On Mon, 06 Feb 2006 16:02:39 +1300, Quentin Grady
> wrote:

>>No idea what you can do with the pumpkin, corn and potato. I guess you could
>>make a soup for a starter, but I wouldn't eat it because it'd be too carby
>>: )
>
>I'd rather avoid the pumpkin, corn and potato too.

Of course, our pumpkin is your winter squash, but it rarely
spikes me and makes a wonderful soup - that even blokes can
make (lunch today);

Take one very large pot or tureen. Cut up one pumpkin(winter
squash) after deseeding and peeling the skin off.

Place in the pot, cover with stock or water and a few stock
cubes an inch or so above the pumpkin and a grating of
nutmeg and a grating of pepper, and bring to the boil (I get
fancy and add a bit of basil and oregano:-).

Reduce to a low simmer and put the lid on the pot. Set the
timer to about 30 or 40 minutes (that's a quarter of
grid-iron or one half in Rugby or six overs in cricket),
come back and stir, add a little more water if it looks low,
then go and watch the next quarter/half/six overs.

Take off the heat. Let it cool a little while you watch the
after-match post-mortem, then use a stick-blender to turn it
into a thick yellow/orange mush. Adjust with boiling water
to the thickness you prefer when you serve it. Freeze what
you don't eat in single-serve containers to be zapped in the
microwave as a quick lunch.

A dollop of pure cream is a nice garnish when you serve it.

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.