It's harvest time and one of those "Look what I can do!!" kind of days. I stopped by the local supermarket and, wonder of wonders, found Pie Pumpkins on sale 10 for $10. I thought to myself: " What kind of plant based whole foods mess can I make out of this if I don't feel like pie?" I tried to buy 3.14 of them. Instead I bought 2 pie pumpkins and some corn on the cob. This is what I did with it:
Plant Perfect.
Serves 2
Ingredients:
One pie pumpkin
One ear of sweet corn
One inch of fresh ginger minced
1/2 tsp Kosher salt
One TBSP cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
 |
| Stuffed Pumpkin |
Cook the pumpkin in the microwave on high for 10 minutes. Cook one ear of sweet corn in the microwave on high for 2 minutes.
Open the pumpkin like you would for carving. Scoop out the seeds and separate them from the stringy stuff. Save both separately. Scrape the corn off the cob.
Put the pumpkin back in the microwave and cook it for 5 more minutes until it gets soft. Let it cool enough to handle and scrape the inner fruit out taking care to not break through the skin. Put the stringy stuff, inner fruit and corn in a pot with 2 cups of water. Add the other ingredients, bring it to a boil then turn down the heat and simmer covered for 20 minutes. Strain it, saving the broth, stuff the solids back in the pumpkin shell and cook it for another 5 minutes in the microwave. Let it cool 5 minutes then serve.
I roasted the pumpkin seeds as well and saved the broth for soup stock.
 |
| Self Pumpkin Portrait |
