It's the Great Pumpkin

by Mark R. Vogel

They will keep for a month at room temperature or three months in the fridge. The flesh from smaller pumpkins is tenderer than their big brothers.

One of my favorite things to do with pumpkins is to roast the seeds. They make a delicious and nutritious snack. The seeds are rich in fiber and vitamins B and E. Preheat your oven to 350.

Remove all the seeds from a pumpkin and rinse them thoroughly in hot water, removing as much of the slime as possible. Then spread them out on paper towels and dry them. Some people leave them unwashed, being of the opinion that the pulp adds flavor.

I like them clean and dry so the oil used for coating will stick better. Your choice. Toss the seeds in a bowl with vegetable oil and salt to taste. Spread them out in an even layer on a baking sheet and roast them until they're browned.

There are a zillion variables that will affect how long it takes so I'm not going to quote a time frame. OK, maybe a half hour or so. Keep an eye on them since they can go from done to burnt rather quickly. I check on them periodically, swirl them around to ensure even roasting, and add a little more salt with each swirl.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

PUMPKIN BISQUE