Pumpkin Puree and Roasted Pumpkin Seeds

This weekend I decided to cut up one of the pumpkins we purchased several weeks ago to make some pumpkin puree. I know there are several ways to do this, but I prefer the stove top method. My sister-in-law baked her pumpkin in the oven on a cookie sheet last week and found that worked well for her.

First, I washed the pumpkin, and then cut it in half. Next, I scooped out all of the seeds and stringy pulp.

Then, I cut each half into manageable pieces and placed them in a stock pot. I added about 1 inch of water to the pot and put a lid on it.

After bringing the water to a boil, I turned the heat to low and let the pumpkin steam for half an hour or more until the pieces were tender when I poked them with a fork.

I let the pumpkin cool for a little while then scooped the flesh from the skin. Finally, I put the pumpkin into my blender and pureed it until it was smooth.

The puree can now be used in recipes just like canned pumpkin, or frozen for later use. Notice that fresh pumpkin is lighter in color than canned pumpkin.

Not wanting to waste the seeds, I decided to make roasted pumpkin seeds. I put the seeds in a bowl of warm water to help loosen them from the stringy pulp. Then, I laid them on a towel to dry overnight. In the morning, I poured about a tablespoon of oil on the seeds. I laid them out on a cookie sheet and sprinkled them with salt.

I baked them in a 300 degree oven for about 45 minutes and they were done. The seeds are good and taste a little like popcorn. Not only do roasted pumpkin seeds taste good, they are packed with protein, B vitamins and magnesium.