Pumpkin flesh and seeds

[Whatwouldnanado]

What do you do with it all if you don't just throw it away? I wondered about some sort of soup, and to make the seeds spicy somehow. Need to get it done tomorrow so store cupboard type extra ingredients please. Google is overwhelming, what recipes really work?

It's so easy to roast the flesh and make soup. The seed can be tied in olive oil and seasoning and roasted. I'm happy to eat the whole seed, trying to get the nut out It's highly figidity!

The flesh makes great soup. I roast the flesh with onions, red peppers and some spices (turmeric, paprika, cumin, coriander, salt and pepper). Then I pour on a pint or so of veg stock and bits it til smooth. Taste it for seasoning check. Serve with crusty bread

So roasting first? That makes sense. I have peppers, onions celery so will go with that. Like the idea of the spice choices too.

Boil the clean seeds in salty water, spread on a baking sheet, dry completely, roast with oil or butter, sprinkle with spices. Eat.

Soup! It's soup season for us ATM anyway

I will be making some tomorrow probably with coconut milk and will freeze some as we've quite a bit of pumpkin.
Serve with different toppings lie cheese and pancetta/crispy bacon bits or crusty bread. Toasties or whatever else we think of!

I blanched my seeds for 5 mins after much fun separating them from the... string. Fully dried them, put them in an oiled tray with curry powder sprinkling, bake at 180 for 30 mins.

That's an hour of my life I'm not getting back.

We dry some seeds then plant them again next year to grow next year's crop.

We're currently on a roll of 10 years from a single Tesco pumpkin we bought then just kept the seeds going from generation to generation of pumpkin.

I make a Thai style pumpkin soup from ours.

Cut it up, cut skin off the bits, sweat some chopped onion and garlic, , add peeled pumpkin and enough chicken stock (I use Knorr cubes) to cover, add ginger and red chilli (I use the pastes), simmer until pumpkin is soft.

Then whizz with a stick blender, or in a blender, until smooth. Add coconut milk, half to a whole tin depending on quantity of soup and how thick or thin you want it.

These recipes sound lovely! I like the roasted flavour from my soup but I'd never considered adding coconut milk.

I chopped our and roasted in garlic olive oil and salt. Left it to cool for a bit while I decided what to do with it and the kids ate the lot

We made this on Wednesday after carving our pumpkins - was delicious! slowcookingperfected.com/slow-cooker-pumpkin-soup/

Roasted the seeds just in olive oil and salt too and they are ridiculously moreish

We had this for dinner tonight www.jamieoliver.com/features/glorious-roasted-pumpkin-soup/
Super easy, you don't even need to take the peel off because you blend it all up together. We toasted some (bought) pumpkin seeds to sprinkle which added a nice bit of crunch.