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Posted by Runa Troy on

Roasted Pumpkin Seeds

Whether you grow your own pumpkins or pick one up at the local farm stand or grocery store, you get two bits of goodness out of it, not only the pulp as in our featured Roasted Pumpkin Soup, but also the seeds.

If you have enough seeds saved for your garden next year, then roast those babies up and have yourself a yummy and healthy treat.

Pumpkin seeds have a good amount of fiber in them, are a great low-carb treat, and pack a protein punch. They also are a good source of Omega-6s and Vitamin K. Careful of how much salt you put on them and you’ve got yourself a guilt-free munchie!

Equipment:

Baking sheet pan

Parchment paper or cooking spray

Oven

Mixing Bowl

Ingredients:

Fresh pumpkin seeds (**)

Oil of choice

Salt

Spices of choice(***)

Instructions:

Heat oven to 300 degrees F. Line your baking sheet pan with parchment paper, otherwise you may want to do a light coating of cooking spray. Put the seeds in a bowl, Add about 1 tablespoon of oil and 1 tsp of salt per 1 cup of seeds. Mix thoroughly. Put the oiled and salted seeds in a single layer on the prepared roasting tray. Make sure they aren’t too crowded. The more space between them the better. Feel free to roast your seeds in batches if you have carved up a larger pumpkin. Roast for about 20 minutes. Keep an eye on them, because they can go from perfect to perfectly burnt quickly. When a light golden brown (a bit darker if you’ve put spice on them), remove from oven. Cool for about 5 to 10 minutes on the pan and then enjoy. Keep in an airtight container for up to 4 days; however, they never last that long in Runa’s house.

(**) You can wash your seeds until they are clean like the above photo, just be sure they aren’t soaking wet when you go to roast them, ensure they are as dry as possible or they won’t roast properly. Otherwise, you can just get the big chunks of pumpkin off and roast them as is. Runa likes to do the later and the bit of pumpkin that remains on the seeds, cooks off in the oven and adds an extra bit of flavor to them.

(***) Runa makes hers with paprika and black pepper; but you can experiment — you could even do a little nutmeg and cinnamon to echo a pumpkin pie. Your call. But salt is a best partner regardless.)

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Posted by Runa Troy on

Roasted Pumpkin Soup

Runa makes this for the Night of Hecate, but it’s easy to make any time during pumpkin season. Runa grows her own pumpkins, but you can procure any kind of pie pumpkin for this recipe.

Fresh foraged mushrooms are a thing this time of year, too. If Runa has chanterelles or Oyster mushrooms on hand she uses those. But some nice cremini mushrooms work, too.

Runa also brews up her own stock to use in this recipe. But you can use store bought, or simply water.

If you’re lucky enough to have a larder with homemade apple sauce, use that in this as well — but only if it’s an unsweetened variety. Otherwise use a fresh apple.

Runa loves to serve this with a swirl of sour cream accompanied by hunks of farmer’s cheese and sourdough biscuits. But you do you, witch.

The roasted goodness is so nutritious and yummy that you’ll want to make it all through the year! Don’t forget to either save the seeds for planting next year or roast them up as a great autumn treat!

Equipment:

Roasting Sheet Pan

Cauldron

Immersion blender, or heavy-duty blender, or food processor

Ingredients:

1 pie pumpkin (about 4 lbs.), de-seeded and quartered

13 fresh foraged mushrooms of choice or cremini mushrooms (you can use any mushroom of your choice)

6 whole, peeled garlic cloves (up to 13 can be used if you like things more garlicky)

7 mini sweet peppers, topped and de-seeded (leave as whole as possible)

1 large sweet onion, peeled

1 half-pint of unsweetened apple sauce or one large fresh apple, peeled, cored and cut into chunks

3-4 cups of stock of your choice (Runa used vegetable broth) or water

1 tsp. nutmeg

1 tsp. salt (with more to taste)

1 tsp. pepper

1 tsp. paprika (optional)

Sour cream (optional)

Grated Cheese of choice (optional)

Instructions:

Preheat Oven to 400 degrees F. Line a baking sheet with parchment paper or spray with cooking spray. Put pumpkin quarters, garlic, peppers, onions, and mushrooms on pan and roast for 40 minutes. Let cool until you can touch the pumpkin without burning your hand (about an hour).

Peel the pumpkin and put the roasted pulp into a greased cauldron (cooking spray or a splash of your favorite oil is fine), put all the rest of the roasted veggies in with the pumpkin, add the cut up apple, and about 1 cup of your stock (or water). Immersion blend. (If you don’t have an immersion blender, put all the veggies in a food processor or blender and puree). Add the spices and the rest of the broth and simmer on stove until slightly thickened. Serve with a dollop of cream or shredded cheese and a good hunk of bread.

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Posted by Runa Troy on

Episode 5, Season 2 – Autumn Rituals – October 6, 2018

Greetings all you pagan spiritual seekers!

We’ve extended our deadline for just a few more days — 11:59 p.m. on Oct. 8, 2018 to enter our Tarot Give Away. Right now the odds are pretty good for you to win, so get your entry in here.  

In this episode we are visited by the 10 of Pentacles and then talk about Autumn rituals for solitary, small groups, and big covens alike. We hit up our calendar of events coming up, and look forward to what we’ll be talking about for Episode 6!

Please let us know how you like our new format.

Don’t forget to connect with us on Instagram,Facebook, and Twitter!

Have a listen below. Don’t forget to share our podcast with a friend.

Again, please leave a comment, question, or content request here. We’ll happily respond to you here or on our podcast.

Yours in love and light,

~MareLin & Runa

 

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