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Pumpkin Preparation

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Pumpkin Preparation

Pumpkin Preparation

D. Rattray
Cooking and freezing fresh pumpkin

Below are general cooking and preparation instructions, and you don't have to use the mashed pumpkin right away. Pumpkin purée can be frozen in portions. Spoon cooled, mashed pumpkin into freezer containers, leaving 1/2-inch headspace.

To Steam: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander which will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.

To Boil: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Cover with lightly salted water; boil for about 25 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.

A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yields about 2 cups of mashed pumpkin.

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Pumpkin Seed Recipes:
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Skillet Toasted Pumpkin Seeds
Basic Oven Roasted Pumpkin Seeds

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