Aunt Barb’s Pumpkin Carrot 

I use 1/2 pumpkin and 1/2 sweet potato.  If you don’t have pumpkin I don’t see why you couldn’t just make it up with sweet potato & carrots but any combination would work.

2 tbsp. butter

1 onion chopped

4 cloves minced garlic

2 tsp. fresh ginger, grated

3 cups pumpkin (I used fresh pumpkin, already cooked) or peel pumpkin and cube.

1 1/2 cups carrots, about 1/2 lb., peeled & cut into 1” chunks

4 cups vegetable broth (I used chicken because didn’t have veg. broth in cupboard)

1 tsp. cumin

1 tsp. salt

3/4 tsp. cinnamon

1 tbsp. Thyme

1/4 tsp. Pepper

1 can coconut milk

In large pot melt butter then add onions & cook 5-7 mins. or until soft and translucent.  Add garlic & ginger & cook for 30 seconds.

Add the pumpkin, carrots and/or sweet potatoes, broth, cumin, cinnamon, thyme, salt & pepper to the pot & bring to a boil.  Reduce heat to med. & cook until veggies are tender, about 25-30 mins.  Turn heat off and purée with handheld immersion blender until smooth.

Add coconut milk & stir.  Bring to a simmer and taste.  Adjust seasoning if necessary.  If you need to thin just add water or milk or more veggie juice.

Hope you enjoy.  We love it and have made it a few times already this pumpkin season.

Ingredients

2 TBSP Olive Oil 

2 lbs stewing beef, cut in 1 1/2" cubest

1 large onion

3 cloves garlic, minced

4 cups boiling water

2 pkgs beef Oxo

1 TBSP lemon juice 

1 tsp sugar

1 tsp salt

1 tsp Worcestershire sauce

1 bay leaf

1/2 cup sherry (optional)

Vegetables

Pinch of thyme

1 to 2 TBSP parsley

Instructions

Heat  olive oil in Dutch oven.  Add stewing beef cut in 1 1/2” cubes.  Brown on all sides - keep turning cubes, about 20 minutes.  Dice large onion & add along with minced garlic.  Add boiling water, beef Oxo, lemon juice, sugar, salt, Worcestershire sauce, bay leaf and sherry. 

Cover & simmer 1 1/2 hours or until almost tender, then add vegetables.

Pinch of thyme & 1-2 tbsp. parsley.

Ingredients 

1 inch fresh ginger, peeled and minced

2 cloves garlic, minced

1 white or yellow onion, diced

1/4 cup cilantro stems, chopped 

Olive oil 

8 cups chicken soup broth 

1/2 cup water

2 TBSP soy sauce

1 TBSP sesame oil

Six or so large sliced mushrooms 

3 or so baby bok choy, pulled apart (or use napa cabbage, sliced thinish) 

Shrimp, peeled, de-veined (as many as you please)

Wontons (as many as you please)

Instructions

Heat oil in Dutch oven or large pot, add in ginger, garlic, onion, and cilantro, cook for about 1 minute, stirring constantly to coat ingredients in the oil and ensure they don't burn/stick to bottom of pot. 

Add soup broth (two cartons is about 8 cups), water, soy sauce, sesame oil. Bring to a boil. 

Add mushrooms, bok choy, shrim, wontons to pot, cook for about 5 minutes (until shrip and wontons are cooked). 

Serve with a bit of fresh cilantro as garnish.