The Cinderella pumpkin, officially known by its French heirloom name, Rouge Vif d’Étampes, is a vibrant winter squash admired for its deep orange-red color and distinct, flattened, deeply ribbed shape. This visual appeal makes it a popular choice for seasonal decoration, resembling the iconic carriage from the classic fairy tale. Introduced to the United States in the 19th century, this heirloom squash is a highly regarded culinary variety within the Cucurbita maxima species. Its flesh offers a versatile ingredient for both sweet and savory dishes.
The Flavor and Texture Profile
The Cinderella pumpkin is prized in the kitchen for its particular internal structure and taste characteristics. Its flavor is generally mild, possessing a subtle sweetness more pronounced than that of a standard carving pumpkin. This pleasant, slightly nutty flavor intensifies when the squash is cooked, allowing natural sugars to concentrate.
The texture of the flesh is dense, thick, and notably moist, contributing to a creamy consistency once cooked and pureed. Unlike some other squash varieties, Rouge Vif d’Étampes is not particularly stringy, making it an excellent candidate for smooth preparations. This combination of sweetness, density, and low stringiness is why it is often referred to as a “soup pumpkin.”
Essential Preparation Steps
The primary hurdle in preparing a Cinderella pumpkin is managing its hard, thick rind. Before preparation, the entire exterior must be thoroughly washed to remove dirt and surface bacteria. To cut the pumpkin, stabilize it on a cutting board, ideally placing a damp cloth underneath to prevent slippage.
Using a large, heavy, and sharp kitchen knife, cut the pumpkin in half from the stem to the base, applying steady downward pressure. Due to the rind’s thickness, some cooks find it easier to follow the natural ridges, cutting the pumpkin into several manageable wedges. Once opened, a sturdy spoon is used to scrape out the seeds and fibrous material. The remaining flesh is now ready for cooking, either in large pieces or cut into uniform chunks for even heat application.
Versatile Cooking Methods and Uses
Roasting is the preferred method for cooking Cinderella pumpkin, as the dry heat concentrates the flavor. Roasting encourages the caramelization of its natural sugars, which deepens the sweetness and creates a nutty undertone. The heat also reduces the naturally high moisture content of the flesh, resulting in a drier, more flavorful puree suitable for baking.
For roasting, the prepared wedges or halves are typically placed cut-side down on a baking sheet and cooked at 375°F to 400°F until the flesh is easily pierced with a fork. This process generally takes between 40 minutes and an hour, depending on the thickness of the pieces. Once cooled, the soft flesh is easily scooped from the rind and can be mashed or pureed immediately.
Secondary cooking methods, such as steaming or boiling, are effective for softening the flesh but result in a wetter product. These methods are better suited for immediate incorporation into soups or stews where the added liquid is desirable. If the goal is a puree for pies or breads, the cooked flesh must be thoroughly drained in a colander lined with cheesecloth to remove excess water.
The cooked and pureed Cinderella pumpkin is excellent for making velvety smooth pureed soups, where its mild flavor allows other ingredients, like ginger or curry spices, to shine. Beyond sweet applications, the roasted chunks can be seasoned with savory herbs and spices to create delicious side dishes. The thick, dense flesh also holds up well in slow-cooked dishes such as curries, stews, and casseroles.