Autumn smells like pumpkin: colourful, sweet and incredibly versatile, it is the true queen of this season. From cream soups to risottos, from scones to desserts, every dish can be transformed thanks to its creamy pulp and its unique taste.
There are many varieties, different in shape, color and flavour: some perfect for savory recipes, others ideal for sweet preparations or scented jams. Let’s discover together the main types of pumpkin, their characteristics and the best dishes to make the most of them.
How to choose the right pumpkin
When you buy a pumpkin, check that the skin is intact and hard, without bruises. The heavier it is compared to its size, the richer it will be in pulp. If it is already cut, the pulp should be a deep orange and not too stringy.
Store the whole pumpkin in a cool, dry place for up to two months, while once cut it should be placed in the fridge and consumed within a few days.
Muscat pumpkin
Among the best-known varieties, the muscat pumpkin is often the protagonist in the markets. With its rounded and rather flattened shape, the resistant skin and the fresh and fruity flavor of the pulp, it offers many possibilities for tasty culinary creations. Its pulp and seeds are a precious source of proteins, antioxidant vitamins, carotenoids and minerals, with low fat content. Thanks to the abundance of beta-carotene, partially converted into vitamin A, pumpkin shows antioxidant and anti-inflammatory properties, helping the body fight infections. The zest provides minerals such as calcium, phosphorus and potassium, as well as zinc, selenium and magnesium.
Recipes with muscat pumpkin
Baked pumpkin
Clean the pumpkin, removing the peel and seeds, then slice it with a knife and rinse it under running water. Line a baking tray with baking paper and place the pumpkin slices on it. Sprinkle with a pinch of salt, pepper and nutmeg, then season with a drizzle of extra virgin olive oil and finely chopped parsley.
Heat the oven to 200°C and cook the pumpkin for 20 minutes. Subsequently, continue cooking for another 5 minutes in grill mode. Remove from the oven and serve the pumpkin while still hot.
Pumpkin focaccias with turmeric and sage
With no rising times and incredibly easy to prepare, these scones are ideal for making ahead and can be served either hot or at room temperature. The pumpkin, previously steamed, combines with type 2 flour, fresh sage, turmeric and delicious extra virgin olive oil to create a tasty and nutritious dough. Here you will find the complete recipe.
Hokkaido pumpkin
Hokkaido is one of the favorite pumpkins for making classic pumpkin soup. With a round shape reminiscent of a chestnut, but much larger than the nutmeg, this variety stands out for its vibrant orange color and a slightly fruity flavor with aromas of dried fruit. Perfect for preparing desserts such as Pumpkin Pie.
Recipes with Hokkaido pumpkin
Stuffed pumpkin
Hokkaido pumpkin also lends itself beautifully to delicious stuffed preparations. To make this dish, the vegetable must be cut in half, washed and freed of the seeds. After extracting the pulp with a spoon, the two halves are cooked in the oven with various aromas for about 20 minutes at 180°C. The filling can be created using the previously extracted pulp, which can be browned in cubes with rice, or mixed with cherry tomatoes and olives, or even with mozzarella and amaretti biscuits. After being stuffed, the pumpkin returns to the oven for another 20 minutes, guaranteeing a preparation with an irresistible flavour.
Sweet and sour pumpkin
With its bright color and slightly fruity flavor, this pumpkin variety is perfect for creating an irresistible sweet and sour dish. You will need a few simple ingredients and the recipe will be irresistible. Here are all the steps to follow.
Butternut squash
“Butternut pumpkin, as the name suggests, has a characteristic buttery aftertaste reminiscent of hazelnut. In addition to being suitable for raw consumption, it lends itself beautifully to various culinary preparations. This variety, particularly popular in Australia and America, stands out for its elongated shape.
Pumpkin tortelli
Pumpkin tortelli represent a typical delicacy of northern Italy, offering a unique culinary experience with their fresh pasta with a delicate and sweet flavour, particularly appreciated even by children. Characterized by a firm consistency that always maintains the al dente effect, and by a tasty filling thanks to the contrast between the pumpkin and the walnuts, this first course is perfect for special occasions, allowing you to combine it with your favorite seasoning. Here you will find the recipe to follow.
Butternut Squash Gnocchi
Who can resist the charm of a plate of gnocchi? Wholesome, versatile with any seasoning and even easier to prepare at home, especially in the alternative versions without eggs or potatoes, which give a delicious flavour. Have you ever tasted pumpkin gnocchi for a first course with an unmistakable autumnal flavour? With just 2 ingredients and a few minutes, you can make them, especially if you prepare the pumpkin in advance, thus already having the pulp ready for use. Here is a recipe in which you can replace delicate pumpkin with butternut pumpkin without problems.
Spaghetti squash
The spaghetti squash, also known as pumpkin squash or spaghetti pumpkin, is the fruit of a plant native to South America belonging to the Curcubitaceae family. Characterized by an oval shape and yellow colour, this variety stands out for an unusual feature compared to other pumpkins.
The distinctive feature of spaghetti squash lies in its pulp, which, when scraped with a fork after cooking, turns into long filaments similar to thin spaghetti, hence the common name of this vegetable.
Unlike traditional wheat spaghetti, however, those obtained from spaghetti squash have a lower carbohydrate content, provide fewer calories and, of course, are gluten-free.
Recipes with spaghetti squash
Baked spaghetti squash with cheese
Start by carefully washing the pumpkins, cut them in half lengthwise and remove the seeds and internal filaments. Brush both the inside and the skin of the pumpkins with a little oil, then place them on a baking tray lined with a silicone mat, with the cut side facing downwards, and cook them in a preheated static oven at 200°C for 40 minutes or until they are softened.
Once cooked, remove the pumpkins from the oven and let them cool until they can be handled. With a fork, scoop out the inside to get spaghetti-like strands of squash. Add these filaments to your favorite cheese, then season with salt and pepper. Season the pumpkin boats with a pinch of salt and a drizzle of oil, then fill them with the cheese mixture.
Bake the pumpkins again at 200°C for about ten minutes, positioning the tray in the upper part of the oven to brown the surface well. Once golden, remove them from the oven and serve immediately piping hot
Delicate pumpkin
Also known as Mantua pumpkin, Delica represents one of the most popular varieties in the kitchen. With Delica, nothing goes to waste, not even the bottle green peel, perfect for creating delicious chips. Characterized by an extremely sweet flavor and firm flesh, this pumpkin is ideal for baking, making gnocchi and many other creative recipes.
Recipes with delicate pumpkin
Pumpkin and red lentil cream soup
In this velvety soup, quick and simple to prepare, we have combined the sweetness of Delica pumpkin with red lentils, which, thanks to their high quality proteins, complete the dish with lightness and ease of digestion. Here you will find ingredients and steps.
Pumpkin risotto
Pumpkin risotto is a traditional autumn recipe, simple but tasty and healthy. Originally from northern cuisine, this dish has spread throughout Italy, becoming a beloved preparation made in many variations. This is our variant, click here for the full recipe.
Pumpkin and cinnamon jam
Delight your palate with the authentic taste of autumn thanks to our pumpkin and cinnamon jam recipe. The preparation is simpler than you might imagine, and the enveloping aroma will invade your kitchen, creating an irresistible culinary experience. Here you will find all the ingredients.
