This is not really a how-to entry, but a plug for this amazing recipe for
Pioneer Woman's Pumpkin Soup. YUM. We ate this as an appetizer at Thanksgiving and it was lovely. I followed the recipe pretty closely, but I did add cinnamon in addition the nutmeg that's called for, and roasted the pumpkin seeds harvested from the pumpkins I used. I highly recommend this!
Beautiful pumpkins preparing for roasting:
Adding seasoning and cream while it simmers on the stove:
Drizzling in maple syrup:
Pepitas for topping: I cleaned the seeds, let them dry, tossed them with olive oil, salt, pepper, and cayenne, and baked for an hour at 250.
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