Mr. Hungry was skeptical too, but he loved this dish – maybe even more than I did!
It all started when I was trying to come up with some fresh ideas for using pumpkin in savory low carb soup recipes a couple of weeks ago.
In Latin American cuisine, they sometimes combine pumpkin with beef, and that’s what got me thinking along these lines – though I decided to go with pork for this recipe.
I wanted it to be easy, so making this a slow cooker recipe was a no brainer. I also needed some bold flavors to complement the pumpkin, and I’ve already done the Pumpkin Chipotle Soup, and the Pumpkin Cardamom Soup in the Fall Ezine, so I wanted something new.
I’m not exactly sure when the idea of mixing some peanut butter into it hit me, but once it did I couldn’t get it out of my mind. After I got over the weirdness of it, I suspected that with the right flavors added (ginger, habanero, allspice, etc.), I could achieve a peanut satay sauce kind of feel, but with a pumpkin twist.
Imagine my excitement when: MISSION ACCOMPLISHED. *she typed modestly*
Seriously though, the resulting ambrosia has a curry-like quality that is somehow spicy, creamy, salty, and sweet all at the same time – and with subtle nutty overtones. The fresh cilantro and chopped peanut garnish on top makes it so vibrant, and adds a beautiful texture as well.
You can eat this on it’s own, but I really, really loved it served over some finely chopped and lightly cooked cauliflower to add some body to it. Even Mr. Hungry, who hates cauliflower and isn’t a fan of leftovers either, ate this for lunch a couple of days in a row!
It’s really THAT good! Promise!
For you allergy sufferers, this is both dairy and egg free! If you have a peanut allergy, you could substitute almond butter and chopped almonds for the peanut butter and chopped peanuts. I think the flavor difference from that substitution would be very subtle, and still super delicious.
Are you brave enough to try it? I hope so! Be sure to report back and let us know what you think if you do!
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- 2 lbs country style pork ribs (boneless)
- 1 clove garlic, minced
- 1/2 cup onion, chopped
- 1 tsp fresh ginger, minced
- 1/2 tsp habanero pepper, minced
- 1 Tbsp peanut butter
- 1 Tbsp olive oil
- 1/2 cup dry white wine (I used Sauvignon Blanc)
- 2 cups water
- 2 cups chicken stock
- 1 cup pumpkin puree
- 1/4 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 cup granulated sugar substitute
- 1 tsp lime juice
- salt and pepper to taste
- Chopped cilantro and peanuts to garnish
- Season the pork generously with salt and pepper. In a heavy bottomed saute pan, sear the pork on all sides until golden brown. Remove the pork from the pan and place it in a . Add the garlic, onion, habanero, olive oil and peanut butter to the pan you cooked the pork in. Cook for a minute or two, or until your onions are translucent. Add the white wine and cook down for about one minute. Add the water, stock, ground cardamom, ground allspice, sugar substitute, and pumpkin puree and whisk until smooth. Bring to a simmer, then pour over the pork in the crockpot. Cook for 4 hours on high, or until the pork is tender and falling apart. Remove any fatty bits and break the pork up into bite sized pieces with a fork. Stir in the lime juice just before serving, and adjust seasoning for salty or sweet to your preference. Serve over riced cauliflower and garnish with lots of fresh cilantro and chopped peanuts.