The different types of pumpkin | myfoodbook | Discover the best ways to cook Australian pumpkins
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The different types of pumpkin

Learn about the most popular varieties of pumpkins in Australia. Find out what the different types of pumpkins look like, taste like and the best ways to cook each variety. Once you know what pumpkin you want to cook with, find the best pumpkin recipes in our recipe collection!

Tue, 03/03/2020 - 17:27 -- Editor - myfoodbook

The different types and varieties of pumpkins

We’re looking forward to autumn, aka pumpkin season! Pumpkins are super versatile and easy to cook. They have a naturally sweet flavour that's great in both savoury and sweet recipes. There are so many dishes where it shines, like pumpkin soup, pumpkin scones, vegetable lasagne, pumpkin cake and the old favourite roast pumpkin. The skin, flesh, seeds and flowers of pumpkins can all be eaten, which is great for reducing food waste.

They’re healthy to eat, boasting a number of health benefits. Full of essential vitamins and minerals such as vitamin C, E and B, they can be beneficial for everything from your skin to your eyesight. Pumpkins are also high in fibre, which is aids digestion and keeps you fuller for longer. With a relatively low calorie count, they’re a great health-conscious choice.

Most pumpkins are in season from autumn to winter, but they can be eaten all year because they store exceptionally well. If you know how to choose a good pumpkin and store it properly they can last for up to 12 months, so we’re getting ready to stock up!

With lots of varieties available on the Australian market it’s good to have a guide of the types of pumpkins and their differences. We’ve rounded up the most popular pumpkins on the Aussie market with tips for choosing the best pumpkin for your recipe.

Different types of pumpkin: Butternut, Jarrahdale, Japanese and Kent, Golden Nugget

Butternut pumpkin

Average weight: 2kg

Butternut pumpkin, or butternut squash, has smooth skin that’s light orangey-beige. Its flesh is a brighter orange, and it’s relatively sweet and dry. They are known for their elongated shape, with a longer ‘neck’ than other pumpkin varieties. Its long rounded shape makes it easier to cut. It’s great for roasting, and its skin is thin enough that it doesn’t need to be peeled.

Jap pumpkin or Kent pumpkin

Average weight: 4kg

These pumpkins have ribbed green-grey skin with stripes and speckles that vary from yellow to orange. The flesh is golden yellow, with a nutty, very sweet flavour. It’s great for quiches, salads and soups.

Queensland blue pumpkin

Average weight: 4-7kg

The Queensland blue is grey-blue in colour, with yellow-orange flesh. It looks very similar to a Jarrahdale pumpkin but with deeper ribs. It’s a drier variety of pumpkin, which makes it great for steaming, boiling and baked goods. It’s particularly good when mashed for scones and cakes. Its rich, full flavour stores very well.

Jarrahdale pumpkin

Average weight: 6-8kg

The Jarrahdale is a larger pumpkin with blue-grey skin similar to the Queensland Blue but not as ribbed. Its golden orange flesh is sweet and good for soups and boiling. As it has moist flesh, it’s not well suited to use in baked goods.

Golden nugget pumpkin

These mini pumpkins rarely reach more than 15cm in diameter. They have vibrant orange skin and lighter orange flesh. Their bright colour combined with their cute, rounded shape, makes them popular for Halloween decorations. Their small size also makes them great for stuffing and roasting.

Now you know the most common varieties of pumpkin, find out how to choose a pumpkin and how to store it properly before cooking one of the delicious recipes below!

GET THE RECIPE: Roasted Pumpkin, Brussel Sprouts and Prosciutto with Egg

This warming salad is the best way to eat more veggies this winter! This recipe is also great for gatherings thanks to its beautiful bold colours.

GET THE RECIPE: Pumpkin, Spinach and Ricotta Stuffed Shells

Jumbo pasta shells become a perfect comfort food when stuffed with pumpkin and ricotta. Curl up with a big bowl and melt away any winter chills.

GET THE RECIPE: Pumpkin Gruyere and Sage Cob

This delicious pumpkin dip with stretchy cheese is a great appetiser or party pleaser. Serve hot and watch it disappear!

Baked pumpkin risotto recipe

Roast Pumpkin and Spinach Risotto

Chestnut soup with pumpkin

Spicy chestnut, pumpkin and pancetta soup

How to make quiche using leftovers

Quiche Four Ways

Easy Beef Korma Recipe with Vegetables

Beef Korma with Pumpkin and Beans

Egg Bacon and Vegetable Pie recipe

Egg, Bacon and Veggie Pie

Vegetabe fritters recipe with poached eggs

Vegetable Fritters with Poached Egg

Giant arancini balls

Giant Arancini Balls

Pumpkin Scones

Pumpkin Scones

Bubble and squeak turkey fritters with poached eggs

Bubble and squeak turkey fritters with poached eggs

Pumpkin and Spinach Crunchy Topped Pasta Bake

Pumpkin and Spinach Crunchy Topped Pasta Bake

Egg Buddha Bowl recipe

Egg Buddha Bowls

Kale, Feta and Pumpkin Pie

Kale, Feta and Pumpkin Pie

Butternut Pumpkin Spice Cake with Sunflower Almond Toffee

Butternut Pumpkin Spice Cake with Sunflower Almond Toffee

Spinach & Ricotta Agnolotti with Roast Pumpkin, Walnuts and Sage

Spinach & Ricotta Agnolotti with Roast Pumpkin, Walnuts and Sage

Really Easy Pumpkin and Ricotta Cannelloni recipe

Really Easy Pumpkin and Ricotta Cannelloni

Pumpkin, Pine Nut and Ricotta Pizza

Pumpkin, Pine Nut and Ricotta Pizza

Roasted Pumpkin, Brussels Sprouts and Prosciutto with Egg

Roasted Pumpkin, Brussel Sprouts and Prosciutto with Egg

Baked Haloumi with Spiced Vegetable Bake

Jewelled Haloumi with Spiced Vegetable Bake