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
- 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
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper;
- Toss oil, seeds and dry seasoning in a large bowl; spread evenly on baking sheet
- 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
- 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
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.