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Pumpkin Soup with dates and peppers
I do not measure while making this soup, so these measurements are all estimates.
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
Crust for 10 inch pie:
5 tablespoons butter + 2 tablespoons vegetable shortening
1 1/3 cup
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.
3 cups pureed, cooked pumpkin (not from a can)
3/4 cup brown sugar
3/4 teaspoon salt
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon fresh grated nutmeg
1 or 2 teaspoons orange
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.