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Pumpkin guide

Pumpkin guide

Culinary Pumpkins ~ use pumpkin purée in muffins, soups, sauces, bread, pasta filling, and any dessert!

Rouge Vif D’Etampes, also known as the Cinderella pumpkin

  • French heirloom pumpkin, inside is a rich orange color 
  • Great for making fresh sweet pumpkin purée 
  • Rinse off the dirt, cut in half, scoop out the seeds, drizzle with olive oil to coat the flesh, roast in the oven at 375 until the inside is soft and could easily be mashed (at least 30 min) Let it cool, scoop out the flesh and blend it in a blender or food processor so it reaches a smooth consistency. You may need to drain it in a colander lined with a few paper towels if it’s too liquidy for a purée (let it sit for 20 min over a bowl to catch the liquid) 
  • Storing– will last a week in the fridge and 4-6 weeks in a freezer. Let it thaw in the fridge overnight and then mix before adding it to your recipe.

https://normansfarmmarket.com/cinderella-pumpkin-bowls/

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Musque de Provence, also known as Fairytale pumpkin

  • One of the few pumpkins that can be consumed raw 
  • It’s best to cut into wedges, slow roast them, and then use it in soups and desserts or even add to salads 
  • Has fine-grained flesh, a spicy scent yet a sweet flavor
  • Use a sharp knife and cut from the center like a pie. Slices can be stored in the fridge for up to 2 weeks.

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Galeux d’Eysines, also known as Peanut Pumpkin

  • Pale pink skin with peanut-looking bumps covering the surface
  • The bumps on the outside are excess sugar deposits, the more bumps, the sweeter the pumpkin 
  • Use for pumpkin pies or cut into chunks and roast as you would a butternut squash
  • The skin is surprisingly easy to cut through despite its rough appearance 

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Marina Di Chioggia

  • Italian Heirloom Pumpkin from Venice, historically a staple in Italian winter cuisine  
  • One of the best culinary pumpkins. How to cook: Roast wedges with a drizzle of olive oil and herbs at 400 degrees for 30-40 mins. Also great for risotto, pasta, soups
  • Blue/green skin with a rough, bumpy surface
  • Yellowish orange flesh 
  • Can be stored whole for up to 6 months

https://normansfarmmarket.com/homemade-pumpkin-ravioli-with-sage-butter/

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Jarrahdale (Blue)

  • New Zealand heirloom pumpkin. Mid-size (6-10 lbs) 
  • Pale blue with smooth, deeply ribbed skin. Bright orange flesh 
  • Makes for an excellent decoration along with winter squash for eating 
  • Sweet and complex flavor, fine texture, no stringiness. Good for pies, stews, and boiling for puree. 

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White Boer

  • Historically popular in South Africa
  • Has a bright orange flesh and is aromatic, dense, and sugary
  • The color won’t bleach or yellow over time so it’s also great for decor
  • Cooks without becoming watery, and can be roasted, mashed (a great side dish), or used in pies

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Long Island Cheese Pumpkin

  • Rare heirloom variety from Long Island
  • Light orange/yellow color, flat, lightly ribbed and resembles a wheel of cheese
  • Sweet and nutty taste, can be used same way as a butternut squash
  • No stringiness makes this a popular choice for pumpkin pie

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