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    Fresh Seasonal Picks

    Pumpkin

    A pumpkin is a hard-skinned vegetable ranging from blue-grey to orange-red on the outside. Pumpkins have orange flesh and flat seeds, with a mild, creamy taste and a distinctive nuttiness. Pumpkins are part of the Cucurbitaceae family along with zucchini, cucumber and melons; which produce edible fruit.

    Know your varieties
    Butternut Squash
    All year Butternut Pumpkin

    Shaped like a large pear with hard golden-brown skin, Butternut Squash has orange flesh with a cluster of seeds found at the bottom. It has a sweet, nutty taste.

    Jarrahdale Pumpkin
    All year Jarrahdale Pumpkin

    An unusual blue-gray skin and a heavy ribbed drum shape, that's contrasted beautifully by the golden flesh. Native to Australia.

    Kent
    All year Kent

    Small to medium in size, Kent pumpkins have hard, knobbly-looking green skin with gold flecks. This variety has yellow-orange flesh with a very mild, sweet flavour.

    Shop Pumpkin
    Where are they grown

    To see when this variety is in peak season and Aussie sourced, please view our Fruit and Veg seasonal calendar here.

    How to pick

    Look for whole pumpkins with firm, unbroken skin, or cut pumpkins that have a vibrant, fresh colour.

    How to store

    Whole pumpkins can be stored for up to three months in a well-ventilated space. For cut pumpkins, remove the seeds and store in a sealed container in the fridge for up to three days.

    How to use

    Butternut pumpkins are great in a curry, soup or dip. Kent pumpkins suit baking in a scone, pie or cake, or choose any variety for a roast. When roasted, the natural sugars caramelise, bringing out the flavour.

    Fun facts
    • The word “pumpkin” derives from the Greek word for melon, which means “cooked by the sun” or “ripe”.
    • Technically, pumpkins are a fruit, however when it comes to cooking; they are referred to as a vegetable.
    • Pumpkins are a good source of vitamin A. They also contain vitamin C, which helps support healthy immune function.*

      *When eaten as part of a healthy and balanced diet.
    Food saver tips
    • Slice your pumpkin into smaller pieces and freeze in an airtight container for up to six months. Use in a soup, risotto or bake.
    • Don’t throw away the seeds. Roast and toss them into soups and salads to add flavour and texture.
    • Use the entire pumpkin by stuffing and baking whole in this impressive dish.
    Pumpkin recipes

    Roast Pumpkin With Pearl Couscous & Pomegranate

    Beauty & The Beast Carrot & Pumpkin Soup

    Chai & Pumpkin Ice-Cream

    Chargrilled Pumpkin Salad

    Cheesy Pumpkin Risotto

    Chicken & Pumpkin Salad

    Jamie's Roasted Pumpkin Chunks

    Malaysian Tofu & Pumpkin Laksa

    Jamie's Cheesy Pumpkin Pasta Bake

    Pumpkin & Feta Pancakes

    Pumpkin & Chickpea Curry

    Pumpkin Pie

    Spicy Pumpkin Dip

    Stuffed Pumpkin

    View more Pumpkin recipes