This pumpkin was destined to become other things though, because a whole stuffed pumpkin is a lot for the two of us.
So half of it became pumpkin, pak choi and left over chicken curry and pumkin soup.
The other half was cubed and frozen. NB you can freeze most vegetables for a month or so without having to blanche them, (ie scald in hot water for 2-3 minutes to destroy the enzymes). for longer storage you will need to. You can easily tell if frozen vegetables have started to deteriorate as they go tough and lose their structure.
Another option for home freezing is to cheat and part-cook the pumpkin (or other vegetables) in the microwave in a covered dish with a little water until hot. Or just cook it and freeze ready to use.
High acid things like apples and rhubarb can be stored without blanching anyway and will keep for a long time.
Having cooked the pumpkin then, the seeds were saved. I looked in my gardening catalogue and seeds for this particular pumkin were £2.76 for ten. I had about a hundred. So I saved 20 or so for myself and a friend to plant next year, by rinsing them and putting them on paper towel to dry for 2-3 weeks.
I rinsed the rest and then baked them in the oven to eat. Don't try this at home I have just had to change this entry - I think being able to bake and eat the pumpkin seeds is a bit like the poodle in the microwave adult fairy story, or the recipe for meadowsweet wine. (The Poodle didn't happen, the meadowsweet wine doesn't work). I have cookery books that tell you the pumpkin seeds work - and for that matter that the meadowsweet wine does. My pumpkin seeds stayed firmly stuck to the husk, half on each side when I split them open and were just not worth the bother.
So here is the story about the wine, just to make up for it. I used to be a keen home wine maker and made many kinds of wine. it was popular in the 1990's and seems to be making something of a comeback.
I have just sold my wine making equipment on Cheapcycle (a free site to sell things) and could have sold it 6 times over. I tried a couple of years ago and no one wanted it.
In the times when I was a keen winemaker,( I may blog about this soon so keep watching) a friend who was equally keen (if not more so) and myself experimented with many different kinds. Several books had a recipe for wine made from a hedgerow flower called meadowsweet.
It smells divine when you first make the wine, which is a lovely golden shade. Then it goes dark brown and tastes vile. We covered it in paper and used dark demi johns and it made no difference. I thought it was me and my friend thought it was her until we compared notes and found we had both tried everything! Sometimes one could even suspect that people put recipes in books or, er on blogs without trying them out properly...
PS If you want the Poodle story I'm sure someone will tell you, or try the Internet, but then you probably know it anyway, I think everyone does!
PPS here's a link to the article I just did for Permaculture Magazine about growing winter veg. Pick those pumpkins though, they're not frost proof!