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LOCATION: Recipes >> Corn Casserole Recipes >> Corn Pumpkin 02

Print this Recipe    Corn Pumpkin 02

3 Sisters: corn, pumpkin and bean

1 1-2 lb sugar pumpkin (can use winter squash)
1 onion, chopped
2 cups chicken or vegetable stock
1 tblsp. mild chili powder
1 cup cooked white beans
1 cup frozen lima beans
1 cup cooked grain - brown rice, barley, or your choice
1 cup fresh or frozen corn kernels
salt and pepper to taste

Prepare pumpkin: Puncture pumpkin's skin with a knife or fork in
several places and place in microwave for 3 to 6 minutes, until it
is soft enough to cut in half. Cut in half and cool, if necessary,
before scraping out seeds. Meanwhile, bring 1/4 cup of stock to
a boil and add onions. Cook for 5 - 10 minutes. Stir in the rest
of stock, the seasonings and white beans. Simmer gently until the
pumpkin in ready. Scoop the soft pumpkin fesh out of the shell and
stir into the soup. Add lima beans, corn and grains and simmer 10
minutes or until limas and corn are tender.

Makes 3 to 4 servings

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