SAVORY PUMPKIN SEEDS RECIPES
PUMPKIN SEEDS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Steps:
- Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
- Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
- Sweet Toss with cinnamon and sugar (do not use salt in step 4).
- Indian Toss with garam masala; mix with currants after roasting.
- Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
- Italian Toss with grated parmesan and dried oregano.
- Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.
EASY PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP IN 10 ...
This healthy and easy pumpkin soup recipe is made with canned pumpkin — it's so simple and delicious, and it can be made in just ten minutes!
Provided by Erin Phraner
Categories vegetarian autumn Halloween Thanksgiving soup
Total Time 10 minutes
Prep Time 0S
Cook Time 0S
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until soft. Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt, and cook, stirring occasionally for 3 minutes or until soup simmers. Ladle into bowls and top as desired. Store leftover soup in an airtight container in the refrigerator for up to 3 days.
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