In a technique I learned from Alex & Aki of Ideas in Food, this week I roasted two heirloom pumpkins from Sheldon Farms and used the pulp in a variety of dishes and I am not done yet. One of the dishes was a roasted pumpkin soup with roasted Belle de Boskoop apple, cream, chicken broth, lemongrass (from the Crescent City Farmers Market), garlic and toasted pine nuts. I really liked the blend of flavors, especially the pumpkin and lemongrass. In another dish, I mixed some of the pumpkin with some fresh sheep's milk ricotta from Dancing Ewe Farm and some caramelized pumpkin juice from the roasting process. The pumpkin flesh, just by itself, right out of the freshly roasted pumpkin was delicious too.
As for the technique, it couldn't be easier. Take a fresh, clean pumpkin, place it in an oven-safe pan with sides to support the pumpkin, poke holes in the top and roast for two hours at 350ºF. Once it cools enough to handle, simply take of the stem and peel back the skin, take a spoon and scoop out the flesh. Of course, the seeds can be used as well or saved. Using the seeds may require additional roasting to crisp them.