Corn And Pumpkin Stew

Ingredients:

4 c Frozen Silver Queen corn
4 c Peeled, diced pumpkin
2 Garlic cloves, mashed
1 1/2 ts Salt
1/2 ts White pepper Or to taste
2 c Water
1/2 c Ground Pine Nuts OR cashews

Method:

Place the corn in a blender or food processor and puree.
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.
Per Serv: 135 cal; 6 gm protein; 11 gm carbo; 9 gm fat; 0 mg chol; 1 gm sat fat; 404 mg sodium.
Washington Post Oct 30 1996 == Courtesy of Dale & Gail Shipp, Columbia Md.
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