Chipotle Toasted Pumpkin Seeds Recipes

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CHIPOTLE LIME PUMPKIN SEEDS



Chipotle Lime Pumpkin Seeds image

Provided by Food Network

Time 25m

Yield 2 cups

Number Of Ingredients 7

2 cups raw pumpkin seeds
2 tablespoons extra-virgin olive oil
1 tablespoon lime zest plus 1 tablespoon lime juice
1 tablespoon minced fresh parsley
2 teaspoons fresh thyme leaves
1 teaspoon chipotle powder
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Toss the pumpkin seeds in a bowl with the olive oil and lime juice until well coated. In a separate small bowl, stir together the lime zest, parsley, thyme, chipotle powder and salt. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
  • Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

CHIPOTLE PUMPKIN SEEDS



Chipotle Pumpkin Seeds image

Provided by Matt Bray

Number Of Ingredients 4

2 cups fresh pumpkin seeds (or roughly the seeds from one pumpkin)
1 tablespoon olive oil
1 tablespoon chipotle powder
1 teaspoon sea salt (coarse sea salt preferred)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a mixing bowl, combine the pumpkin seeds, olive oil, chipotle powder, and sea salt. Mix or toss well to evenly coat the pumpkin seeds.
  • Transfer the pumpkin seeds to the parchment-lined baking sheet, evenly dispersing them across the sheet.
  • Place the pumpkin seeds in the oven and bake for 17 to 20 minutes. Flip/Stir the pumpkin seeds once every 5 minutes to get an even browning.
  • Remove the pumpkin seeds from the oven and allow them to cool to room temperature.
  • Eat immediately or place in an airtight container for future snacking (best to eat within a month!)

TOASTED PUMPKIN SEEDS



Toasted Pumpkin Seeds image

This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!

Provided by ONEMINA

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 50m

Yield 8

Number Of Ingredients 3

2 cups raw whole pumpkin seeds
2 tablespoons vegetable oil
1 tablespoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
  • Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 8.6 g, Fat 6.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 874.9 mg

CHIPOTLE TOASTED PUMPKIN SEEDS



Chipotle Toasted Pumpkin Seeds image

Make and share this Chipotle Toasted Pumpkin Seeds recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 4

1 pumpkin (seeds, cleaned and rinsed)
1 tablespoon oil
1 teaspoon salt
1 tablespoon chipotle chili powder (optional, or other seasoning)

Steps:

  • Toss the pumpkin seeds in oil and chipotle chili powder.
  • Place them on a baking sheet in a single layer.
  • Bake in a preheated 400F oven until golden brown, about 10-20 minutes. They may start to pop and that is ok.

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD



Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 26

3 tablespoons unsalted butter
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups vegetable stock, or water
1 1/2 cups pumpkin puree (not flavored pie filling)
1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche or sour cream
Salt and freshly ground pepper
1/2 cup toasted pumpkin seeds
4 ounces pancetta, medium dice
1 small shallot, minced
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/4 cup olive oil
Salt and freshly ground pepper
10 ounces fresh spinach leaves
2 Bosc pears, halved, cored and thinly sliced
1 small red onion, finely sliced

Steps:

  • Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
  • For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

CHIPOTLE-PUMPKIN SOUP



Chipotle-Pumpkin Soup image

This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil

Provided by swissms

Categories     Onions

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 14

1 small butternut squash or 1 small acorn squash
1 cup water
3 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, chopped
2 large carrots, peeled and chopped
1 red bell pepper, cored, seeded, and chopped
2 garlic cloves, chopped
2 cups chicken broth or 2 cups vegetable broth
2 chipotle chiles in adobo, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped fresh rosemary
creme fraiche, for garnish (or sour cream mixed with lime juice)

Steps:

  • Preheat the oven to 400°F.
  • Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
  • Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.
  • Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
  • Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
  • Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.
  • Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.

Nutrition Facts : Calories 81.2, Fat 6.7, SaturatedFat 2.1, Cholesterol 6.1, Sodium 297.9, Carbohydrate 4, Fiber 1, Sugar 2, Protein 1.5

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