It’s that time of the year when the leaves begin to change color, the weather gets a little chilly, and all the fashionistas get to pull out their cutest fall fashion like knee high boots and peacoats! As a former Florida resident, you would think I live, breath, eat, everything hot and sunny weather, but it’s this time of the year that I live for.
I happened to stumble upon this absolutely delicious recipe and I wanted to share it with everybody here.
Pumpkin Soup with Spicy Pumpkin Seeds
I am a firm believer to never waste food. Food is something that you have a chance to be creative and try something fun and edgy. And guess what.. if it tastes too funky either somebody else will eat it or you try again. Though.. this is so good everybody will be very satisfied. This recipe is cool because it does used the whole pumpkin and you can make snacks for multiple meals.
- 1 small pumpkin, about 3 lb., such as Sugar Pie, peeled, seeded and chopped (seeds reserved)
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 4 cups chicken broth
For the spicy pumpkin seeds:
- 1/2 cup pumpkin seeds, cleaned
- 1 tsp. canola oil
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cumin
- Pinch of ground cinnamon
Preheat an oven to 400°F. Line a baking sheet with parchment paper. In a bowl, stir together the pumpkin and olive oil, and season with salt and pepper. Spread the pumpkin on the prepared baking sheet and roast until soft and caramelized, 30 to 35 minutes. In a large, heavy pot over medium-high heat, melt the butter. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the cumin and coriander and cook for 1 minute. Add the broth and pumpkin and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender or food processor. Return the soup to the pot and season with salt and pepper. Meanwhile, make the spicy pumpkin seeds: Reduce the oven temperature to 350°F. Line a baking sheet with parchment paper. In a bowl, stir together the pumpkin seeds and canola oil. In another bowl, stir together the salt, cayenne, cumin and cinnamon. Add the pumpkin seeds to the spice mixture and stir to coat. Spread the seeds in a single layer on the prepared baking sheet and bake, stirring once, until golden brown, 10 to 12 minutes. Ladle the soup into warmed bowls, garnish with the pumpkin seeds and serve immediately.
** If you happen to make this recipe, posts pictures and tag PT Events in it! **