How to Cook a Pumpkin from Scratch

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In this tutorial, learn how to cook a pumpkin from scratch and the best pumpkin varieties for cooking. I am also going to tell you how we ate a whole pumpkin in one week.

Best pumpkin varieties for cooking

Jarrahdale pumpkins- This is the bluish-gray variety that I cook in the video above.  It has a nice texture and doesn't have a very high water content. Jarrahdales are my preferred variety when I want to add it to a stir-fry or soup.  It can also be blended with water to make a puree.

Sugar pie pumpkins- These are those small orange pumpkins that you usually see in the grocery store in the fall.  They are great for making pumpkin puree.  They are small and have a sweet taste.

Cheese pumpkin- This is actually the pumpkin I cooked last week, when we ate the whole thing.  It is easy to see why.  They are so darn delicious!  It does have a high water content, so make sure to put something underneath when you're roasting it in the oven.  It has a bright orange flesh and sweet flavor.

Normally, when I cook a whole pumpkin, I put at least half of it in the freezer for later. Last week, I put the whole thing in the fridge.  Every time I made a meal, I just threw a little pumpkin in.  Turns out it goes with just about everything.

I added some to quiche, grass fed meatloaf, spaghetti squash, pancakes, granola and smoothies.

Pumpkins aren't just for pie, my friends.  When in season, pumpkins are inexpensive and fresh.  Why not add them to all your usual meals?

They have a similar taste and texture to sweet potatoes, or butternut squash.

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