From Asia to the Middle East, Mexico to the United States, cuisines the world over use pumpkin in a dizzying variety of ways. We've collected recipes and tips for Halloween celebrations and beyond.
Use the Whole Pumpkin
For a festive touch, try serving soup in bowls made from hollowed-out pumpkins: Cut tops off several small pumpkins, remove seeds, and scrape inside walls clean. Wash thoroughly with warm water, place pumpkins on a baking sheet, and bake at 350°F for 20 to 30 minutes until hot (this will help keep the soup warm). Ladle soup into "bowls" and serve.
Save Larger Pumpkins for Carving
For cooking, look for small sugar pumpkins rather than the larger ones used for jack-o'-lanterns. The smaller varieties are sweeter, fleshier, and less watery.
Use Pure Pumpkin
For many baked goods, canned pumpkin purée is as good or better than fresh. Look for cans labeled "solid-pack" rather than "pumpkin pie filling" (which has other ingredients added).Read More »from What to Cook Now: Pumpkin