Roasted Pumpkin Soup with Pie-Pita Squash
With the cooler weather coming on, we have been dreaming of warm, cozy meals to enjoy at home.
All of these recipes are such a celebration of the harvest—featuring at least one major storage vegetable that can be enjoyed well into the winter. Stock up!
This year, we grew Pie-Pita pumpkins for the first time. They are exactly like they sound—a pie pumpkin with hulless, green seeds inside that can quickly be made into toasted pepitas.
Last night, I made this pumpkin into a Creamy Roasted Pumpkin soup. I used this recipe from Cookie + Kate to get started.
For the pepitas, (I had to improvise since there isn’t much out there about this unique pumpkin variety) I scooped them from the pumpklin removing as much flesh as possible, rinsed them well, and spread them on a cookie sheet covered in parchment paper. I didn’t oil them this time but you could definitely try! I roasted them in the oven at 350 until I heard them popping inside. They were so nice and crispy with the loveliest nutty flavor!
If you discover more fun ways to cook these green seeds, please let me know!
Butternut Squash Soup with Apple
Even in sweet recipes, I love a touch of acidity. I added a splash of apple cider vinegar to the recipe above when I made it, but I realized it would be even better with a couple fresh apples. One of my favorite ways to change up butternut squash soup is to add apple like this recipe from Simply Recipes. I love how it highlights the best of this season’s vegetables and fruits all in one bowl!
Carrot Ginger Soup
This recipe became a go-to for me a few years ago when I started working on a farm and had lots of access to crooked carrots. I loved how, with this recipe, it didn’t really matter since they would all be blended up in the end anyway. I love this soup for its ginger which makes it really unique. As a ginger lover, I probably add more than the recipe says. 😋 There aren’t many spices in this recipe, but I have tried a few different spice combinations in it over time just to change things up. I almost always add a good amount of crushed chili flakes from my dried cayenne peppers!