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Roasted Pumpkin Soup with Pumpkin Seeds & Goat Cheese

November 9, 2014 · by Carrie Trax · Leave a Comment

With Thanksgiving approaching soon I wanted to start planning my meal. With the newest addition to my kitchen the Ninja Blender and attachments I wanted to see if I could use it with every recipe I will be making for the Thanksgiving table. So the challenge begins and the first thing we will start my Thanksgiving meal off with is a “Roasted Pumpkin Soup”…

Roasted Pumpkin Soup
3 pounds sugar pumpkin, seeded and peeled
1 onion, peeled and quartered
2 shiitake mushrooms, stemmed, cleaned
1 garlic clove, peeled
1/2 cup olive oil
2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 cups chicken or vegetable stock
1/2 cup heavy cream
1/4 cup roasted pumpkin seeds*
1/3 cup crumbled goat cheese with dried cranberries

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil, salt and pepper; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool.

Transfer vegetables to the Ninja blender and pour in 2 cups stock; push the Auto-iQ Food Puree button. Just sit back for a minute and wait. The soup has been pureed perfectly. Add soup to a pot with remaining 2 cups of stock. Bring soup just to a simmer and add the heavy cream. Continue simmering until heated. Remove from heat, and season with salt and pepper if needed. Serve in a bowl and top with toasted pumpkin seeds and goat cheese. Great recipe you can make 1 or 2 days before Thanksgiving!

*I used the pumpkin seeds from the pumpkin I used to make the soup. Here is a recipe for Roasted Pumpkin Seeds

Recipe adapted from: Martha Stewart

Roasted Pumpkin Seeds ~ 2 ways

November 25, 2013 · by Carrie Trax · 1 Comment

If you cooked a fresh pumpkin this year for Thanksgiving I hope you saved the seeds. Check out my blog on how to cook a pumpkin. I roasted our seeds two ways this year, Salt & Pepper Pumpkin Seeds and Caramelized Pumpkin Seeds. The Salt & Pepper pumpkin seeds are very addicting and you can not stop at just a few. The caramelized pumpkin seeds are sweet and savory at the same time and are great sprinkled over a salad!

Salt & Pepper Pumpkin Seeds
3 cups pumpkin seeds
2 teaspoons olive oil
2 teaspoons coarse salt
1 teaspoon black pepper
Preheat oven to 325 degrees. Clean, rinse and dry pumpkin seeds. Place pumpkin seeds in a bowl with the olive oil, salt and pepper and toss to combine. Spread onto a large baking sheet in a single layer. Cook for 25-30 minutes or until lightly brown. Stir the pumpkin seeds about every 10 minutes. Remove from oven and cool. Place in a bag or container to keep fresh.

Caramelized Pumpkin Seeds
2 cups pumpkin seeds
3 tablespoons brown sugar
1 teaspoon coarse salt
2 teaspoons olive oil
Preheat oven to 325 degrees. Clean, rinse and dry pumpkin seeds. Place pumpkin seeds in a bowl with the brown sugar, salt and olive oil and toss to combine. Spread onto a large baking sheet in a single layer. Cook for 25-30 minutes or until lightly brown. Stir the pumpkin seeds about every 10 minutes. Remove from oven and cool. Place in a bag or container to keep fresh.

Blue Ribbon Honey Wheat Oat Bread

August 31, 2012 · by Carrie Trax · 1 Comment

Did they just call my name? Looking at my husband’s face I knew I won 1st place in the Bob’s Red Mill Bread contest at the 2012 Clackamas Fair. I was so excited winning first out of 21 different breads entered in the contest. Recipes had to use one of Bob’s Red Mill flours and any other Bob’s Red Mill product so that was the start of my Honey Wheat Oat Bread. The special treats of raw pumpkin seeds, oats and wheat germ awaited the judges as they sliced the bread in half. Even though I also received a $100 gift card for Bob’s Red Mill (which I used one hour after the contest was over) my biggest prize was the Blue Ribbon!

Honey Wheat Oat Bread

3 tsp rapid rise yeast

1 teaspoon white sugar

1/2 cup warm water (110 degrees)

1 (12 fluid ounce) can evaporated milk

1/4 cup water

1/4 cup melted butter

1/2 cup honey

2 teaspoons salt

2 cups Bob’s Red Mill whole wheat flour

4 cups Bob’s Red Mill white flour

½ cup Bob’s Red Mill quick cooking rolled oats

¼ cup Bob’s Red Mill wheat germ

½ cup Bob’s Red Mill raw pumpkin seeds

1 egg, beaten with a little water

2 tablespoons Bob’s Red Mill quick cooking rolled oats

Dissolve yeast and sugar in 1/2 cup warm water, set aside for a few minutes.

Combine milk, 1/4 cup water, butter, honey, salt and wheat flour in mixer bowl of a Kitchen Aid mixer. Mix in yeast mixture, and let rest 15 minutes. ( I place a towel over the bowl). Add bread flour, and process until dough forms a ball. You can leave in mixer on “2” mix for 8-10 minutes (add flour as needed if sticky) or hand knead for 10 minutes. (I prefer to hand knead and then you can feel if more flour is needed). Add in oats, wheat germ and pumpkin seeds. Place the dough in an oiled bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled. (I learn a trick from someone to turn your oven on to 400 for 1 minute and then turn off it works great) Place bowl in oven to rise. Do the same on the second rise too.

Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9×5 inch bread pans. Cover loosely with plastic wrap. Let rise in a warm area (oven) until doubled; second rise should take about 30 minutes. Egg wash the top of each loaf and sprinkle on some oats.

Place a small pan of water on the bottom shelf of the oven. Preheat oven to 350 degrees.

Bake for 25 to 35 minutes, or until tops are dark golden brown. Slice when cool.

Roasted Pumpkin Soup with Pumpkin Seeds & Goat Cheese

Roasted Pumpkin Seeds ~ 2 ways

Blue Ribbon Honey Wheat Oat Bread

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