Most of us reach for pumpkin that has already been peeled, steamed and deseeded. It comes in a can and is quite easy to use. Some of us buy the canned with the seasoning and sweeteners already mixed in. It’s OK, we all need shortcuts. But this November 1, let’s see if a little reading can save that pumpkin from landing in a landfill.

One of the most difficult parts to using a pumpkin in cooking is to slice or cube the pumpkin. Here is a trick. Why not baked the pumpkin whole? Here is a recipe that only asks to scoop out the pumpkin seeds.

Easy Pumpkin Soup

1 pumpkin about 4 pounds

2 cups milk or light half and half

3 cups chicken broth

1 cup grated cheese

3 cups seasoned croutons

Wash the pumpkin well. Cut a lid from top of pumpkin. Remove and discard seeds and fibers. Alternate layers of croutons and cheese in pumpkin. Add chicken broth and milk. Bake the pumpkin for about 2 hours in a 350 F oven. To serve, stir contents gently with a spoon until pumpkin flesh and other ingredients form a thick soup. For larger pumpkins 8-9 pounds, double recipe ingredients. To make soup without whole pumpkin, mix 2 cups pureed pumpkin with remaining ingredients and cook in large stock pot until croutons are softened.

If you wish to cut and cube your pumpkin remember, the puree may be a bit more watery than what you find in a can. Drain the puree in a colander first, then measure and add as an ingredient. If you are hostinga Halloween party, try these delicious and healthy cookies:

Pumpkin Cookies

1/2 cup margarine

1 cup sugar

2 eggs, beaten

1 cup pumpkin

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

4 teaspoon baking powder

2 1/2 teaspoon cinnamon

1/2 teaspoon ginger

1 cup raisins

1 cup chopped nuts (if desired)

Cream margarine, gradually adding sugar. Cream until light and fluffy. Add eggs and pumpkin; mix well. Sift flour, baking powder and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Drop by teaspoonfuls onto nonfat cooking sprayed cookie sheets. Bake in 350�F oven for approximately 15 minutes. Makes 4 dozen cookies. Cookies may be frozen if desired.

If you wish, you may drizzle a vanilla glaze on top of cookie. Mix 1 cup of powdered sugar with enough water (about 1/8 cup) and 1 tsp of pure vanilla, to make a fairly thick glaze. Stir well. Drizzle with a spoon. The higher you hold the spoon in the air, the thinner the drizzle will be.

For a fact sheet on cooking with pumpkin, call Penn State Cooperative Extension office at 825-1701.

About the Author

Mary R. Ehret, M.S., R.D., L.D.N., is with Penn State Cooperative Extension, Luzerne County, 16 Luzerne Ave., West Pittston, Pa., 18643. (570) 825-1701/602-0600. Fax (570) 825-1709. mre2@psu.edu.

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