GARLIC PUMPKIN SEEDS
Wondering what to do with all those pumpkin seeds guests will be scooping out at your pumpkin-carving party? This yummy, microwave-easy recipe is the answer! Save some for yourself before they're gone! -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir., Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container.
Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GARLIC ROASTED PUMPKIN
Make and share this Garlic Roasted Pumpkin recipe from Food.com.
Provided by busyozmum
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut pumpkin to about the size of 1/2 med potato.
- Place into an ovenproof dish. Drizzle olive oil over pumpkin pieces. Add crushed garlic, course ground salt and freshly ground pepper to taste.
- Toss to coat the pumpkin evenly.
- Bake in oven on 210°C for approx 30 minutes or until pumpkin is soft and golden.
Nutrition Facts : Calories 76.5, Fat 3.5, SaturatedFat 0.6, Sodium 1.9, Carbohydrate 11.6, Fiber 0.9, Sugar 2.4, Protein 1.8
ROASTED PUMPKIN SOUP WITH ROASTED GARLIC
I love roasted vegetables. I love pumpkin soup. Put them together and you have the best pumpkin soup with none of the hassle of peeling the pumpkin. Also, no dairy products necessary for the creamiest soup ever.
Provided by RonaNZ
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the pumpkin into wedges and then into about 3cm cubes.
- Toss in olive oil, salt and pepper in a roasting tin.
- Cut the top off a head of garlic and drizzle a little oil over the cloves.
- Wrap the garlic in tin foil and add to the pumpkin.
- Roast at 200C for 30 minutes or until the pumpkin is soft.
- Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
- Add the ground cumin and fry briefly.
- Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
- Bring to the boil and then reduce to simmer for 15 minutes.
- Remove the skin from the cooked pumpkin.
- Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
- Simmer for another 5 minutes.
- Blend with a stick blender and adjust the seasoning to taste.
- You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!
Nutrition Facts : Calories 215.3, Fat 14, SaturatedFat 2, Sodium 47, Carbohydrate 22.8, Fiber 2.8, Sugar 5.5, Protein 3.4
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#60-minutes-or-less #time-to-make #course #preparation #low-protein #5-ingredients-or-less #side-dishes #easy #beginner-cook #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something
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