1 medium pumpkin, 10-12 inch diameter, peeled, seeded, cut in 1 inch chunks
2 T. olive oil
4 medium onions, large dice
4 carrots, 1/2 inch dice
1/4 c. garam masala
1 1/2 c. honey
8 c. vegetable broth
salt and pepper to taste
Heat olive oil in a large stock pot set over medium heat. Add onions and cook slowly until translucent. Be sure not to brown the onions. Add pumpkin chunks, carrots and garam masala. Stir to incorporate the seasoning evenly.
Stir in honey and vegetable broth. Cook until pumpkin is tender and liquid is reduced to the consistency of a stew, about 1- 1 1/2 hours. Adjust seasoning with salt and pepper if necessary.
Serve warm as a side dish with roasted lamb or chicken.
Dr. L Riesling
Eddie’s Recipe Tip:
