Food writer Julie Biuso likes the vibrant colour and density of Crown (grey-skinned) pumpkin in her Italian Pumpkin Soup.
But if you want to roast your pumpkin in advance – for depth of flavour and easier scoopability – butternut and buttercup pumpkin roast up better, Julie says.
Buttercup – the roundish green one with flesh that is more orangey-yellow, watery and less intense in flavour than the grey variety – is the best roasting pumpkin, Julie says.
Butternut – the pearly coloured one with a long trunk and bulb at the end – also roasts beautifully.
Butternut pumpkin has a "sweet, nutty flavour" and isn't as watery as buttercup or as richly flavoured as grey pumpkin. It is also the most expensive, she says.
Pumpkin doesn't like too much fat so when roasting it, Julie recommends your pieces go into the oven "slightly dry but lightly oiled".
Make sure there's a bit of space between them on the roasting dish, too.
If they're stacked up on top of each other they'll lock in moisture and get soggy, she says.
On its own, pumpkin soup can be a bit thick and cloying, Julie says, so she likes to combine it with potato.
"It has the effect of making it not so intensely sweet and it breaks down the texture a bit."
If your pumpkin soup ends up too sweet she recommends adding lemon or yoghurt on top before serving.
Julie's tips:
If you see grey pumpkins at a good price, pick them up in bulk because they can last up to nine months.
When cutting pumpkin, use a big knife you can hold steady. A damp dishcloth underneath your chopping board will keep it in place.
Recipe: Italian Pumpkin Soup
You can find more recipes from Julie Biuso and her daughter Ilaria Biuso on their blog Shared Kitchen.
