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XUL
OTD Janitor

Registered: 03/16/05
Posts: 28,261
Loc: America

Last seen: 6 years, 11 months

Pumpkin Seeds

#19529178 - 02/06/14 08:57 AM (12 years, 8 months ago)

I saved a young pumpkin from the fall and just yesterday I carved it up and saved the seeds to eat.

I put rosemary, tarragon leaves, and a dash of salt on them.

They taste pretty good.

Has anyone ever made any kind of pumpkin seeds other than straight up salted?
What did you make?

:mushroom2:

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generalsherman55
MF BOOGNISH

Registered: 09/05/13
Posts: 1,291
Loc: yay area
Last seen: 7 years, 7 months

Re: Pumpkin Seeds

[Re: XUL]
#19590291 - 02/19/14 04:49 PM (12 years, 7 months ago)

theres a dope recipe in my portuguese cookbook you might like. its a squash soup, but you add spicy baked pumpkin seeds to each bowl. you bake with them paprika and a few other ingredients. i can get you the full recipe if you're interested

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XUL
OTD Janitor

Registered: 03/16/05
Posts: 28,261
Loc: America

Last seen: 6 years, 11 months

Re: Pumpkin Seeds

[Re: generalsherman55]
#19595428 - 02/20/14 05:53 PM (12 years, 7 months ago)

generalsherman55 said:

theres a dope recipe in my portuguese cookbook you might like. its a squash soup, but you add spicy baked pumpkin seeds to each bowl. you bake with them paprika and a few other ingredients. i can get you the full recipe if you're interested

Oh, I was waiting for a reply to this thread.

Of course I would love to hear your recipe.

I will also let you know how it turns out for me when I try it.

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generalsherman55
MF BOOGNISH

Registered: 09/05/13
Posts: 1,291
Loc: yay area
Last seen: 7 years, 7 months

Re: Pumpkin Seeds

[Re: XUL]
#19595446 - 02/20/14 05:58 PM (12 years, 7 months ago)

portuguese cookbook is at home. ill send you the recipe when i get there at 3am tonight. or more likely tmrw night if I'm too sleepy to type that up

for the soup recipe there is a key step you'll want to skip but i really want to emphasize that you don't skip it. it makes the dish (I've tried it both ways)

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XUL
OTD Janitor

Registered: 03/16/05
Posts: 28,261
Loc: America

Last seen: 6 years, 11 months

Re: Pumpkin Seeds

[Re: generalsherman55]
#19596188 - 02/20/14 08:16 PM (12 years, 7 months ago)

generalsherman55 said:

portuguese cookbook is at home. ill send you the recipe when i get there at 3am tonight. or more likely tmrw night if I'm too sleepy to type that up

for the soup recipe there is a key step you'll want to skip but i really want to emphasize that you don't skip it. it makes the dish (I've tried it both ways)

Sure thing. Thanks man.

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generalsherman55
MF BOOGNISH

Registered: 09/05/13
Posts: 1,291
Loc: yay area
Last seen: 7 years, 7 months

Re: Pumpkin Seeds

[Re: XUL]
#19601954 - 02/22/14 12:23 AM (12 years, 7 months ago)

soup:

4lbs butternut squash, peeled, seeded, cut into 1 inch chunks
2 med yellow onions quartered
6 garlic cloves crushed
4 fresh sage leaves
3T olive oil
salt and pepper
5 cups chicken stock
3/4 T ground cumin
1 1/2 T white wine vinegar
1/2 cup spicy pumpkin seeds (separate recipe)

heat over to 400 degrees with rack in center

toss squash, onions, garlic, sage w/ olive oil in large rimmed baking sheet season with salt and pepper. toss to evenly coat with olive oil and s&p. roast veggies and flip occasionally with spatula until squash is very tender and onions edged with brown, and sage has shriveled but not burned about 50-70 mins

working in batches scoop veggies into blender and process with a ladle full of stock for lube AND WHIRL TILL SMOOTH. stir in rest of stock and 3 cups of water.

POUR SOUP THROUGH FINE MESH SEIVE and into large saucepan or pot grinding the solids into the sieve with the back of a spoon. (DONT SKIP THIS STEP!) this is what gives it that velvety texture. discard what you can force through. bring soup to gentle simmer over med low heat, sprinkle in cumin and let burble until hot about 10 mins. season with salt and pepper if need then add vinegar.

serve with pumpkin seeds

1 large egg white
2 T plus 1 t sugar
1 1/4 t kosher salt
1 1/4 t sweet smoked paprika
3/4 t cayenne pepper
less than 1/4 t ground cinnamon
2 cups shelled raw punpkin seeds

heat over to 300, line baking sheet with nonstick parchment paper and coat with cooking spray

whisk egg white in bowl until very foamy, add sugar, salt, paprika, cayenne, and cinn and whisk well. stir in seeds and coat, then lift them with slotted spoon to drain, spread as single layer on baking sheet

roast seeds, tossing them several times with spatula until puffed and edged with brown about 25 mins. transfer baking sheet to wire rack to cool completely

pry seeds from sheet when cool, will last 2 weeks in air tight container

of course you make the seeds before the soup!

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General Interest > Culinary Arts, Gardening and Brewing

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