On a daily basis: what to cook with a pumpkin?

Potimarron, who are you?

A vegetable from the squash family, whose sweet and particular flavor is reminiscent of chestnuts, hence its name. Shaped like a top, it is orange in color and can tend to be red. Not to be confused with its large cousin the pumpkin (also called pumpkin), round, ribbed and flattened, whose pulp, more watery, does not have the same finesse.

How to choose your pumpkin?

Be sure to choose it that is firm, very smooth, with a uniform color and a clean cut at the peduncle. Prefer it the size of a handball (for non-athletes, count around 800 g). Small, it will be more tender but less tasty because it will not have reached its full maturity. Larger, reserve it for soups. It will keep whole for a week at room temperature, a little longer in the refrigerator and up to 3 weeks in a cool place (like a cellar). But once started, it must be enjoyed without delay. Its flesh freezes well: cut into pieces, then blanched for 1 minute in boiling water.

How to cook it?

In all cases

Cut its peduncle, cut it into quarters, then remove its seeds and filaments.

For a puree or a velouté

It is cooked with its skin. Cut it into pieces, then cook it in salted water at a low boil for 20 to 30 minutes depending on the size of the pieces. Drain it and puree it.

For the rest

Cut it into slices, dice (to roast it in the oven, for example, drizzled with honey) or into sticks (for fries).