01-23-2012, 12:17 PM
another way I find easier and it gives a nice roasted flavor is to cut the pumpkin in half, remove the seeds and place both halves open side down on a baking sheet lined with foil. (or two) Roast the pumpkin until it is soft and you can easily stab it with a fork.
After it is cool scoop out the pumpkin and use it for soup- you can freeze the rest of the roasted pumpkin for the next time or perhaps look for a good pumpkin bread recipe ...
My sister made a wonderful butternut squash lasagna for Christmas - I bet it would be real good with pumpkin!
BTW - if your interested - Trader joes makes a light coconut milk - i cook with it a lot and cant really tell the difference.