mezzomediPumpkin
Sweet and earthy flesh, caramelized sweetness when cooked.
Pumpkin has sweet, floury flesh, ideal in Mediterranean cuisine. Its tender texture after cooking makes it perfect for purees, gratins, and soups. It brings natural sweetness and richness to dishes, especially in autumn and winter preparations.
Best pairings
Butter Classic87%Butter enriches pumpkin's melting texture, classic in risotto and Mediterranean squash dishes.
Sage Classic85%Pumpkin and sage, the camphoraceous herb elevates squash (ravioli).
Parmesan Classic84%Pumpkin and Parmesan in risottos and ravioli.
Extra virgin olive oil Classic82%Roasted pumpkin with olive oil offers earthy sweetness.
Garlic Classic82%Roasted garlic mellows its pungency against pumpkin's sweetness, an essential Mediterranean aromatic base.
Rosemary Classic81%Woody rosemary complements roasted pumpkin, a typical pairing in Provence and Tuscany.
Nutmeg Classic80%Nutmeg perfumes pumpkin veloutés and gratins.
Thyme Classic80%Subtle thyme enhances pumpkin's earthy flavor in Provençal gratins.
Olive oil Classic79%Olive oil amplifies pumpkin's natural richness, an indispensable base for any Mediterranean pairing.
Chestnut Classic79%Chestnut and pumpkin, an autumn velouté.
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In the kitchen
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FAQ
What goes with pumpkin?
Pumpkin pairs especially well with butter, sage, parmesan, extra virgin olive oil and garlic. Butter enriches pumpkin's melting texture, classic in risotto and Mediterranean squash dishes.
When is pumpkin in season?
Best season: autumn.
What can I substitute for pumpkin?
If you don't have it, try: butternut squash, sweet potato, carrot.