Pumpkins Pumpkins Pumpkins

 

pumpkins-anyone

Pumpkins, anyone?????  It’s October and pumpkin season in the Okanagan.  These adorable little pumpkins are super for decorating, and make the best pumpkin flesh.  Roast up a few, and freeze it for using in the middle of winter when pumpkin season is just a memory.

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I like oven roasting my pumpkins, seems to intensify the flavour and – not only that, super easy!

Cut pumpkins in half, scoop out seeds and turn upside down on roasting pan (I like to cover with parchment paper for easy clean up)

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Set those yummy pumpkin seeds aside for another day …. roasted with some seasoning they are a great snack or addition to salads!

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Once you scoop out the roasted pumpkin flesh, use an immersion blender to puree it all, then turn it into a heavy bottom pot and allow to reduce slightly …. (4 cups pumpkin flesh should reduce to 3).  Removing some of this water makes for more flavourful pumpkin flesh.

 

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