Garlic Roasted Pumpkin Recipes

GARLIC ROASTED PUMPKIN

Steps:

• Peel and cut pumpkin to about the size of 1/2 med potato.
• Place into an ovenproof dish. Drizzle olive oil over pumpkin pieces. Add crushed garlic, course ground salt and freshly ground pepper to taste.
• Toss to coat the pumpkin evenly.
• Bake in oven on 210°C for approx 30 minutes or until pumpkin is soft and golden.

SUNNY'S EASY ROASTED GARLIC AND PUMPKIN HUMMUS

Steps:

• For the roasted garlic: Preheat the oven to 375 degrees F.
• Place the olive oil and garlic in a ramekin or small baking dish and roast, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes.
• For the hummus: Add the roasted garlic cloves plus 2 tablespoons of the oil from the ramekin (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil to smooth out the texture. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate at least 2 hours.
• For the pumpkin seed garnish: When ready to serve, add the pumpkin seeds and a pinch of salt to a saute pan on medium-high heat and toast, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt.
• Sprinkle the toasted pumpkin seeds over top of the hummus and serve slightly chilled or at room temperature.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

GARLIC PUMPKIN SEEDS

Steps:

• In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir., Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container.

ROASTED PUMPKIN SOUP WITH ROASTED GARLIC

Steps:

• Cut the pumpkin into wedges and then into about 3cm cubes.
• Toss in olive oil, salt and pepper in a roasting tin.
• Cut the top off a head of garlic and drizzle a little oil over the cloves.
• Wrap the garlic in tin foil and add to the pumpkin.
• Roast at 200C for 30 minutes or until the pumpkin is soft.
• Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
• Add the ground cumin and fry briefly.
• Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
• Bring to the boil and then reduce to simmer for 15 minutes.
• Remove the skin from the cooked pumpkin.
• Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
• Simmer for another 5 minutes.
• Blend with a stick blender and adjust the seasoning to taste.
• You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!