Corn and pumpkin Stew
Recipe comes from The Frugal Gourmet Cooks American– I really like his cookbooks. The HG says she found several of them at Goodwill recently, but wasn’t in the mood to spend two dollars on cookbooks, not even hardbacks. Ouch.
This feeds six
3 ears of corn or a ten ounce package of frozen corn
1 small pumpkin, about 3 pounds
1 diced onion
1 cup water
salt and pepper to taste
Shuck the corn and mash to a pulp- The Frugal Gourmet just slices it off and runs it through the food processor. Do the same if you have frozen corn- don’t even bother with defrosting. You could also put the water and corn through the blender or run an immersion blender in the pot.
Peel and seed the pumpkin and cut into small pieces.Pumpkin is a hard squash, so make sure you have a sharp knife. Place all ingredients in a covered saucepan and simmer until pumpkin is soft. Depending on the size of your pumpkin chunks, this should take about half an hour.
You could substitute any hard winter squash for the pumpkin.
You could cook the pumpkin in water until soft, then puree it with corn, heat, and stir in some cream for a really rich creamy soup.
You could top with some cheese or salted and roasted pumpkin seeds- because you did save the seeds from the pumpkin for salting and roasting, didn’t you?
Linked at Dining with Debbie