I'm linking with Foodie Friday at Rattlebridge Farm.
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
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.
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
TP Roll Owls by A Pocket Full Of Posies
Easy Halloween Lampshade by Woven Home
Peanut Butter Balls by The Dedicated House
Pumpkin Turkey by Second Chance To Dream
Fall Wreath by Turtles And Tails
Wedding Doors by Love Leigh Again
Fall table by Rosemary-Thyme
Potion Centerpiece by Made In A Day
Best Cupcakes by The Alchemist