Pumpkin stew
Ingredients
1 1 1⁄2-lb pork loin roast, cubed, fat removed
1/3 cup butter
1 cup beef broth
Salt and pepper to taste
1 tbsp hot paprika
1 tsp caraway seeds
1 tbsp sugar
1 1 1⁄2-lb pumpkin, peeled and diced
1/2 lb leeks, sliced into rings
1 1/2 lbs potatoes, peeled and diced
1/2 lb tomatoes, blanched, peeled and diced
1 bunch parsley, chopped
Saute pork in butter over medium-high heat until lightly browned, then add broth. Season with salt, pepper, paprika, caraway and sugar. Add vegetables; cook over low heat for 30 minutes, stirring occasionally, until vegetables are tender. Season to taste and garnish with a sprinkle of parsley.
Orange-pumpkin soup
Ingredients
1 1⁄3 cups finely chopped leeks
3⁄4lb fresh pumpkin, peeled and diced
2⁄3 lb potatoes, peeled and chopped
1 cup milk
1 cup water
Juice from 2 oranges
1 cup crème fraîche
Salt and pepper to taste
Toasted pumpkin seeds for garnish
Sauté leeks in 1 teaspoon butter over medium heat in a frying pan; set aside. Place pumpkin and potatoes in a pot of cold water; bring to a boil and cook until tender, about half an hour; drain and mash. Add milk, water, orange juice and crème fraîche to pumpkin-potato mixture, stirring until smooth. Add sautéed leeks. Season with salt and pepper. Serve with toasted pumpkin seeds. Serves 4
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