Culinary Innovation: The Role of Pumpkin-Based Products in Enhancing Menu Diversity and Sensory Satisfaction within the Hospitality Industry

Abstract—This study investigates the potential of pumpkin (Cucurbita pepo) as a versatile and sustainable ingredient for driving menu innovation in the hospitality sector, with a specific focus on determining its sensory acceptability. Three distinct pumpkin-based dishes, pumpkin soup (A), pumpkin stew (B), and a pumpkin side vegetable (C) were prepared using standardized recipes and culinary methods. A panel of sixty participants, comprising both professional chefs and untrained consumers, evaluated the dishes using a 5-point hedonic scale across four key sensory attributes: appearance, taste, flavour, and texture. The results demonstrated high overall acceptability for all dishes, with pumpkin stew (B) achieving the highest mean score of 4.67, followed by pumpkin soup (A) at 4.29 and the pumpkin side vegetable (C) at 4.17. These findings shows pumpkin's potential to enhance menu diversity and elevate guest satisfaction. The study concludes that the strategic integration of pumpkin into hospitality menus can address the growing demand for nutritious, locally sourced, and innovative food options. Recommendations are provided for hospitality practitioners, households, and future research directions, including exploration into pumpkin-based snacks, beverages, and seed utilization.