Types of Pumpkin


Pumpkin is part of the squash family that includes zucchini and squash. There are many types of pumpkin including gramma, dumpling and spaghetti squash.

Selection and Storage

Choose pumpkins that have thick unbroken skin and are firm with few blemishes. When selecting cut pumpkin look for moist brightly coloured flesh. Store whole pumpkins in a cool, airy place for up to a month. Store cut pumpkins in the refrigerator.


Pumpkins are available all year round.


Pumpkin absorbs a lot of water so is better suited to being steamed and baked rather than boiled. Remove seeds before cooking. The skin can be left on and removed after cooking or eaten in the case of butternut pumpkin. Pumpkin is good with nutmeg, paprika, cinnamon, soft cheese, parmesan, cheese, brown sugar, maple syrup, sage, tarragon, rosemary, parsley, bacon, beef and lamb.

Nutrition Information

Pumpkins are rich in vitamin A and a good source of fibre, vitamins C and E, as well as many other essential vitamins and minerals.

Butternut Pumpkin

This pear shaped pumpkin has light golden edible skin and very sweet dry orange flesh.

Kent (Jap) Pumpkin

This is an oval shaped pumpkin has dark blue skin with yellow splashes. The flesh is deep yellow and sweet and the skin easy to peel.

Queensland Blue Pumpkin

This variety has a deeply ribbed grey skin and orange flesh with lots of flavour. This variety keeps well and is great for soup.