After cooking in my slow cooker for 8 hours, until very tender. It may vary for you just cook them in your slow cooker until they’re tender and you can cut them with a knife easily.
I scooped out the seeds and all the pumpkins and discarded them.
There is only one of me and I am sick with a cold and it’s a miracle I was able to do this. I enjoy cooking but not so much the dishes! 😉
I will be turning my still life digital painting into a wonderful southwestern Native American soup.
To this wonderful, soul satisfying soup.
The ingredients highlight two of the “Three Sisters” in Iroquois mythology corn and pumpkin together. They are very nicely in this wonderful very American soup.
First I will be cooking the pumpkins first, which I will do in my very large, oval shaped, transportable Crock Pot.
Another test pumpkin is cooking in a small round pan with water at 400 degrees for 40 minutes and 20 minutes at 300 degrees, in my Cuisinart convection oven.
“Pumpkins are squash, corn and beans are known as the three sisters in Iroquois mythology and were Mainstays of the Agricultural societies of the Americas before the European Conquest” –
- After the pumpkin was cooked I took and removed as much of the skin as I could, and the rest I figured I would just pulverize it. After all we eat the skins of zucchini and other squashes so I couldn’t see how it harm me.
- I took my Cuisinart immersion blender that I so Happily One on foodbuzz and there was a contest by John spotting wood out of all the people in the world I won the contest which was really wonderful. So it’s a special immersion blender!
- I’ve been added to cups of the Cascadian Farms frozen corn that I had thought on the range for an hour, and then took the blender and mixed all of it together, including the sauteed onions that I cooked in the microwave for 3 minutes to soften.
- I stirred in some new Mexican chili powder and little bit of salt and another seasoning that would go really well with it is the Mrs. Dash Southwestern Chipotle salt free seasoning.
- Serve this with cornbread biscuits, home made bread or whatever you like.
Adapted from Jeffrey Alford & Naomi Duguid, from “Flatbreads & Flavors.”
Text written by and compiled by Paulette Motzko. Recipe adapted from Flatbreads and Flavors recipe by Jeffrey Alford and Naomi Duguid
Photography and Digital Photo Arts by Paulette L. Motzko, PLM Studios, Las Vegas, Nevada.
Copyright October 2017.
October 19th 2017 12:54 P.M
Updated October 20th, 2017
Recipe adapted by Paulette Le Pore Motzko
From Pumpkin and Corn Soup from Flatbreads & Flavor’s by Jeffrey Alford and Naomi Duguid.
- 2 tablespoons corn oil, canola or olive oil
- 1 medium yellow or white onion, diced and sauteed. I simply put the 2 tablespoons oil and chopped onion in a clay microwave proof casserole for 3 minutes, stirring every minute. That way my eyes didn’t water!
- 1-1/2 pounds peeled and seeded pumpkin, 4 cups, cut into 1 inch cubes.
- 2 cups Cascadian Farms frozen organic corn
- 4 cups organic low sodium chicken broth (or you can use vegetable stock if you like
- 1 teaspoon salt, or to taste
- Ground New Mexico chile pepper to taste
- Garlic to taste