Braille Monitor                                               December 2013

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From the President’s Recipe File

by Marc Maurer

Recently I obtained a pumpkin and cut it in half, scooped out the seeds, and baked it in the oven until the flesh of the pumpkin was tender. I scraped the flesh out of the skin and made a pumpkin pie with part of it. I mentioned this to my daughter Dianna, emphasizing the unused portion of the pumpkin, and she sent me the following vegetable pumpkin soup recipe:

1 onion, chopped
1 red bell pepper, chopped
2 tablespoons vegetable oil
1 can navy beans
Kernels of 3 ears of corn cut off the cob or a medium bag of frozen kernel corn
8 ounces fresh mushrooms, sliced
5 small potatoes, peeled and cut in bite-size dice
1 small bag of baby carrots, sliced
1 teaspoon dried sage
1 1-pound can pumpkin purée (or 2 cups of fresh pumpkin if you have it)
4 cups chicken stock
1 cup skim milk
Salt and pepper to taste

Method: In oil sauté chopped onion and red pepper for about two minutes. Add corn, mushrooms, and navy beans and cook for another two minutes. Then add remaining ingredients and cook for twenty-five minutes or until vegetables are tender. Add salt and pepper to taste and serve hot with crusty Italian bread.

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