Just as I posted a carved pumpkin tutorial early, I'm also letting you see what else your pumpkin can become, besides just landfill! I cut my pumpkin into 3" pieces and crock potted it for 4 hours on high, two different loads worth. After chilling it overnight, I removed the skin and pureed it in the food processor.
Pumpkin Curry Soup
Directions
Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Puree soup in a food processor or a blender.
Return soup to saucepan; reheat, covered, over low heat.
Wait, don't forget to save those pumpkin seeds too! The easiest way I've ever found to clean them is to run water over them in a colander. Then I pick out the pumpkin inner-eds.
Cleaning them took me only a few minutes. I roasted them by greasing a metal baking tray with extra virgin olive oil. Then I spread the seeds out in a single layer and sprinkled them with salt. They baked at 350 degrees for 10-15 minutes. I stored in an air tight container.
Next week I'm going to share my pumpkin pie and easy pie crust recipe using the rest of the pumpkin puree from the same pumpkin.
Fall Blessings, And now for the top ten! If your post was featured this week, feel free to grab a featured button from my sidebar.
Fall Home Tour by Number Fifty Three
