"Canned pumpkin is just as good, if not better, than homemade," says Guy, citing its consistent texture and moisture. She notes that home-cooked pumpkin can be watery if you don't drain it ...

Though many chefs cut a pumpkin into slices or chunks before cooking, there's some solid incentives for cooking one in its natural, unaltered form. First, it's just easier to slide a whole raw ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Many of them use pre-sliced or pre-cooked ingredients ... A 1-cup serving of cooked pumpkin contains twice the daily recommended amount of vitamin A. Vitamin A is important for supporting your ...

Pre-heat the oven to 180 degrees Celsius. To start the soup, thinly slice half of the pumpkin on a mandolin and cut the other half into large cubes. Roast the large cubes of pumpkin drizzled with ...

To test if the cake is cooked, insert a cocktail stick ... Cut the cake into slices and serve. If you have fresh pumpkin to use up then you can make your own purée instead of buying tinned.

Roasted pumpkin slices that mix effortlessly into the cheesy tomato sauce combined with the full flavour Anchor Cream makes this dish one to remember! We trust you will be a much loved guest at ...