by Sagegreen
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Sagegreen's Notes:
Expand2-3 teaspoons unsalted butter Ask a question about this ingredient
1/2 cup sweet red onion, chopped Ask a question about this ingredient
1/2-1 teaspoon chopped haberno pepper,or 1 tbl. chopped jalapeno pepper, or sprinkle of aleppo pepper, optional heat Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1 cup sugar pumpkin, cut up and peeled Ask a question about this ingredient
1/2 cup baby lima beans Ask a question about this ingredient
2 tablespoons real maple syrup, to taste Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
1 cup organic whole milk (or your alternative choice) Ask a question about this ingredient
1 cup corn kernels cut off the cob, shoepeg or silver queen preferred Ask a question about this ingredient
3 teaspoons kosher salt, to taste Ask a question about this ingredient
1/4 teaspoon fresh milled white pepper, to taste Ask a question about this ingredient
1/4 teaspoon fresh ground nutmeg, to taste Ask a question about this ingredient
5-6 fresh mint leaves Ask a question about this ingredient
sprinkle of nutmeg as garnish Ask a question about this ingredient
dollops of Greek yogurt, sour cream, creme fraiche, or crumpled feta, optional Ask a question about this ingredient
toasted pumpkin seeds, optional garnish Ask a question about this ingredient
Soak the lima beans in water overnight. Discard the water. Saute the red onions in a Dutch oven or heavy pan; cook them with the butter for 1-2 minutes and let them sweat. If you want a bit of heat add some finely chopped hot pepper or aleppo. Pour in the water and bring to a boil. Add the diced pumpkin and lima beans. Bring to a slow simmer for 10 minutes or so. Lower the heat.
Ask a question about this stepWhisk in the milk, buttermilk, nutmeg, one rolled and snipped large mint leaf, and the maple syrup and heat gently.
Ask a question about this stepSeason with salt and pepper; simmer about 10 minutes.
Ask a question about this stepThen add the corn; continue to simmer slowly (@ 10 minutes). This can be eaten first day or let sit overnight for enhanced flavor.
Ask a question about this stepServe with a garnish of mint leaves, ground nutmeg, and optional dollops of sour cream, fage, creme fraiche or crumpled feta. Toasted pumpkin seeds are another optional garnish.
Ask a question about this step
Merrill is a co-founder of food52.
yum - this sounds incredible - for sugar pumpkin - is this pureed pumpkin?