This is the last pumpkin from the garden. I meant to process it a couple of weeks ago but I ran out of time so I did it yesterday.

First step, chop it in half. I use the biggest knife I have and a rubber mallet that I think came with the kit to assemble my computer cart. I scrape out the seeds and save for next year’s garden.

Face down on a cookie sheet covered with foil and spritzed with no-stick spray. You can skip the foil but you might regret it when you have to wash your pan.

This year I baked as recommended by Serious Eats approximate 1 hour and 15 minutes at 275. I ended up cooking it a little extra and I probably could have let it go even longer but I was impatient with cooking and wanted to get everything put away.

I scrape the pumpkin into the food processor and let ‘er rip. Sometimes after this step I let the pumpkin drain in a strainer lined with cheesecloth but, no patience for that this time.

Half I used in a pot of pumpkin soup and the rest I saved for the freezer. That will end up as a pie or maybe pumpkin chili later this year.