there is always a can of pumpkin puree in my pantry, especially in the fall. it’s a great staple for last minute dishes. however, there is a satisfying reward in making your own and it is worth it once and awhile. for a soup, this can be the final, but subtle difference that makes the dish pure and wholesome. in the midwest, sugar pumpkins start becoming readily available near the beginning of october. this recipe calls for 2 sugar (baking) pumpkins. this recipe can be doubled and you can freeze whatever is not used for future use.
pre-heat oven to 350 degrees.
cut 2 sugar pumpkins in half after removing the stem. scoop out all the seed and stringy membranes and set aside for another use. lie the halved pumpkins face down on a baking sheet lined with aluminum foil and place in the preheated oven. bake until soft and a knife can easily slide through the flesh. this will take about 45 minutes. depending on size of the sugar pumpkins, time can vary so be sure to check after about 35 minutes. once soft, remove from oven and let cool. when pumpkins are cooled, scoop out the flesh with a spoon. whatever you don’t use, place in a container and freeze for future use.
*see my recipe for the spice pumpkin soup with cumin and curry.