“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery.
How do you pick a good pumpkin for soup?
When selecting the perfect pumpkin, choose one with no soft spots. It should also be uniform in color, with no signs of mold or unusual discoloration. Also, pick a pumpkin that has its “handle,” or stem, intact.
What kind of pumpkins are best for cooking?
For cooking, you'll want to use sugar pumpkins (also called pie or sweet pumpkins), which are small and round. Long Island Cheese pumpkins, which are more oblong and can look like a wheel of cheese, are also good to eat. Field types are larger; have watery, stringy flesh; and are best used for decorating.
Are carving pumpkins good for soup?
What is this? To be fair, the flesh from carving pumpkins can be a little tasteless. Their size seems to sap the depth of natural flavour. But squooshed into soup with plenty of seasoning, they can quickly be brought back to life as a healthy and delicious meal.
Can all pumpkins be used for cooking?
Though all pumpkins are edible, some are better for cooking depending on their flavor and consistency. Others are better used as table decorations, or even as an alternative soup bowl. Click here to see the 9 Best Pumpkins for Cooking (Slideshow).
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