Pumpkin Cooking Hints....
* For cooking, look for small sugar pumpkins rather than the larger ones used for jack-o'-lanterns. The smaller varieties are sweeter, fleshier, and less watery.
* For many baked goods, canned pumpkin purée is as good or better than fresh. Look for cans labeled "solid-pack" rather than "pumpkin pie filling" (which has other ingredients added).
* Buy firm, bright-colored pumpkins, free from cuts or nicks.
* Store pumpkins in a cool, dry place up to one month.
* The first thing you will do with your pumpkin, whether you're carving or simply cooking, is to scoop out the seeds. the little kernels are packed with vitamins and minerals and are a great source of fiber - so it would be a shame to throw them away. To roast and eat, simply clean your seeds, boil for 10 minutes to soften, then drain and dry on a paper towel. Finally toss with a little oil, spread out on a baking sheet and place them in a low oven for around 45 minutes (about 120°C) until they are crisp and golden brown. If you want to add a bit of flavor, sprinkle over salt, pepper, paprika, or whatever you would like when you add the oil