Recipes

Pumpkin Soup with dates and peppers

I do not measure while making this soup, so these measurements are all estimates.

1 medium onion, chopped
3-4 garlic cloves, chopped
3-4 Tblsp olive oil
1 pound of pumpkin
3 cups vegetable stock
2/3 cups dried dates, chopped
2 roasted red peppers, chopped
1 small roasted hot pepper--habanero, serrano or something similar
2 sprigs fresh thyme
salt & pepper
fresh lemon juice

Saute the onion and garlic in olive oil until soft, 5-10 minutes. Sometimes I add butter here too. Add the pumpkin (I precook the pumpkin meat before adding to the soup. You can bake it or steam it until mostly cooked through), stock, dates, peppers, thyme, salt & pepper. You can vary the amount of hot pepper used according to your taste. Habaneros are very hot and I usually only add about half of it. Serranos are not as hot and I can usually use a whole one. Cover and simmer for 20 to 30 minutes. Remove the thyme sprigs and blend soup until it reaches a nice, homogeneous consistency. squeeze fresh lemon juice over soup before serving. Makes about 2 quarts.

Wilson's favorite pumpkin pie

Preheat oven to 350 F
Prepare crust and put in refrigerator while you make the filling.

Crust for 10 inch pie:
5 tablespoons butter + 2 tablespoons vegetable shortening
1 1/3 cup all-purpose flour
1/2 teaspoon salt
3 to 4 tablespoons cold water

To make crust, cut butter and shortening into flour and salt until particles are pea-sized. Add water and mix as little as possible until pastry comes together. Gather into ball, shape into flattened round on floured surface, roll out and press into pie plate.

Filling:
3 cups pureed, cooked pumpkin (not from a can)
3 eggs
3/4 cup brown sugar
3/4 teaspoon salt
1/4-1/2 teaspoon cinnamon
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon fresh grated nutmeg
1 or 2 teaspoons orange zest
1 cup heavy cream

Using a mixer or food processor, beat together pumpkin, eggs, sugar, salt, spices and zest until light and well blended. Pour in cream and stir the mixture until combined. Pour into pie shell and bake in center of oven for 1 hour or until knife inserted in the middle comes out clean. Let cool partially before cutting or topping with whipped cream.

You can also make a very fine sweet potato pie by substituting cooked sweet potatoes for the pumpkin.