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Prep
Difficulty
Medium
Time
Estimate
45 mins
Roast the chunks of pumpkin or squash. Start the soup. Once it is simmering, toss together the chipotle pepitas and make the rest of the salad. Enjoy altogether for a pumpkin extravaganza.
Roasted, caramelized chunks of pumpkin come together in this autumn salad oozing with creamy goat cheese, glistening pomegranates & roasted peppers. Everything is accessorized with a maple-pumpkin seed dressing. Save time the day of by preparing the roasted vegetables the night before, so they are cool enough to toss in the salad. Skip the goat cheese for a vegan/dairy-free salad. If bell peppers and green beans are not in season and available, just add a bit extra pumpkin instead. Pumpkins aren’t usually peeled + cut into chunks. A butternut squash is a bit less intimidating alternative, but a vegetable peeler and big knife should help you get through most pumpkins.
This creamy, smooth soup has a hint of curry and a pinch of nutmeg. Canned pumpkin will get you by, but roasting fresh pumpkin is easy enough, too. Add a drizzle of yogurt and sprinkle of pepitas and scallions to complete this soup.
Pumpkin seeds are lightly dusted and baked to create an addictive treat perfect for sprinkling on tacos, salads and anything that needs a spicy-sweet kick. Listening is crucial to the baking process as you know the action has begun when they start to crackle and pop.
