There are many kinds of pumpkins out there these days, Some are better for carving, some are better for decorations and then there are those that are edible. I was given several varieties of edible pumpkins.
I started by baking a few Sugar Pumpkins. This is a small to medium sized pumpkin with a dark orange outside. They say this is the best pumpkin for baking and cooking in all of your favorite recipes. It has a sweeter taste than other varieties. It also has a smooth texture.
|White Boer Ford Pumpkin|
|Roasting whole pumpkins in the oven.|
|Baked until they are tender to the fork/knife and bubbled on the outside.|
|Skin peels right off, remember to scoop out the seeds and strings.|
|Pumpkin ready to be pureed in the food processor.|
No matter which variety you use, the process is always the same. Although, you can cut and clean the pumpkins before you bake as I did with the Sugar Pumpkins.