Harvest Pumpkin Potato Corn Pie
1small organic pie pumpkin
2 large organic potatoes
1-½ cups whole wheat pastry flour
½ cup butter
4 tablespoons ice water
1 tablespoon olive oil
2 cups chopped organic onion
2 medium cloves organic garlic
1-1/3 cups fresh organic corn kernels
6 ounces shredded Monterey Jack cheese
2 teaspoons chopped fresh thyme
1/8
teaspoon ground allspice
freshly ground black pepper
Split the pumpkin in half, spoon out the seeds and place the pumpkin halves
face down on a baking sheet. Split the potatoes lengthwise and place on the pan
with the pumpkin. Bake both for one hour at 400 degrees F (200 degrees C). Cool.
When the pumpkin has cooled, spoon out the flesh and put it into a large bowl.
Cut the potato into ½-inch cubes.
To make the dough in a food processor fitted with a steel blade, put the flour
and butter into the processor. Run the machine in spurts until the butter is in
bits no bigger than pea-size. Add ice water and run the machine in spurts again
just enough to bring the dough together. Turn the dough onto a work surface and
knead it with your hands until the dough is soft and smooth, handling it as
little as possible. Form it into a flattened ball and chill for at least 30
minutes.
Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll
out the dough, and use it to line the bottom and sides of either a 9-inch square
baking pan or a large deep dish pie pan. Pierce the dough with a fork in three
places. Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the
heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
Heat the oil in a large skillet over medium heat. Add the onions, and cook them,
stirring frequently, until they soften, about five minutes. Add the garlic, and
cook for three to four minutes more, stirring frequently. Add the corn and cook
for two more minutes. Remove the skillet from the heat. Stir in the pumpkin,
potato, cheese, thyme, allspice, salt and pepper. Mix well, then spoon into
pre-baked pie shell.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve immediately.
Roasted Pumpkin Soup
3 tablespoons minced organic garlic
1 cup diced organic onion
1 cup diced organic fennel root
4 cups peeled and chopped organic pumpkin
3 tablespoons oil
1-½ cups organic apple juice
½ cup dry sherry
½ teaspoon whole fennel seed
½ teaspoon whole cumin seed
1 teaspoon whole coriander seed
½ teaspoon cinnamon
¼ teaspoon cloves
Zest of one orange
1 cup plain yogurt
2 tablespoons honey
Garnish: ¼ cup toasted pumpkin seeds
In a 350-degree F (175 degrees C) oven, roast pumpkin and garlic in a covered
roasting pan. Cook until soft, approx. 30 to 40 minutes. In a 4-quart soup pot,
sauté onion and fennel root in oil until soft. Add apple juice and sherry, cover
and bring to a boil. Turn down to simmer, add pumpkin and garlic. Simmer until
pumpkin completely breaks down approx. 15 minutes.
While the pumpkin is simmering, toast fennel, cumin and coriander seeds on
high heat in a dry skillet, stirring constantly, until the seeds are light
brown. Grind the seeds to a powder in a coffee or nut grinder.
Blend the pumpkin mixture in a food processor until smooth. Add the rest of
the ingredients and mix well. Put back on low heat but do not boil.
Serve immediately garnished with toasted pumpkin seeds.
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Photo (c) National Garden Bureau
