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Nov 23, 2012 02:27 PM

What to do with extra pumpkins?

I have 4 medium-sizes whole pumpkins. I plan to make soups and even a facial peel cream out of it. What else can I make? Can I cut it up into cubes and freeze? Is it better to cook it first before freezing? Can I purée it raw and freeze? Or, again, do I need to cook it first before freezing?

I will roast the seeds for me and my hamster.

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    1. I've got a 10# orange pumpkin and a 20# pink (Porcelain Doll) to deal with. I've already got pumpkin vodka infusing from a previous, smaller pumpkin; I'll use some of these two for a pumpkin-bourbon.

      I'm going to roast or crockpot most of these two and package small in the freezer. Soups, pumpkin sauce for pasta. I will leave some cubes raw in case my friend REALLY likes his pumpkin booze gifts.

      1. Pumpkin and ricotta ravioli or crespelli with either a Gorgonzola cream sauce or brown butter with sage.

        1. Thanks for the tips. Crockpot and ravioli it is!

          1. DEFINITELY cook - whether by steaming or roasting - before pureeing & freezing. Do it raw, & you'll end up with a watery mess when you want to use it for something.