Roasted Pumpkin Soup with Toasted Pumpkin Seeds: Some for roasting some for toasting. I stole that joke from Waiting for Guffman.
In the movie the line is: “Stools: Some for selling some for keeping.
I’m laughing just thinking about it. I think I’ll attach the video after the jump. I realize stools and Guffman having nothing to do with Roasted Pumpkin Soup. But hey, it’s my blog and you’re stuck with it.
Roasting. Toasting. Now that I stop to think about it, my joke is even funnier than Guffman’s. Tastier too. Selling. Keeping. It doesn’t even rhyme. Who wants to eat a stool anyway? Roasted Pumpkin Soup sounds way more delicious.
Roasting and toasting may rhyme in this Roasted Pumpkin Soup with Toasted Pumpkin Seeds recipe, but they’re entirely different cooking processes. The roasting refers to the pumpkin itself. The flesh is roasted in the oven before being pureed into a flavorful autumnal vegetarian broth. The toasting comes with the seeds. These are done on top of the stove. It’s a fun process and will make you feel very seasonal I promise.
I’m being very silly here. But this Roasted Pumpkin Soup is crazy delicious. Don’t let whatever feelings you have for or against Guffman (the movie) sway your opinion about this soup. Because Guffman may make it funny, but roasted and toasted pumpkin make it one serious bowlful.
Roasted Pumpkin Soup with Toasted Pumpkin Seeds
Come to think of it though, this recipe has more in common with Waiting for Guffman than I first thought. Just like Corky St. Clair, we bloggers take ourselves so damn seriously without any thought for how the outside world sees us. And I mean that in the most loving way. GREG