Nov
26
Finally I got the tine to cook the pumpkin we bought back in October. Plan is to bake a pumpkin pie and have pumpkin-apple soup. But first the fresh pumpkin needs to be baked and pureed. And we are not wasting anything; seeds will be roasted as well.
- Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
- In a shallow baking dish, place the two halves face down and cover with foil.
- Bake in a preheated 375°F oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
- Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
- While the oven is hot, roast the pumpkin seeds as well.
Extra pureed pumpkin also freezes nicely. Place 1 to 2 cup portions in freezer bags and lay flat in freezer.
Tags: pumpkin
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