A subscriber sent us this great tip and recipe that would work for both pumpkins and winter squash. “We just halve, seed, and bake all the different types of pumpkins. When cool, scrape out the meat and blend in a food processor. Then, we spooned all the pumpkin mash into ice cube trays, froze, and then store the cubes in a large ziplock for use later.

Winter Day Pumpkin Soup

Saute one small onion in 2 Tbsp. butter until soft and translucent. Add two cups water and one cube of veggie boullion and heat until almost boiling. Add about 12 cubes of frozen pumpkin and stir occasionally until all the pumpkin is thawed into the soup. Turn down the heat and stir in about 1 cup of half and half. Heat until hot, but don’t boil. Makes a yummy winter lunch – serve with break, sliced cheese and sliced apples. Perfect! It is so quick and easy and results in a delicious homemade and hearty soup.”