The store had a few pumpkins, with short descriptions in Swedish. I don't remember the name of our pumpkin, and I can't be sure of all its qualities, but I do know that it had an orange flesh and was good for soups. And it turned out to be good for pumpkin bread.
I don't have any photo documentation of this, but here is what I did. I chopped the pumpkin in half, and also chopped off the stem. Then I removed the goop and seeds (the seeds were HUGE, and Greg baked them the next day). Then I put the two pumpkin halves in a baking dish with the cut side up, and put a little water into each pumpkin half. I don't know. One time my friend who is a nutritionist introduced me to the concept of spaghetti squash and she put the water in the squash halves, so I now do that with pumpkin halves. Also, the pumpkin descriptions at the store listed a spaghetti squash, but there were sadly none in the bin, but either way that is the closest I've gotten to getting a spaghetti squash in this country. So I baked the pumpkins at a temperature that was probably too high, maybe like 190C? They were done in only a half hour, which is a shame, because the heat hadn't been turned on yet and our apartment was getting cold, and I was banking on an hour of oven-use.
After the pumpkins were cooled I scooped out the flesh. Then a couple days later when it was time to bake the pumpkin bread, Greg used the immersion blender on it, so that it was a nice pumpkin puree. I used this recipe, which calls for one 16 ounce can.
So here is a really important thing, which the internet world doesn't always understand. The ounces in '16 ounce' are a measure of weight. Since I don't have a kitchen scale, I needed to figure out what volume (aka how many cups) of pumpkin I needed. I did some searching, which informed me that a 16 ounce can of pumpkin contained either 2 or 4 cups of pumpkin. That is a pretty big discrepancy, but there is no way that you can fit 4 cups into one of those cans. Plus since I had just shy of 2 cups, I just used all the pumpkin I had.
Now that I look at the pumpkin lasagne recipe, I see that a 28 ounce can of pumpkin is equivalent to 3 cups of pumpkin. So that means I should have used 1.7 cups of pumpkin in the recipe that called for 16 ounces of pumpkin.
This is my attempt to get some blog hits via google searches for 'how many cups of pumpkin are in a 16 ounce can?' and also my attempt to never again have to do that very same google search because the results are painful.
16 ounce can = 1.7 cups
28 ounce can = 3 cups
So anyhow, the pumpkin bread was really delicious, and I've been taking it for a snack every day this week. Since I like to keep the quality of the photos here high, behold.