Roasted Pumpkin Soup with Candied Seeds


2 mini pumpkins

grapeseed oil (for frying)
1/2 onion, chopped
1 pc. fresh ginger, chopped
2-3 cloves of garlic, chopped
scooped out roasted pumpkin flesh
2 cups of broth
1 cup coconut milk or heavy cream
garam masala, curry powder or cayenne pepper to heat things up
4+ tsp sugar (depending on how sweet you like it)
sea salt to taste


Preheat oven to 375. Rub pumpkins with oil and salt, then roast for 25-30 min. Meanwhile, fry onion, ginger & garlic in oil until browned. Add pumpkin flesh, broth & seasonings. Once the pumpkin has softened and blended with the other ingredients, take off heat. Add coconut milk or cream and blend with a hand mixer or in a blender until smooth & creamy. Pour soup into pumpkin shells and garnish with a drizzle of cream and a sprig of fresh mint.


seeds from two mini pumpkins
coconut oil (melted on the stove)
brown sugar
pumpkin pie spice
sea salt


Preheat oven to 350. Scoop seeds out of pumpkins, rinse in a colander to remove pulp. Pour the seeds out into a parchment lined pan. Drizzle with enough oil to coat them and protect them from the heat, then sprinkle with sugar and seasonings. Bake for 10 minutes, sprinkle with more sugar, then bake for 8-10 minutes longer. Watch so they don’t burn! Let them cool a bit before putting them in your mouth.


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