Tuesday, October 30, 2012

Pumpkin delights

I really like pumpkins! They look like they came straight out of a fairy tale or a fantasy world. Have you guys ever seen a pumpkin field? So cute with all the orange spots! I think they look magical, but this may just be my little girl's heart speaking and dreaming. ;)

Pumpkins make great decorations around Halloween, but they are also delicious! I bought one single medium size pumpkin very recently, and here's what I did with it. 

Pumpkin soup (Or the Witch's potion.... if served at Halloween!)

2 cups pumpkin in cubes
1 cup carrots in slices
1 big onion, minced
2 tbsp fresh ginger root, minced
1 cup lentils
1 can cubed tomatoes
approx. 1 cup tomato juice
approx. 4 cups chicken bouillon
(liquids can be adjusted)

1- Cut open and clear the inside of the pumpkin.
Note: Set the seeds aside for later use.

2- Cut the pulp in cubes. Use approx. 2 cups for this recipe. Set the rest aside.
Note: I made sure to keep the bottom half of the pumpkin intact to use as a serving bowl!

3 - Prepare the carrots, onion and ginger root.

4- Put everything together in a cooking pot. Bring to a boil, lower heat and simmer until the carrots are tender.

Enjoy the delicious taste and comforting warmth. :)

Note: Can be frozen. 

Roasted Pumpkin Seeds

Time to use those seeds we put aside.
Note: I kept some of the seeds to dry and store for next year's gardening season!

Mine are a bit too salty! Don't make the same mistake. ;)

1- Preheat oven to 150 C. (300 F)
2 - Separate the seeds from the pumpkin fibres. Clean under cold water if necessary.
3- Toss the seeds in a little bit of vegetable oil.
4 - Place in a single layer on a cookie plate. Sprinkle with a little bit of salt.
5 - Bake until golden (20 to 30 mins)

Eat the roasted seeds whole. Yummy little evening snack!

Pumpkin Cookies

One can not talk of pumpkin delights without talking of pumpkin cookies!

1/2 cup (125 ml) melted butter
1/2 cup (160 ml) brown sugar
1/2 cup (160 ml) white sugar
2 eggs
1 ts (5 ml) vanilla extract
2 cups (500 ml) grated pumpkin
1 1/2 cups (375 ml) flour
1 1/2 cups (375 ml) oat flakes
1/2 ts (2 ml) grounded cinnamon
1/2 ts (2 ml) grounded nutmeg
1 pinch of salt

Preheat oven to 180 C (375 F)

1 - Mix the melted butter, sugars, eggs and vanilla together.
2- Add the pumpkin. Mix lightly and set aside.
3 - Mix together the dry ingredients (flour, oat flakes, cinnamon, nutmeg, salt)
4 - Add to the wet ingredients and mix thoroughly.
5 - Place on a cookie plate and bake for 10 to 15 minutes.

* * *

I still have half a pumpkin to use, and I am thinking of trying to make a pumpkin pie. I've never tried it, as my grandmother makes the best pumpkin pies in this entire Universe! But now that I live in a different country, I can not enjoy the yearly pumpkin pie meeting (aka: Thanksgiving), so I'll just have to learn to make my own!

Happy Halloween to those who celebrate it!

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