Pumpkin Cooking
What am I doing with all those pumpkins? One was carved, as you saw. The rest are being cooked in every pumpkin recipe I can find. So far that includes:
6 pumpkin pies using 2 recipes
pumpkin hot pockets (very good)
pumpkin-mango smoothies (too much mango fiber but otherwise tasty)
Cinderella’s Midnight Feast (pumpkin pasta) - o.k. Not terribly flavorful.
Pumpkin-Potato Soup (I thought it was good. My men rated it ‘o.k.’)
Roasted pumpkin seeds
Incidentally, the best way to prepare a pumpkin for cooking is to cut it in half, remove the seeds and scrape off the fibrous parts, then oil the edges of each half and roast it cut sides down on a cookie sheet for about an hour at 350 or so. Just like you might cook any other squash. I believe the best way to puree the cooked pumpkin is to use a handmixer, as you would mashed potatoes. I haven’t put this to the test yet, but I can tell you that it’s tedious to use a blender or food processor with pumpkin.
