| For the puree | |
| 1 pumpkin | |
| ½ cup olive oil | |
| For the roasted seeds | |
| 2 cup pumpkin seeds | |
| 1 tbsp butter | |
| 1 tsp sea salt | |
| 1 tsp smoked paprika |
| 1. | For the puree |
| 2. | Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. |
| 3. | Place all the seeds into a bowl (for later use). |
| 4. | Place pumpkin halves on a baking sheet (face down) and roast in 180o Celsius for 35-40 minutes, or until pumpkin is fork-tender. |
| 5. | Peel off the skin from the pumpkin pieces. |
| 6. | If you have a food processor, throw in a few chunks at a time. A blender will work, too. Add in some olive oil. Pulse the pumpkin until smooth. Dump the puree into a bowl, and continue the procedure until all the pumpkin is done. |
| 7. | You can either use this immediately in whatever pumpkin recipe you’d like or store it in the freezer for later uses. |
| 8. | To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining. Store them in the freezer until you need them. |
| 9. | For the roasted seeds |
| 10. | Scoop the seeds from the pumpkin and remove the stringy parts. Rinsing in a colander helps remove any remaining goop. |
| 11. | Preheat oven to 180°C and line a baking sheet with parchment paper. |
| 12. | Dry the seeds thoroughly, using a clean towel. This helps them crisp up in the oven. Toss the towel-dried pumpkin seeds with butter, salt and paprika, making sure each seed is well-coated. |
| 13. | Spread the seeds on the prepared baking sheet. Roast for 30-35 minutes at 180o Celsius, stirring every 10 minutes during baking time. Pumpkin seeds are ready when they are golden brown. |
| 14. | The seeds might be chewy right when they come out of the oven, but will crisp up nicely after cooling. Make sure to let them cool completely before transferring to a sealed container. |
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