Pureed Pumpkin, I killed the Jack-o-Lanterns!

Ok, so I did something bad...I cooked the kids works of art.

I killed the pumpkins.

AHHH!

I should have taken a picture of the pumpkin post baking. It was scary. But...lets talk about why I killed the pumpkins.

I went to a church activity a while ago that was all about cooking with pumpkins. We tasted some amazing pumpkin soups, pumpkin french toast (really, it was great) and even some delicious pumpkin cheesecake. Cheesecake. I need some. Soon. 

You may be surprised but the cheesecake wasn't the reason that I decided to kill Jack. It was the soup . 

Oh, Oh, the soup. 

Two different types of soup. Which I will post later when I make them myself from my killer pumpkin. We also learned how to cook pumpkin from pumpkin. Can you believe it? Who buys a pumpkin to cook it? I think we all only buy pumpkins to carve them. I mean really, who cooks them. 

Well, me.

I decided to try it. I made the kids wait until Halloween morning to carve their pumpkins so that they  wouldn't get all wrinkly and gross. As soon as the kids were ready for bed Halloween night I shut off the lights, brought in the jack-o-lanterns, and turned on the oven. 

And now I have about 20 cups of frozen pureed pumpkin in my freezer (I know, it sounds excessive but then I can eat pumpkin soup, pumpkin cheesecake and pumpkin muffins all I want. And it was really cheap).

How to make Puree Pumpkin

1 pumpkin (as large as you want)

Preheat oven to 350 degrees. 

Slice pumpkin in half and scoop out the seeds (or scoop out the seeds and carve a face). Place on a baking sheet flesh side down, with a little water.

Bake for about 90 minutes or until the flesh is tender. 

When the pumpkin has cooled scoop out the flesh

and mash. Though I tossed it in the blender with a little water and mixed it all up. Then I put it into sandwich bags and then about 6 bags into large zip lock bags and tossed them into the freezer. 

I am all ready for soup season!

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