How to prepare a pumpkin (or potimarron)
Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup.
403 K 3.7/5 (151 reviews)
25 min.
Easy
1 pumpkin
1 IngredientLast modified on: February 21th 2011
For 1 pumpkin, you will need:
- 1
1 potimarron (Japanese chestnut pumpkin) - Total weight: 2,000 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Wash pumpkin under tap, scrubbing it if necessary.
Stage 2 - 1 min.
Cut off and discard top and bottom.
Stage 3 - 2 min.
Cut in 2 vertically, if possible using a large knife with a wide blade.
Stage 4 - 5 min.
Remove and discard seeds and soft fibrous part with a tablespoon.
Stage 5
You should keep only flesh of pumpkin, the firm part.
Stage 6 - 5 min.
Cut each half into pieces.
Stage 7 - 10 min.
Remove skin from each piece with a vegetable peeler.
Stage 8
Your pumpkin is ready for use.
Remarks
If you are preparing potimarron (Japanese chestnut pumpkin, not the normal pumpkin) for a soup, it is not necessary to peel it, as the skin will be blended with flesh and this will improve flavour.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 120 RDI=10 % | 0 | 560 RDI=30 % | 2,350 RDI: 30 % |
| Per 100 g | 1 RDI=0 % | 5 RDI=1 % | 0 | 30 RDI=1 % | 120 RDI: 1 % |
How much will it cost?
- For 1 pumpkin : 6 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Duo of slow-cooked pork, Triple-Cheese Pumpkin Gratin, Pumpkin (or potimarron) soup, Taos hotpot, Potimarron braised in meat jus, ... See them all 13
Other recipes you may also like
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...February 21th 2011211 K3.8 4 hours 60 min.
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!April 17th 2011178 K4 1 hour 40 min.
"Buttonhole" quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.June 26th 2011173 K5 60 min.
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.October 16th 2011179 K5 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.