Wednesday, October 24, 2012

Marx Spicy Roasted Pumpkin Seeds and Roasted Butternut Squash Soup

My family loves to make pumpkin seeds. I have a yearly adventure -- for the past 20 something years, I have been going pumpkin picking with my friend Tracey and her family. I suggest looking for the sugar pumpkins. One will make enough for a snack or enough to share with someone. The larger pumpkins, don't seem to have many seeds. I use the oil from roasting the seeds in Butternut squash soup.

Marx Spicy Roasted Pumpkin Seeds

by Christine Adams

1 sugar pumpkin
1 Tablespoon Marx Foods Dried New Mexico Chilies, flaked
3 Tablespoons olive oil
1/2 - 1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1 teaspoon cinnamon

Preheat the oven to 375F.
Trim the stem end of the New Mexico dried chili pepper and remove the seeds. If you like a bit more heat, feel free to leave them in. Break into pieces, place in a blender and pulse until blended into small pieces. You want it to be more flaky than powdery.

Cut off the top of the pumpkin and scoop out the seeds into a strainer. Rinse under cold water and squish the seeds, this will remove any of the clinging pulp. It's not a problem if small pieces of the pulp remain, it will add some mighty nice flavor. Lay the seeds on a kitchen towel or paper towels to remove most of the water. Don't let them sit too long, they will become sticky.

Toss the seeds, oil and spices in a bowl, stir to coat and lay on a shallow baking sheet. Roast for 15 minutes and stir. Check every 5-10 minutes and stir. When golden brown, remove from the oven and let cool.

Keep in a baggie or a jar for up to a week or so.

Roasted Butternut Squash Soup
by Christine Adams

adapted from Creamy Squash Soup at

1 butternut squash, cleaned, quartered
2 stalks celery, halved
2 large carrots, halved
1 onion, quartered
1 teaspoon kosher salt
2 smashed garlic cloves
6 cups chicken stock
1/2 cup light cream
3 Tablespoons butter
Chili Oil from Marx Spicy Roasted Pumpkin Seeds Recipe
Sour Cream

Place the vegetables, salt, garlic and stock in a medium pot. Bring to a boil, reduce the heat and simmer, uncovered, for 45 minutes. Remove from the heat and let cool for 10 minutes. Puree with the butter until smooth, in a blender, in 2 or 3 batches. To prevent the liquid from splattering, allow the heat to escape: remove the cap from the hole in the lid and cover the lid with a dish towel when blending. Return the soup back into the pan and reheat. Stir in the cream and the leftover chili oil from the Marx Spicy Roasted Pumpkin Seed recipe, until blended.

Garnish with a spoonful of sour cream, and don't forget some crusty bread or perhaps some garlicky toast.

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