The pumpkins I'm using are called pie pumkins or sugar pumpkins. They're really the best for any recipe, rather than using big pumpkins. These guys have a much more bold pumpkin flavor. These are'nt the tiny guys that sit in the palm of your hand.. or the big honkers that you carve into jack-o-lanterns.. sugar pumpkins are somewhere in the middle. Quite simply, they're adorable.
Yes! This is sooo much funnn. I neglected to take before pictures. So imagine this... two perfectly firm, ripe, bright orange pumpkins sitting on the kitchen counter just WAITING to be roasted.
Turn the oven on to 400degrees. Stab the pumpkins a couple times with a very sharp knife. Be careful! And you reaaally got to stab it. Theres no messing around with these guys, they're tough. So stand back, take aim and swing. Then place them on a baking sheet and into the oven for an hour. By that time they'll become very soft & start to deflate. Now they're roasted.
Cool them off! I roasted my pumpkins this morning while I was getting ready for work. Then I transfered them to another tray, covered with foil and stuck em in the fridge. By the time I got home they were so cool and soft I could easily poke my finger right through the skin.
This is the best part. They peel so easily! The skin literally separates from the flesh and peels right off.
Chop em in half. Scoop out them seeds.
I pureed the flesh in my high-speed Vita-Mix blender. You could also puree it in a food processor, a food mill or with an immersion blender. NOW.. you can make pumpkin pancakes, pumpkin butter, bread, muffins, pasta, rissotto, oatmeal, soup, pie, bars, smoothies, ice cream...... YES!
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