Pumpkin and Squash in the Thermomix®

When are pumpkin and squash in season?

Outdoor crop from August to October, storing varieties keep into December.

• Jan–
• Feb–
• Mar–
• Apr–
• May–
• Jun–
• Jul–
• AugOutdoor crop
• SepOutdoor crop
• OctOutdoor crop
• NovStored
• DecStored

Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.

Buying and storing pumpkin and squash

The most popular varieties across Europe: Hokkaido (round to oval, orange, nutty, skin edible) and butternut (pear shaped, beige, sweet and buttery, the flesh breaks down a little). The musk pumpkin is larger, very aromatic and full of flesh. When buying, look for an undamaged, dry skin with no soft spots. A ripe pumpkin sounds hollow when you tap it. For our recipes we recommend the Hokkaido: no peeling, an intense aroma, ideal for soup and spread.

Store whole winter squashes (Hokkaido, butternut) at 10 to 15 °C, dry and dark: they keep for three to six months, and Hokkaido in good conditions for up to a year. Do not store them in the fridge: too cold and too damp. Wrap cut squash in cling film and use it within four to five days in the fridge. Finished pumpkin puree or soup freezes well.

Preparing pumpkin and squash in the Thermomix®

For our Pumpkin Soup and Low-Carb Pumpkin Soup we put cubed Hokkaido, skin on, straight into the mixing bowl, cook it at 100 °C on speed 1 until the pieces are soft, and then blend on speed 10 for 10 seconds into a smooth, creamy soup. Thanks to its skin, the Hokkaido gives a rich orange colour and an intense aroma. For Pumpkin Vegetables and the Pumpkin Spread we blend on speed 8 to 10, depending on the consistency you want.

For steamed pumpkin from the Varoma, as in Cooking Pumpkin in the Thermomix® Varoma®, spread the pieces out with or without skin and cook at Varoma temperature on speed 1 for 20 to 25 minutes. More on using the Varoma for gently steamed vegetables.

The most common mistakes with pumpkin and squash

• Cooking butternut unpeeled like Hokkaido. Unlike the Hokkaido, the butternut has a hard, thick skin that cannot be eaten. Always peel butternut. Use a sharp, large knife and cut the squash into halves first.
• Storing pumpkin in the fridge. A whole, intact pumpkin does not belong in the fridge. Damp and cold encourage mould under the skin. Keep it dry and cool at room temperature or in the cellar.
• Not scooping out the seed cavity fully. The fibres around the seeds hold a lot of water and can make the soup watery and less aromatic when blended. Scrape out the seeds and all the fibres thoroughly with a large spoon before you carry on with the squash.

Goes well with pumpkin and squash

These seasonal ingredients are in season at the same time, ideal for combining:

PeppersTomatoesCarrotsPotatoesApplesMushrooms

Pumpkin and Squash in the monthly calendar: