Pumpkins

CURRIEND asked:


I live in Brussels and I couldn’t find canned pumpkin at my local grocery store. Anyway, I want to pumpkin soup tonight but have to use fresh instead of canned. How should I cook the pumpkin so that it is most like the consistency of canned? Thanks!

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bfm asked:


My neighbor bought some pumpkin spice coffee and it is so good. But when I try to flavor my coffee grounds with what I use in my pumpkin pies it just doesn’t taste as good. What spices do I add to my coffee grounds that would be as good as what I buy?

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comet10nis_star asked:


Hi guys,
I bought some fresh pumpkin and I have already steam it, but I don’t know how to make pumpkin soup?
By the way, I tried it to blend it with milk but it taste bad… HELP PLEASE? How can you do it tasty and like the can soup?

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warehaus asked:


We’re having a Hallowe’en party with a pumpkin decorating contest. This is for kids ages 3 - 6 and younger. They won’t be carving the pumpkins. I plan on having paper, stickers, and other arts and crafts stuff for them to put on the pumpkins. Can we just use Elmer’s glue or what else might work to attach things to the pumpkins for kids this age?

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SunShineShoes asked:


I’ve just cut open a baking pumpkin, and I’m unsure of what exactly is going to be useable to make my pumpkin bars. Is it just the stringy stuff that is wrapped up in the seeds, or will it be just about everything except for the skin of the pumpkin and the seeds? Thanks in advance!
I received this pumpkin from a friend, and she has made this same recipe without having to puree or add seasonings, and it turns out wonderfully. Apparently the strings soften up during the baking, so it don’t need to do anything about that. I’m making pumpkin bars, not a pie.

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