INGREDIENTS

INSTRUCTIONS

PUMPKIN; small to midsized winter squash, such as: Red kuri, Hubbard;
Mini-pumpkin; Acorn; Kaboche, etc. GARAM MASALA; mix of finely ground
cumin, coriander, cloves, cinnamon, and black pepper.
CUT unpeeled pumpkin into wedges; remove seeds. Place pumpkin in a steamer,
cover and steam about 30 minutes or until tender. Cool slightly, then
scrape away pulp from skin and mash well or puree.
PEEL gingerroot and chop very finely. In a large saucepan, melt butter. Add
onion and fry gently 5 minutes. Stir in gingerroot and garam masala and
cook 2 minutes, stirring constantly. Add flour and cook 1 minutes.
Gradually stir in stock and bring to a boil, stirring constantly. Reduce
heat, then add the pumpkin and season with salt and pepper.
Cover and simmer gently about 20 minutes. Stir in herbs and half and half.
Remove from heat and adjust seasonings. Serve hot, garnish with cilantro
sprigs or flatleaf parsley.
Makes 4 servings: about 3/4 cup each: with half and half: 216 cals, 7.4 g
fat (29.5% cff); with soy milk, 201 cals, 5.9 g fat (25.4% cff).
*To Microwave: half, core and remove seeds. Place cut side down on cooking
tray and microwave at High for 7 minutes. Test for doneness. Continue
cooking until tender (up to 15 minutes.) Let cool and proceed with the
above recipe. *kitpatH Oc 97 ISBN 0 86101 917 2 (1996) Salamander Books:
Louise Steele (Ed), The Vegetable Book. *Vary the garnish: toasted pumpkin
seeds; spicy pumpkin seeds; finely shredded white cheddar cheese; croutons.
Recipe by: Vegetable Book by Louise Steele (1990)
Posted to MC-Recipe Digest V1 #889 by KitPATh <phannema@wizard.ucr.edu> on
Nov 07, 1997

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