Carving a pumpkin is one of my favorite activities during fall! However, pumpkins are not just for making jack-o-lanterns. Inside of the pumpkin, you can eat the pulp and the seeds. Below are some delicious recipes to get the most out of your pumpkin.
Roasted Pumpkin Seeds
Preheat oven to 300 degrees F. Toss seeds in a bowl with the melted butter and salt. (Optional: Lightly sprinkle cinnamon & sugar) Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown. Stir occasionally.
Pumpkin Bread
Ingredients
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
Directions
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. (For muffins temperature should also be 325 degrees F., but bake for 30 minutes.)
Spiced Pumpkin Smoothie
Ingredients
1 cup ice
1/2 cup whole milk
1/3 cup pure pumpkin puree
1 tablespoon honey
pinch of ground nutmeg
Directions
Place the ice, milk, pumpkin puree, honey and nutmeg in a blender.
Blend until smooth and frothy.
Pumpkin Soup
Ingredients
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin (roasted and diced, see note below)
1 tablespoon sage leaf
3 cups chicken stock
1 cup cream
salt & freshly ground black pepper
Directions
In a stockpot over medium heat, melt butter and sauté onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.
COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
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