Pumpkin is arguably one of the most popular and versatile vegetables out there. With many varieties to choose from, their sweet and nutty flavour lends itself to a huge range of sweet and savoury dishes.

Pumpkins are a member of the cucurbit family and is often referred to as ‘winter squash’. Their summer relatives include cucumber and zucchini; they are also related to melons. The edible vegetable that we eat comes from the fleshy fruit of the pumpkin plant, which encases the seed. All parts of pumpkins are edible, including the skin, flesh, seeds and flowers.

There are a number of different pumpkin varieties that have different flavours and lend themselves to different types of dishes. At Green Connect, we primarily pack butternut and jap or kent pumpkins. Butternuts have dense and dry flesh and are sweeter in flavour, making them the most versatile variety. Jap pumpkins are also sweet, but nuttier in flavour. Both varieties are great roasted or cooked in soups, quiches or salads.

The orange flesh of pumpkins is high in beta carotene, as well as vitamin C, vitamin E, iron, potassium, folate, and healthy vitamins and minerals, which make it a very healthy addition to any diet.

For more information about pumpkins, check out these useful resources: Know Your Pumpkins or The Complete Pumpkin Guide (taste.com.au).

Storage & Preparation

Whole pumpkins can be stored in any cool and dry location and should last for 2-3 months if the skin is not punctured. Cut pumpkin can be stored in your veggie crisper for up to 1 week. If you prefer not to wrap in plastic, simply store uncovered and cut away the dried surface before cooking.

There is almost no end to how you can cook pumpkin or the types of dishes it can be added to. It can be roasted, boiled, steamed, stir fried, mashed, and pureed. It can be added to risottos, pastas, soups, frittatas and curries or baked into cakes, scones and cookies.

See the recipes below for some inspiration.


Appetizers & Sides

Butternut Pumpkin Soup
This homemade butternut squash soup is the super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. 

Kale, Quinoa and Roasted Pumpkin Pilaf
This hearty vegan pilaf combines sweet pumpkin, crunchy pepitas and healthy kale with spice-filled quinoa.

Roasted Butternut, Romaine, and Goat Cheese Salad
This roasted butternut squash salad is easy and comes together fast. There’s just a handful of ingredients including roasted butternut pumpkin, lettuce, goat cheese, walnuts and sprouts but it’s packed with flavour.

Roasted Butternut Pumpkin
Learn how to roast butternut pumpkin perfectly every time. Serve it as a simple side dish, or add it to salads, bowls, soups, and more.


Pumpkin and Spring Onion Frittata
This vegetable frittata is an easy, healthy meal that’s perfect for breakfast, lunch or dinner.

Apple Sausage Stuffed Butternut Pumpkin
This delicious main course is an impressive feature dish with creamy roasted pumpkin and a hearty, flavourful filling.

Pumpkin Mac & Cheese
This creamy, cheesy, and secretly healthy pumpkin mac and cheese is a hit with kids and adults alike!

Pumpkin and Lentil ‘Sausage’ Rolls
These vegetarian sausage rolls make the perfect after breakfast snack, lunch, after school treat or light dinner. 

Pumpkin Chickpea Curry with Coconut Milk
Taking less than 20 minutes to prepare, this creamy and delicious pumpkin chickpea curry is an easy, healthy and comforting one-pot meal. 


Pumpkin Scones
An Aussie classic, that take the traditional scone recipe to a new level with the addition of pumpkin.

Spiced Pumpkin and Honey Loaf
You’ll forget banana bread when you try this seriously delicious spiced pumpkin and honey loaf.