Pumpkin in season in Australia
Pumpkin is in season in Australia from December to August, and at its peak from February to June. This is the cooler south; the tropical north has its own calendar.
At its best
Autumn is the heart of it. Sydney Markets describes pumpkin as available all year with a peak from about February to June. Butternut, Kent (Jap) and Jarrahdale are the usual varieties, and Queensland Blue is a large one with grey-blue skin and a savoury, full flavour.
At the shop
Choose firm, bright, well-coloured pumpkins with no soft spots or cracks. A whole one should have 1 to 3 cm of stem still attached.
Keeping it
A whole pumpkin keeps for weeks at room temperature, away from moisture, in a cool, dry, airy spot rather than the fridge. Once cut, scoop out the seeds, wrap the pieces and keep them in the crisper. Use cut pumpkin within a few days.
Three dinners
- Pumpkin soup Roast first for a deeper flavour, then blend with stock.
- Roast pumpkin, fetta and spinach salad With toasted pepitas.
- Pumpkin and sage risotto Stir in cubes near the end.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.