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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 1 12 cups pumpkin, cubed, Cooked
- 2 cups milk
- 1 tablespoon fat, melted
- 2 tablespoons flour
- 1 egg
- 1 teaspoon chicken bouillon powder ([heaping])
- to taste garlic powder
- to taste curry powder (optional)
- to taste red peppers or to taste black pepper
- assorted herbs
Method
- Mix pumpkin, milk, fat, flour and egg in a blender until pumpkin is creamy smooth.
- Pour into a saucepan, add the seasonings and bring slowly to a simmer over medium heat, stirring as the mixture thickens.
- Adjust seasonings.
- Serve in individual ramekins as a side dish.
- For the fat I used chicken fat rendered from a bird roasted the previous night.
- For seasonings I used just a pinch of curry powder, about 1/4 tsp of my own chile pepper blend and a scant tsp of some mixed herbs.
- My powder blend is: 1 tsp salt 1 tsp garlic powder 1 tsp sugar 1 tsp cayenne 1 Tbsp paprika 1 dried, powdered habanero My herb mixture is basically equal parts commercial Italian mixed herbs, French fines herbes, parsley and poultry seasoning.
- In other words a pinch of just about everything.
