Time for Pumpkins & Roasted Pumpkin Seeds

PUMPKIN SOUP

INGREDIENTS
2 lbs Pumpkin or Winter Squash (peeled, seeded & cubed) need 5 cups
3 garlic cloves
2 onions, chopped
2-3 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon celery seeds
2 fresh tomatoes, chopped (or 1 cup chopped canned tomatoes)
5 cups vegetable stock
1/3 cup dry white wine
1 tablespoon honey
1 teaspoon cinnamon
salt & pepper to taste
1 cup heavy cream

DIRECTIONS:
Place all the ingredients, except the cream, in a large saucepan. Simmer until the pumpkin is soft. Remove the bay leaves.

Puree the mixture in a blender or food processor in several batches. return the puree to the saucepan on low heat & gradually stir in the cream. Heat through but do not let the soup come to a boil.


ROASTED PUMPKIN SEEDS

INGREDIENTS
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).

Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Enjoy!