How to cook pumpkin
Cooking with pumpkin – how to succeed with autumn's best ingredient
Published on
Pumpkin is one of the most delicious, affordable and versatile ingredients of autumn. The flesh is rich, nutty and naturally sweet – like a cross between a sweet potato and a carrot. This makes it a dream to combine with strong spices, lots of acid and salty cheeses. Use it roasted and in soups as well as sweetened in an authentic, American pie or as part of a delicious main course.
Flavor combinations: Give pumpkin the right company
Pumpkin flesh is sweet, buttery, and nutty. This makes it easy to become overpowering or a bit bland if you don't balance the sweetness with three important elements:
- Salty & Umami: Parmigiano-Reggiano, feta cheese, goat cheese, crispy bacon, capers or soy.
- Acid: Squeezed lemon juice, lime, sherry vinegar or apple cider vinegar are absolutely essential to cut through the sweetness.
- Heat & Spices: Fresh chili, dried chili flakes, ginger, garlic, nutmeg, cinnamon and fresh sage (sauté it in butter until crispy!).
Quick answers to common pumpkin questions
- Can you eat the skin of all pumpkins? The skin of smaller pumpkins like Hokkaido is perfectly edible. The skin of large pumpkins and Butternut squash often becomes leathery, so it's best to peel it off.
- How do I know the pumpkin is done? Stick a knife into the flesh – it should go through without resistance, just like in a boiled potato.
- How do I store leftovers? Roasted pumpkin keeps for 4–5 days in the refrigerator and is great for freezing as a puree.
3 pumpkin varieties you should keep an eye on
- Butternut: Bottle-shaped, creamy and easy to peel. Best for soup, puree and stews.
- Hokkaido: The small orange-red one. Bonus: You don't have to peel it – the skin becomes completely soft in the oven.
- Nutmeg: Large, ribbed and deep orange with a rich sweetness. Perfect in cooking and baking.
