Sure you know how to carve a pumpkin or use it as a fall decoration, but do you know how to roast the pulpy insides to use in pies, soups, sauces, and more? Do you know how to roast the seeds? Stay tuned for step-by-step instructions on both, and follow me this week as I post recipes using the roasted pumpkin puree and the seeds.
With the first frost in our immediate area, and several frosts in the farming areas outside of DC, the farmers market is thinning out to greens, gourds, lots of apples, and campaigners pawning off McCain and Obama stickers (actually, the campaigners may be the only thing not thinning out). Not to fear, however, as I am a big believer in welcoming each season. And who wouldn't, with beautiful scenes like this in our local area?
Several years ago, (during another election year) my roommates were both from Arizona. One roommate was very excited about the changing colors and the coming of snow, while the other really missed warm weather. In an effort to help her, I started a campaign called "Embracing Autumn." This campaign included activities such as apple picking, cider and cocoa drinking, root vegetable roasting, soup making, and even learning to knit winter scarves. Unlike negative campaign ads, my "Embracing Autumn" campaign was a hit.
Remove the pumpkins and allow to cool for 10-15 minutes. Remove the pulp with a spoon. If you plan to use the puree for pumpkin bread, you may want to remove some of the liquid from the pulp by blotting with cheesecloth (thanks for the tip, Holly!).