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.