Friday, October 31, 2008

Pumpkin GHOULash

Why not cook your pumpkin instead of carving it? Make Pumpkin GHOULash!

cubed pumpkin
  • 1 medium-sized pumpkin 
  • 12 ounces light beer (lightly hopped, such as an American light lager) 
  • 1/2 medium onion, diced 
  • 1/2 green pepper, diced 
  • 1 clove garlic, smashed 
  • 2 TBSP tomato paste 
  • 1 TBSP olive oil 
  • 1/2 tsp cumin 
  • 1/2 tsp + dash paprika 
  • 1/2 tsp Kosher salt 
  • 1/2 tsp black pepper 
  1. Carve out inside flesh of medium-sized pumpkin from the rind. (Save the seeds for roasting!) Cube into 1/2-inch pieces.  
  2. Steam cubes in a light (lightly-hopped) beer for 20 minutes, or until soft. 
  3. Drain beer from pumpkin. (Reserve the beer...NOT for drinking!)  
  4. Purée the pumpkin cubes and place aside.  
  5. Over medium low heat, heat a tablespoon of olive oil. Add a couple of tablespoons of tomato paste. Cook for a minute or so, occasionally mixing to prevent scorching, until the paste becomes fragrant.
  6. Add diced onions, diced green peppers, and chopped garlic. Spice with 1/2 teaspoon each of cumin, paprika, Kosher salt, and freshly cracked black pepper. 
  7. Raise heat to medium heat. Sauté until onions become translucent and peppers soft. If needed, add small amounts of reserved beer to prevent scorching. 
  8. Reduce heat to medium low. Add 1/2 to full can (8 to 15.5 oz) cooked red beans. Mix well. Cook for one minute.  
  9. Add puréed pumpkin. Mix well. Cook for another minute.  
  10. Serve, sprinkled with a dash of paprika. 

Pumpkin GHOULash: served with Brooklyn Oktoberfest!

Pumpkin GHOULash
  • The Brooklyn Oktoberfest was NOT the light beer used for steaming! Use a North American light lager or other international light lager.
  • More photos.
  • Submitted as part of Vegan MoFo.

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