Wash and dry pumpkin. Cut in pieces and use a spoon to scoop out the seeds and strings. Layer the pieces in the pot. If there are too many pieces, refrigerate the remaining uncooked pieces in a plastic bag. Cover and cook 2 to 3 hours or until tender. The pumpkin done when soft and easily pierced with a skewer or knife. When cool enough to touch, scoop out the flesh with a spoon and throw out the skin. The pumpkin can be served right away or pureed for use in other recipes.
To serve as is, top with a little butter. Add salt and pepper or brown sugar and ground ginger or cinnamon to taste. For puree: puree the squash in a food processor, blender or food mill and add a few tablespoons (30-50 g.) of orange juice with selected spices.