We didn't grow pumpkins this year, but dear friends had more than they could use and gifted us with a few when we were visiting them on Thanksgiving Day.
Yesterday was pumpkin day. I made pumpkin puree for the freezer. I roasted pumpkin seeds two different ways, with garlic salt and with a salt/cinnamon combination. Both varieties were a hit with Rick. I also made the pumpkin chocolate chip muffins Kristen wrote about at A Day in the Life and they were delicious.
Finally, for dinner I cooked up the following pumpkin soup. I enjoy making up recipes as I go!
FireFly's Pumpkin Soup
bunch of scallions - white and green parts chopped
1 tablespoon butter
1 can sliced mushrooms
(fresh sauteed would be better but there were none in the house)
2 cups fresh pumpkin puree
3 cups water
1 tablespoon chicken broth powder
1/2 cup cream
toasted pumpkin seeds
Saute green onions in butter until limp
Add mushrooms, pumpkin, water and broth powder
Season to taste with pepper, garlic and cumin or spices of your choice
Cook slowly until thickened and hot
Stir in cream
Serve topped with toasted pumpkin seeds