Saturday, August 11, 2012

Pumpkin Soups

Pumpkin seed butter

2 cups raw shelled pumpkin seeds

4 Tbsp oil (sunflower, canola or sesame)

4 Tbsp honey or maple syrup

1/4 tsp allspice

1/4 tsp salt

Lightly toast the pumpkin seeds until they get a warm golden hue. I like to swish them around in a dry pan over medium heat for 5 to 10 minutes. Let cool.
You can use a food processor or wand-style hand blender to make the butter. Either way, place the cooled seeds in the container and begin by grinding to a fine powder. Then and add oil, maple syrup, allspice and salt. Blend and puree until you get a smooth butter (takes 5 to 10 minutes of processing). The longer you process it, the smoother it will become.

Pumpkin seeds are quite dry with less oil content than nuts, so the butter will be drier than usual. Vatas and Pittas can add more oil or sweetener while blending, but Kaphas would do best keeping the butter as-is. For the creamiest results, find pumpkin seed oil (very healthy!) and drizzle in upto 1/2 cup replacing the 4 Tbsp of other oil. Makes about 1 1/2 cups. (Do not refrigerate, it will stiffen!)


1 tbsp. olive oil

4  Small Onions, chopped

2 stalks celery, sliced

2 med. carrots, coarsely chopped

2 med. potatoes, diced

1 tbsp. ground coriander

2 tsp. ground cumin

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

Dash freshly grated nutmeg

2 lbs. pumpkin, peeled, seeded & coarsely chopped

5 c. vegetable stock

Plain yogurt

Cilantro leaves

Heat oil in 3 quart saucepan. Add shallots and celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes longer. Add coriander, cumin, cinnamon, cloves and nutmeg. Stir fry 2 minutes. Add pumpkin and vegetable stock. Bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender.

Blend soup in food processor or blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves. Makes 4 to 6 servings.


2 tbsp. butter

1 c. diced onions

1 c. diced celery

9 c. raw pumpkin
3 (13 oz.) cans chicken/vegtable broth
3/4 c. milk

1/8-1/4 tsp. hot sauce

Some chopped parsley to sprinkle on top later

Melt the butter in a 4 quart saucepan, add the onions and celery and cook over medium heat for 5 minutes until the vegetables are soft. Add the pumpkin and broth. Bring to a boil then reduce the heat, cover and simmer 15 minutes or until the pumpkin is tender. Uncover and cool slightly, then place in a blender and puree. Return puree to sauce pan, add milk, hot pepper sauce and salt. Heat and stir. That's it. Makes 10 cups. Put some chopped parsley on before serving.


1 sm. to medium size pumpkin, peel, seed and cut into french fry type pieces

2 tbsp. caraway seeds, rub in palm of hand to crush

Salt to taste

Water enough to cover pumpkin

1 pt. sour cream

Vinegar to taste

In a large soup pot combine the above ingredients and cook until the pumpkin is crisp. Then add butter brown gravy and continue cooking until pumpkin is soft. Add sour cream and vinegar cook until sour cream cooks apart.
I always add a shot of hot sause! but that's up to you

Melt about 1/2 lb. butter in frying pan. Add approximately 1 cup or more flour making a thick paste. Brown slowly and stir constantly until paste becomes a nice deep golden brown. Add about 1 tablespoon or more Paprika. Remove from heat and add about 1 cup of a little more water to this mixture and stir until well blended.


Pattie @ On Hollyhock Farm said...

Wow! Thanks for these recipes! I have never heard of Pumpkin Seed Butter.