By Dianne Bunis

When carving your jack-o-lantern, save the pumpkin seeds to make a healthy snack (recipe below) plus pumpkin soup is a great way to use the leftover pieces when carving those ghoulish faces. Make your own pumpkin purée by boiling the pieces until tender (remove skin first), then purée in a blender or simply use canned pumpkin.

Pumpkin soup

2 tsp olive oil

1/3 cup onion, chopped

2 cups pumpkin purée

4 cps organic vegetable stock

1/4 tsp ground ginger

Sea salt and fresh ground pepper, to taste

Over medium heat, cook onion in olive oil until soft and translucent. Add the pumpkin purée and vegetable stock and mix well. Add the ginger, stir and bring to a boil, then lower to a simmer for approximately 30 minutes. Season with pepper and salt. Spoon into bowls and top with a few roasted pumpkin seeds.

Spicy toasted pumpkin seeds

Pumpkin seeds

1 tbsp olive oil

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp coarsely ground black pepper

1 tsp sea salt

Preheat oven to 300 degrees. Separate pumpkin seeds from the stringy membrane of a freshly opened pumpkin. Toss the seeds with olive oil, seasonings, salt and pepper and spread evenly on a baking sheet. Roast for about 45 minutes, stirring occasionally, until lightly toasted. Store in an airtight container -- if there are any left!


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