| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cajun |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 50 |
g |
Butter; (2oz) |
| 1 |
kg |
Pumpkin; peeled and diced |
|
|
; (2.2lb) |
| 2 |
|
Onions; chopped |
| 1 |
tb |
Schwartz Cajun Seasoning |
| 2 |
|
Beef tomatoes; chopped |
| 1 1/8 |
l |
Vegetable stock; (2 pints) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Melt the butter in a large saucepan and fry the pumpkin and onions for 5
minutes. Add the Cajun Seasoning and tomatoes and cook for 3-4 minutes.
Stir in the stock. Bring to the boil. Cover and simmer for 30 minutes until
the pumpkin is tender.
Allow to cool slightly then puree in a food processor or liquidizer. Return
to the pan and heat through. Season to taste.
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