Pumpkin time is here and I just carved my first pumpkin as an adult with my 6 year old daughter:

I think it came out pretty nice.

So what to do with the seeds and left over pumpkin?

baked seeds, soup and muffins!  check out the recipes below.

Baked seeds: simply line a pan with tin foil, heat up the oven to 350.  cover the seeds in olive oil, agave, sea salt and cinnamon (or anything else) and bake for ten minutes or less, flipping in between.

GF Pumpkin Muffins

Makes about 2 dozen muffins

1 cup brown rice flour

1 cup buckwheat flour

1 tsp of baking soda

1/2 tsp sea salt

1 tsp cinnamon

1 cup pumpkin puree (I blended raw shredded pumpkin, but you can also roast cubes for a few minutes and then puree)

3 large or 4 small eggs

1/4 cup safflower oil

1/2 cup honey/ maple syrup

1 cup chopped nuts for topping ( optional)

Optional add ins: raisons, coconut, chocolate chips or other dried fruit.

1.  Preheat oven to 350. Prepare muffin tins with muffin liners (silicon liners are awesome)

2.  Mix dry ingredients together in a medium bowl, be sure to remove lumps.

3.  Mix wet ingredients together in a large bowl.

4.  Add dry ingredients to the wet ingredients.

5.  Pour batter into muffin tin, about 3/4 cup full for each.

6.  Bake for 22-24 minutes or until a tester inserted in the middle comes out clean.

 

Pumpkin Coconut Milk Soup

1 Tablespoon Olive Oil

1 Onion, finely chopped

1 Leek, ,chopped

1 Tbs turmeric, coriander and cumin mix

1 pound peeled and diced pumpkin

3/4 pound sweet potato, peeled and cubed

1 quart vegetable and chicken broth

1 1/4 cups light coconut milk

Sea Salt to taste

Heat oil in soup pot over medium heat.

Add onion and leek and cook a few minutes, until soft.

Add spices and stir for a few seconds.

Stir in pumpkin, sweet potato, and broth.

Bring to a boil, then cover and reduce heat to low.

Simmer for about 15 minites, until vegetables are tender.

Mash vegetables coarsely using a potato masher or using a wooden spoon smash again side of pot.

Stir in coconut milk.

Season with salt and serve.

ENJOY