Saving Pumpkins

It’s pumpkin season!  So you’d better head down to your local farmers’ market and stock up!

Pumpkins usually only pop up around Halloween.  As pumpkins are delicious and very healthy, this is very disappointing.  Canned pumpkin is not a great alternative to fresh because commercially canned foods creates unnecessary waste and is not as healthy.  Here’s some advice on how to get your pumpkin ready to store for year-round use.
 



First, cut your pumpkin in half and get all the seeds and the pulp out.  Do this with a spoon, just like you would when you’re carving a pumpkin.

Pop the pumpkin halves into the oven on pans then turn the oven onto 450’C (this saves energy).  How long it will take to cook depends on the size of your pumpkin and how quickly your oven heats up.  

You’ll know it’s ready when a knife or fork can be easily inserted.  Mine took 45 minutes.

While you’re waiting for the pumpkin to cook, get those seeds ready for eating!  Separate them from the pulp then rinse them off.  Spread them out on a dish towel to dry.  I eat mine raw – either on their own as a snack or sprinkled on a salad.  You can also bake them.  Spread the seeds with oil on a baking pan, flavour them with herbs and spices then bake on the lowest possible heat.  You’ll know they’re done when they start to brown.

Once the pumpkin in cooked, pull it out of the oven and let it cool.

Blend the cooled pumpkin in a blender or food processor.   Put the blended pumpkin into containers then pop them into the freezer. 









Now you have inexpensive, eco-friendly pumpkin at your finger tips all year long, seeds for a nice snack, and pumpkin pulp for your compost (red wrigglers, used for vermicomposting, love it!)