Try using any variety of Sweet or Pie pumpkins for a ton of iron, fiber, Vitamin A, Vitamin C and antioxidants! It’s also totally delicious, and easy to cook with. Make your own from-scratch pumpkin pie, pumpkin bread, pumpkin butter, etc.
Slice the pumpkin in half (creating two symmetrical halves, except for the stem) and scoop out the seeds. The easiest method is to roast:
- Set your oven to 375
- Line a heavy pan with parchment paper
- Place the halves cut side down on the paper, and add a bit of water (about ¼ inch deep.)
- Roast until soft– depends on the size of your pumpkin, but check after 45 minutes.
- Allow to cook slightly, then scoop the pulp into a blender or a food mill. Purée, and keep in fridge for a few days or freeze for later use.