For Everything There is a Season
I feel like I should follow the trend and apologize for seemingly abandoning my LJ. It's not actually the case, but much of my blogging minutia is covered on my Twitter, and I'm not vain enough to pull my tweets into my LJ (no offense to those that do
( Read more... )
Comments 1
(The comment has been removed)
1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
3. Bake in the preheated oven, foil side up, 1 hour, or until tender.
4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.
Before making pumpkin soup last year I had never cooked with pumpkin before, even the canned kind. We ended up with three pumpkins in our CSA though, and I figured I should put them to use.
Reply
Leave a comment