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How to Cook Pumpkin

Large pumpkins are perfect for carving faces and Jack-O-Lanterns.  For cooking, however, smaller pumpkins are most preferred because they are less stringy, smoother textured, darker colored, and sweeter.  Pumpkins can be used for just about everything – soups, muffins, pies, or purée for winter use.

•           To bake: Cut in half and scoop out seeds. Place cut side down in greased pan and bake in 375F (190C) oven for about 1 hour or until tender.
•           To microwave: Cut in half, scoop out seeds and prick skin with fork. Place cut side down in microwavable dish, cover with vented plastic wrap and cook at High for 10 to 15 minutes or until tender.
•           To steam or boil: Cut into 2-inch (5 cm) chunks and cook in boiling water for 10 to 15 minutes or steam over boiling water for 15 to 20 minutes or until tender.
•           To make pumpkin puree: If cooked pumpkin looks watery, drain in sieve for 10 minutes. Puree in food processor or blender until smooth. Store, covered, in refrigerator for up to 5 days or freeze in airtight containers for up to 1 year.
•           Canned pumpkin may be substituted for homemade pumpkin puree in recipes; be sure to buy plain pumpkin, not pumpkin pie filling.

Pumpkin Recipes:

Pumpkin Bisque 

Curried Shrimp Recipe-Shrimp and Pumpkin Curry

Thanksgiving Side Dishes and Pumpkin Soup

© Athena G