2. Cut pumpkin in half equatorially, get out the seeds and strings, and set aside for baked pumpkin seeds.
3. Extract pumpkin flesh, while leaving the shell as intact as possible, because you can go ahead and carve it after. Because you cut it equatorially, you can still stack the top on the bottom.
4. Dice pumpkin flesh, and throw in large saucepan with a bunch of butter. Put over low flame. Let it cook for a while, until the pumpkin starts to soften.
5. Add milk, cream, pepper, grated Parmesan cheese, and a bit of salt. Keep cooking.
6. Cook up some rotini or penne or some such pasta.
Add pasta to pumpkin/Parmesan cream sauce, and serve.
MAN is that good. I didn't want to waste food for my jack-o-lantern, so this is what I did. I maybe could have sweated some onions with the pumpkin until they both started to caramelize; that probably would have been good, too.
Also, had I carved a turnip jack-o-lantern this year, I probably could have diced some turnip in there, too, but that might have been too much. I wonder how a pumpkin-turnip jack-o-lantern bisque would be, though...