It’s no surprise that I’m a big fan of pumpkins. You hear me talking about them All.The.Time. Here is my proof. I just love me some punkins ;-)
While I’m a pumpkin aficionado, I’ve got to admit: I’m a bit ignorant when it comes to knowledge on the different types of pumpkins and which ones are best for cooking. Time to get educated, so I did some research (my inner nerd is shining through right now lol)
1.Cinderella Pumpkin (or Rouge Vif d'Etampes)- Remember Cinderella’s trip to the castle in a pumpkin? This french heirloom pumpkin resembles Cinderella’s carriage and is best for roasting….or taking you to the ball ;-)
2. White Pumpkin- Some strains of these pumpkins can be used for cooking, but they are generally best for their looks as festive autumn decorations.
3. Cheese Pumpkins- This pumpkin is slightly flattened, with a firm flesh resembling a cheese wheel. Despite the name, it does not taste like cheese, but instead is sweet and great for pies. Because of its flat top, you can use it for stacking a pumpkin topiary as well.
4. Sugar Pie Pumpkin- As the name suggests this pumpkin is good for baking, but the flesh is actually pretty flavorless. You can bake, roast, mash, or puree these pumpkins.
5. Kabocha Squash- Even though this fruit has the shape of a pumpkin, it is actually a Japanese squash. The flesh of this squash is very tender, but the rind is very firm and often difficult to peal. When used for cooking it is best pureed and exceptionally creamy.
6.Blue Hokkaido Pumpkin- With a blue/gray skin, this variety of pumpkin has a nutty flavor. You can use this pumpkin roasted or in your soups.
There are so many more varieties of pumpkins than the ones I listed here, but these are the ones that I see the most. What kind is your favorite?