Ingredients: 1 medium onion, diced 2 sticks celery, chopped 2 large carrot, chopped 2 tablespoons ginger, finely chopped* 3 cloves garlic, minced 2 (32 fluid ounce) vegetable or chicken broth - I used Central Market Organic 1 (27 fluid ounce) can pumpkin purée 1/4 teaspoon dried thyme 1/2 teaspoon ground cumin Salt and pepper to taste 1 Head Cauliflower, roughly chopped Instructions: 1. Sauté the onion, celery, and carrot in a large pot on medium heat for 5-7 minut

1. Scoop seeds from your pumpkin(s) and place into a medium bowl. Fill bowl with cold water and using your hands pick the seeds off the pumpkin pulp. Discard all the pulp. Soak seeds in cold water in the refrigerator overnight. 2. Drain seeds and add to a pot. Fill the pot with warm water, place on stove and bring to a boil. Boil the seeds for 10 minutes. This step will cook the inside of the seed so the outside and inside are perfectly crisp after baking! 3. Preheat oven to