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Pumpkin recipes you want to cook now

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 is just one of the great pumpkin varieties available in Autumn and Winter.

Queensland Blue Pumpkin

 

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

Butternut pumpkins are long in shape and have a bell shaped bottom. Find out more about pumpkins here.

Butternut Pumpkin

 

 

Butternut Pumpkin

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.

 

This golden nugget pumpkin variety is just one of the great varieties available in Autumn and Winter. Learn more about pumpkins here.

Golden Nugget

 

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 great for boiling. Create a pumpkin soup recipe or make a pumpkin puree.

Jarrahdale pumpkin

 

Jarrahdale Pumpkin

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.

 

This jap pumpkin can also be referred to as a kent pumpkin. Find out more about pumpkins here.

Kent Pumpkin

 

Kent 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

 

 

 

 

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

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