Sunday, November 10, 2013

This years pumpkins went far...

We went all out this year with pumpkins.

Fortunate as we seem to be...we came into a bunch of pumpkins.

So this year's haul of pumpkin products feels like gold even more!

Let's start with the initial process...


You wash the outside of the pumpkin and pat dry.
Using a large knife, slice the pumpkin in half.
Scoop out the stringy bits and separate the seeds into a colander.
Cut the remaining hunks of pumpkin into smaller pieces.
Set pumpkin pieces in a roasting pan, skin side out.
Add a bunch of water to the pan and roast at 400 degrees for about 60 mins.
Take pieces out and place in a big mixing bowl until they cool.
Scoop out the flesh into containers.
Blend in food processor if desired...mainly for texture.
Repeat until the entire veggie is reduced to pumpkin skin resting nicely in your compost bucket.

The seeds can be roasted...

Toss seeds in oil or cut a few pieces of butter and spread around a pan of seeds and some cracked salt.
Bake at 350 degrees for 60 mins or until brown and crispy.

The flesh can be used in so many delicious ways!

Here is what we managed to make out of a few jack o lanterns still kicking around...

Pumpkin spice muffins freeze really well and can be reheated in under 30 sec in a microwave.
It is a seriously economical recipe, as long as you already have the spices in the pantry.

Creamy Spicy Pumpkin Soup was an afterthought.
I was spooning the flesh out into containers for freezing.
The inevitable happened...I had a half full container.
So soup it was!
This soup recipe is has a spicy kick due to the curry and cayenne.
I had a tablespoon of cream cheese left over so I added it!
The spicy and creamy were perfect compliments.
I garnished the soup with roasted pumpkin seeds...crunchy!

For even more yummy recipes, head on over to my friend Sam of the lovely Ravels & Tangles blog!
She's seriously obsessed with'll see...
Pumpkin smoothie, pumpkin earle grey latte and pumpkin mac n cheese!!!

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