Save the seeds, dry them a bit, then roast them in the oven with a bit of sea salt and olive oil. The pepitas are a nice garnish on the soup and delicious by themselves.
Pumpkin soup for the win!
We also take the roasted pumpkin and mix it with chopped spicy sausage (your pick). The sweet and spicy combo is quite yummy and fast, too.
Well the pumpkin & parsnip cassoulet isn't one of mine, I got it off one of the BBC food websites, but I think I probably made sufficient adaptations for fair use. I'll post it tomorrow.
It was really nice. I like butternut squash soup as well, but I find pumpkin has a much less gritty texture to it, and the leeks add that little bit extra to it. I didn't whizz it up too much - there were bits in it, which again made it (IMHO) extra nice.
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Pumpkin soup for the win!
We also take the roasted pumpkin and mix it with chopped spicy sausage (your pick). The sweet and spicy combo is quite yummy and fast, too.
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Now I want to see the pumpkin-parsnip cassoulet recipe! I think pumpkin (or winter squash in general) and parsnip are a natural pair.
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