When I was a little girl we carved a pumpkin every single year. And when I say “we”, I mean that my brother and I threw pumpkin goop at each other, picked our designs and then watched my dad get to work while my mom fried up the seeds.
This year, for the first time, I carved my own pumpkin. And when I say “I”, I kind of mean that I put my poor boyfriend to work with the knife after I had picked out the design. To be fair, though, I helped clean the thing, and then got to work in the kitchen to whip up some crunchy roasted pumpkin seeds!
Minus the overly-enthusiastic stab I plunged into our pumpkin before he took the knife away, our pumpkin was a hilarious success. I adore the minions from Despicable Me — don’t you?
If you messed up your first pumpkin (it happens, I get it) don’t worry: cut the flesh away from the rind and cube it, then roast the cubes to make this scrumptious soup. It’s worth buying pumpkins for year round! If you don’t have a pumpkin handy, butternut squash would be great.
Pumpkin Soup with Roasted Seeds
This silky soup tastes like fall in a bowl! It’s a yummy way to prepare fall squash, and to use the seeds from your Halloween pumpkins ^^
4 cups of cubed pumpkin (butternut squash would work well, too!)
1 tablespoon coconut oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece of fresh ginger (unpeeled), thinly sliced