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)
2 tablespoons of Vegetable Stock Powder
Or use Stock
Cook on stovetop
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
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