Pumpkin Day

Last night the girls went and picked out their pumpkins and today we carved them.

Miriams Cat Pumpkin

Lily's Ghosts

Rosie just wanted a Big Smile

Then we roasted the pumpkin seeds

To roast your own rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)

Drain in a colander to remove excess water. Toss with just enough oil to coat and lightly salt. Roast at 450 about 25 minutes, stirring half way through, until light golden brown in spots. Remove from the over and stir again. Allow to cool and enjoy.

If you let them cook too long and they turn dark they will taste like burnt kale chips. Not tasty.

And ended with pumpkin soup for dinner

Pumpkin Black Bean Soup

2 Tbsp. Olive oil
1 large red onion, chopped
2 large cloves garlic, minced
1 Granny Smith apple, peeled and chopped
One can pure pumpkin puree (15 ounces)
1/4 tsp. ground cumin
1/8 tsp ground cinnamon
1/4 tsp. black pepper
Salt to taste
4 Beef bouillon cubes
6 cups water
2 cans black beans (15 ounces), undrained (I sometimes use pinto)
1 can corn, drained, or 1 c. frozen
1/4 c. uncooked grain (rice, barley, quinoa, whatever)
1 Tbsp. lemon juice
2 Tbsp. Taco Bell Taco Sauce (Or about 4 packets

Greek Yogurt or Sour Cream

Heat olive oil. Add onion and cook until onion is translucent. Add apple and cook slowly over medium heat until starting to brown a bit and is looking tender all the way through. Add the garlic and cook JUST until fragrant and then immediately add liquid. Water and then bouillon cubes.

Add the cumin, cinnamon, black pepper, corn, beans, pumpkin, and grain.

Simmer until grain is tender. Stir in taco sauce and lemon juice. This is also really good if you reduce the liquid (and beef cubes) to 1 cup and serve it as a sauce over rice.