Choose pumpkins that are heavy, free of cracks and soft spots with a deep orange color.
One medium 5-pound pumpkin makes about 4 ½ cups of cooked pumpkin.
Pumpkins are rich in beta-carotene, an important antioxidant. Eating foods with beta-carotene can help prevent some types of cancer and heart disease. Tomatoes even have some nutrients that protect us from aging.
Store whole, damage free pumpkins in a cool, dry place.
If stored properly, whole pumpkins can be stored for three to six months.
Wash pumpkins under running water. Use a long, sharp knife to cut into chunks. Scoop out the stringy insides and seeds. Put the seeds aside and dry for roasting later. Pumpkin may be cooked in boiling water, the microwave, baked or roasted in the oven or steamed in a pressure cooker.
Adapted from University of Illinois. Pumpkin History. Available at https://web.extension.illinois.edu/pumpkins/history.cfm, Weatherford, Jack. Native Roots (p. 112). Random House Publishing Group. Kindle Edition, https://www.canr.msu.edu/uploads/resources/pdfs/hni29_pumpkins.pdf and https://web.extension.illinois.edu/pumpkins/nutrition.cfm.