Canku Ota - A Newsletter Celebrating Native America
October 21, 2000 - Issue 21

Recipes From the Pumpkin Patch

~~~ Pumpkin Soup ~~~


  • 16 ounces Pumpkin(canned or fresh pureed)
  • 13.75 ounces Chicken Broth
  • 1 Large Onion
  • 2 Carrots(Wheels or Diced)
  • 2 cups half and half or evaporated milk
  • 1/4 cup Sour Cream
  • 1/8 teaspoon Pepper
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/3 teaspoon(or less) Salt
  • 4 teaspoons Artificial Bacon Bits

Preparation Directions:

  • In a large pot add, chicken broth, onions, carrot, salt and pepper.
  • Simmer uncovered for ten to fifteen minutes until carrots are soft.
  • Optional: Put vegetable and broth into a food processor or blender and blend until smooth.
  • Return to pot.
  • Add pumpkin and half and half.
  • Simmer uncovered for 10 minutes.
  • Pour into soup crocks or soup bowls.
  • Top with sour cream and artificial bacon bits.

~~~ Pumpkin Apple Butter ~~~


  • 1 3/4 cups Solid Pack Pumpkin
  • 1 cup Apple Juice
  • 1 cup(about 1 medium) Peeled and grated Apple
  • 1/2 Cup Packed Brown Sugar
  • 3/4 Teaspoon Pumpkin Pie Spice

Preparation Directions:

  • Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan.
  • Bring to a boil.
  • Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally.
  • Pour into container. Cover,chill.
  • May be stored in refrigerator for up to two months.

~~~ Pumpkin Cookies ~~~


  • 1 cup Shortening
  • 3/4 cup Sugar
  • 1 cup Cooked, strained Pumpkin(or canned)
  • 1 Egg
  • 2 cups Flour
  • 1 cup Raisins
  • 1/2 cup Molasses
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Salt

Preparation Directions:

  • Pre-heat oven to 375.
  • Cream shortening and sugar.
  • Mix in pumpkin and molasses.
  • Stir in dry ingredients, spices and raisins.
  • Drop by the spoonful onto an ungreased baking sheet.
  • Bake 10 to 12 minutes.

~~~ Pumpkin Seeds ~~~

Preparation Directions:

Extract seeds from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350 degrees for approximately 20 minutes.
Check every five minutes and stir, adding more salt or to taste.
Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
Allow to cool and serve.


Flavor Variations:

There is no rocket science required here. You can make as many different flavors of pumpkin seeds as you can imagine. Replace the salt from the recipe above with the suggested seasoning. Here are some we suggest you try:


Cheesy Pumpkin Seeds

Sprinkle with Cheesy popcorn seasoning.

Tex-Mex Style

Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!

Cajun Style

Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.

Hint: Want more ideas? Just think about the flavors of popcorn and give it a try!

Gray Squirrel Examines Jack-O-Lantern
Photo by Jim and Anna Hobbs, Vadnais Heights, MN
Copyright 1995, Freshwater Foundation



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