to taste and dried mint for garnishing
1 C tomato sauce
1/4 C water 

Preheat the oven to 350°F.

Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks. Heat 2 tablespoons of oil. Sear pumpkin pieces, turning frequently, until golden brown. Cover and bake for 30 minutes. 

Mix together yogurt with the crushed garlic in a bowl. Add salt and pepper.

In a medium saucepan, heat 2 tablespoons of oil and cook the onions until lightly browned. Add the chopped garlic, coriander, turmeric, salt, and pepper. Add tomato sauce and water, mix thoroughly and bring to a simmer. Lower heat and cook about 20 minutes until it cooks down to a thick sauce.

Serve the pumpkin on top of the yogurt and tomato sauces. Top with dried mint. Enjoy with a side of Basmati rice or naan. 

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