From Taste of Home · Lindsay Parrill · · 1m
How to Pick Best Pumpkin for Fall Soups
Choose sugar pumpkins for soup: dense, sweet flesh beats carving varieties.
In brief
Choose sugar pumpkins for soup: dense, sweet flesh beats carving varieties. Use sugar pumpkins for soup: denser, sweeter flesh with less water than carving pumpkins. Originally reported by Taste of Home.
Why carving pumpkins aren't best for soup
Carving pumpkins have thinner, stringier flesh that's watery and lacks sweetness for cooking.
Sugar pumpkins are better for soup
Sugar pumpkins offer denser, smoother flesh with less water and more concentrated flavor for soup.
Check for firm rind and stem
Select pumpkins that feel heavy for their size with hard rind, no soft spots, and an intact stem.
Shape and color don't matter for soup
Lopsided or uneven pumpkins work well for soup where symmetry and color are less important.
Fresh vs canned pumpkin for soup
Fresh pumpkins roast better for deeper flavor but canned puree offers consistent texture for blended soups.
Avoid pumpkin pie filling
Ensure you buy 100% pure pumpkin, not sweetened and spiced pumpkin pie filling.
In short
Use sugar pumpkins for soup: denser, sweeter flesh with less water than carving pumpkins.
