Title: Corn and Pumpkin Stew
Categories: Entree Side Vegan
Yield: 8 Servings

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

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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