When I have made pumpkin dishes I have always just used the round,dark orange Halloween lantern type and enjoyed the soup etc.Looking into your query I realise that it is slightly more complex because there is a school of thought that winter squash should be used for pumpkin recipes and that the flesh of halloween pumpkins is not that good. Too co!@#$% etc.Maybe back in SA you used a really good variety but suffice it to say that the necessary veg for this recipe should be tasty, orange and firm.I will test the recipe again and post the results hopefully with a photo.

I remember having pumpkin fritters in SA thirty odd years ago and when I found this receipe I bought a pumpkin and followed the instructions. disaster. although the pumpkin seemed pretty dry after boiling and drying on a towel, the resulting batter was thin even when more flour was added. n o taste of pumpkin either. I seem to remember that the flesh of the ones I had as a child was firm, deep orange and slightly fibreous. The one we bought recently had the consistency of a marrow and was pale yellow.
could there be different varieties or was it not ripe enough or has my memory failed me. Your comments would be appreciated.
Tony