cat lover
11-19-2006, 07:52 PM
From Spirit of the Harvest, North American Indian Cooking
1 small (12 inch) pumpkin, or 1 29oz can organic pumpkin
1 to 2 tbsp vegetable oil
1 to 3 tbsp maple syrup or honey
1/4 to 1/2 tsp ground allspice
3 to 4 cups broth
salt & pepper to taste
Note: If using a fresh pumpkin, preheat the oven to 350 degrees and place the pumpkin in a baking pan and bake for 1 hour or till the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds), scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer till hot. Garnish with nuts, seeds, and scallions.Serves 4 to 6
1 small (12 inch) pumpkin, or 1 29oz can organic pumpkin
1 to 2 tbsp vegetable oil
1 to 3 tbsp maple syrup or honey
1/4 to 1/2 tsp ground allspice
3 to 4 cups broth
salt & pepper to taste
Note: If using a fresh pumpkin, preheat the oven to 350 degrees and place the pumpkin in a baking pan and bake for 1 hour or till the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds), scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer till hot. Garnish with nuts, seeds, and scallions.Serves 4 to 6