​prepare the pumpkin sorbetto base:

1. Skin the pumpkin and cut it into equal sized cubes in a large pot.

2. Add the water to the pot and bring to aboil. Cook the pumpkin for about 30 minutes. 

3. Once the pumpkin becomes soft and easily mashable, remove from the heat. Add the sugar and soy protein.

4. Using a hand blender, blend the pumpkin mix together until all the sugar and protein is dissolved. Pour this mix into another container that is away from the heat, and allow to cool. Tip: You can use an ice bath to cool down the mixture. This can be done by placing the drain stop in your sink and adding ice and salt into cold water. Carefully place the pumpkin mix container in the ice bath.  

5. As the mix cools, prepare the pumpkin seed brittle.

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prepare the pumpkin brittle

1. Prepare a flat non-stick surface either using a baking pan lined with wax paper or upon a counter with a non-stick mat.

2. In a large pan, heat up the sugar until it caramelizes, stirring continuously. *Be very careful because heated sugar will become very hot and will burn!*

3. Add in the pumpkin seeds and stir continuously. Remember to be careful because the pumpkin seeds will pop in the sugar, like popcorn.

4. Once the popping is done, pour the mix onto your flat non stick surface and spread it in a thin layer.

5. After the brittle is hardened and cooled, break it apart into bite-sized pieces. You can use a tool like a hammer to help. 

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sorbetto time!​

1. Pour the pumpkin mix into your ice cream maker.

2. Once the mixture hardens, spread the brittle throughout or sprinkle on top.