Today we chopped up our lovely jack-o-lanterns. Not to worry though – we didn’t simply throw them away, we roasted pumpkin seeds and made two types of pumpking soup instead. We had washed and saved the pumpkin seeds as we were doing our carving for Halloween. Today we finished the process by covering them in spices and roasting them up for yummy snacks. We also took some time today to hack up our carved pumpkins before they passed their prime. We had lit our pumpkins using LED lights during Halloween so we wouldn’t scorch the insides of the pumpkins so we could roast them after they had served their decorating purposes. We roasted them in a 375 degree F oven today, pureed the roasted pumpkin, and then used that to make Curry Pumpkin Soup and Pumpkin Black Bean Soup. You can find all of the recipes below – enjoy!
Spiced Roasted Pumpkin Seeds
Mix 2 cups of pumpkin seeds with 1 1/2 tablespoons of melted butter, 1/2 teaspoons of salt, 1/8 teaspoon of garlic salt, and 2 teaspoons of worcestershire sauce. Bake for one hour, stirring occasionally, at 275 degrees F.
Curry Pumpkin Soup
Melt 2 tablespoons of butter. Stir in 3 tablespoons of flour and 2 tablespoons of curry powder until smooth. Cook until the mixture bubbles. Whisk in 4 cups of vegetable broth. Cook until thickened. Stir in 29 oz. of pumpkin puree, 1 1/2 cups of half and half cream, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and salt and pepper to taste. Bring to boil, then serve.
Pumpkin Black Bean Soup
Puree 2 cans (15 oz.) of black beans with 1 can (16 oz.) of diced tomatoes until smooth. Set aside. Melt 1/4 cup of butter in a sauce pan. Add 1 1/4 cup of chopped onion, 4 cloves of chopped garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Sautee until onion is soft. Stir in black bean and tomato puree, 1 can (15 oz.) of black beans, 4 cups of vegetable broth, and 15 oz. of puree pumpkin. Simmer for 25 minutes, then serve.