It’s Thanksgiving weekend here in Canada, and pumpkins are everywhere! I picked up this beautiful potiron at the farmer’s market. I love cooking with pumpkin—it’s low in calories, packed with vitamin A and always comes package-free 😃
Rather than use canned pumpkin, I prepare fresh pumpkin and freeze it. This $4 pumpkin yielded 15 cups of pumpkin, not to mention lots of seeds! We used two cups of the fresh pumpkin right away to make a loaf of pumpkin bread. We’ll also be using the pumpkin in muffins and soups 😋
While we were cooking, we made a funny discovery: Milo loves pumpkin! Who knew?! I think we found a new nickname for our orange kitten … 🤣
How to prepare fresh pumpkin for cooking
- Cut pumpkin in half and remove stringy parts. Place seeds in separate bowl.
- Cut cleaned out pumpkin into wedges and carefully slice off skin.
- Shred pumpkin wedges in food processor.
- Strain out liquid and pack shredded pumpkin in glass storage containers for freezing. (You can keep the liquid for use in smoothies and soups, too!)
- Separate seeds and rinse thoroughly. Spread out to dry.
- Compost stringy parts and pumpkin skin.