Pumpkin Soup

Well, we have finally started to dip into our collection. I used two to make "Cinderella Stew" for Thanksgiving, and I've used another one to make one of our favourites - Pumpkin Soup.

Here's the recipe:

Adapted from Joy of Cooking
Pumpkin Soup

3 c. canned or 2 lb. cooked fresh pumpkin
3 c. chicken broth
1 TBSP butter
1 TBSP white rice flour
2 TBSP brown sugar
S&P to taste
Ginger and Cinnamon to taste
3/4 c. light cream

Knead the butter and flour together. Add all ingredients together in pot on stove. Heat, but do not boil. Serve at once.Now, I don't really measure my ingredients. I just kind of dump in this and that, until it tastes good. ;) I had a whole pumpkin, and I used 2 boxes of Campbell's Low Sodium Chicken Broth. I did use butter & cream when I made this, but since I found out I'm allergic to milk, I won't be adding those in the future.

And, of course, when you make Pumpkin Soup, you also need to make Roasted Pumpkin Seeds!

Pumpkin Seeds

1 c. pumpkin seeds
2 tsp. Bragg's Liquid Amnios
1 tsp. lemon juice
3/4 tsp. chili powder
3/4 tsp. Red Hot
1/4 tsp. salt
Shake of cumin

Mix all ingredients together in a small bowl. Spread onto a baking sheet. Roast at 250F for about one hour, or until dry.
I used the seeds from two pumpkins. I had well over 2 cups - probably almost three. I just added the other ingredients until it looked right, and baked away. I think it took almost 1½ hours until they were crunchy. But, they are really good! The kids love them for a snack. Again, next time I make them I will have to eliminate the soy (Bragg's) if I want to eat them, too. But, I'm sure I'll figure out a way to make them awesome without it! :)