Culinary uses and varieties of autumn pumpkins

Pumpkin varieties offer diverse culinary applications depending on their flesh texture and sugar content. The two primary species are Cucurbita maxima, which features firm, dry, and sugary flesh suitable for fillings like tortelli, and Cucurbita moschata, which tends to be more watery and is better suited for creams and soups.

Specific varieties include Mantovana (also known as Cappello del Prete), Marina di Chioggia, and Delica for dry applications, while Violina, Butternut, and Hokkaido are preferred for velvety textures. Traditional Italian preparations include Mantovano pumpkin tortelli, which requires roasting the pumpkin rather than boiling it to prevent excess moisture, and various risottos and soups.