Actually quite a lot..
A friend of mine lives a bit outside of the city and asked if I wanted anything at the farmers market. She told me that they had a huge pumpkin selection and I decided to give one a try. This MASSIVE thing sits in front of me as I realize I have no idea how the f%^& to get into this thing. Everything on the internet told me I needed a cleaver…which I didn’t have. I actually recorded myself opening this thing because it was either going to work or would help for insurance purposes.
Once open I decided I was going to make three things. Roasted pumpkin seeds, pumpkin butter, and pumpkin soup!
Lets start with breaking down the pumpkin. Once opened you’ll want to remove all of the guts and separate the seeds (for use later). Then lay both parts of the pumpkin (open side down) into a baking dish with 1 cup of water on 350 degrees for 90 minutes. After 90 minutes take it out and let it cool. Then using a spoon you can separate the flesh of the pumpkin from the skin to make a puree.
Now that you have the puree we can start cooking.
What you gonna need for da pumpkin:
-1 medium/large potato peeled and diced
-1 yellow onion diced
-4 cups better than bouillon no chicken base
-3-4 cups of pumpkin puree
-1/2 cup unsweetened almond milk
-1/4 tsp nutmeg
-salt and fresh ground pepper to taste
-2tbsp vegan butter
Start by cooking the potato and onion on a low/medium heat until translucent and aromatic. Add the broth and bring up to a boil, then reduce heat and cover for about 10 minutes.
It’s not pretty yet, it hasn’t had time to put it’s make up on!
I recently got an immersion blender and was quite terrified I was going to get boiling soup all over myself but it was actually really handy and I get now why so many home chefs get them. Add in your pumpkin puree and then use the immersion blender to break down the potatoes, puree, and onion. It will give you a really creamy consistency.
Stir in all the seasonings and bring back up to a boil. Once there reduce the heat, cover for 10 minutes and after you are ready to serve!
I really loved this soup. It’s lighter than a potato soup, but more complex than just a broth. I think it’s going to be my “I’m sick” soup.
What you need:
-2 cups pumpkin puree
-1 cup water
-2 cups organic brown sugar
-2 tbsp. maple syrup
-1/4 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp ground clove
-1/4 tsp ground ginger
-pinch of salt
For this your mix all of the ingredients in a sauce pan on the stove and bring to a boil. Then reduce the heat to a simmer for about 20 minutes, or until thickened.
Tasty toast – sh*tty coffee
You can use the pumpkin butter on toast or in your oatmeal!
ROASTED PUMPKIN SEEDS:
-Pumpkin seeds (rinsed and towel dried)
-salt (or cinnamon if you want sweet)
-1/4 tsp olive oil
-non stick spray
Preheat your oven to 350. Take a baking sheet lined with parchment paper and spray it down with some non stick spray for good measure. Spread out your seeds and toss them with the olive oil and seasoning of your choice. Let me roast for about 30 minutes.
I packed a lot of the seeds and butter into tiny mason jars and then used parchment paper and rubber bands to wrap them as little gifts for our family. Everything was delicious and surprisingly much easier than I expected it to be. Plus when you pull this off you seem like one accomplished b*tch with their shit together!
Have a wonderful Saturday evening! Anyone else got good pumpkin recipes? I may be a bit obsessed now…