Just one bite of this fragrant fresh pumpkin curry brings me back to the Afghan restaurants my Taster and I loved when we lived near Washington DC. This recipe uses spices from the Persian classic kadu: ginger, garlic, coriander, and hot pepper. My version uses about half the oil used in most kadu recipes and no sugar. I also added chickpeas so it makes a complete meal when served with green salad and flatbread or rice. Top Persian Pumpkin Curry with Garlic Cashew Cream and a dash of fresh green mint or chives. If you don't have a cooking pumpkin, use a butternut squash.