Roasted pumpkin

When we went on our annual pumpkin patch trip all the kiddos got pumpkins to carve and my sister and I picked up two sweet pumpkins to roast! Using a straightforward recipe I roasted the pumpkin slices this weekend and we ate some with dinner and then the rest I puréed in the food processor and froze for pumpkin soup. Here is a breakdown of what I did!

I started by wiping down the pumpkin:

And then I carved the top like you would a normal pumpkin, and then scooped out the seeds and cut the pumpkin in half:

And then cut it into mostly equal slices that I put on a foiled pan (a large foil pan):

And then I drizzled it with olive oil, sprinkled it with the spice mixture from the recipe, drizzled a little more olive oil, and rubbed it all into the pumpkin slices:


Then I roasted it at 400 degrees for fifteen minutes until fork tender:

After I served it with dinner, I puréed the rest with just a little bit of chicken stock:

And then put it in a container to freeze:

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