September kicks off soup season as the temperatures drop, prompting a shift towards hearty comfort foods as people begin to look for seasonal produce. Pumpkins, with their rich flavour and nutritional benefits, are ideal for soup-making, as its natural sweetness and smooth texture of pumpkin make it a versatile ingredient that complements various spices, herbs, and vegetables . However, pumpkins are known for their short shelf life due to their high water content—approximately 90 percent.
This makes them susceptible to dehydration and bacterial growth. Once harvested, they start losing moisture through their skin, leading to shrivelling. Cutting into a pumpkin further exposes its soft interior to air, which accelerates bacterial growth, and in turn, causing spoilage .
Richard Price, a produce expert and director at Britsuperstore , shared an effective storage method that keeps them fresh for weeks using just one ingredient. He explained: “Vinegar has a natural acidity, which creates an environment that is hostile to bacteria, which are responsible for causing the pumpkin to rot. "Soaking the pumpkin in a vinegar solution can effectively remove any surface-level microbes, delaying composition.
“Vinegar also does a fantastic job at removing debris and dirt from the surface of the pumpkin’s skin. This dirt and debris may carry mould spores, while water helps to rehydrate the pumpkin’s outer layer, stopping it from drying out too quickly.” The expert recommended white.
