Can you help? I bought this pumpkin at the local farmers market. It was a last minute purchase as I was leaving. Its wonderful pale colour attracted my attention. My husband, already weighed down with bags volunteered to carry it and it was very heavy. When I asked what it's name I was told it was a pale green kabocha. But, I'm pretty sure they're wrong.
The family of kabocha, which includes Hubbard and Orange Hokkaido are pear-shaped not the traditional pumpkin-shape. I think it might be Valenciano. Does anyone know? Whatever it's called it is a wonderfully dry and firm fleshed pumpkin. Now dry might sound derogatory but with pumpkin it isn't, often pumpkin is watery and tasteless. The French potimarron, a orange kabocha pumpkin has dry flesh and a chestnut flavour, indicated by it's French name. It's problem is a large cavity full of seeds so there is not a lot of flesh. My mystery pumpkin was full of flesh.
So far I've made wonderful soup, a delicious spicy pumpkin from India: The Cookbook (page 289) twice. Of course I changed it. I didn't mash the pumpkin and the second time I added some tamarind, in my opinion the sourness improved the flavour. I also succeeded in making delicious pumpkin gnocchi because the flesh was dry. I 'm now down to my last piece, which I think I'll roast. I'm on the hunt for another one.