One of the two huge pumpkins we were given right before Thanksgiving is being put to good use!
I must not forget to mention the roasted "pepitas" or pumpkin seeds – especially after doing a quick internet search and finding out how healthful they are! I roasted these only lightly, putting them in the oven (which I'd turned off) after our Pumpkin Bread was done. I stirred them once after the first ten minutes and then a couple more times at random before going to bed. They stayed in the cooling oven overnight and are just the right consistency to eat even without peeling.
We also made a huge batch (at least 35 cups) of pumpkin puree, some of which has been incorporated into two other recipes, with the third in the works.
We really enjoyed our Creamy & Spicy Pumpkin Soup, although the blend of spices is probably meant for adult tastebuds. We did have great success in getting our toddler to eat a bowl full by adding in an extra half cup of pumpkin puree to her soup (to mellow the spiciness) and by bribing her with pieces of cheddar cheese – which she loves!
I used Beef Base (1 tsp per cup of water, instead of broth or bouillon) for the first time ever and was very pleased. (The first ingredient in Beef Base is beef, not salt.) The only negative is that the soup tends toward a brown instead of orange hue.
We also made a triple batch of Classic Pumpkin Bread. Very yummy! I'll probably experiment with adding in chocolate chips next time. (Everything's better with chocolate, right?!)
Next up is a stew, based on the "Puchero" that is a classic in the Rio de la Plata region of South America. It's probably their version of "comfort food" – but so much more wholesome than so many! Stay tuned for that recipe...