Prep. time: 15 minutes
Cooking time: 2 hours
You'll find pumpkinseed kernels — also called pepitas—at gourmet grocers and Mexican markets. We call for butternut squash in the recipe, but you can use an heirloom variety of winter squash.
- Preheat oven to 150 °C / 300 °F.
- Combine first 7 ingredients in a small bowl. Add seeds to sugar mixture, stirring to coat.
- Spread seed mixture evenly on a baking sheet lined with parchment paper and coated with cooking spray. Bake for 15 minutes. Stir mixture; bake an additional 15 minutes.
- Place parchment on a wire rack; cool pumpkinseed mixture. Break into small pieces; set aside.
- Preheat oven to 180 °C / 350 °F.
- Cut squash in half lengthwise; discard seeds and membrane. Brush oil over cut sides of squash; sprinkle cut sides with 1/4 teaspoon salt.
- Place squash, cut sides down, on a jelly-roll pan. Bake for 1 hour and 20 minutes or until squash is tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
- Place squash pulp and broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Pour pureed mixture into a medium saucepan; stir in 500 ml / 2 cups water and remaining 1/2 teaspoon salt. Cook over medium-high heat 5 minutes or until thoroughly heated.
- Top each serving with seeds.
Serving size: 1 cup soup and 2 tablespoons spiced seeds
Fat: 3.1g (sat 0.4g,mono 1.4g,poly 1.1g)
Photo: Anna Williams
Joseph Lenn, Blackberry Farm, Walland, Tennessee, Cooking Light, OCTOBER 2009
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