There are many types of pumpkins, but there is little difference in flavour. Varieties include the bell-shaped butternut pumpkin, with it's creamy-brown skin and orange flesh; the Japanese pumpkin, with it's mottled grey-green skin and sweet , nutty taste as well as Queensland blue, golden nugget and jarrahdale.
Should yu buy pumpkin whole or pre-cut? Both have advantage, the hard part is already done with pre-cut pieces and you can inspect the flesh- choose pieces that look moist and crisp. Pale pieces are generally watery and bland, so go for deep orange coloured flesh for a rich flavour. When buying whole pumpkins, look for blemish-free and firm skin with a good weight.
Preparation & Storage Of Pumpkin
Peel it for use in soups and when steaming, but leave unpeeled for roasts and stir-fries. Whole pumpkins last up to three months in a cool, dry spot. Cut pieces last a few days in the refrigerator. To prevent sogginess, steam pumpkin rather than boil, or use a microwave.
DO TRY THIS AT HOME:
Pumpkin Custard Tarts
1 Cup Pumpkin Puree
1 Teaspoon Cinnamon Powder
1 Teaspoon Vanilla Essence
1/2 Cup Caster Sugar
1/2 Cup Thickened Cream
6 Ready-made Tart Shells
1. Whisk all the ingredients together until smooth.
2. Pour into prepared individual tart shells and bake in a preheated 180 degree oven for 25 minutes or until firm.
3. Serve warm with sweetened whipped cream or custard.
Or you can also try....
Pumpkin, Cranberry Bean & Cordyceps Soup
Pumpkin & Kelp Soup
Pumpkins, Peanuts & Pork Ribs Soup
Bake Pumpkin With Rice Stuffing
Pumpkin & Chicken Cutlet Rice
Creamy Pumpkin Dessert
Mini Pumpkin With Red Bean Paste