Not with both at the same time, but a simple pumpkin soup is easy to make and can. Just dice the pumpkin and boil it with a bit of curry powder and some broth until soft. Then blender it and it is ready to be eaten and canned. Nice additions to the soup are celeriac and carrots.
I do have a medieval recipe for a spiced rye bread but it's in Dutch, I can translate it for you if you want.
Location: Western Kentucky-Climate Unpredictable Zone 6b
posted 6 years ago
I like a pumpkin curry . Maybe go way out on a limb and try a rye chapati to go with it .
I don't have exact recipe for the curry but I use these ingredients and this method :
In large skillet or wok heat peanut oil and toss in whole mustard seed and heat until they pop .
Add Minced onion , garlic , fresh ginger . Saute until onion are clear .
Add curry powder to taste . Cook until you can really smell the spices .
Add chopped apple , and less of raisins and roasted peanuts .
Add enough apple juice to make this a slurry . Cook until the apples are soft .
Add chopped pumpkin , stir and heat through .
Pour this mixture into casserole dish and bake at 350 degrees until the pumpkin is very soft . About 1 hour.
Serve with a little plain yogurt on top .
Sorry about the measurements . I've been making this on and off since 1979 and I just wing it.
For the chapati , just google a whole wheat chapati recipe and play with it . I know it's best to keep the water and dough warm when making these .
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