Small sugar pumpkins are easy to cook and you can store them in a dark, cool place for a few months. Stock up so you can have fresh pumpkin for breads, pancakes, pies, soup, or any other dish you wish! All you have to do is cut the top off or cut in half, scoop out the seeds, place cut side down onto foil lined sheet and bake at 350 for 45-60 minutes. If using the shell as a pumpkin soup bowl, set upright in pan and place foil over the cut top to keep moisture in. You can pre-cook them, scoop out the flesh and freeze it if you prefer.
Look for my pumpkin soup recipe here in the recipe garden.