Pumpkins and Pumpkin Types

Pumpkins and Pumpkin Types

Pumpkin or Jerimum is a thick-skinned fruit, but used as a vegetable in cooking. Most varieties are firm enough to sauté or soak into pieces, but once cooked they can be mashed to a very fine consistency. In addition, its hard skin and hollow structure encourage its use as an edible container.

pumpkin and pumpkin types

The pumpkin's mild sweetness makes it suitable for salty and sweet preparations, from soups or side dishes to pies and  custards .

How to buy pumpkin?
The squash needs to be firm and heavy, this is a sign that the pulp is moist and soft. Prefer to buy whole or halved pumpkins. Avoid sliced ​​and peeled pumpkins that will be less tasty.

How to prepare pumpkin?
The pumpkin is very versatile and you can steam it, water it in the pressure cooker or you can bake it or bounce it. While cooking in water causes the pumpkin to lose its flavor.

The best way to prepare them is in the oven by baking over low heat. This technique concentrates the taste of pumpkin because it evaporates moisture and converts complex carbohydrates into sugars and caramelizes them. You can bake a large amount and freeze a portion for later use in purees and soups.

Pumpkin types are known by a great diversity of popular names that confuse the correct identification, for this reason we group by pumpkin species. Each species has varieties with very distist external characteristics, but pulp has many similarities.

The Technical Kitchen has prepared a selection of the most common pumpkin types so you can learn the basics and learn how to use them in your recipes.

Cucurbita maxima species
This species has a generally orange or yellowish flesh with a firm and slightly grainy texture. They are rich in starch and excellent for long cooking, such as soups, boiled, pureed and baked in the oven.

Cabotiá pumpkin
Pumpkin cabotiá (in English: kabocha squash and French: courge kabocha ) is a Japanese variety that has medium size and texture rough bark and dark green, sometimes it is stained with orange stripes or white. Its pulp is yellow-orange in color.

The dense texture of the cabotiá pumpkin and its velvety, earthy and slightly sweet taste make it ideal for salty preparations.


Cabotiá Pumpkin
Pumpkin hokkaido
Pumpkin hokkaido (English: red kuri squash and French: potimarrom or potiron d`hokkaido ) This is a small variety with a reddish orange peel and a round shape.

This pumpkin is sweet and very tasty, with a taste similar to Portuguese chestnut or brown. It has a very velvety texture after cooking, so it is widely used in gnocchi and risottos.


Pumpkin hokkaido
In the Kitchen Stories video, the host demonstrates how to cut and prepare the hokkaido pumpkin. The process is similar for the varieties: cabotiá, musquee de Provence and "Halloween".



The flesh is usually orange or yellowish with a slightly grainy or fibrous texture. They are pumpkins with wetter pulp, so they are used in salty and sweet recipes. The most fibrous varieties are best suited for sweet recipes.

Pumpkin or neck squash
Pumpkin or neck squash is a large Brazilian variety that has dark green skin with orange stripes. The pulp is orange in color.

This pumpkin has a sweet taste with a moist and fibrous texture, so it is widely used in sweets, breads and grated salads.


Neck Pumpkin or Dried Pumpkin
Paulista Pumpkin
Pumpkin Paulista is a medium-sized Brazilian variety that has green skin with cream stripes. The pulp has  orange color and sweet taste. It can be used in a similar way to a pumpkin.


Paulista Pumpkin
Butternut or Butter Pumpkin
Pumpkin butter or butternut (in English: butternut squash and French: courge butternut ) has a smooth texture of skin and light yellow color. Its pulp is yellow-orange in color.

Its taste resembles a sweet nut and its texture is soft and creamy. This pumpkin is very versatile and can be used in sweet and savory recipes, including raw in salads.


Butternut Butternut Squash
In the America's Test Kitchen video below, the host teaches you how to prepare and slice butternut or butternut squash



Pumpkin Masque of Provence
Pumpkin Masque de Provence (in English: fairytale pumpkin squash and in French: musquee de provence ) is a French variety that has a peel on buds and dark green color, but becomes ocher when ripe. Its pulp is yellow-orange in color.

It has a sweet taste and its texture is soft and creamy. This pumpkin is also very versatile and can be used in sweet and savory recipes.