Here in Florida this week, we’ve seen a vast change in our temperatures from the low 50’s to the high 80’s so despite not knowing what to wear, what should we eat?
With pumpkins now in season you will have noticed they can be seen every which way you turn. Pumpkins at the fresh markets, at the grocery stores, stalls at the roadside adding cheer with their differing sizes and bright shades of orange.
Well, with Halloween round the corner and all the children wanted to carve those pumpkins what could you do with the pulp and seeds? Why not try my Spicy Pumpkin Soup and Roasted Pumpkin Seed Recipes.
Pumpkins
Spicy Pumpkin Soup Recipe
Ingredients:
4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
6 cups of chopped roasted pumpkin - To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake the pumpkin, uncovered, at 375.
*Remember to save the seeds they too can be roasted and sprinkled on the soup before serving.
5 cups of chicken broth (or vegetable broth if you’re veggie)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Method:
Melt the butter in a 4-quart saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, usually about 4 minutes. Add your spices and stir for a minute more.
Add the roasted pumpkin and 5 cups of chicken broth blending well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return the soup to your saucepan.
With the soup on low heat, add the brown sugar and mix. Slowly add milk while stirring to incorporate, add the cream and just seasonings to taste. If a little too spicy, add more cream to cool it down it works wonderfully well.
Serve the soup in individual bowls and try sprinkling with Roasted Pumpkin Seeds (recipe below).
Roasted Pumpkin Seeds
Roasted Pumpkin Seeds
Boil seeds in water for 5 minutes, then drain well this removes all excess stringy bits from the pumpkin seeds. Sprinkle with salt or seasoned salt and a drizzle of oil. Place a thin layer on a cookie sheet. Bake at 250 25mins, stirring once during cooking.
The combination - delicious whether it’s cold or hot weather this Halloween or Fall!
Enjoy!
* Consider my other Halloween Recipe - Pumpkin Banana Bread a Treat at Halloween
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