1 Tablespoon extra virgin olive oil
1 cup chopped yellow onions
1⁄4 teaspoon turmeric
3 cloves garlic, minced
1 teaspoon finely grated ginger root*
3 cups water
1⁄2 teaspoon salt
4 cups cubed fresh pumpkin**
1 can chopped green chilies
In a Dutch oven or large pot, heat oil to medium medium heat. Add onions and sauté the onions for 3 to 4 minutes or until browned. Add turmeric and coat onions.
Make room in the center of the pot. Add garlic and sauté for 30 seconds to one minute. Add ginger and water; bring to a boil. Add the pumpkin cubes and cook for 15 minutes or until tender.
Add the chilies, stir and cook for 5 minutes more. Remove from heat and serve warm.
*Look for fresh ginger root in the produce section. Break off a small knob from the root. Peel thin skin with a vegetable peeler. Grate with a microplane or cheese grater. You can also chop the ginger into very small pieces with a knife.
**Be sure to buy a sugar or pie pumpkin. They are smaller in size. Cut in half, scoop out seeds, peel with a knife, and chop into cubes.