I tried cooking pumpkin years ago & never liked it but this year we have grown quite a few & what we grow we must eat! This is what I made with one pumpkin a similar size to the one in the photo about 4lb. They were all really yummy & I've made the soup 3 times since.
First I washed & dried the seeds then spread them out on a baking tray & baked them for 20 minutes.
Pumpkin Bread (American recipe hence the cup measurements)
2 cups of plain flour, 2tsp cinnamon, 1/4tsp baking powder, 1tsp bicarb, 1/2tsp salt, 1 1/2 cups sugar,3/4 cups vegetable oil, 3 lge eggs, 1tsp vanilla essence, 3 cups shredded pumpkin, 1 cup toasted pumpkin seeds.
Mix the dry ingredients then add the wet ingredients keeping back some of the seeds. Put into a loaf tin pushing the saved seeds on top. Bake at 325 for about 1hr 15 mins or put mixture into muffin cases & bake for 30 mins.
Spicy pumpkin teabread.
12oz diced pumpkin boiled for 10 mins, 5 1/2 oz honey, 30z sultanas, 11oz SR flour, 2tsp mixed spice, 5 1/2 oz margarine, 1 tblsp seeds
Mash the boiled pumpkin with the honey then add the sultanas. Put the flour & spice in a bowl then rub in the margarine add pumpkin mix & seeds. Put into a 2lb loaf tin & bake for 50 mins.
When I make soup I tend to make it up as I go along using what I have available so this is a rough guide to my soup!
I sauted in a knob of butter a diced onion, 1/2 diced green pepper, 1 deseeded red chilli, 1 chopped clove garlic. Add 2 diced potatoes and the chopped pumpkin (I used about a half of a 4lb pumpkin) Add roughly a pint of veg stock, a tsp of ground cinnamon, pinch of salt & pepper. Bring to the boil then reduce heat & simmer for 1/2 hr. Blitz with a blender then stir in a little milk.
L and I made a Autumn display using some leaves & seed heads collected on our walk through the woods.