Instead of carving that pumpkin, decorate it by painting it then eat it after Halloween. I am such a fan of pumpkin and it is so nutritious.
PICKING THE BEST PUMPKIN
First you need to choose your pumpkin. I particularly like the milk pumpkins that are light and tan in color with a smooth skin. They have lots of sweet meat. If you pick a traditional pumpkin look for one that has a nice dark orange color. In any case pick one that is heavy and does not sound hollow. Check for soft spots or bruising. A pumpkin that is smaller in size, about 3 to 5 pounds, will have the best flavor.
COOKING FRESH PUMPKIN
There are a few options:
Cut your pumpkin open, scoop out the seeds and place the pumpkin halves face down in baking dish. Add 1/2′ of water to the dish, which will help keep the pumpkin moist. Cook for 45 mins to an hour, or until the skin can be easily be pierced with a fork. Scoop out the meat from the shell. Then you can run through a food processor to make it smooth.
Cut your pumpkin in half, scoop out the seeds. Cut in large pieces with the skin on and place in a large steamer with water and steam for about 20 minutes.
Curried Pumpkin Mushroom Soup
As we here in the northeast bundle up for our first, I can’t believe it, snow storm, (October?) I particularly look forward to some cozy pumpkin soup.
Cook mushrooms, onions and garlic in butter, 3 minutes or until onions are soft. Add curry powder and other spices and cook mixture over low heat, stirring constantly for a minute. Stir in the stock, then add the pureed pumpkin; salt and pepper to taste; and simmer until ready to serve.
1 3/4 cups of pumpkin puree
11 ounces almond milk
2 large eggs
1 large egg white
1 teaspoon cornstarch
3/4 cup brown sugar (sometime I use a little less brown sugar and add some maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
1/4-1/2 teaspoon ginger
pinch of cloves, allspice and nutmeg
1/4 cup of crushed gluten-free ginger snaps
1/2 cup cocnut butter
2 tablespoons cane sugar
1/4 teaspoon nutmeg (optional)
Place gluten-free granola and ginger snaps in a cloth or ziploc bag and use a rolling pin to crush granola and snaps into fine-ish crumbs. Place crumbs in a bowl and add cocnut butter, sugar and nutmeg. Use a large spatula or your hands to thoroughly combine ingredients.
Pour crumb mixture into a 9-inch pie plate or tart pan with a removable bottom. Use your fingers to press the crumbs evenly into your pie pan.
Place crust in a preheated oven to 375° F / 190° C. Bake for about 8 minutes or just until edges of crust start to brown.
Roasted Pumpkin Seeds
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted, or olive oil (I prefer olive oil, but you can experiment with other oils)
1 pinch salt