Slow-Roasted Pumpkin Seeds
Wash the pumpkin seeds to remove all the pulp and place in a bowl. Melt the butter in a pan and then pour, bit by bit, into the nuts, tossing while you go. The key is not to use too much better, but just enough to lightly coat the seeds. Smaller pumpkins may require less than 1 tablespoon of butter, larger ones more. Add sea salt. Preheat the oven to 250*F; spread the seeds out over a baking pan and bake, turning occasionally, until crisp and lightly golden browned.
Harvest Pumpkin Soup
Gently steam the leeks, onion, celery root, and apples in a large Dutch oven or soup pot with 1/2 cup of the broth until soft, about 10 minutes. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until vegetables are tender. Add ginger, sage, thyme, salt, tumeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. Soup should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar, if using. (Serves 8)
Pumpkin Spice Latte
Directions: In a saucepan combine milk, pumpkin and sweetener and stir on medium heat until steaming (you can also microwave on high for 2 minutes). Remove from heat, stir in Nutrimeal, Fibergy, vanilla and pumpkin pie spice, then transfer to a blender and whirl for 15 seconds until foamy, then stir in espresso. If you don’t have a blender, whisk thoroughly with a wire whisk.
Optional: Top with light whipped cream if you’re feeling decadent and sprinkle pumpkin pie spice over the top.