Best Pumpkin Varieties for Cooking

Many of the smaller pumpkin varieties are great for seed roasting and baking.

By Jenny Peterson

The next time you're at the grocery store or farmers' market, pick up a few extra pumpkins to cook with. Pumpkins are one of the most nutritious foods out there, loaded with antioxidants, beta-carotene, folate, iron, and vitamins A, B6, C, and E. Although both the flesh and the seeds are good for you, not all pumpkins are created equal. Most of the pumpkin patch varieties are awesome for carving, but not for eating. Here's a rundown on some of the best varieties for use in the kitchen:

 

Seed Roasting

Seeds are actually one of the best parts of pumpkins, and while most pumpkin varieties are appropriate for seed roasting, some are better than others. Try Kakai, Baby Bear, or Snack Jack for the most delicious roasting. Remove the seeds from the pumpkin cavity, wipe them off with a paper towel, and spread them in a single layer on a cookie sheet. Add the seasoning of your choice (salt, cinnamon, ginger, red pepper) and bake in a 160 to 170 degree F oven for 15 to 20 minutes.

 

Baking

Fall is the quintessential time for cozy baking, and pumpkin is a natural ingredient. The next time you're in a baking mood, reach for Sugar Pie, Cinderella, Lumina, or Fairy Tale; these varieties make mouthwatering pies, breads, cookies, and pancakes.

 

Soups and Stews

You'll want a pumpkin with great taste and buttery texture with good skin to hold up to harvest soups and stews. Try Galeux d'Eysines, Red Kuri, or Cinderella cut into chunks for your next autumn meal.

 

Soup Bowls

Now that you've made the stew or soup, how about serving it in pumpkin bowls? Some of the smaller pumpkin varieties are perfect for individual servings—consider ladling soup into hollowed-out Baby Bear, Lil' Pumpkemon, or Jack Be Little for a perfect harvest supper.