If you are fortunate enough to come into inexpensive (or free) pumpkins, they are great for more than just being the centerpiece for some autumnal decoration.
I came into several small-ish pumpkins from the family farm and found directions for making fresh pumpkin puree from a fabulous website, www.thepioneerwoman.com for making your own pumpkin puree. Last segment, we discussed ways to save money on healthy food with Jeanie Redick. Making your own pumpkin puree is a great example of how to do just that. I’ve already used my pumpkin puree to make soup and to mix in with dog food. I am using the pumpkin for a baking project this weekend.
Processing the pumpkins was much easier than I expected. I cut the top off of two pumpkins, cut them into quarters, scooped out the seeds (and saved them) and put the pumpkin pieces in the oven at 350 degrees on a baking sheet. I didn’t use any oil or seasoning to wind up with pure, cooked pumpkin. Just 45 minutes later, I could tell the pumpkin flesh was cooked because a fork slid in easily. Once they were cool enough to handle, I removed the peel and cut the pumpkin into chunks, which I turned into puree in a food processor. A blender would work as well. As I mentioned, I made pumpkin soup with some of the puree immediately, set some aside for the dogs and froze the rest in freezer bags being careful to squeeze out as much air as possible.
Remember how I said to set the pumpkin seeds aside? I cleaned them off by rinsing them in a strainer in the sink and got as much of the pumpkin strings off as possible. I then spread them out on a cookie sheet to let them dry out overnight. The next day, I tossed them with just enough olive oil to moisten lightly coat them and added spices. I split my seeds into three batches and did one with salt and pepper, one with salt, pepper, chili powder and garlic powder and another with cinnamon and sugar. I then put the seeds in the oven at 250 degrees for an hour. After the seeds cooled, we ate some and put the rest into jars. Even if you elect to use your pumpkin as a jack-o-lantern instead of making puree, you can still make a tasty snack of the seeds.
When you make and freeze the pumpkin puree, you’ll have wonderful tasting pumpkin available to you long after pumpkin season is over. I couldn’t believe the difference that the fresh pumpkin made in the soup. Every other time I’ve made pumpkin soup, it was with organic pumpkin puree, which is fine, but try fresh and you’ll be amazed at how much better it is.
If you have any questions for me, please send an email to wvtfveggie@gmail.com.
