|Pumpkin everything is lining the shelves everywhere this time of year. My grocery store even has a whole seasonal section dedicated to "pumpkin spice" this and "apple crisp" that. It's what the taste bugs crave this time of year, and it's all delicious.|
You don't need to depend on canned pumpkin to enjoy all the pumpkin goodies you desire, they'll taste even better if you make your own, and don't worry about making to much, you can vacuum seal extra to save for later. Go to the pumpkin patch, or wherever you like to get your pumpkins now, and stock up for the season, before all the good ones are picked over.
Besides being a great day weekend activity, the local pumpkin patch is probably going to have the best pumpkins in your area. Pick out a few for decoration, but more importantly, get a couple for cooking as well. When you get home, you're going to want to check out Chef Eric's Pumpkin Soup recipe.
To make your own pumpkin puree follow steps 1-5 in the Pumpkin Soup recipe. When you remove the pumpkin from the SV1 sous vide cooker, instead of proceeding to make the soup (unless that's what you're looking to do) you'll want to puree the pumpkin until it's smooth. At this point you can either cook with it right away, or you can vacuum seal it, and toss it in the freezer for later.
Toasted pumpkin seeds for a tasty snack, or a garnish for all your pumpkin treats.Follow these easy steps:
1. Preheat the oven to 325°
2. Reserve the seeds when you are cleaning out your pumpkin
3. Wash them thoroughly to get rid of all the pumpkin gunk
4. Spread out on a baking sheet
5. Drizzle with olive oil
6. Sprinkle with salt
7. Bake for about 10-15 minutes, may need longer depending on size
Try all of Chef Eric's Pumpkin recipes: