Instructions

1. Choose a pumpkin bred for cooking. These pumpkins, often called sugar pumpkins, appear dull orange with dense flesh. They may be sold as baking or cooking pumpkins. Bright orange carving pumpkins produce stringy or watery flesh inside a thick rind, and work best for making jack-o'-lanterns, or as fall décor.

2. Wash the pumpkin under cold running water and pat it dry with a soft cloth or paper towel. This removes any garden debris or other contaminants from the rind of the pumpkin.

3. Place the pumpkin on a cutting board and slice through its center with a heavy knife.

4. Remove the seeds and pulp inside the pumpkin with a large spoon, scraping the interior of the pumpkin to remove any strings or excess pulp.

5. Rinse the inside of the pumpkin with cold water to remove any remaining seeds or pulp clinging to the inside of the pumpkin. Cut the flesh of the pumpkin into 2- to 4-inch chunks, with the rind attached. Uniform-sized sections ensure even cooking.

6. Pour 2 inches of water into the bottom of a large saucepan. Insert a collapsible steamer basket or a metal colander into the saucepan. The water in the pan should rest slightly below the bottom of the steamer basket.

7. Bring the water to a full boil over medium heat. Reduce the heat until the water simmers gently. Add the pumpkin to the steamer and cook for 30 to 40 minutes or until it is fork tender. Cooking time varies depending on the amount of pumpkin you are steaming, the size of the pieces and the age of the pumpkin.

8. Allow the pumpkin to cool until it is warm to the touch. Scoop the cooked pumpkin flesh away from the rind with a large spoon or scoop. Discard the rind.

9. Puree the pumpkin flesh in a blender or mash with a potato masher and use in your favorite recipes.