Overview
- Outlets publish new, step-by-step recipes for pumpkin soups and an easy roasted-vegetable bake tailored to weeknight cooking.
- Hokkaido remains a go-to for its edible skin and nutty taste, while a fresh explainer details Butternut’s versatility for soups, purees, roasting and stuffing.
- Kürbishof expert Ute Ligges singles out Tetsukabuto, noting chestnut-like flavor, cook-with-skin convenience and a green hue in the finished soup.
- Roasting pumpkin before simmering is recommended to intensify aroma and add caramelized depth, with options like curry, coconut milk or pumpkin-seed oil for finishing.
- Health framing cites carotene-rich pumpkin and ginger or turmeric for warming effects, alongside AOK-referenced evidence for mildly anti-inflammatory chicken soup.