Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion, diced
2 c Vegetable broth
Or water
3 Cloves, garlic, minced
2 tb Vegetable oil
3 c Pumpkin -- peeled, seeded,
Chopped
2 tb Prepared mustard
3/4 ts Ground cinnamon
2 tb Apple cider
Vinegar
2 Potatoes, peeled,chopped
2 tb Whole-wheat flour
1 c Frozen peas
1 c Frozen corn
Salt, pepper to
Taste
Saute onion and garlic in oil until transparent, about
4 minutes. Add pumpkin and potatoes and cook, stirring
occasionally, for 5 minutes. Stir in flour until
dissolved. Add vegetable brothor water, 1 cup at a
time. Stir in mustard, cinnamon and vinegar. Simmer
uncovered stirring occasionally, over medium-low heat
for 30 minutes, or until sauce is thick and vegetables
are tender. Add peas and corn and cook 5 minutes more.
Season to taste with salt and pepper. Serves 4.
Variations:
*Turn this stew into a potpie by baking in a pie pan
lined with a biscuit crust. *Substitute butternut
squash for the pumpkin.
