Post by blackcrowheart on Nov 16, 2005 17:59:35 GMT -5
Native Corn and Pumpkin Stew
INGREDIENTS
2 tablespoons butter or olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups fresh pumpkin, peeled and cut into 1-inch chunks, or 3 cups canned
pumpkin puree
3 cups corn kernels
1 sweet potato, peeled and cut into 1-inch chunks
8 cups broth or water
Dried or fresh sage leaves, to taste
Freshly-ground black pepper, to taste
Sea salt, to taste
1. In a large soup pot, saute onion and garlic in the butter or olive oil,
stirring occasionally, for 5 minutes, until softened. Add the remaining
ingredients and bring to a boil.
2. Reduce heat and simmer mixture, covered, for 20 minutes, or until pumpkin
and potato are tender.
3. Using a potato-masher, gently mash the pumpkin and potato and stir
thoroughly to combine. Taste for seasoning and add salt or pepper if needed.
Serve hot.
Serves 6 to 8.
INGREDIENTS
2 tablespoons butter or olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups fresh pumpkin, peeled and cut into 1-inch chunks, or 3 cups canned
pumpkin puree
3 cups corn kernels
1 sweet potato, peeled and cut into 1-inch chunks
8 cups broth or water
Dried or fresh sage leaves, to taste
Freshly-ground black pepper, to taste
Sea salt, to taste
1. In a large soup pot, saute onion and garlic in the butter or olive oil,
stirring occasionally, for 5 minutes, until softened. Add the remaining
ingredients and bring to a boil.
2. Reduce heat and simmer mixture, covered, for 20 minutes, or until pumpkin
and potato are tender.
3. Using a potato-masher, gently mash the pumpkin and potato and stir
thoroughly to combine. Taste for seasoning and add salt or pepper if needed.
Serve hot.
Serves 6 to 8.