Black & White, Garlic & Herb Pumpkin Seeds
Ingredients
1-½ cups (95 g) raw whole pumpkin seeds
2 teaspoons (10g) butter, melted
2 teaspoon (10g) garlic powder
1 teaspoon (5g) dried basil
1 teaspoon (5g) dried parsley
1 teaspoon (5g) salt
3to5 drops black food colouring
Method
Preheat oven to 325°F (160°C). Rinse pumpkin seeds and pat dry. Place in a medium size bowl.
Drizzle with the butter, salt, garlic, basil and parsley. Toss gently. Remove half of seeds and spread on a baking sheet
With the remaining seeds add 3 to 5 drops of black food colouring and mix thoroughly (if you can't find black a combination of red, blue & green will produce the same result) spread on a separate baking sheet.
Bake both trays of seeds for 45 minutes or until seeds are golden and crisp, turning often.
Cook's note: the black food colouring will colour your tongue if too many are consumed.
Pumpkin crisps
Ingredients
2" (5 cm) piece of fresh pumpkin
¼ cup (50 g) icing sugar
1 teaspoon (5 ml) of cayenne or cumin
Method
Sift together sugar and spice to evenly incorporate. Sift half of sugar mixture evenly onto baking sheet lined with parchment paper.
Using a mandolin slicer or vegetable peeler, very thinly slice your pumpkin.
Lay slices on top of sugar mixture. Sift the other half of sugar mixture on top.
Bake slices in middle of oven at 225F (110C) until golden, crisp and dry to touch about 1 1/2 hours.
Immediately peel chips off tray and cool on a rack.
Pumpkin crisps keep in an airtight container at room temperature up to one week.
Pumpkin & Black Bean Soup Duet
Serves 10-12
Pumpkin Soup
Serves 6
Ingredients
3 tablespoons (45 mL) olive oil
3 cloves garlic, minced
1 small onion, diced
4 cups (1 kg) peeled and chopped pumpkin
1 teaspoon (5 mL) cumin
1 teaspoon (5 mL) cayenne
4 cups (1 L) vegetable stock
1/2 cup (120 mL) light apple cider or apple juice
Salt and ground black pepper to taste
Method
In a large saucepan, heat the olive oil over medium heat. Add garlic, onion, pumpkin and spices. Cook, stirring often, until vegetables are slightly tender.
Add vegetable stock and bring mixture to a boil. Reduce heat and simmer for about 20 minutes.
Puree the soup with a hand blender or food processor
Return soup to the pan and add apple cider. Add salt and pepper to taste. Bring mixture to a simmer and cook for another 3 to 5 minutes until heated through.
Black Bean Soup
Serves 4
Ingredients
2 15 ounce (850 g) cans black beans, drained and rinsed
1-½ cups (350 mL) vegetable broth
1 cup (240 mL) chunky salsa
1 teaspoon (5 mL) ground cumin
Salt and ground black pepper to taste
Method
In an electric food processor or blender, combine beans, broth, salsa and cumin. Pulse until pureed.
Mix the pureed bean mixture in a medium saucepan over medium heat until hot though out. Add salt and pepper to taste.
Pumpkin Bowls
Make your pumpkin bowls just before you make the soup, or while the soup is cooking. First, make sure to wash the outside first with warm, soapy water. Next clean the pulp and seeds out thoroughly. Finally, wipe the inside out well and paint with a thin layer of lemon or lime juice to prevent discolouring.
The Duet
Their consistency allows you to combine them side by side in the bowl, creating a contrast that delights both the eye and the palate.
When ready to serve, adjust the consistency of each soup by adding vegetable stock to the thicker soup until both soups are approximately the same consistency. Place each soup into a jug to pour easily. Then simultaneously pour the soups from different containers on opposite sides of your bowl (about 1/2-3/4 cup of each), until they meet in the middle. Then, with a sharp knife or toothpick, slice the pumpkin soup a few times into the black bean soup, to make an abstract design that pleases you. Garnish your soup with a dollop of sour cream & a pumpkin crisp or roasted pumpkin seeds.
Cook's note: The trick is to pour the two soups into the bowl gently and at the same time.
Roasted Pumpkin Risotto
Serves 6
Ingredients
2-½ pounds (1.1 kg) or 1 small pumpkin, peeled with seeds and pulp removed, cubed
1 tablespoon (15 mL) olive oil
a pinch of salt & pepper
4 cups (1 L) hot chicken or vegetable stock
4 tablespoons (60 mL) butter
2 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon (15 mL) chopped fresh sage
1 cup (250 mL) Arborio rice
1/2 cup (120 mL) dry white wine
1/2 cup (120 mL) freshly grated Parmesan cheese
Method
Heat oven to 375F (190C). Spread pumpkin in a layer across a large baking sheet. Sprinkle with olive oil, salt and pepper, and bake until soft and tender, about 45 minutes.
Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm.
Place a large saucepan over medium heat add butter, garlic, onion & sage and cook for 3 minutes or until onion & garlic are soft. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.
Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes.
When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.
Remove rice from heat. Add roasted pumpkin and Parmesan cheese, and stir vigorously until mixed. Place a lid over the saucepan, and let sit for 2 minutes.
Serve in a pumpkin bowl with fresh freshly grated Parmesan cheese and pumpkin crisps or roasted pumpkin seeds.
Cook's note: In order to obtain best results, the stock added to risotto should always be hot.
Pumpkin Bowls
Make your pumpkin bowls just before you make the risotto. First, make sure to wash the outside first with warm, soapy water. Next clean the pulp and seeds out thoroughly. Finally, wipe the inside out well and paint with a thin layer of lemon or lime juice to prevent discolouring.