One of the pumpkins that we were going to carve last Saturday that hardly got touched at all was Alyson's. She started drawing the design on it, but that's as far as she got. It was an amazing woodgrain design. It would've looked beautiful all lit up, but she ran out of time. Social butterfly.
Three days later (today), it was still sitting on the bar and not wanting it to go to waste, I thought it might be a good chance to do something I've never done before and cook the pumpkin. I'm obviously not good at carving so maybe I'd be good at cooking it! I've only ever bought pumpkin in the can so this was new territory.
Not really knowing how to do it, I decided to cut it like I would cut a cantaloupe ...
...And it LOOKED like cantaloupe wedges - on steroids!
I realized that it would take forever to roast it that way given that I could only roast one pan at a time. So I cut the rest into cubes to roast.
The color mellows a bit as it cooks and after it was all cooked, I pureed it in the food processor.
I had read that one 7-8 pound pumpkin should yield about 8 cups of pumpkin puree. Truly, this pumpkin was on steroids because I ended up with 16+ cups!!
I'm not sure if I can get over the color of it enough to use it in pies, but I'm trying out a soup recipe with some of it tonight and if it's worth it, I'll share it tomorrow!
Have you ever roasted (or otherwise cooked) a fresh pumpkin? And with what results?