Pumpkin soup recipes are starting to pop up on your social feeds, on magazine covers and haunting your thoughts, so you know it’s winter and prime pumpkin season. So we’ve picked a handful of pumpkin recipes that are perfect for cooking now.
But before we whet your appetite with delicious recipes, here’s a little info on the types of pumpkin, how to cut pumpkins, the health benefits and more.
Know your pumpkins
When it comes to cooking with pumpkin, it’s great to have a guide, as the flesh of some pumpkins is too moist to be roasted and some, too dry.
Queensland Blue Pumpkin
The Queensland Blue pumpkin is a large variety with a grey/blue skin and golden flesh. It ranges from 2-5kg. The Queensland Blue is a dry variety making it great for baking and boiling
The Butternut Pumpkin has light orange skin with an oblong shape. It’s very narrow, making it easy to cut. The Butternut is a great variety for roasting and does not need to be peeled.
Golden Nugget Pumpkin
The Golden Nugget pumpkin is a small variety of heirloom pumpkin, it rarely reaches more than a 15cm diameter. It has a dark orange outer and light orange flesh making it great for stuffing or decorating around halloween
The Jarrahdale pumpkin is grey in colour and is semi ribbed. It has moist deep orange flesh, making it ideal for boiling and not great for baking. It is currently the most popular variety of pumpkin.
The Kent Pumpkin is smaller than most varieties, it ranges from 1-3kg. It has green and yellow skin with a golden yellow flesh. It’s very sweet taste is great for quiches, salads or soup. This pumpkin is also sometimes referred to as a ‘Jap’ pumpkin.
How to pick and store pumpkin
- Choose a firm pumpkin that has no major bruises. Small visual imperfections are fine as pumpkin skin is tough and will protect the flesh.
- Keep pumpkin at room temperature. Make sure it is dry and away from immediate moisture.
- It is also a good idea to keep pumpkin away from fruits like apples and pears as they release ethylene gas which can shorten the shelf life of your pumpkin.
- Fresh pumpkin will last anywhere between 2-3 months.
- Once cut and stored in the fridge, pumpkin will last 2-3 days.
Tips for cutting pumpkin
- Use a large serrated knife to cut pumpkin as the flesh can make it hard to cut through with a regular knife.
- Start by cutting the pumpkin in half and then remove the pumpkin seeds with a large spoon and set aside if you wish to use them.
- Then place the pumpkin on its flat side to ensure that it is stable and cut into desired size pieces.
Pumpkin recipes you want to cook right now
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