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Roasted Pumpkin Seeds

Place pumpkin seeds in a colander and wash under running water.
Let drain.
Place the seeds on a kitchen towel or paper towel. Press with a paper towel to dry them well.
Mix the seeds with salt, pumpkin pie spice and olive oil in a bowl.
Roast the seeds in a middle rack for about 20 to 25 minutes at 300 ยฐF or until golden brown. Make sure to keep an eye on them.
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Roasted Pumpkin Seeds

Course Snack
Keyword Roasted pumpkin seeds
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author LDS’s Mom

Ingredients

  • 1 cup pumpkin seeds
  • ยฝ tsp salt
  • ยฝ tsp pumpkin pie spice
  • 2 tbsp olive oil

Instructions

  1. Place pumpkin seeds in a colander and wash under running water. Remove the large pieces of the stringy pumpkin pulp and rinse until the seeds separate from the pulp.

  2. Drain and dry the seeds on a towel. Press with a paper towel to dry them well.
  3. Toss the seeds in a bowl.
  4. Add in salt, pumpkin pie spice and olive oil. Mix well.

  5. Put the seeds in a baking sheet lined with parchment paper, single layered.

  6. Roast in a middle rack for about 20 to 25 minutes at 300 ยฐF or until golden brown. Make sure to keep an eye on them.

  7. Enjoy.

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Easy Pumpkin Soup

This soup can be ready in 15 minutes if you use a pure pumpkin puree. Since I have made my soup from scratch, it took longer. The longest time is roasting the pumpkin. You can roast and puree the pumpkin ahead of time.

This Pumpkin soup is creamy and delicious, it’s a taste of fall in a bowl!

First cut the pumpkin in half, remove the seeds and fibers.

 Put halved pumpkin cut side down, on a baking sheet, lined with parchment paper
Roast in a 400ยฐF preheated oven, for about 40 to 45 minutes.
Once the halved pumpkin are roasted, peel off the skin and cut into chunks.


You can puree the pumpkin chunks in advance and use the pumpkin puree to make the pumpkin soup or use the purรฉe for other recipes.

I kept the pumpkin chunks in this recipe and purรฉed everything at the end of the soup cooking.

Prepare the soup

Put olive oil in a saucepan over medium heat, add all the soup ingredients including the pumpkin chunks. Cook for about 10 minutes on medium heat.
Add boiled water and let cook covered for 15 to 20 minutes on medium heat.
Puree the vegetables, using an immersion blender and adjust the seasoning.
Toss in the cheese and turn off the heat. 
Stir constantly until the cheese melts. Add hot sauce if you like (optional).
Serve.
5 from 1 vote
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Easy Pumpkin Soup

Keyword pumpkin soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4
Author LDS’s Mom

Ingredients

  • 1 sugar pumpkin of about 2 to 3 lbs
  • 1 medium onion, chopped
  • 4 green onions, chopped
  • 3 cloves garlic, chopped
  • 3 tbsp olive oil
  • ยผ pound or less of cheddar cheese, cut small
  • 1 tbsp chopped cilantro
  • 1/2 tsp Oregano
  • 1/4 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/8 tsp pumpkin pie spice
  • 1/4 tsp pepper
  • 1 tsp salt or to taste
  • Hot sauce(optional)

Instructions

  1. First cut the pumpkin in half, remove the seeds and fibers.

  2. Put halved pumpkin cut side down, on a baking sheet, covered with parchment paper

  3. Roast pumpkin in a 400ยฐF preheatedย oven, for about 40 to 45 minutes.

  4. Once pumpkin is roasted, peel off the skin and cut into chunks.

  5. In a saucepan over medium heat, put olive oil.

  6. Add the onions, garlic, cilantro, pumpkin chunks, salt, pepper, coriander, oregano, cumin and pumpkin spice.

  7. Cook for about 10 minutes, then cover with boiled water ( just enough water to cover the vegetables).

  8. Let cook for about 15 to 20 minutes on Medium heat.

  9. Puree the vegetables, using an immersion blender.

  10. Adjust the seasoning and add salt if needed.

  11. Toss in the cheese and turn off the heat.

  12. Stir constantly until the cheese melts. Add hot sauce if you like (optional).

  13. Serve in a carved pumpkin bowl if you desire. It can be served as is or sprinkled with black pepper, nutmeg or add crรจme fraiche.

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