Deep-colored
pumpkins are
generally the best. Cut a pumpkin or squash in half, take out the
seeds,
then cut it up in thick slices. Pare the outside and cut again in small
pieces. Put it into a large pot or saucepan with a very little water;
let
it cook slowly until tender. Now set the pot on the top of the steamer
or transfer pumpkin to the double boiler and cook, stirring often until
the
moisture
is dried out and the pumpkin looks dark, red almost dry and rich. When
cool
process in food processor or press
through a colander.
