The End of Fall

Photo taken by thehipvegetarian

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.

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