Pumpkin Soup:
Ingredients:
1 pie pumpkin (or squash, delicata or acorn - this will make it sweeter)
1/2 can of coconut milk (full fat is best!)
2-3 cups of chicken broth (to taste and thickness)
Cinnamon, nutmeg and crushed black pepper to taste
Directions:
Cut the pumpkin or squash in half, scoop out seeds and gunk (save the seeds for the next recipe!). Line a pan with aluminum foil, place squash flesh side down in pan and roast in the oven for 30-40 minutes on 350. Scoop out the flesh of the squash or pumpkin. This can be done a day prior if convenient.
Mix all ingredients (except spices) in a blender, food processor or use an immersion blender. Transfer to a pan and heat. Add spices and any additional coconut milk or chicken broth to taste.
Roasted Pumpkin Seeds:
Now that you have a bunch of pumpkin or squash seeds, turn them into a salty, crunchy and delicious treat!
Let pumpkin seeds dry out a bit from the goopyness of the pumpkin. Preheat oven to 350. Line a cooking sheet with aluminum foil. Spread pumpkin seeds out on the foil. Drizzle olive oil over seeds. Grind some course salt and pepper over the seeds. Add spices if you'd like, I've tried paprika and cumin - both were great, but they are tasty with just salt and pepper too. Mix them all up and get the seeds coated with oil and spices. Put them in the preheated oven for 10 - 20 minutes, checking in on them every few minutes. I like to stir them up on the tray a few times while they are roasting to ensure that they are getting done evenly. Take them out when they are slightly browned (I like mine on the verge of burning - but figure out what you like!)
So, tasty. Try it out!
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WOD
"FRAN"
21-15-9 reps for time:
thruster, 44/30kg
pullups
compare to 15JUL2010.
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Look at our blog post from a year ago! How many people do you recognize?
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