Recipe - Perfect Pumpkin Seeds

I know, it may be silly, recording all these simple recipes for all to read.... But I have tricks.  Tricks I would like to share.  So, there are two schools of thought to roast the perfect pumpkin seed:  hot and fast or low and slow.  I chose the later.  There are many permeation on the perfect pumpkin seed, but to avoid a dissertation on contrasting those methods, let me get to the point.

Soaking pumpkin seeds.



Pumpkin Seeds

2 or more cups of pumpkin seeds

4 T Olive Oil

Water
Salt
1 t Cumin
2 t Onion Powder

2 t Garlic Powder

1-2 t Chili Powder

Seasoned pumpkins seeds in pan

1/2 t Cayenne or Chipotle Powder
2 t Kosher (or Sea) Salt



Preheat your oven to 250 degrees.

Roasted seeds.

As you clean your carving or baking pumpkins.  Reserve the seeds.  Sort the seed from the pulp of the pumpkin.  Soak the seeds overnight in several cups of heavily salted water.  Drain the seeds and spread out to dry (slightly) or pat dry with paper towels.  (Dry them so they roast in the oven - not steam)  Spread in a single layer on a sheet pan or two.  Toss with 2-3 T Olive Oil.  Sprinkle with spices (as much or as little as you want) and stir gently.







Roast at 250 degrees for 1 1/2 hours or more - look for them to be golden brown.  Stir once or twice during roasting.



Recipe - Pumpkin Soup

Another yummy pumpkin recipe.  This one come by way of my daughters' first grade teacher, and has been a favorite ever since.   We love it on a cool fall night.  You could probably substitute Butternut Squash for the pumpkin for a different flavor.  Try it, you'll love it!


Pumpkin Soup

3 cups chicken broth (low fat, low sodium)

1 cup half and half (use milk for a lower calorie soup)

1 15-ounce can pure pumpkin

2 tablespoon dark brown sugar

1 teaspoon (or more) chili powder

½ teaspoon ground cumin

1/8 teaspoon ground nutmeg

cayenne pepper (optional, to taste)

black pepper (to taste)

¾ cup grated sharp cheddar cheese

Mix chicken stock and half and half in a pan over medium heat.  When it starts to simmer, mix in canned pumpkin and all the spices.  Reduce heat and simmer until soup thickens, 20 – 30 minutes.  Stir occasionally.  Add salt and pepper, to taste. 

• Top with cheddar cheese and toasted pumpkin seeds.
• This recipe can be made a day ahead and reheated.

This recipe was adapted from Ms. Laverdure’s 1^st grade Pumpkin Soup recipe.  It is enjoyed by adults and children, alike.

Recipe - Hot Pumpkin Dip

I took a walk this morning and the air is finally feeling cool.  The leaves are just starting to change and fall.  I love the season.  The falling leaves, the warm colors, the cool air, and the hearty flavors. 
This is one of my favorite things to make for autumn get togethers.  It may sound a bit strange, but the flavors of the sharp cheddar and the earthy pumpkin complement each other nicely.  It's a warm and hearty dip for the fall.  Enjoy!

Hot Pumpkin Dip

3 cups shredded cheddar cheese

8 oz. cream cheese (less fat)

1 cup sour cream

1 can pumpkin (not pumpkin pie filling)

1 tablespoon Worcestershire sauce

½ cup chopped fresh parsley

½ teaspoon dry mustard

½ teaspoon pumpkin pie spice

¼ teaspoon cayenne pepper

2-3 drops hot sauce

Black pepper to taste

Mix well.  Put into 9 inch round baking dish.  Bake at 350 degrees for 30 minutes, or until bubbly.

Also may be placed in a large, hollowed out bread bowl.  Fill bread bowl, cover with bread lid, and wrap in foil.  Bake at 300 degrees for at least 90 minutes, or until heated all the way through.

• Serve with veggies or sliced baguette.
• Can be made 1 day ahead, but not put into the bread bowl until just before baking.