Pumpkins are a versatile vegetable as they are not only visually appealing but also colorful and tasty. Most pumpkins have a neutral to slightly sweet taste, which makes them ideal for soups. However, they are also very suitable for sautéing. Pumpkins also complement all desserts perfectly with their light flavor and creamy consistency of the inside (when cooked). Why not try an apple and pumpkin strudel? Pumpkins are also suitable as a snack between meals, as they can be eaten raw without any problems. Simply scoop out the fibrous inside and seeds with a spoon, cut the flesh into bite-sized pieces and peel if necessary.
Some pumpkin varieties need to be peeled, others can be eaten without any problems. With others it is possible to eat the skin, but it is quite hard. The most popular varieties in Germany include the Hokkaido pumpkin and the butternut pumpkin. The former has a fairly thin skin that softens quickly and can therefore be eaten without any problems. The latter have a thicker skin, which can also be eaten, but does not soften particularly quickly. It is therefore a matter of taste.
The situation is similar with the nutmeg pumpkin and the red centner pumpkin: Eating the skin is completely safe, but it is quite hard. Nevertheless, it is not necessary to throw the peel away. They can be boiled down and used for a soup, for example. As it takes quite a lot of effort to process pumpkin seeds into oil, another processing option is to dry them and then fry them with spices, and you have an ideal snack that you don't even have to feel guilty about eating a lot of. The smaller the seeds, the better they taste, so Hokkaido, butternut and spaghetti squash are particularly suitable for making a snack from their seeds.
However, it is important to note that bitter-tasting pumpkins should not be eaten, as the bitter substances (cucurbitacins) can lead to severe gastrointestinal upset (which is also the reason why ornamental pumpkins are not suitable for consumption). However, this is harmless in small quantities. You can therefore try a small piece before processing. A neutral or even sweet taste is completely harmless and characteristic of pumpkins.
You can recognize ripe pumpkins by the fact that they look plump and do not yield to light pressure. If you tap the skin, they should sound slightly hollow. When buying pumpkins, you should also make sure that there are no cracks or other damage to the plant. The stem must be intact, because without it the pumpkin can dry out quickly and tends to rot. An intact stem is therefore important for storage.
In principle, pumpkins can be stored quite easily and for a long time. They can be stored whole for months in a dry and rather cool (maximum 17 °C) place, such as a cellar. Storage can even enhance the flavor. However, if you want to store a cut pumpkin, it is best to cover the cut surface with cling film and place it in the fridge. The pumpkin will keep there for a few days, but should be eaten quickly. If you do need longer until the next pumpkin dinner, you can simply freeze the vegetables. Simply cut into small pieces (and peel if necessary) and place in freezer bags or tins in the freezer compartment.
