This is an out-of-the-way method to get instructions, but maybe they can help you cook your pumpkin for pie, too. This recipe came from the dejanews alt.rec.cooking newsgroup.
HOT AND SOUR PUMPKIN SOUP
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
3 tablespoons vegetable oil
1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes
(6 cups) [Canned pureed pumpkin can be substituted if necessary]
1 cup dry white wine
2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water
6 lemongrass stalks (bottom 5 inches only), coarsely chopped
1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped
3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed
and coarsely chopped (seed chiles if a milder flavor is desired)
4 kaffir lime leaves (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup Asian fish sauce
1 tablespoon sugar
Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot
over moderate heat, covered, stirring occasionally, until onion is
softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until
wine is reduced by about half, about 5 minutes. Stir in stock and simmer,
covered, until pumpkin is tender, about 20 minutes.
Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately
high heat until hot but not smoking, then sauté lemongrass, galangal, and
chiles to taste, stirring, until lightly browned, about 1 minute. Remove
Purée pumpkin mixture in batches (use caution when blending hot liquids)
and return to pot. Stir in lemongrass mixture, lime leaves, lime juice,
fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a
sieve, discarding solids, and season well with salt and pepper.
Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.
Makes about 10 cups.
Just another Susan
"Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill