Pumpkins during the Fall season are simply beautiful.
However before they lose their luster, I always bake them to freeze so I can make soups throughout the rest of the year. Take them to the slaughter-house, I say!
If you haven’t done so already, now is the time to start the process before they start to mold from the inside out.
This year I gutted my Blue Hubbard pumpkin and filled it with about a quarter-cup of water, baked it at 350 degrees until the skin was tender enough to be pierced by a fork. I found this to be much easier than cutting the pumpkin into sections before baking or peeling it raw.