Storage
Store whole pumpkins in a cool (12-15°C), dry place. Do not store the pumpkins colder than 8ºC. This way, you can keep them for up to 2 months.

You can keep a piece of carved pumpkin in the fridge for 3-5 days. Cover the cut surface with cling film or aluminium foil.

You can also freeze pumpkin if necessary. Blanch (briefly heat) raw pumpkin for about 2-3 minutes. At a minimum of -18°C, pumpkin will keep for up to 12 months.

How do I know if the pumpkin is no longer good? The pumpkin becomes mouldy or has rotten spots. You can recognise this decay by looking, smelling or tasting.

Prepare
Wash the pumpkin. Halve the pumpkin and cut into slices. Remove the strings and seeds with a spoon or knife. Cut the flesh into cubes.

Peeling is not necessary. The skin can be eaten with the pumpkin as it softens well when heated, but we recommend peeling it for the soup.

Storage times

Raw
Cool place: 2 months
Deep-freeze (blanch first): 12 months

Leftover pumpkin (raw)
Refrigerator: 3-5 days

Leftover pumpkin (cooked )
Refrigerator: 2 days
Frozen: 3 months

Preparation times

Cooking: 5 - 10 minutes (chopped)
Braising: 20 - 30 minutes
Stir-frying: 5 - 10 minutes
Steaming: 10 - 20 minutes
Deep-frying: 4 - 5 minutes
Microwave oven: 3 - 5 minutes

Cleaning Japanese pumpkin

See preparing.