Pumpkin Tidbits

• Last years world record for pumpkin weight was 1,262 pounds!


• Pumpkins are rich in Vitamin A and potassium. They are also high in fiber.


• Pumpkins were once recommended as a cure for freckles and as a remedy for snakebites.

Roasted Pumpkin Seeds:

1 1/2 cups pumpkin seeds2 teaspoon melted butter or oil salt to taste
(1.) Preheat oven to 350. (2.) Clean off any major pumpkin fibers and strings. (3.) Toss seeds in a bowl with melted butter or oil, and seasonings of your choice. (4.) Spread pumpkin seeds in a single layer on a baking sheet. (5.) Bake, stirring occasionally, until golden brown.

Curried Pumpkin Soup:

I love love love soups and this savory, creamy light soup looks delightful! For an extra creative touch, serve the soup out of small hollowed-out pumpkins. You will need:

large onion, finely chopped

1 cup celery chopped

2 cloves garlic, minced

3 Tablespoons butter

1 - 29 oz. can pumpkin puree

4 cups vegetable (or chicken) broth

1 cup water

1 Tablespoon curry

3 Tablespoons brown sugar

½ teaspoon cumin

¼ teaspoon pepper

1teaspoon salt

2 dashes nutmeg,

¼ teaspoon thyme

1.Heat the butter in a large saucepan over medium heat. Add the onion, celery and garlic. Cook until the onion is translucent, about 10 minutes. 2.Add the pumpkin puree, vegetable broth, water, curry, brown sugar, cumin, pepper, salt and nutmeg (everything else but the thyme). Reduce the heat to moderately low and simmer for 30 minutes, stirring occasionally. 3.Transfer the vegetable soup to a blender (working in batches) and puree until smooth. Add the thyme and taste for additional seasoning. 4. Ladle the soup into bowls and serve.
* May need to thin out the soup with additional water (especially when re-heating).

I cant wait to try this yummy soup out!