Corn and Pumpkin Stew

by Kathleen Morrison

SERVINGS

8 servings scale / convert

INGREDIENTS

4 cups Frozen Silver Queen Corn
4 cups peeled, diced pumpkin
2 cloves garlic, mashed
1-1/2 tsp. salt
1/2 tsp. white pepper, or to taste
2 cups water
1/2 cup ground pine nuts or cashews

INSTRUCTIONS

Place the corn in a blender or food processor and purée. Transfer the corn into a heavy-bottomed pot and add the rest of the ingredients except for the ground nuts. Bring to a boil and then simmer for 25 minutes or until the pumpkin is tender. Add more water only if necessary. Add the pine nuts and stir. Bring back to a boil. The mixture should be very thick. Taste and adjust the seasonings.

CHEF COMMENTS

Per serving: 135 calories, 6 grams protein, 11 grams carbohydrate, 9 grams fat, 0 mg. cholesterol, 1 gram saturated fat, 404 mg. sodium

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