Though one of the season’s most consumed vegetables, it’s not always easy to prepare. Pumpkin is the quintessential autumn vegetable, ripe for the season and highly versatile to cook with. From delicious soups to scrumptious cakes, it’s inescapable this time of year.
But be careful, because although it conserves well whole, once cut it should be consumed quickly; otherwise, it’s best to cut it into pieces and freeze for use at other times.
Here’s how to clean a pumpkin.
To peel a pumpkin, start by inserting a large, well-sharpened, pointed knife into the center next to the stalk.
Sink it deep enough to rotate, cutting the pumpkin to the base. Repeat the operation by pointing the knife about a half inch to an inch from the first cut.
With a smaller knife, carve around the stalk so you can detach the first slice of pumpkin. You will then proceed more easily with the next ones.
Remove the seeds with a spoon.
Peel the pumpkin, always keeping the piece on which you’re working flat: proceed from top to bottom, starting mid-way up; put pressure on the knife, following the curve of the wedge. Turn it around to peel the other half more comfortably.
Alternatively, especially if you plan to use the pulp for creams or purées, you can steam-cook the segments with the rind. It will be less work to gather the pulp, and will also save on waste.
