Cream Of Succotash Soup, New England Style With Baby Lima Beans, Pumpkin And Corn

  1. 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.
  2. Whisk in the milk, buttermilk, nutmeg, one rolled and snipped large mint leaf, and the maple syrup and heat gently.
  3. Season with salt and pepper; simmer about 10 minutes.
  4. Then add the corn; continue to simmer slowly (@ 10 minutes). This can be eaten first day or let sit overnight for enhanced flavor.
  5. Serve 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.

unsalted butter, sweet red onion, haberno pepper, water, sugar pumpkin, baby lima beans, maple syrup, buttermilk, milk, corn kernels, kosher salt, white pepper, fresh ground nutmeg, mint, nutmeg, yogurt, pumpkin seeds

Taken from food52.com/recipes/6317-cream-of-succotash-soup-new-england-style-with-baby-lima-beans-pumpkin-and-corn (may not work)

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