Tip #1
Pumpkins can be hard and precarious to prepare. Secure the pumpkin in a kitchen towel and use a large heavy knife to cut the pumpkins into sections. If you cut through the bottom part, it is tenderer. Don’t worry about the skin - it will be surprisingly nice and chewy when eaten.

Tip #2
Stuff them whole. Slide the lid off like a thin hat. Scrape out any seeds and stringy flesh. Bake them and scoop out the cooked flesh, which you can then make delicious rice, based stuffing from or even a soup. It’s a fun way to serve them back in the original pumpkin shell!

Tip #3
For soups. Not only do roasted pumpkin add flavour to soups they also give superb silken texture. That’s one way to take out ordinary of your weekly dinner.