Pumpkin soup with toasted pumpkin seed pesto
Pumpkin soup with toasted pumpkin seed pesto
Rating: (1 rated)
Recipe Yield: Total time: 1 1/2 hours | Serves 6 to 10
Ingredients
1/2 cup raw, shelled pumpkin seeds 3/4 teaspoon salt, divided 6 to 8 tablespoons pumpkin seed oil
Preparation

Step 1 In a wide sauté pan, heat the pumpkin seeds over medium heat just until they begin to make a popping sound. Sprinkle over a pinch of salt, and continue toasting the seeds while shaking the pan (be careful to keep the seeds moving, or they will burn on the bottom of the pan). When the seeds are lightly toasted and fragrant, remove from heat. Grind them in a food processor and place in a small bowl, tossing with the pumpkin seed oil and salt to taste to form a "pesto." This makes about two-thirds cup pesto.

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