Preparing Pumpkins For Cooking

As a sucker for autumn I had to try my hand at planting pumpkins last year. It ended up being a total disaster. Every pumpkin died and eventually squash bugs depleted my crop. So, this year, I planted a bit early, took care of the pumpkins during frosts, watered at the root, used plant food and fungicide and was blessed with 25+ pumpkins. Unfortunately, with all the rain we got (including some flooding) I had to harvest early. Some pumpkins will hopefully be saved for carving, but others were pureed and will be frozen until autumn (if I can keep from cooking them earlier). Even so, for anyone who needs help pureeing and storing pumpkins here's an easy way to do so.

How to Puree and Store Pumpkins for Later Use

1.  Cut the pumpkin at the top of the stem.
2. Wash it off with warm water and wipe dirt off with a lukewarm clothe.
3. Cut the pumpkin in fours and get the seeds out (save the seeds for planting or later use).
4. Cut the 1/4's into strips and 1 inch chunks.
5. Place the chunks into a large pot of water and boil for 10 minutes.
6. Turn the water down to medium high and continue boiling for 20 minutes or until the outside easily parts from the inside flesh.
7. Drain them thoroughly. Let them sit for about five minutes then use a tea towel or clean clothe to squeeze out as much water as possible.
8. Mash the pumpkins like mashing potatoes.
9. If desired, place the mashed pumpkins into a food processor to create a more smooth puree.
10. Store in a plastic container that can be placed in the fridge, with at least an inch from the lid to the puree for up to 6 months.

 Do not give up on the pumpkin crop. The best to puree are definitely the sugar pumpkins but others work as well. In fact, some that are still green can be used in soups or dips.

Happy Autumn!