What to do with the Pumpkin Bounty

Pumpkin Soup 

One 4-5 pound Pumpkin *

1 medium / large onion, chopped

2 cloves garlic, chopped

3-4 cups chicken or vegetable broth / water

salt, pepper, your choice of savory seasonings

your choice of cream, coconut milk

fresh cilantro

Cut pumpkin in half. Remove seeds (see recipe below).

Roast the pumpkin. Remove flesh from skin, ready for the soup pot.

Sauté onion and garlic. Add your favorite spices (today I used curry powder, salt, pepper). Add cooked pumpkin and broth / water.  Cook until well done. Combine with immersion blender. Garnish with fresh chopped cilantro and coconut milk / cream.

* Butternut squash may be substituted for pumpkin.

 

 Roasted Pumpkin Seeds

3/4 - 1 cup raw Pumpkin seeds

1 Tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon black pepper

(Feel free to use your own combo of savory spices)

Wash pumpkin seeds in a strainer to remove pulp and fibers, thoroughly dry with paper towels.

Preheat oven to 350 degrees.

Combine oil and spices. Add seeds, stirring to evenly coat. Lightly oil a sheet pan. Spread seasoned seeds on the pan. Bake until seeds are toasty and crunchy, ~15 minutes. Stir every 5 minutes for even roasting. Check for doneness by tasting a seed for crunchiness. Transfer to a tray or bowl to cool.