Have you discovered the best way to peel and cut pumpkin? We think we have and it is all about technique.
Pumpkins, like all winter squashes, have tough skin that makes them hard to peel and cut. So what's the trick? Keep reading to discover how easy to is to peel and cut pumpkin.
Best Way To Peel and Cut Pumpkin
Christian, from YouTube channel 1 Recette 1 Minute, has the pumpkin peeling technique down pat. Here are some of his tips for the best way to peel and cut pumpkin:
Wash the pumpkin to remove dirt and grime then pat dry.
Use a sharp chef's knife to cut through the tough exterior. It’s best to start by slicing it right next to the stem; don’t try to slice right through the tough stem itself.
Scoop the soft flesh and seeds out of the middle of the pumpkin. Start with your hands and finish by using a spoon to scrape out all the stringy parts. You can also set aside the seeds to roast with sea salt for a snack or use in a number of recipes.
it is best to cut the pumpkin in sections; the grooves in the pumpkin itself can be used as guides. Use a heavy duty Y-shaped vegetable peeler to remove the skin.
As you'll notice in the video below, Christian manages to peel, seed and cut the pumpkin with ease (and without cutting himself).
You can do the same if you study his pumpkin peeling technique and follow it closely. He also throws in a few tips on how to dice and slice pumpkin, depending on what you are making.
WATCH: The Best Way to Peel, Seed and Cut a Pumpkin
More Pumpkin Tips and Recipes: Gourmet Recipes
Once you know the best way to peel and cut a pumpkin take your pick from these 10 gourmet recipes, as inspiration for your pumpkin-themed feast. We've got fall recipes perfect for the holiday season - everything from a pumpkin tortellini to velvety soups and dessert. To synch up the chromatics of your dinner table with the blazing colours of fall, try a radiant pumpkin risotto with sage served in a whole pumpkin. Or defy the autumn chill and ignite traditional autumn flavours of apple and gourd with the spice of curry in this velouté. You can also use piquant onions and thyme to set off the mellow flavours of pumpkins and chestnuts in this vegetarian side.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.