|Fresh Sugar Pumpkins for cooking.|
|My Enameled Cast Iron Pumpkin Pot|
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - (2 lb.) Fresh Sugar Pumpkin
3/4 C Heavy Cream
1 tsp Nutmeg
1 tsp Ground Ginger
1 TBS Brown Sugar
Salt and Pepper to taste.
In a small mixing bowl:
Cleaned Pumpkin Seeds
A bit of Olive Oil
Toss to coat well
Roast on a Sheet Pan in a single layer for 10 minutes, just until crunchy.
Remove to a rack and cool completely.
In a covered Soup Pot or Dutch Oven:
A small amount of Water.
Cover and cook on Medium high heat until tender, checking often.
Purée with a hand held Immersion Blender.
Mix well to combine.
Reduce heat to medium and cook an additional 5 minutes.
Serve Garnished with Roasted Pumpkin Seeds.
Peace in the Kitchen!