Larry's recipe:
Pumpkin Soup
Prepare 5-6 cups of pureed pumpkin (about 2 medium pie pumpkins); SHAME if you use canned! ;>)
Cook 3/4 c of MINUTE Tapioca in 4-5 c Chicken and/or Beef broth; I use both, mixed (recipe on box for pudding)
Add 2 c milk + 2 c half & half
Cook covered, LOW/simmer 15-20 min stirring a lot (the tapioca is a BEAR for sticking!)
Add 1/2 - 1 pint cream and season to taste before serving
(use your imagination for seasoning: 'traditional' = {nutmeg}
I prefer {curry} {paprika} {cumin} ... LOTS of fresh-ground black pepper)
garnish as you wish... ENJOY!!
[recipe by my late friend BobZ]
Norma's recipe:
Sauteed Sugar Pumpkin
1 pound sugar pumpkin or acorn squash cut into 1" cubes
4 tablespoons extra virgin olive oil
4 garlic cloves, sliced thinly
1 tablespoon red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons fresh chopped mint
In a 12" -14" sauté pan heat the oil and then add the garlic and squash. Stir for 5 minutes when it becomes golden brown. Add pepper flakes, vinegar and honey and let things boil. This won't take more than a minute. Cook until the liquid has become a syrup. Take off the stove and add the mint.
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