I had like 4 volunteer pumpkins this year. I've only used the white for decoration, but they can probably be used like you would use other pumpkins that aren't as sweet as pie pumpkins.

hard winter vegetables, I usually cut them in half, scoop out the seeds, and bake (cut side down on an oiled baking dish or cookie sheet) at 350 degrees until done. Then scoop the pulp away from the skin, season with butter, salt, pepper.

I've never had 100 pumpkins in all my life, let alone volunteers. DId a flock of birds fly over and seed your garden?
Maybe you could sell or trade them to someone who owes a fruit/vegetable stand. They would probably be a great decoration for those inclined to do that sort of thing. I am eager to see what other ideas come from this group!

Good luck!

After she left I decided to count the rest! I will have to get her to count her haul. Wish she had a larger car! Had the white, orange and a really weird orange with knobs all over.
As you can imagine I have a very large garden and also a smaller one and I decided pumpkins would be fun this year. I did not buy any white seeds however. Maybe the package was wrong and it was a mixed bag?
I like to plant a small patch each year, but this was sort of uncontrollable! I have had up to 225 butternut squash in the past, this year I haven't counted yet. less than that I think. I give a lot of them away to friends, neighbors, food bank etc. But my tomato's (for the first time in 40+ years of gardening) got the blight and were all gone in about three days and also hurt my potato output...down to two bushel from five last year

you can roast or boil it, but find out what it tastes like. Could be it's nasty stuff. Could be it's a new Delicata. You don't know yet.

Then, when you know what you're dealing with, you use them exactly the way you would use any similar squash or pumpkin.

If they are actually edible, I would cook 'em up and freeze as many as I can. (A hundred's a lotta squash, but I just luv pumpkin soup.)

Never made pumpkin soup before. I will have to Google a receipt for that. I think I will roast one over the weekend and see how it turns out. My husband says he thinks he ate white pumpkin pie when he was a kid. His family ate just about anything that grew so I have hope they are eatable!

Long Island's now sinking from the weight of pumpkins and squashes being harvested, so I have a collection of my favorites-- butternut, cheese pumpkin, acorn, turban, and delicata. And one or two I have no idea what the hell they are.

Pumpkin soup

Either peel and cut them up or cook them peel on and scoop the meat out. Either way you want to get a lot of squash meat into a big pot.

Start the pot and as the stuff gets soft, hit it with a stick blender until it's nice and smooth. You can use plain water or stock to cook it in. I like chicken stock, but vegetable stock for the purists works too.

Add more stuff (this is the fun part) and don't overcook too much.

Eat.


As far as the stuff to add goes, I have tried garbanzos and other canned beans, cut up red and green peppers, coconut products (flour, milk, cream, etc) walnuts, herbs&spices (parsley, sage, basil, cinnamon...) half&half, raisins, and other things I can't remember right now. Stirring in some sour cream at serving time can be yummy.

It's really difficult to ruin a soup like this. Anything you have around that sounds like it might work in there probably will.

And it can be even better after sitting in the fridge overnight.

Is Pumpkin Chunkin -- see http://punkinchunkin.com/

White pumpkins stand up best to the physical exertions of things like the air cannons.

Make a purple pumpkin to promote epilepsy awareness....

http://epilepsy.about.com/od/Epilepsy-Awareness/ss/How-to-paint-your-pumpkin-purple.htm



And I have always used white pumpkins the same as the orange ones. I believe their is a variety called Cinderella pumpkins that sell out the quickest at our local farm stands.