The creation of this recipe took a rather drastic twist after I inadvertently dumped a heaping teaspoon of allspice into the bubbling bisque. Rather than toss the lot, I altered the recipe to take on a delicious curried flare.
In a food processor or blender puree the cooked pumpkin with broth and return to the sauce pan
- 1/4 tsp allspice, and ginger
- Dash of nutmeg
- 1 tbsp of a good red curry paste (recovery paste)
- A dollop of fish sauce
- 1 tsp lemon grass (pureed)
- Sea salt to taste
Stir in 1 cup of coconut milk and simmer for several minutes. Serve with a few Spicy Pumpkin Seeds on top.
This year’s crop yielded four pumpkins. That is not an impressive count but rather than pout about the low quantities I decided to make the most of the harvest by testing out a few new recipes.
Spicy Roasted Pumpkin Seeds
Wash and separate 2 cups of seeds from pumpkin pulp, towel dry, and toss into a mixing bowl. Pour 2 tbsp of melted butter and 1tsp Worcestershire sauce over seed then sprinkle 1 tsp of cayenne pepper, 1 tsp garlic powder (I tried my new California roasted garlic), and 1/2 to 1 tsp of sea salt and toss well. Bake in a preheated 275 degree oven (or toasted oven) for 1 hour, turn over occasionally.