Pumpkin Soup
6 ounces bacon, cut into small pieces (optional if making a vegetarian soup)
1 medium onion, diced
2-3 cloves garlic, minced
2 pounds pumpkin, roasted at about 400 F until tender (or you can use canned in a pinch)
2-3 cups vegetable or chicken stock
1 cup apple cider
1/2 cup half and half (optional)
salt and pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Cook the bacon, if using, in a soup pot until crisp. Remove with a slotted spoon. Cook the onions in the drippings (or in olive oil/butter) until soft. Add the garlic and cook 3-4 minutes. Add the roasted pumpkin, liquid (except dairy), seasonings and spices. Simmer 10-15 minutes. Blend with a stick blender or place in a blender in batches. Return to the pot and add half and half, if using.
Garnish with bacon and toasted pumpkin seeds.
Showing posts with label halloween. Show all posts
Showing posts with label halloween. Show all posts
Saturday, December 5, 2009
Pumpkin Seeds
Pumpkin Seeds
I love pumpkin seeds. Some people crack the outer shell and eat the inner kernel like with sunflower seeds, but I eat the whole thing. I do the same with sunflower seeds! It won't hurt you and you might even get a little extra fiber.
Pumpkin seeds are very nutritious. They're chock-full of magnesium, calcium, iron and zinc, which we all need for healthy bodies. If you're going to be cutting into a pumpkin or two this season, you might as well save and eat the seeds. You'll be creating less waste and doing something good for yourself in the process.
The easiest way to prepare them is to wash off as much of the gunk as you can, dry the seeds off on some kitchen paper or a tea towel, and pop everything into the oven. The little strings and leftover bits of pumpkin "guts" will come off very easily once the whole shebang is toasted.
Preheat your oven to 375 degrees F. Spread the seeds out in an even layer on a cookie sheet or baking sheet and roast until the seeds are dried out. Watch them, though, and make sure they don't get brown. They'll taste like burnt popcorn and won't be any good. Unless you like burnt popcorn, that is.
Once they're toasted and you've separated out the non-seedy bits, pop them into a bowl and drizzle with a bit of oil and salt. After that, get creative!
Sweet and spicy: Olive oil, salt, brown sugar, cayenne and/or chipotle chili powder (love and protection, no?)
To draw money: Olive oil, brown sugar, cinnamon, and a pinch each of ground ginger, nutmeg and cloves.
For non-magical purposes:
Olive oil, salt, pepper, Parmesan cheese
Olive oil, salt, a dash of garlic powder, cumin, chili powder and coriander
Olive oil, salt, garam masala, cumin, cayenne (optional)
I love pumpkin seeds. Some people crack the outer shell and eat the inner kernel like with sunflower seeds, but I eat the whole thing. I do the same with sunflower seeds! It won't hurt you and you might even get a little extra fiber.
Pumpkin seeds are very nutritious. They're chock-full of magnesium, calcium, iron and zinc, which we all need for healthy bodies. If you're going to be cutting into a pumpkin or two this season, you might as well save and eat the seeds. You'll be creating less waste and doing something good for yourself in the process.
The easiest way to prepare them is to wash off as much of the gunk as you can, dry the seeds off on some kitchen paper or a tea towel, and pop everything into the oven. The little strings and leftover bits of pumpkin "guts" will come off very easily once the whole shebang is toasted.
Preheat your oven to 375 degrees F. Spread the seeds out in an even layer on a cookie sheet or baking sheet and roast until the seeds are dried out. Watch them, though, and make sure they don't get brown. They'll taste like burnt popcorn and won't be any good. Unless you like burnt popcorn, that is.
Once they're toasted and you've separated out the non-seedy bits, pop them into a bowl and drizzle with a bit of oil and salt. After that, get creative!
Sweet and spicy: Olive oil, salt, brown sugar, cayenne and/or chipotle chili powder (love and protection, no?)
To draw money: Olive oil, brown sugar, cinnamon, and a pinch each of ground ginger, nutmeg and cloves.
For non-magical purposes:
Olive oil, salt, pepper, Parmesan cheese
Olive oil, salt, a dash of garlic powder, cumin, chili powder and coriander
Olive oil, salt, garam masala, cumin, cayenne (optional)
Spicy Hot Chocolate
Zedral Z's Chocolate (pseudo)Mexicano:
1 1/3 cups milk
2-3 teaspoons sugar, depending on how sweet you like it
2 teaspoons good quality cocoa powder
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed hot chili (a pinch, really)
Extracts:
Vanilla
Almond
Measure these in the little caps from the bottles. You want less than 1/2 a capful, say 1/8 teaspoon or just slightly under
Heat the milk on low heat. Whisk in the other ingredients and warm until bubbles form along the sides of your pan. Remember to heat the milk slowly and whisk often. You don't want the milk to scald and form that weird skin on top.
Serve it with a dollop of whipped cream and garnish it with a cinnamon stick, sprinkle of cinnamon, chocolate curls, or whatever you fancy.
Bonus: Serve this one to a loved one to increase passion. Cinnamon, chocolate and chili together make a potent combination.
1 1/3 cups milk
2-3 teaspoons sugar, depending on how sweet you like it
2 teaspoons good quality cocoa powder
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed hot chili (a pinch, really)
Extracts:
Vanilla
Almond
Measure these in the little caps from the bottles. You want less than 1/2 a capful, say 1/8 teaspoon or just slightly under
Heat the milk on low heat. Whisk in the other ingredients and warm until bubbles form along the sides of your pan. Remember to heat the milk slowly and whisk often. You don't want the milk to scald and form that weird skin on top.
Serve it with a dollop of whipped cream and garnish it with a cinnamon stick, sprinkle of cinnamon, chocolate curls, or whatever you fancy.
Bonus: Serve this one to a loved one to increase passion. Cinnamon, chocolate and chili together make a potent combination.
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