Pumpkin Bumpkin

Pumpkin and the spices of fall are all around. Making a pumpkin puree opens a world of possibility. Try it, it’s incredibly simple.

ROASTED PUMPKIN — Pumpkin Puree

• Preheat oven at 400 degrees.

• Line a baking sheet with parchment paper.

• Cut your pumpkin in half and deseed it (save seeds if desired).

• Place pumpkin cut-side down on the baking sheet.

• Put in oven for 45-60 minutes, or until it looks like this…

• Take the skin off and place all of the “meat” of the pumpkin into a food processor.

• Add any desired spices (cinnamon, clove, nutmeg, etc) or keep it neutral for a soup or baking recipe.

• The puree is good in the refrigerator for about a week or you can freeze it for months (maybe years, but why?).

What to do with all this puree?? Here are some really simple suggestions.

Pumpkin Chia Seed Pudding
Pumpkin Pie Smoothie
Oatmeal Pumpkin Cookies
Pumpkin Muffins

My favorite pumpkin use is for a soup or stew. The heated stew joins with the warming spices of cinnamon, nutmeg, and clove, so well. Ginger and lemon can be added for additional aroma and liveliness of flavor.

Here is a great pumpkin stew recipe. I would replace any broth with bone broth for added fat content to get through the winter!

Haven’t made bone broth before? Here is a great recipe, walk through, and background on why you may want to consider it.

Here at Wildmoon we like to celebrate with tea and tisane. The pumpkin spices are so easily embraced in a warm cup. Try this mixture next time you’re sitting down to read a book, curling up for a movie, or warming the belly for a gentle night of rest.

Pumpkin Spice Red Tea

1 tsp Rooibos tea
1/2 tsp Cinnamon Bark (crushed or whole)
1/2 tsp Clove (crushed)
2-3 Cardamom Seed Pods
Pinch Dried Ginger or Freshly Grated Ginger
Pinch Spearmint (sweeter) or Peppermint (minty)