My aunt showed me how to peel a pumpkin. A simple trick that always works

Which came first: Halloween or the pumpkin? Well, certainly the latter, but one cannot ignore the significant influence of the holiday. Carving ghouls in vegetables, pumpkin farms, and above all, lots and lots of recipes with pumpkin in the starring role is no small thing.

Some such posts - with the classic pumpkin puree at the forefront - require peeling the pumpkin. A person doing this for the first time might be stumped. How to go about it? A peeler won't work here. For such people, I recommend my aunt's method. Thanks to it, this step required in recipes will be as simple as using a basic tool.

Let's start with the fact that not every type of pumpkin needs to be peeled. Some of them, such as the recently growing popularity of Hokkaido, do not require this. The same situation is with kabocha or musky pumpkins. After cooking or taking these types of pumpkins out of the oven, the skin turns out to be soft and tasty.

Interestingly, using these pumpkins is not just a practical solution, but also very healthy. There are plenty of vitamins and minerals in the skin of these vegetables that we don't want to waste. There are many ideas for using Hokkaido, and you'll see one of them by clicking on this link.

If however, you decide to prepare Hokkaido, or use types of pumpkin that require it, it would be better if you don't do it by trial and error. This could either end up with a large amount of pulp being lost or with injured fingers. We certainly wouldn't want that.

The best, safe, and enjoyable way to peel a pumpkin is by using an oven. My aunt always did it this way: first, you need to cut the pumpkin into several smaller pieces. Then put it in the oven and bake for 50-60 minutes at 350 degrees Fahrenheit. After this time carefully take out the pumpkin and when it cools down, all you need is a spoon: you can either remove the skin or scoop out the flesh.