All pumpkin but no pie!

Chances are you saw me on TV talking way too much about pumpkins. For the record, I did grow all of those pumpkins plus about 40 more.  And I’ll share a behind the scenes secret:  those pumpkins were harvested in early October but I didn’t film the TV show until January.  Keep them in a cool spot, don’t crack or cut them open and they’ll last a really long time!

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In the show I shared a way to roast the seeds.  Let’s take this a little further by giving you more detail.  After that many recipes call for pumpkin puree.  If you grow your own pumpkins you can make your own puree.  Then I share with you a couple of favorite easy-to-cook recipes: pumpkin soup and pumpkin bread and don’t forget to read on for a BONUS recipe.
Nick : )>>>
 
Roasted Brined Pumpkin Seeds
1. First, clean the seeds thoroughly under running water, removing all pulp
2. In 2 cups of warm water, dissolve 2 tablespoons of salt
3. Soak seeds in this brine for 8-12 hours or overnight
4. Drain and pat completely dry with paper towels
5. Preheat oven to 325°F (165°C)
6. Toss seeds with 1 tablespoon olive oil and your favorite seasonings (I suggest garlic powder and black pepper)
7. Spread in a single layer on a baking sheet
8. Bake for 20-25 minutes, stirring once halfway through, until golden brown and crispy
 
How to make pumpkin puree

Making pumpkin puree from scratch is simpler than most people think. Start by choosing a small pumpkin. Smaller ones are sweeter and are less stringy. Cut the pumpkin in half and scoop out all the seeds and strings. Place the halves cut-side down on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for about 45-60 minutes, or until you can easily pierce the flesh with a fork. Let it cool until comfortable to handle, then scoop out the soft flesh and puree it in a food processor or blender until completely smooth. If the puree seems too watery, you can strain it through a cheesecloth for a few hours. One medium sugar pumpkin typically yields about 2-3 cups of puree, which can be refrigerated for up to a week or frozen for up to 3 months.
 
Simple Pumpkin Soup
1. In a large pot, sauté 1 diced onion in butter until soft
2. Add 4 cups pumpkin puree (canned or fresh)
3. Pour in 4 cups chicken or vegetable broth
4. Add 1 teaspoon each of cinnamon and nutmeg
5. Simmer for 20 minutes
6. Stir in 1 cup heavy cream
7. Blend until smooth with an immersion blender
8. Season with salt and pepper to taste
 
Classic Pumpkin Bread
1. Preheat oven to 350°F (175°C)
2. Mix in a large bowl:
   - 1¾ cups all-purpose flour
   - 1 cup sugar
   - 1 teaspoon baking soda
   - ½ teaspoon salt
   - 1 teaspoon cinnamon
   - ½ teaspoon nutmeg
3. In another bowl, whisk:
   - 1 can (15 oz) pumpkin puree
   - 2 eggs
   - ½ cup vegetable oil
   - ¼ cup water
4. Combine wet and dry ingredients until just mixed
5. Pour into a greased 9x5 loaf pan
6. Bake for 60-65 minutes until a toothpick comes out clean
 
Bonus Recipe - Pumpkin Spice Hot Chocolate!
1. In a saucepan, whisk together:
   - 2 cups milk
   - 2 tablespoons cocoa powder
   - 2 tablespoons sugar or monk fruit
   - 2 tablespoons pumpkin puree
   - ½ teaspoon pumpkin pie spice
2. Heat over medium heat, whisking constantly
3. When hot and well combined, pour into mugs
4. Top with whipped cream and a sprinkle of cinnamon
 
Tips for all recipes:
- Make sure to use pure pumpkin puree, not pumpkin pie filling
- These recipes are very forgiving - feel free to adjust seasonings to taste
- All these items freeze well (except the hot chocolate!)
- For fresh pumpkin puree, roast chunks of pumpkin until tender, then blend