Eventually, I had a nice size orange pumpkin to harvest and I proceeded to cut the top off so that I could reach in and pull the seeds out. I cut up the pumpkin into large chunks and cooked them (with the peel still on) in my big enameled pot.
I cooked the pumpkin until the meat as well as the skin was soft, at least 3 0 - 40 minutes. I don't remember exactly how long. When softened, I drained the water out and let the pumpkin cool. The meat came off so easily and I could mash it, put it into a plastic bag, and store it in the freezer. My pumpkin yielded about a cup and half of mashed meat.
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