Roasted Pumpkin Soup with Pepitas

Ingredients
1 pumpkin, about 2 to 2 1/2 lbs.
2 teaspoons canola oil
1 onion, chopped
1 celery rib, chopped
2 cups low-fat milk
2 cups water
2 tablespoons fresh lemon juice
1/4 teaspoon cumin
1 pinch allspice
2 tablespoons dry sherry or Marsala wine
sea salt to taste
freshly ground black pepper
2 tablespoons pumpkin seeds, for garnish

Cooking Instructions
1. Preheat the oven to 350°F.

2. Cut the pumpkin in half, scrape out the seeds, and place it, cut-side down, on a baking sheet. Bake for about 40 minutes or until tender and easily pierced with a fork. Allow the pumpkin to cool about 10 minutes before proceeding, as it will be easier to handle when it is not so hot.

3. While the pumpkin is baking, heat the oil in a small pan and stir the onion and celery for about 3 minutes or until softened and translucent.

4. Scoop the pumpkin pulp with a large spoon, put it into a large bowl and add the onion, celery, milk and water. Stir to combine. Ladle some of this mixture into a blender and puree it in batches, being careful not to overfill the blender. Strain the soup through a colander to remove any remaining fiber or seeds. Add the lemon juice, cumin, allspice and sherry or Marsala wine. Season to taste with salt and pepper.

5. Spread the pepitas or pumpkin seeds on a baking sheet and roast in the oven for 10 minutes or until toasted.

6. Reheat the soup, divide it among 4 warmed soup bowls and sprinkle with the toasted seeds.

This recipe serves: 4 | Preparation time: 15 minutes | Cooking time: 1 hour

Roasted Pumpkin Soup with Pepitas:Recipe by FoodFit

Pumpkin Lasagna

3 tablespoons unsalted butter, plus more for the dish
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
2 bunches Swiss chard, stems removed and leaves roughly chopped (optional)
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped fresh sage
1/4 teaspoon ground nutmeg
2 15-ounce cans pure pumpkin (not pumpkin pie filling)
2 cups (1 pint) heavy cream
1 1/2 cups (6 ounces) grated Parmesan
1 1/2 18- to 24-ounce packages refrigerated cheese ravioli

Heat oven to 400° F.

In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 5 minutes. Add the garlic and chard (if using) and increase heat to medium-high. Cook, stirring frequently, for 5 to 7 minutes. Season with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the sage, and the nutmeg.

In a large bowl, combine the pumpkin, cream, 1 cup of the Parmesan, and the remaining salt and pepper.

Place a layer of ravioli in a buttered 9-by-13-inch baking dish. Top with half the onion mixture and almost half the pumpkin mixture. Top with another layer of ravioli. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture. Top with the remaining ravioli, pumpkin mixture, and Parmesan. Sprinkle with the remaining butter, cut into small pieces. Cover and bake for 20 minutes. Uncover and bake for 15 minutes more.

In Advance: Assemble the lasagna but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 25 minutes to the covered cooking time.

Yield: Makes 6 to 8 servings

Pumpkin Lasagna : Real Simple