RE: Preserving Pumpkin For Later Use
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Here in Spain we eat lots of pumpkin, we make creamy soup during cold weather, they are a typically autumn dish simmering pumpkin dice, potato, onion and maybe a carrot, olive oil, salt and pepper, served with croutons. We usually chop it in dice and store it in the freezer. My grandma used to make also pumkin jam
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I prefer to dehydrate now as it saves freezer space and will last longer if I'm not using it. I can still make dishes with it, the rehydration is very quick. It's kind of amazing how much storage space is saved by dehydrating. Right now in my kitchen there are a couple of 2L bottles. They contain what was originally 10lbs (about 5Kg) of tomatoes and red pepper.
I like that pumpkin soup idea, it contains things I enjoy. I might just put some together today since I have dehydrated onions and carrots. I've not dehydrated potato yet but have a bag sitting here that was on special so I got extra.