| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
American |
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
|
(2-lb) small pumpkins |
| 2 |
lg |
Yellow onions; peeled & chopped fine |
| 2 |
|
Cloves garlic; peeled, chopped fine |
| 2 |
tb |
Peanut oil |
| 8 |
c |
Chicken stock (see recipe) or canned chicken broth |
| 1 |
sm |
Hot green pepper (optional) |
| 2 |
lb |
Smoked ham hocks |
| 2 |
lb |
Chicken thighs or wings |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Hank and I met on an airplane one evening. I think you must know what it
means to find a terribly interesting person sitting next to you ... just
when you are ready to die from exhaustion. Hank and his recipes proved to
be so interesting that we became friends and enjoyed the flight. You will
enjoy his pumpkin soup as well. It is very rich, so be prepared .
Peel the pumpkins and remove the seeds. (Hank saves them for toasting in
the oven with a bit of olive oil and seasoning salt.) Dice the peeled
pumpkins and set aside.
In a large pot, brown the onions and garlic in the peanut oil. Add the
pumpkin, chicken stock, optional pepper, ham hocks, and chicken thighs or
wings; season to taste. Cover and cook until thick and somewhat smooth,
about 2 hours.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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