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Pumpkins are everywhere this time of year. Did you know that pumpkins are a great vegetable and the seeds are a delicious snack? When you carve your pumpkin this year, save the seeds and use one of these recipes for a treat. I also promise it's not a trick if you also try the pumpkin soup for a fall dinner.
Roasting Pumpkin Seeds
Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) Dry seeds on a paper towel.
Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
Sprinkle with salt and bake at 325° F until toasted, about 25 minutes, checking and stirring after 10 min.
Let cool and store in an air-tight container.
Spiced Pumpkin Seeds
1 ½ Tbsp. margarine, melted
½ tsp. salt
1/8 tsp. garlic salt
2 tsp. Worcestershire sauce
2 c. raw whole pumpkin seeds
Preheat oven to 275° F.
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in a shallow baking dish.
Bake for 1 hour, stirring occasionally.
Toasted Pumpkin Seeds with Sugar and Spice
1 c. raw pumpkin seeds, rinsed and dried
6 Tbsp. white sugar, divided
¼ tsp. salt
½ tsp. pumpkin pie spice
1 Tbsp. vegetable oil
Preheat the oven to 250° F. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
In a large bowl, stir together 2 Tbsp. of white sugar, salt and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.
Creamy Pumpkin Soup
1 (10.75 oz.) can condensed cream of potato soup
1 ¼ c. water or chicken broth
1 (15 oz.) can pumpkin puree - not pie filling
2 Tbsp. butter
1 c. cream
1 tsp. salt, or to taste
¼ tsp. ground black pepper, or to taste
½ tsp. garlic powder, or to taste
½ tsp. ginger
Paprika for garnish
1 c. seasoned croutons (optional)
In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter and cream. Season with salt, pepper, garlic powder and ginger. Stir until blended and bring to a simmer. Reduce heat to low and simmer for 15 minutes.
Remove from heat and pour into a tureen. Garnish the top with a sprinkle of paprika and top with seasoned croutons.