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Pumpkin Soup
I made Pumpkin Soup tonight. There were pie pumpkins at the Farmer's Market last week! It's so early.
So, for a yummy fall treat:
Pumpkin Soup
1 pie pumpkin
Applesauce (I used most of a jar, but you may need less)
Rasins (brown or yellow)
Sunflower seeds (unsalted)
2 crisp apples
spices, as would be put in pumpkin pie
water
Cut the pumpkin in half and seed it. Save the seeds! The recipe for them follows this one.
Place the halves on a baking sheet. I rubbed them with a bit of canola oil. Bake at 350 degrees for one hour. To check doneness, poke with a fork - it should be softened.
Let the halves cool for a few minutes, but not too long. Use a spoon to scoop out the pumpkin goodness into a pot.
Add applesauce. Use more if you want more apple flavor, less if you want more of a pumpkin flavor - there is an art to this, not measurements. This makes a very thick paste. I added water to the pot (though one could use apple cider).
Heat on low to medium-low. Add spices - cinnamon, ginger, allspice, nutmeg, and cloves. I used up the last bits of my allspice, nutmeg, and cloves. Taste and adjust (I needed more spices, but only hand ginger and cinnamon). Salt and pepper to taste.
Add the sunflower seeds and raisins, and start chopping up the apples. I ended up using one and a half apples, and ate the rest.
Cook until the apples have started to soften. Stir often - I did not need to put the pumpkin in a blender, and the soup was not lumpy.
Serve warm. I ended up with about six servings.
Roasted Pumpkin Seeds
Seeds of one pumpkin
Olive Oil
Spices
To soften the seeds, boil them in salt water. I boiled mine for about ten minutes, and I think they are too chewy. I like mine more crisp, so maybe less boiling?
Drain the seeds, and leave to dry on paper towels on a kitchen towel.
Place the seeds in a small bowl and drizzle with oil (I used olive oil). Use your hands to work the oil through the seeds to evenly coat them.
Pour out on a baking sheet. If you time this right, and boil the seeds in the last few minutes that the pumpkin is in the oven, you can drain them while the pumpkin cools, and then use the same baking sheet.
Salt the seeds, and add any spices you want to use (I used garlic powder, but garlic salt or other spices). You could also mix them in with the oil.
Bake at 350 for about 15 minutes or until brown. I needed to stir the seeds midway, and rotated the baking sheet in the last few minutes because one end was browning faster than the other.
Enjoy!
So, for a yummy fall treat:
Pumpkin Soup
1 pie pumpkin
Applesauce (I used most of a jar, but you may need less)
Rasins (brown or yellow)
Sunflower seeds (unsalted)
2 crisp apples
spices, as would be put in pumpkin pie
water
Cut the pumpkin in half and seed it. Save the seeds! The recipe for them follows this one.
Place the halves on a baking sheet. I rubbed them with a bit of canola oil. Bake at 350 degrees for one hour. To check doneness, poke with a fork - it should be softened.
Let the halves cool for a few minutes, but not too long. Use a spoon to scoop out the pumpkin goodness into a pot.
Add applesauce. Use more if you want more apple flavor, less if you want more of a pumpkin flavor - there is an art to this, not measurements. This makes a very thick paste. I added water to the pot (though one could use apple cider).
Heat on low to medium-low. Add spices - cinnamon, ginger, allspice, nutmeg, and cloves. I used up the last bits of my allspice, nutmeg, and cloves. Taste and adjust (I needed more spices, but only hand ginger and cinnamon). Salt and pepper to taste.
Add the sunflower seeds and raisins, and start chopping up the apples. I ended up using one and a half apples, and ate the rest.
Cook until the apples have started to soften. Stir often - I did not need to put the pumpkin in a blender, and the soup was not lumpy.
Serve warm. I ended up with about six servings.
Roasted Pumpkin Seeds
Seeds of one pumpkin
Olive Oil
Spices
To soften the seeds, boil them in salt water. I boiled mine for about ten minutes, and I think they are too chewy. I like mine more crisp, so maybe less boiling?
Drain the seeds, and leave to dry on paper towels on a kitchen towel.
Place the seeds in a small bowl and drizzle with oil (I used olive oil). Use your hands to work the oil through the seeds to evenly coat them.
Pour out on a baking sheet. If you time this right, and boil the seeds in the last few minutes that the pumpkin is in the oven, you can drain them while the pumpkin cools, and then use the same baking sheet.
Salt the seeds, and add any spices you want to use (I used garlic powder, but garlic salt or other spices). You could also mix them in with the oil.
Bake at 350 for about 15 minutes or until brown. I needed to stir the seeds midway, and rotated the baking sheet in the last few minutes because one end was browning faster than the other.
Enjoy!