Thanksgiving is a few days away, so I thought I’d share a little miracle I call fresh pumpkin. I always used the canned stuff because I was intimidated. Pumpkins are so big. Is that thing going to fit in my oven? And from all the jack o’lanterns I’ve made, I know what a pain it is to scoop out a pumpkin. And so messy. Opening a can is infinitely easier.
But I got over my fears/laziness and decided to do this thing. So I bought a pumpkin slightly larger than a basketball and cut it in half. I was pleased at how quick it was to scoop all the seeds and stringy insides out. Without having to navigate through a little hole in the top (jack o’lantern style) you can really go for it.
Place the pumpkin on a baking pan, dome side up. Fill the pan with water and stick into a 350° oven for an hour. Stick a fork in to check and if it goes in easily, it’s ready. You can peel the pumpkin before roasting, but that would be crazy. It separates and peels off very easily after roasting.
Let the pumpkin cool and peel and cube. Then puree. That’s it! You can freeze and use it all year long. I made soup out of this batch, blending with sauteed onions and garlic, veggie stock and some spices.
What are your favorite ways to use pumpkin?