Halloween has come and gone. If you’re wondering what to do with the leftover pumpkins sitting around your mantle, read on. Don’t worry, these aren’t pumpkin spiced pumpkin seeds; we’re sure those exist elsewhere. These roasted pumpkin seeds made with our NYC Rooftop Pepper Sauce (seasonal, so it's like our version of the PSL) are insanely good and turned out so well they didn’t last long in the serving bowl.
Put the seeds in a colander and rinse under cold water, dry them
If you want to get into the nitty-gritty (and have a little extra time), we hear boiling the seeds before roasting is the way to go. The Manly Housekeeper conducted a four-way test and said, “[Pre-cooking in boiling water] makes the seeds much crunchier, leads to a more “roast-y” tasting seed, and seasons the seeds better.”
Pumpkin is the official gourd of fall. After the bird, it’s the most common ingredient on Thanksgiving tables. Go out and buy a bunch of pumpkin.
It’s not difficult to make your own pumpkin puree. Open the gourd and add heat until it softens (cut it in half and roast it, or cube it and boil it). Not that there’s anything wrong with getting canned pumpkin. There are plenty of high-quality all-natural, canned pumpkins at the store. We prefer the real thing because then you get the seeds and stems. We haven’t yet found use for the stems.
Season and toast the seeds and serve them alongside everything from vegetables to the soup recipe below (or just eat them out of a bowl).
American Style Pumpkin Soup Ingredients for 4 servings:
Pumpkin Puree, 2 cups
Turkey Stock, 3 cups (you made this ahead of time right? LINK). If you don’t have enough, adding water to any stock will work.
Water, 3 cups (the ratio of stock to water can change depending on your taste, you’ll just need enough liquid to make the texture right)
Onion, diced (spanish, white, red, it’s all good)
2-4 cloves of garlic, minced
Red Fresno Chili Pepper, diced (our favorite, but you can sub any fresh chili you like)
Add onion, garlic and chili pepper and cook, keeping the onions and garlic from browning by stirring or lowering the heat. Add some salt to help the process along
When the onions start to turn translucent, add the cumin
There are a lot of odors happening in your kitchen. From this recipe and others. Try to identify each one.
Resume as the cumin becomes fragrant
Add the ground ginger
Add the pumpkin puree and stir
You want a smooth, velvety texture for this. Get that however you like. An immersion blender is most convenient, but less likely to get the best texture. A traditional blender or food processor will get a better texture, but you’ll need a second pot to return the mixture to unless you have a huge blender
Stir in A&B American Style Pepper Sauce
Add stock and water and simmer to bring the flavors together
Season with salt & pepper
You can do all of this a day ahead, and it might even be better when the flavors have time to rest together and become a cohesive unit. Just reheat gently before serving
Modifications to this recipe are also amazing. Play around with it. What matters is that you like it. We think making it for your family and friends adds warmth and flavor (not just heat). That's the American Style way to celebrate.