an army wife's guide to life

food and homemaking goodness

Processing Pumpkins

I love the way that sounds. Processing a pumpkin. It sounds like you’re doing something that’s so difficult, and this is basically easy (except for the fact that I always make something more difficult than it has to be, lol). Now. There are a million places already online that show you how to do this, and my way is really no different, except I’ll tell you where I screwed up, too. And there’s usually at least one way for me to screw up. Even with something as easy as this, there are ways to screw up and not really have the right way to do things. I’ll mention that later, though, cuz this is so much easier than it seems like.

There was the first stab at the pumpkin. I didn’t really know how to do this,but I knew I wanted two halves, so sliced down one side and then took the bottom off (don’t ask, I was just kind of going with the feel of things).

There, the bottom came off. Then I went off the other side. Cutting the stem off probably should have happened just like cutting the bottom off, but I made smaller cuts around it until it popped off. But I do things way more complicated than I have to. Which makes me wonder why anyone is taking advice from me.

You can kind of see the incisions I made to get the stem off. Cleaning them by hand is kind of a pain, but that’s what I had. I’ve seen people use a melon baller, and that seems to help get the stringy part out, but I’d recommend taking the seeds out by hand, cuz you’ll wanna save those for later.

That right there is lovely, pumpkin seedy goodness, fresh from the body of the pumpkin. I’ll come back to those in a minute, though, cuz first, you’ll want to get your pumpkin into the oven.

I didn’t get all the stringy bits out, but that’s not terrible. It’s a little more texture than you might want. Get a melon baller to get those suckers out of there, but nothing I had helped, so they stayed.

Then pop it into the oven at 350° for about an hour. And sit back and wait. Once it’s done, the skin will be blackened in parts, and you’re gonna have to wait to let it cool before peeling it off the meat.

Then chop the meaty parts…

And do not stick it in the blender! It doesn’t work, trust me on this. Use the food processor. Or, if you really have to, use the potato masher. Please, though, don’t use the blender. It didn’t work, it was frustrating, and I started to smell the motor burning. It wasn’t good. I used the potato masher, and this was exactly how it came out:

Exactly like that. (Now someone buy me a food processor, stat!)

Ok, back to the seeds (you can seriously use every part of the pumpkin).

I washed them in cold water to get the guts off of them. I didn’t take a picture of that cuz my hands were wet and you don’t want me to ruin my camera, do you? Once I had them laying out, though, I snapped a picture.

It took a few hours to dry in my kitchen. And then I spread tin foil over a baking sheet, a little bit of olive oil, then the pumpkin seeds, a little more olive oil over the top of that and a sprinkling of salt. I didn’t take pictures of the end of it. And I ate them too quickly to remember to take a picture. But they were delicious.

Leave a comment »