Notes: Original from El Charro Cafe (Tucson) cookbook with modifications by Debra Steppel. Makes 4 dinner-sized or 6 appetizer-sized servings. Serve hot or cold. Optional tasty additions are 1/2 cup chopped green chili peppers OR lots of black pepper OR pumpkin pie spice (or cinnamon and nutmeg and allspice) OR a can or 2 of corn niblets (after pureeing).
Ingredients
1.5 lbs. (~ 2 medium) sweet potatoes
3 cups pumpkin
3 cups broth (chicken boullion dissolved in stock from cooking pumpkin & sweet potato)
2-3 Tbsp. butter
1 small onion (diced small)
1-2 Tbsp. minced garlic
1 cup milk
1/3 cup brown sugar
Directions
Peel and cube pumpkin and sweet potato; boil them in 3+cups of water until fork-soft. Save the broth and dissolve 3 boullion cubes in it while still warm. Puree' pumpkin and sweet potato chunks in a food processor until texture is like applesauce. Set aside.
In a large pot, melt butter. Saute onions and garlic until onions are glassy. Add broth and bring to a boil. Add pureed veggies, milk, and brown sugar; stir. Simmer 15 minutes. Blend to desired consistency (can add more milk or water if desired).
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