Jack-o-lanterns! Post-Halloween Recipes

Every year, so many of us end up with TONS of jack-o-lantern leftovers from Halloween. And of course, I try to utilize every single ounce of leftover in my home! I enjoy toasting the seeds for snacks, as well as make some pumpkin bread or pumpkin soup! I have compiled a few of my favorite recipes so that you can repurpose all that tasty pumpkin pulp and make some yummy treats for fall.

Spicy Roasted Pumpkin Seeds

Ingredients:

• 3 cups raw pumpkin seeds
• 2 tsp sal
• 2 tsp ground cumin
• 3 Tbsp vegetable oil
• 1 1/2 tsp chili powder
• 1 tsp cayenne pepper

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; 
2. Toss oil, seeds and dry seasoning in a large bowl; spread evenly on baking sheet
3. Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.

Pumpkin and Bacon Soup

Ingredients:

• 2 1/2 pounds pumpkin, seeded and halved

  

• 3 ounces thick-cut smoked bacon, cut into 1/4-inch pieces
• 1/2 small white onion, chopped
• 1 clove garlic, minced
• 1 teaspoon freshly ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/4 teaspoon cayenne pepper
• 3 cups vegetable broth
• 1/2 cup heavy whipping cream
• Garnish items: bacon, green onions

Instructions:

1. Preheat the oven to 400º. Oil the inside of the pumpkin halves and season each with salt.  Place the pumpkin halves open side down, on a baking sheet and bake in the oven  until the pumpkin meat is fork-tender.

2. Remove from the oven. Let cool briefly and scoop out pumpkin pulp and set aside.