Most pumpkin recipes begin with chopping, peeling, and removing the seeds and then roasting the chunks in the oven until soft. They can then be blended into soups, stirred into risotto, or even baked into a sweetly spiced pie.
The flesh of a pumpkin as always been popular for cooking with, and most people completely overlook the stringy portion of the fruit. However, this can actually make a lovely vegetable stock.
Simply add the pumpkin guts to a pan with some oil, stir for a minute or two on medium heat with other veg such as onions or carrots.
Then add a few cups of water, boil for about thirty minutes and strain.
If you’re struggling to peel and chop your pumpkin, you can roast the whole thing in the oven and then scoop out the flesh once it has softened.
You can even dry out smaller hollowed out pumpkins to use as bowls to serve in!
With that in mind, don’t forget that soups, stock, and pumpkin puree can be frozen and used throughout the winter.