By: Sidonie Maroon

Start with the Whole Pumpkin…

Beginning with the whole pumpkin, instead of the can, is a symbol of taking the road less traveled. I have more meaningful, off the beaten track, experiences when cooking an orange, happy pumpkin. I’m talking peak pumpkin experiences. Speaking of happiness, I heard a definition the other day that makes sense — Happiness Is Pleasure Plus Purpose—I’m happiest when my purpose is pleasurable, or my pleasure is purposeful. I like it, practical kitchen philosopher that I am.

I want you to feel comfortable cooking with pie pumpkins. Everyone knows how to choose a big pumpkin to carve, but how comfortable are you making pumpkin soup? Somewhere along the cultural byways the message went out that canned pumpkin is easy, and whole pumpkins are too much trouble. It’s not true, and I encourage you to rethink, if you bought that myth. If I haven’t convinced you — the fact is, fresh pumpkins taste better, no comparison.  I’m an advocate for cooking with local produce. Luckily, I can with the Coop’s commitment to supporting local farms. We wouldn’t have pumpkins without our farmers. 

5 Easy Pumpkin Tips 

Start Small

Start with a small pumpkin. Pumpkins come in all sizes, and you’ll want a small pie pumpkin to cook with. They’re inside the store with the other winter squashes. Pie pumpkins are sweeter and much more manageable than the big guys.

Use Every Part

Plan on using every part of the pumpkin. Make homemade stock out of the top, guts and seeds by adding them with 1-2 quarts of water to a slow cooker or Instant Pot.

Slow cooker, 10 hours on low.

Instant Pot, broth cycle. Although, I sometimes set the Instant Pot to 2 hours on high pressure with a natural release to make a concentrated stock.

Use a slow cooker

I have the world’s laziest way to cook pumpkin. I stab it twice, like you would a baked potato, add 3 cups of water in the bottom of a large oval slow cooker, put the whole little pumpkin in and set the cooker on high for 4 hours. When it’s done, it’ll be soft enough to slice open, scoop out the seeds, and puree the flesh. That’s it. You can use the puree right away or freeze it for pies, breads or soup for winter. No hacking with a knife, no struggle, easy.

Use a High-Speed Blender

By a Vitamix, or even food processor to make a pumpkin puree means that the cooked skin disappears into velvety smoothness.  I don’t have to peel or strain anything and I get the benefits of the extra fiber.

Use an Instant Pot

Yesterday. I sliced up a pumpkin, took out the seeds and cut it into chunks. I put them in the Instant Pot with onions, spices, and yellow split peas to make a lovely Greek pumpkin soup. When I was done, I pureed it, skin and all, into deliciousness. It made enough soup for several days or to freeze for later.

Instant Pot Creamy Pumpkin Soup with Yellow Split Peas

Makes 3 quarts

15 minutes prep and 1 hour cooking time

This soup starts with the whole pumpkin, yet it’s straightforward and easy. Creamy and velvety smooth, with a dash of heat and robust flavors. Fried spiced pepita seeds and Greek yogurt top it all off. Definitely should be on your list of seasonal pumpkin soups.

It’s an excellent choice for freezing or cooking in bulk for the workweek.

Ingredients

Soup

¼ cup olive oil

2 large yellow onions, chopped (4 cups) 

8 cloves garlic, minced

1 small pie pumpkin, 5 cups, seeded, unpeeled, chopped into small chunks

1 cup yellow split peas, rinsed

1 teaspoon fine sea salt

1 tablespoon dried thyme

1 tablespoon dillseed

1 teaspoon red pepper powder

2 tablespoons sweet paprika

1 quart water

Finishing

1 tablespoon apple cider vinegar

1 teaspoon fine sea salt

1 tablespoon raw honey

Directions for soup

Set the Instant Pot to high saute and add the olive oil. Add the onions and saute for 15 minutes, stirring occasionally. While the onions are sauteing, prep the pumpkin, saving the guts and seeds for future vegetable stock. Prep the garlic and spices. When the onions are ready, add the pumpkin, yellow split peas, garlic, spices, salt and water to the pot. After the lid is on and valve positioned, Set the IP to the chili cycle, or high pressure 30 minutes, with a 15 minute natural release. The complete cycle will take about 1 hour.

After 15 minutes of natural release, turn the valve and allow the steam to vent. Remove the lid and puree the soup in 1 quart batches using a high-powered blender. Have a big bowl or soup tureen ready to contain the pureed soup. Finish the soup by adding the apple cider vinegar, honey and salt. Taste and correct if needed. Remember that the flavors will change and mellow as the soup sits.

Topping: Spiced fried pepita seeds

Ingredients

1 tablespoon olive oil

1 cup shelled pepita seeds

1 teaspoon dried thyme

1 teaspoon dill seed

1 teaspoon sweet paprika

¼ teaspoon red pepper powder

½ teaspoon fine sea salt

Fried Pepita seeds

While the soup is cooking, prepare the fried pepita seeds. Add spices and salt together and grind into a rough powder. Heat a heavy-bottomed frying pan on medium high. Add the olive oil and warm. Fry the pepita seeds for about 4 minutes, or until golden, popping, and roasted. Add the spice mix and stir in. Allow to cool on a plate.

Serve with fried pepita seeds and Greek yogurt as toppings.

 

Pumpkin Pie with Pecan Date Crust 

Pecan Date Crust

1 ½ cup/200g pitted deglet dates

1 ½ cup/170g pecans

¼ cup/30g ground flaxseeds  

4 tablespoons unsalted butter melted

2 tablespoons maple syrup

¼ teaspoon sea salt

Pie Filling

1 1/2 cups/ 400g pumpkin puree (from 2 ½ lb pumpkin)

1 ¼ cups 10 fl oz/300 ml unsweetened canned coconut milk 

1/4 cup brown sugar

1/8 teaspoon powdered white stevia (or 1/2 cup brown sugar without stevia) 

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon whole allspice berries

1/4 teaspoon whole peppercorns

1/2 teaspoon freshly ground nutmeg

1 whole clove

1 tablespoon fresh ginger paste

3 large eggs

Instructions

Pierce a 2 1/2 to 3 lb pie pumpkin then wrap in parchment paper and roast in a large oval slow cooker on high for 4 to 5 hrs.. The skin will be soft and easily cut open when done.

Spice Mix

Grind whole spices together in a coffee or spice grinder with cinnamon, sugar, salt and stevia

Grate fresh nutmeg add to spice mix

Sift spice mix through a fine-mesh strainer and set aside

Liquids

Measure coconut milk and eggs into a bowl add ginger paste refrigerate until ready to use

Crust

Measure ingredients into the food processor run machine until a sticky mass forms. Press dough evenly into bottom and sides of a removable bottom tart pan or a regular pie plate. Chill crust until ready to blind bake.

Bake the Pie

When whole pumpkin is soft remove from slow cooker, and cool enough to handle.

Slice it open scooping out the seeds / reserve them to roast or for stock, scoop out flesh for pie and reserve leftover peel for stock. Measure out the pumpkin and puree with coconut egg mixture and spices. Preheat oven to 425 f. Blind bake chilled crust for 10 minutes (put pie plate on a baking sheet) Reduce heat to 350F and pour filling into hot crust. Put a foil guards around edge of crust to keep from getting too brown. Bake for 45 minutes or until set and not giggly in the middle

Cool to further set before serving.