After the kids have had their fun scooping out the insides and carving scary faces into it, your Halloween pumpkin may sit out for all to see, but the fun doesn’t have to stop there. Making use of all parts of the pumpkin is delicious and healthy when you follow these recipes for making use of the pumpkin insides and the seeds. First up is a soup that is perfect for enjoying on a chilly night that is made with organic ingredients, and can be dressed up with some homemade croutons or parsley before eating. Next, a fun treat for adults and kids alike: toasted pumpkin seeds, which are so easy and addictive!

Pumpkin Recipes

Healthy Halloween Pumpkin Recipes

Organic Pumpkin Soup

Recipe from: MyOrganicRecipes.com, Serves 4

Ingredients:
3 cups homemade vegetable broth
2 cups water
3 organic scallion stalks, chopped
3 garlic cloves, chopped
2 lb peeled organic pumpkin, chopped
3 organic tomatoes, skinned and chopped
2 tablespoons organic butter
1/2 cup coconut milk
2 bay leaves
1/4 teaspoon whole french cloves
1/4 teaspoon grated nutmeg
1 teaspoon fresh ginger, chopped
salt and pepper to taste

Directions:

  1. In a medium saucepan melt the butter and sauté the scallions, garlic and ginger for 5 minutes.
  2. Add the tomatoes, pumpkin, bay leaves, cloves, nutmeg, salt and pepper. Cook for 5 minutes.
  3. Pour in the homemade vegetable broth , water and coconut milk.. Bring to a boil and then simmer for 40-50 minutes, until the pumpkin is soft.
  4. Cool and blend in a food processor.
  5. If you prefer, warm again before serving.

 

 

Pumpkin Seeds Recipe

Healthy and delicious

Toasted Pumpkin Seeds

From www.simplyrecipes.com
Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:
One medium sized organic pumpkin
Sea Salt
Organic Olive oil or Coconut oil

Directions:

  1. Once the seeds and strings have been scooped out, place everything in a colander and run under water to rinse and separate the seeds from everything else.
  2. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
  3. Preheat the oven to 400°F. Coat the bottom of a roasting pan with your preferred oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When nicely browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

*You can use this for a basic pumpkin seed toasting method, and get creative with different flavorings! The seeds can be spicy with chili powder, or you may try organic honey and a bit of cinnamon if you like yours sweet. No matter what your taste preference, these are a healthy and portable snack.

 

Pumpkin photo: Flickr License: Attribution Some rights reserved by Wildcat Dunny

Seeds photo: Flickr License: Attribution Some rights reserved by billbooz