Pumpkin Seeds, Soup and Roast Pumpkin Recipes
How to Use Pumpkins and Squashes, Store Them and Dry the Seeds
Sep 3, 2009
Pumpkins, which are actually a fruit, come in all shapes and sizes from the Baby Bear variety which isn't much bigger than a grapefruit to the huge Hundred Weight or Sumo types.
Not only can the skins or shells be used as lanterns for Halloween but the smaller varieties can be used as a serving bowl for the soup as well.
Pumpkin are popular in all shapes, sizes and varieties across the Mediterranean and are stored for months in a dry and airy place.
Preparing Pumpkin Seeds
When preparing a pumpkin save the seeds, Triple Treat and Baby Bear varieties are best for their seeds as they don't have a husk on them. But any pumpkin seeds can be washed, dried and then roasted. They are high in proteins and minerals so make a great little healthy snack. See Roast Pumpkin Recipe below for how to cook them.
Pumpkin Soup
Ingredients for 4 -6 people
- Medium Pumpkin or Butternut squash
- Olive Oil 2 -3 tsp
- Garlic, half a bulb
- Salt and Pepper
- Stock, 500ml
- Ginger, fresh root 1-2 tsp grated
- Ground cinnamon, pinch
- Single cream, 500ml
- Gruyere cheese, 50g grated
- Bread, 1 slice, cut into cubes
Method
- Cut the pumpkin or squash in half and remove the seeds for washing and drying. Put a little oil into a roasting dish, add the garlic, put in the pumpkin halves (unpeeled) and drizzle with the remaining oil, salt and pepper.
- Roast at 190c until the flesh intender and golden brown. Cool slightly then spoon out the flesh. Take the garlic out of their skin and liquidise with the pumpkin flesh and stock.
- Put the smooth puree in to a pan and any any remaining stock, the ginger, cinnamon and cream.
- Reheat gently - do not boil.
- Adjust seasoning
- Fry the cubes of bread in some olive oil
Serve in the pumpkin skin, scattered with croutons and cheese
Roast Pumpkin or Squash
- Pumpkin or squash slice or "chips"
- Olive oil, 2 tbsp
- Sea salt, to taste
- Rosemary or Sage, sprig
Method
- Cut the peeled pumpkin into the size pieces preferred and put them in a large roasting dish and drizzle with olive oil, turning and coating them well. Save the seeds and wash them
- Sprinkle with sea salt and fresh herbs, then roast in a hot oven, 190c under tender and brown
- Wash and dry the pumpkin seeds and dry fry them. If the seeds are without a husk be very careful as they burn quickly, those with a husk need frying until well browned. Cool and sprinkle with salt if desired and toss over the roasted veg.
