T wo fresh pumpkins were plucked from the garden in order to make our pumpkin soup.
They were cut in half and their pulp and seeds scooped out.
I separated the seeds from the pulp, washed them thoroughly and roasted them. To do so, I spread them on a cookie sheet covered in Canola spray and sprinkled them with salt. After 10 minutes at 325 degrees, I stirred them again and baked them for an additional 10 minutes until nicely toasted.
Roasted pumpkin seeds are delicious and some of the most nutritious seeds around. Ours didn't last long.
To make the soup, I took the pumpkin halves and placed them face down in a dish to bake at 350 degrees for an hour. Once they cooled, I scooped out the pumpkin and pureed it until smooth.
Here's the pumpkin soup recipe we used...
3 cups organic pureed pumpkin 3 cups scalded organic milk 1 TB organic butter 1 TB organic flour 2 TB organic brown sugar 1 tsp salt 1/2 tsp cinnamon 1/4 tsp ginger
Heat the above ingredients in a saucepan and serve.
This was the easiest and healthiest pumpkin soup recipe I found (no heavy cream). It came from the Joy of Cooking, although I made some adjustments. Also, to make it all the more healthy, I used as many organic ingredients as possible.
YUM.