Pumpkin is delicious and versatile, making the perfect complement to hearty home-cooked dinners and adding natural, earthy sweetness to desserts. From a botanical perspective, pumpkins are actually classified as a fruit, although in cooking it’s very easy to put it in the mix with vegetables. In fact, different types of pumpkins have qualities that can be more suited to sweet or savoury recipes.
So, while you might just buy whatever’s on the shelf, learning about different varieties of pumpkin can help you make the most out of whatever dishes you make. Here, we go through six of the most common types of pumpkin in Australia.
Different types of pumpkins available in Australia
Kent (J.A.P) pumpkin
- Size and weight: Small, around 1-3 kg
- Shape and colour: Round with patterned green and yellow skin
- Flavour profile: Sweet
Sometimes referred to as Jap or “Just Another Pumpkin”, this particular variety is one of the sweeter kinds of pumpkin that you can get in Australia. If you like sweet and savoury pumpkin soup or spring-inspired salads and quiches, this is an excellent base to build a meal around. It’s also great as a sweeter note for a rich Sunday roast.
Queensland blue pumpkin
Size and weight: Large, around 2-5 kg
Shape and colour: Round and ribbed, with grey/bluish skin
Flavour profile: Full-flavoured with savoury notes
Queensland blues are one of the larger types of pumpkins in Australia and typically weigh between 2kg and 5kg. Because of their size, they’re ideal for boiled or baked food, with a smoky, savoury taste that fits with plenty of curries and scones.
Jarrahdale pumpkin
Size and weight: Medium-large, 4kg-8kg
Shape and colour: Round or oval and ribbed, with blue-grey skin
Flavour profile: Sweet
This heirloom variety is actually named after the town of Jarrahdale in Western Australia and can look very similar to the Queensland Blue but is typically smaller. It cuts easily and has moist flesh, making it perfect for boiling, caramelising and garnishing on other dishes.
Golden nugget pumpkin
- Size and weight: Small, a little over 1 kg
- Shape and colour: Round with golden yellow flesh
- Flavour profile: Starchy and sweet
Golden Nugget pumpkins look exactly how you’d imagine a mini Jack-O-Lantern before it’s carved. Thin-walled and easily cut, it’s a pumpkin you can use for all kinds of dishes (or decoartions(. For flavouring, it’s best combined with baked products like pies, casseroles, and pasta dishes.
Butternut pumpkin
Size and weight: Long, up to 2kgs
Shape and colour: Cylindrical with light orange flesh
Flavour profile: Nutty and sweet
The butternut is one of the most versatile pumpkins you can harvest, with a dry, dense, yet sweet interior that makes it perfect for roasting and seasoning. It’s also a pumpkin you don’t have to peel, and the cylindrical shape makes it easy to cut!
Sweet dumpling pumpkin
Size and weight: Small, around 1kg
Shape and colour: Round, with yellow or white skin
Flavour profile: Nutty and sweet
Also known as “Sweet Dumpling Squash”, this is technically closer to a squash than other pumpkins on this list. But it’s also an ideal size for single-serve dishes. The sweet flavour combined with the moist texture makes it ideal for stuffing and baking. It’s also a perfect addition to cheese dishes and soups.
How to store and eat pumpkins
- Pumpkins can last for a really long time, so even after harvest, fresh pumpkins can last for weeks.
- Keep them at room temperature and away from moisture.
- Once cut, pumpkins can last for two to three days if stored in the fridge.
- Pre-canned pumpkins can last until the expiration date until opened, in which case you typically have two to three days to consume them.
- To soften pumpkins, cut side down, place on a dish, then microwave on high until tender.
- Unless specified, don’t consume pumpkins with their skin. Only a few varieties have edible skin. Rinds are there to protect the pumpkin and are very tough to chew through, even when softened.
