I'm Saving Pumpkin seeds from my homegrown Pumpkins to sew in the Spring and to hopefully grow wonderful Pumpkins in the next growing season.
I am also Making my recipe of Pumpkin Soup that I like to freeze for an easy lunch or entree.
ELISSA'S PUMPKIN SOUP RECIPE
In Cooking pot add
Chopped & peeled Pumpkin (of choice)
Boiling Water
2 tablespoons of Vegetable Stock Powder
Or use Stock
Cook on stovetop
On Frypan
add a dollop of Butter
5 diced Onions
slowly brown on stovetop
Add Chilly Powder and Curry Powder (Only if you want some spice)
Salt & Pepper mix in.
A can of Coconut Milk
250g Cream cheese
Ground Cinnamon
Mix and simmer
Add the frypan mixture to the Pumpkin and stock when both are cooked.
Turn off the heat and add 3 table spoons Raw Honey
Blend and serve or store
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