Pumpkinpalooza
Roast Pumpkin
Ingredients
- 1 8" Sugar pumpkin
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder, or paprika, or get creative
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425F
- Cut pumpkin in half, scoop out insides.
- Remove the skin, and cut into 1" cubes (see below).
- Toss everything in a bowl until coated.
- Roast on parchment paper, flip after 15 minutes, for approximately 30 minutes or until fork tender.
- Serve immediately
Notes
The goal is to make 1" cubes. You can cut the top and bottom of the pumpkin off, so the flesh on those segments is about 1" thick, which might be easier for you to cut into cubes. Take the main section of pumpkin, cut into 1" wide strips, and cut those into cubes.
Roasted Pumpkin Seeds
Ingredients
- 3/4 cup Raw pumpkin seeds, dried with paper towel.
- 1 tbsp Olive oil
- 1/2 tsp salt
- 1/4-1/2 tsp Spices (garlic powder, paprika, etc)
- 1/8 tsp black pepper
Instructions
- Preheat oven to 350F
- Wash and clean the inside of a pumpkin in a colander.
- Dry with paper towel.
- Toss in a bowl with all the ingredients until evenly coated.
- Toss around in the pan every 5 minutes, and bake for 12-15 or until you smell a nutty aroma and the seeds are golden brown.
Roasted Pumpkin Soup
Ingredients
- 4 tbsp olive oil
- 4 lb sugar pie/sweet pumpkin
- 1 large yellow onion, diced
- 4-6 cloves garlic, pressed or minced
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 4 cup vegetable broth (32 oz)
- 1/2 cup heavy cream (full fat coconut milk for vegan)
- 2 tbsp maple syrup or honey (optional)
- 1/4 cup pumpkin seeds or pepitas
- 1 pinch freshly ground black pepper
- 1 dash cayenne pepper (optional)
Instructions
- Preheat oven to 425F
- Cut the pumpkin in half, scoop out the seeds, then cut in half again
- Brush 1 tbsp olive oil on the flesh, and place skin-side-down on baking sheet.
- Roast for 35-ish minutes, until flesh is easily pierced with a fork. Set aside to cool.
- Heat remaining oil in large pot or Dutch oven, on medium heat.
- Once oil is hot, add diced onion, garlic, and salt.
- Cook, stirring occasionally until onion is translucent (about 10 minutes).
- While onions are cooking, peel and discard the skin from the pumpkin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, optional pinch of cayenne pepper, and black pepper.
- Break up the pumpkin into smaller chunks.
- Add broth, bring to a boil, reduce to a simmer for 20 minutes.
- Toast pumpkin seeds/pepitas if needed on a dry skillet at med-low heat.
- Stir in cream/coconut milk, and syrup/honey to the soup, and remove from heat.
- Use immersion blender to puree everything in the pot. You can transfer to a blender, but that's messy.
- Taste and adjust salt&pepper as needed.
and if I have time, I’ll whip up a batch of
Pumpkin spice
Ingredients
- 2 tbsp ground cinnamon
- 2 tsp ground nutmeg (fresh is always better)
- 1 tsp ginger powder
- 1/2 tsp ground cloves
Instructions
- Mix well. That's it. Store in an airtight container, and shake well before using.I like to keep this in a separate container, and for an extra burst of flavour, grind it in a mortar & pestle right before using.