Pumpkin preparation and storage guide

Different varieties of pumpkin offer varying ease of preparation regarding their skins and storage. The Hokkaido variety features a thin skin that softens during cooking, making it edible whether roasted, used in soups, or prepared as fries. Patisson pumpkins, characterized by their UFO-like shape, have edible skins that can even be eaten raw when young.

In contrast, varieties like butternut and musquat require longer cooking times for the skin to become soft. For these, long roasting or pureeing into soup is recommended to ensure the skin is edible.

To prevent waste, pumpkin flesh can be frozen for up to one year. There are three primary methods: freezing raw pieces (suitable for pasta or pans, though texture softens), freezing puree (achieved by steaming and blending for soups and cakes), or freezing prepared dishes. Note that cooked pumpkin pieces intended for vegetable pans may lose their firmness upon thawing.