Why cook with pumpkin?
Pumpkin has a mild, slightly sweet flavor, which makes it really easy to use in all sorts of dishes. You can roast it, boil it, mash it or turn it into a creamy soup. Roasting pumpkin in the oven makes the flavor sweeter and more intense. Perfect for salads, as a side dish or tossed through a comforting pasta.
Pumpkin also works with lots of different flavors. Go spicy with cumin, coriander and chilli, or keep things more classic with rosemary, thyme and garlic. And pumpkin with feta or goat’s cheese? Always a good idea if you ask me.
Tips for preparing pumpkin
A whole pumpkin can look a little intimidating, but preparing one is actually pretty straightforward.
- Use a large, sturdy knife to carefully cut the pumpkin in half.
- Scoop out the seeds and stringy centre with a spoon.
- For varieties such as butternut squash, you can remove the skin with a vegetable peeler or sharp knife.
- The skin of varieties such as Hokkaido pumpkin is edible, so there’s no need to peel it.
- For extra flavour, roast cubes of pumpkin with a little olive oil, salt, pepper and your favourite herbs or spices.
- Don’t feel like tackling a whole pumpkin? Pre-cut fresh or frozen pumpkin cubes work perfectly well too.
What goes well with pumpkin?
Because pumpkin has a mild and slightly sweet flavor, it pairs well with lots of ingredients. I love combining it with spices such as cumin, cinnamon, smoked paprika and chilli. Ginger and garlic are also delicious, especially in pumpkin curry or soup.
For a bit of contrast, combine pumpkin with something salty or tangy, such as feta, goat’s cheese or Parmesan. Nuts and seeds are great for adding some crunch. Walnuts, pecans and, of course, toasted pumpkin seeds are all delicious options.
Fresh herbs such as sage, thyme and rosemary are another perfect match.
When is pumpkin in season?
Pumpkin is a typical autumn vegetable. The exact season depends on where you live and the variety, but fresh pumpkins are generally at their best from late summer through autumn and into winter.
You can usually find some varieties for much of the year, and frozen pumpkin is a handy alternative when fresh pumpkin isn’t available.
Which pumpkin should you choose?
There are lots of different pumpkin varieties, but butternut squash and Hokkaido pumpkin are two of the most useful in the kitchen.
Butternut squash has soft orange flesh with a mild, slightly sweet flavor. It’s great for soups, purées, curries and oven dishes. Hokkaido pumpkin is smaller and has the added advantage that you can eat the skin. Perfect when you want to roast pumpkin without doing lots of peeling first.
How to store pumpkin
A whole, uncut pumpkin will keep for quite a while when stored somewhere cool and dry. Once you’ve cut into it, keep the pumpkin covered in the fridge and use it within a few days.
Got some pumpkin left over? Cut it into cubes and freeze it for another day. Pumpkin purée can also be frozen, which is really handy when you want to quickly make a soup, sauce or another pumpkin recipe.
Looking for pumpkin recipes?
From an easy pumpkin soup and spicy pumpkin curry to roasted pumpkin, salads and comforting oven dishes, there are so many ways to use this versatile vegetable. Take a look at my favorite recipes with pumpkin above and find something delicious to make today!
