With Halloween right around the corner many of us are visiting the orchards to pick pumpkins and apples. There are so many fantastic recipes to experiment with this time of year. My husband and I love taking our son, Skyler to the Orchard. We have started doing this more often as other fruits and vegetables are in season. It is the best way we have found to have the benefits of gardening without the outdoor space to accommodate it. Nothing like the crisp air, and running around to find the best specimen too!
When removing your pumpkin seeds from your pumpkin roast them on a cookie sheet for 20-25 minutes. Your temperature should be set at 160-170. By roasting them at a low temperature it helps preserve the good oils found in the seeds.
Pumpkin Soup
Ingredients
1 large onion, minced
2 cups defatted chicken stock or vegetable broth
1 ½ cups pureed cooked pumpkin
½ tsp. dried oregano
¼ tsp. hot pepper sauce
¼ cup toasted pumpkin seeds
Directions
In a two quart saucepan, cook the onions in 2 tablespoons of the stock or broth until limp.
Add the remaining stock, pumpkin, oregano and hot pepper sauce. Simmer for 15 minutes.
Serve sprinkled with pumpkin seeds.
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