IYKYK. The food at CCFC is hardy and fresh. The following recipe serves 12. It is cut down from Tara’s recipe that originally serves 144! So play with the seasonings.
This year the gardens produced 8 full pick-up bed’s worth of pumpkin.
Ingredients:
1.5 Liters of pumpkin – chopped into bite sized pieces and boiled till almost done.
2.5 Liters of Hot Water (from boiling the squash or chicken broth)
2 Onions- Chopped
2 Garlic Cloves – peeled and chopped
2 stalks Celery – chopped
½ Tablespoon of Ground Cumin
1/8 Cup of Vegetable Oil
2 Pounds of Chicken – boiled in water with celery and additional onion, cut into bite Sized pieces
3 Sprigs of Thyme
¼ Tablespoon of Salt
¼ Teaspoon of Black Pepper
¼ Teaspoon of Nutmeg
Bundle of Cilantro
Avocado
Toasted Pumpkin seeds
Directions:
1. Chop pumpkin into bite sized pieces and boil till almost soft.
2. In a frying pan, add vegetable oil and fry onion, garlic, celery, and cumin.
3. Put everything in a large soup pot and add seasonings.
4. Cook until pumpkin is soft.
5. When ready to serve, top with chopped cilantro, avocado, and pumpkin seeds.