In an online conversation about pumpkins, I asked if the people I was talking to had a recommendation for or against any particular cooking pumpkins.  I was told this:

Kitty, if they grow in your climate, I recommend Hokkaido pumpkins. They are small enough not to leave you with a ton of leftovers every time you cook one, and the peel is not as hard as in other kinds. Just scrub it down and chop into cubes, cut out the nasty center, and cook until tender. No peeling or scraping out necessary.

Posting it here so I will remember in the Spring.