Use your fresh or canned pumpkin and enjoy these pumpkin recipes all winter long. When stored properly, fresh pumpkin will last until spring (storing fresh pumpkin link coming).
Cooking Fresh Pumpkin
The easiest way to peel your pumpkin is to bake it. Take the seeds out and save them for next year’s crop or roast them.
Cut your pumpkin in halves or fourths and bake it for 30-45 minutes at 350° or until it’s soft. Now the pumpkin will easily scrape away from the outside shell.
One pumpkin will supply more than you need for one recipe. Store the unused pumpkin in the freezer.
If you don’t want to use fresh pumpkin you can always buy canned pumpkin at the store for these pumpkin recipes.
Click on the Links
New Zealand Pumpkin Soup
How to Roast Pumpkin Seeds
- Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) ***For more flavor DO NOT rinse pumpkin seeds. They'll have a wonderful pumpkin taste.
- Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
- Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
- Let cool and store in an air-tight container.
Return to Food Storage Recipes from Pumpkin Recipes
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