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.
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!
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.