Did you think pumpkin was only for pies and cake? Try this savory recipe--not sweet!
2 tbs. butter
2 tsp. cumin
3/4 tsp. ground turmeric
1/2 tsp. cinnamon
2 leeks, chopped
2 1/2 lbs. pie pumpkin, or butternut or acorn squash peeled and cut into 1 inch cubes (about nine cups)
7 cups chicken broth (vegetarians can use vegetable broth)
1/2 cup uncooked white rice
4 cups chopped green cabbage
salt and pepper to taste
1 tbs. fresh tarragon
In a 5/1/2 to 6 quart stockpot, melt butter over medium heat.
Add cumin, turmeric and cinnamon. Cook, stirring, for one minute.
Add leeks and cook for two minutes, stirring to coat leeks with spices.
Add pumpkin cubes and broth. Bring to boil, then reduce heat and simmer (covered) for 10 minutes.
Add rice, cover and simmer for 10 more minutes.
Add cabbage and simmer for 5 to 10 more minutes or till rice and pumpkin are tender.
Add salt and pepper.
Add tarragon just before serving.
Don't like cabbage? Try adding chopped jicama, brocoli or spinach instead.
Serves 10 as a side dish or first course. Serves 6 as a main course.
This doesn't appeal to me...however, a friend invited me over for supper in summer and served some kind of sauteed squash that I found delicious. Since then, I've decided to be more open minded about squash, sweet potatoes, etc, [pleasing my husband ;-) ] and, wow, there is more to the whole orange food thing. I guess I'm not too old to learn.
ReplyDeleteIf I had seen this recipe I never would have tried it. My daughter made it, with some alternations, and it was yummy!
ReplyDeleteI have never eaten pumpkin unless it was in pie or muffin form. What does this taste like?
ReplyDeleteHard to describe. Think of nice buttery squash, but not sweet. It tastes like a different version of a veggie soup...the spices are different. The leeks and chicken broth along with the cumin give it a very savory kind of taste. I wish I could drop some off at your kitchen. If you like squash you will probably like this soup. It's nice and hearty and great for a cold day.
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