Three tasty pumpkin recipes

It’s a fun tradition for many families to carve pumpkins every year around Halloween. But don’t throw away the pulp and the seeds! There are tons of recipes you can make with fresh pumpkin. We’ve compiled a list of a few of our favorite dishes below using our products to help get you started.  

SeaBear Smokehouse Pumpkin Chowder 

What you’ll need: 

Two pouches of SeaBear Smokehouse Smoked Wild Salmon Chowder 

2 cups (or one 15 oz. can) of plain pumpkin 

3 cups milk 

How to make it: 

Empty wild salmon chowder mixes into a large pan. Stir in milk and pumpkin. Heat gently over medium heat until hot, stirring often. Enjoy! 

Toasted pumpkin seeds 

What you’ll need: 

1 pumpkin 

1-2 tbsp Seka Hills Olive oil 

1 tbsp Sakari Botanicals smoked salt 

1 tbsp pepper 

How to make it: 

1. Scoop out the seeds of a pumpkin and run under cold water. 

2. Rinse the seeds in a strainer. Lay out on a towel and pat dry. 

3. Toss the seeds with olive oil and spread on a baking sheet. Sprinkle with coarse salt and/or seasonings of your choice. Roast in a preheated 350-degree oven, stirring occasionally until they are lightly browned, about 40-45 minutes. Cool and store in an airtight container. 

Pumpkin Cornbread  

What you’ll need:

Cooking spray for the pan 

1 cup Ramona Farms Pima 60 Day Cornmeal 

1 cup all-purpose flour 

1 tbsp baking powder 

1 tsp ground cinnamon 

¼ tsp ground nutmeg 

½ tsp baking soda 

2/4 tsp salt 

1 cup fresh pumpkin or pumpkin puree 

½ cup sour cream 

1/3  cup brown sugar 

¼ cup melted butter 

2 eggs 

How to make it: 

  1. Preheat oven to 400 degrees and grease a 9” square baking dish with cooking spray. In a large bowl, whisk cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt. 
  1. In a separate medium bowl, whisk pumpkin, sour cream, brown sugar and melted butter until smooth. Add one egg at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined. 
  1. Spread batter in baking dish and bake until a toothpick inserted into center comes out clean, about 20 minutes. Cool before slicing. 
  1. (Optional topping) In a medium bowl, whip butter, honey, salt and cinnamon until fluffy and serve with cornbread.