A guide to growing and cooking Pumpkins and Squashes

(Cucurbita maxima, Cucurbita moschata. Cucurbitaceae)

Email: pault@bcs.org.uk

Paul's Home Page
To recipe index

Pumpkins hold a magical quality. From such a small seed it is possible to raise a plant whose shoots can reach upto 3 metres (10 ft) in length and, given the right conditions, can bear fruit weighing easily in excess of 75 kg (155 lb). Although trailing plants, they have an air of 'Jack and the Beanstalk' about them. However, with plants that grow this large you must be sure that you have plenty of room for them at the time of planting. There is very little to distinguish a pumpkin from a squash and the terms are generally loosely applied.

The plants can bear fruit in many sizes depending on the variety. For a giant pumpkin consider "Mammoth", " Atlantic Giant" or "Hundredweight". However, a more practical size for culinary purposes can be obtained from "Crown Prince", which bears fruits of 3-4 kg (6-9 lb) and have a sweet, nutty flavoured orange flesh. Another variety that is fun to grow is "Turks Turban", brightly coloured and very tasty if picked young.

Cultivation

The pumpkin is a native of tropical America and ripens between late summer and late autumn. They thrive best in full sun in fertile, well drained soil rich in humus. If at all possible, dig in plenty of well rotted manure the previous autumn.

Raise the plants in early May by sowing one or two seeds (I believe one is sufficient considering the relatively few you normally get in the packet) in 75 mm (3 in) plastic pots of a good seed compost. Germinate at 10-13°C (50-55°F) and harden off before putting them in their final position after danger of frost has past. Position the plants a minimum of 1 m (3 ft) apart. Water well during hot, dry periods and apply a good mulch of lawn clippings to preserve moisture.

Pinch out the growing tips of the main shoots to encourage the growth of laterals, on which most of the fruit will be bourne. (Tip - move soil over the fruit bearing axils to encourage extra root production, which will provide extra food and moisture to the fruit and result in a larger crop).

Harvesting and Storing

The very small varieties should be cut and used immediately, whereas the larger ones should be left on the plants until late autumn (I use halloween as my harvest guide), dried carefully and stored in a frost free shed. They should store well for winter use.

Diseases

Grey mould - Attacks flowers, causes fruit to rot
Dig up and burn any infected plants. Wash hands before continuing so as not to spread the fungus to other plants.

Powdery Mildew - White, powdert coating on leaves, flowers and shoots.
Dig up and burn any infected plants. Wash hands before continuing so as not to spread the fungus to other plants.

Cucumber Mosaic Virus - Yellow botching of leaves, can lead to misshapen and blotchy fruit.
Dig up and burn any infected plants. Wash hands before continuing so as not to spread the virus to other plants.

.

Pumpkin Recipes

Pumpkin Pie 1

Pumpkin Pie 2

Roll pastry and line a 225mm (9") flat ring set on a baking sheet. Bake this blind at 200°C (400°F) - gas mark 6, until brown.

Beat the cream lightly with the eggs, peel and sugar. Stir mixture into the pumpkin purée and add salt, ginger and cinnamon. Stir thoroughly and spoon into the pie shell. Bake until set and brown.

Serve cold with fresh whipped cream.

Pumpkin Soup

Wash and peel pumpkin, and cut into small cubes. Chop onion and celery finely. Chop ham. Boil all ingredients together until pumpkin begins to crumble.

Sieve and season to taste. Reheat and serve immediatley.

Spicy Apple, Pumpkin and Chestnut Soup

Melt butter in a saucepan. Chop onion and garlic. Add to pan with 1 tsp ground coriander and cook until onion is soft. Chop apples and pumpkin and add to the saucepan, cover and cook gently for 10 minutes. Chop chestnuts and stir half into the saucepan with 2 pints of vegetable stock. Bring to the boil and simmer uncovered for 15 minutes.

Liquidise and sieve. When ready to serve add 1/2 pt double cream, remaining chestnut pieces and reheat. Season with ground nutmeg, garnish with chopped parsley.

Sent to me by Wayne (many thanks Wayne)

2 cups of cooked pumpkin
2 2/3 cups sugar
2/3 cup shortning
4 eggs
2/3 cup water
3 1/3 cups flour
1/2 tps baking powder
2 tps baking soda
1 tps cinn.
1/2 tps ground cloves (optional)
2/3 cups nuts
2/3 cups dates

Bake at 350 F for 1 hour in a 9"x5"x3" pan

Cream of Pumpkin Soup

(Serves 4)

Slowly sauté onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning.

Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut.

Beat all the ingredients together. Cook on a griddle or heavy frying pan like drop-scones.

Serve warm sprinkled with sugar.