Pumpkin Soup and roasted seeds

Today was our last day at the Farmers market with the boys' pumpkins. We brought several home and the remaining were given to a farmer to feed his pigs. We used a Marina pumpkin for the soup and roasted pumpkin seeds.

Soup ingredients:

Roasting Pumpkin
Pumpkin, sliced and seeds removed
spray oil
salt
pepper
Spray the pumpkin slices with oil, sprinkle with salt and pepper. Roast at 400 for 45 minutes. Scoop out the pumpkin meat and place in the blender.

1 onion, large diced
4 garlic, large diced
Broth saute the onion and galic until soft. Add to the blender.

Add the following to the blender
1 14.5 oz can garbanzo beans, drained and rinsed (save the aquafaba for later use)
1 tsp cumin
1 tsp corinander
1/2 tsp nutmeg
2 cups vegetable broth
salt and pepper to taste.

Heat until warm. Top with a cream (animal or cashew based) to serve.


Pumpkin Seeds
Ingredients:

pumpkin seeds from the above pumpkin
garlic salt
worcestershire sauce
Preheat the oven at 350. Remove all the pumpkin from the seeds. Rinse the seeds and then boil in water for 5-7 minutes. Drain the seeds. Combine 2-3 TBS worcestershire sauce with 1-2 tsp of garlic salt in a bowl. Stir in the pumpkin seeds. We used the same pan that we roasted the pumpkin without washing it. roast for 20 minutes stirring every 5 minutes.