Short answer: you can eat almost every part of a pumpkin, with the stalk being the main part usually discarded. The flesh (the orange pulp) and the skin (in some varieties) are edible once cooked; the seeds are tasty roasted; and even the stringy pulp in the center can be used to make broth. If you’re choosing varieties for eating, look for “pie pumpkins” or other varieties known for flavor; many larger pumpkins have tougher skin or less appealing texture when eaten, so personal taste matters. Details by part

• Flesh: The main edible portion. Use for soups, roasts, mashes, or purées.
• Skin: Edible in some varieties (often sweeter-tasting or thinner-skinned). In tougher-skinned pumpkins, the skin is usually peeled or discarded depending on the recipe.
• Seeds: Highly edible; roasts well with a bit of oil and salt, makes a nutritious snack or topping.
• Pulp/strings: The fibrous center can be simmered and strained to make broth or stock; it’s safe to eat but often discarded if texture isn’t preferred.
• Leaves, flowers, stems: In some culinary traditions, these are eaten as greens or used as flavoring; accessibility and taste vary by variety and culture.

Practical tips

• If you’re new to pumpkin cooking, start with smaller “pie pumpkins” or sugar pumpkins for sweeter flesh and more approachable texture.
• Always cook pumpkin flesh before eating; raw pumpkin is very hard and not pleasant to chew.
• If you’re carving decorations, save the edible parts (flesh, seeds) for cooking rather than discarding the pumpkin entirely.

If you’d like, share which pumpkin variety you have and what you plan to cook, and specific guidance can be tailored (e.g., roasting, purée for pies, or making pumpkin stock).