When the pumpkin is cool enough to handle, peel off the skin and place the pieces in a food processor. A few pulses will turn it to mush. Depending on how liquidy the mush is, you may want to cook some of the water out of it until it has a thicker consistency. Store your pumpkin mush in an airtight container in the refrigerator and freeze any that you don't use within a week.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBLQr50Gc5CVVWK7xHytwLR-UUxlNazaly_Nq_bkx_DKnPkQRATPlMMKaPfrnvozfrYsafXkk3AwqO9MPGQ_5NtMmdEA84LRw83SVPSuUJJ7QePomN99_zoPaIRTbQ8sOmfR3EBuRSQ4/s320/pumpkinmush.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1S1uxqxUxf0Pxqn4lCMAUKKVm904vzUP385KhiasxaWI4cG2Mz-o3iLA1XOsMqOi-AFjRE7jLcXMRabhVRAMbpl5CxNnqIKdwfI-QRYK3RnY9Gwm7I_4x0vJg77YSj_23IKv8q0vcFk/s320/pumpkinmush2.jpg)
The mess factor is pretty high here, so I didn't take many pictures during the process. I found a great blog though that has awesome pictures and detailed instructions on cleaning and prepping your pumpkin. I didn't use water and they didn't use butter. If you're gonna skip one, it's gotta be the water.
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