Not exact matches
1 (3 - pound) pie
pumpkin, or other orange -
fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Then chop into cubes.A 3 - pound
pumpkin yielded about 7 cups of pumpkin flesh, perfect for Pumpkin C
pumpkin yielded about 7
cups of
pumpkin flesh, perfect for Pumpkin C
pumpkin flesh, perfect for
Pumpkin C
Pumpkin Chowder!
Allow to cool and scoop out the
pumpkin flesh keeping 4
cups for the soup and reserving rest for another use.
Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy -
fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2
cups cooked chickpeas (from 1 (19 oz.)
INGREDIENTS 1
cup roasted pie
pumpkin flesh * 1
cup sprouted whole spelt flour (or oat flour if you want gluten free) 3/4 (1/2 -1)
cup nut milk 3 eggs 1T melted...
2 quarts chicken stock 1 tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4
cups of roasted
pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie
pumpkin) 1/2 pound freshly ground chorizo sausage * cut into chunks 1 small bunch parsley, finely chipped (about 2 tablespoons) 1 tablespoon Madras curry powder Salt and freshly ground black pepper to taste
3 - 4
cups of roasted
pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie
pumpkin)
You'll need 1 1/2
cups roasted
pumpkin flesh.
INGREDIENTS 1
cup roasted pie
pumpkin flesh * 1
cup sprouted whole spelt flour (or oat flour if you want gluten free) 3/4 (1/2 -1)
cup nut milk 3 eggs 1T melted...