3 pounds sliced pumpkin
1 1/2 cups vegetable broth
3 potatoes, peeled and cubed
2 Tablespoons butter
pinch of nutmeg
1 1/2 cups milk
grated parmesan cheese
salt
pepper
Peel pumpkin and cut it into pieces. In pot, cook slowly in vegetable broth with potatoes, butter, nutmeg, and salt until pumpkin and potatoes are soft. Puree with blender. Add milk and bring to boil. Add parmesan cheese, season with salt and pepper. Serve.
GRANDMOTHER OLIVE'S PUMPKIN BUTTER
1 cup plain or vanilla yogurt
1 cup pureed pumpkin
1 teaspoon pumpkin pie spice
1 heaping cup powdered sugar
Mix all ingredients together. Store in jar in the refrigerator. This will keep for five or six days..
When we use pumpkin butter in our home, I make toast, put butter on it and top with pumpkin butter.
7 comments:
Good Morning Everyone,
Today we start year three of New York State of Mind. Hope you enjoy Grandmother Olive's recipes this morning.
Marilyn
Thank you Grandmother Olive
This looks really good I love nutmeg in soup and cheese also
The butter is interesting I have not seen a recipe using yogurt before
Do you have some recipes for crackers you can share with us
Evie
Hmmmm, sounds good, G'mother Olive. Looking forward to learning more from you. Thank you. Blessings, Carol
Sounds delicious! Especially the pumpkin butter! Thank you for the recipes.
Hi Everyone,
I will see that Grandmother Olive gets your messages. Know she will appreciate them.
Marilyn
These look like the perfect recipes for this time of year! Thank you! ! !
Hi Willow's Quiet Corner,
They sure do. Will see that Grandmother Olive gets your message.
Marilyn
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