They were cut in half and their pulp and seeds scooped out.
I separated the seeds from the pulp, washed them thoroughly and roasted them. To do so, I spread them on a cookie sheet covered in Canola spray and sprinkled them with salt. After 10 minutes at 325 degrees, I stirred them again and baked them for an additional 10 minutes until nicely toasted.
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Roasted pumpkin seeds are delicious and some of the most nutritious seeds around. Ours didn't last long.
To make the soup, I took the pumpkin halves and placed them face down in a dish to bake at 350 degrees for an hour. Once they cooled, I scooped out the pumpkin and pureed it until smooth.
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Here's the pumpkin soup recipe we used...
3 cups organic pureed pumpkin
3 cups scalded organic milk
1 TB organic butter
1 TB organic flour
2 TB organic brown sugar
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
Heat the above ingredients in a saucepan and serve.
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This was the easiest and healthiest pumpkin soup recipe I found (no heavy cream). It came from the Joy of Cooking, although I made some adjustments. Also, to make it all the more healthy, I used as many organic ingredients as possible.
YUM.
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