Heat the neutral oil in a large pot or Dutch oven over medium heat

• a. Add the chopped onions and sauté until they become translucent and slightly caramelized

Add ground turmeric, minced fresh ginger, black pepper, cayenne pepper, and minced chili to the pot a. Stir well to combine the spices with the onions

Add the pumpkin cubes to the pot

• a. Pour in the chicken, beef, or vegetable stock until the pumpkin is mostly covered
• b. Season with salt and freshly ground black pepper to taste

Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid

• a. Let the pumpkin simmer for about 15-20 minutes or until it becomes tender

While the pumpkin is cooking, prepare the yogurt sauce. In a separate saucepan, heat the olive oil over medium heat

• a. Add the crushed garlic and sauté until it becomes fragrant and lightly golden

If using ground beef, add it to the saucepan with the garlic a. Cook the meat until it browns and is fully cooked

Stir in the crushed tomatoes and coriander powder

• a. Grate the ginger root into the saucepan
• b. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld

In a bowl, whisk the yogurt until smooth and creamy

• a. Add chopped fresh mint, minced garlic, and sugar
• b. Mix well to combine all the ingredients

Once the pumpkin is cooked and tender, check the consistency of the dish

• a. If it's too thick, add more stock as needed

Serve the Afghan Style Pumpkin on a plate or in a bowl

• a. Drizzle the yogurt sauce over the top
• b. Garnish with additional chopped fresh mint for a burst of color and flavor