Common Pumpkin (Squash, Gourd)

Common Pumpkin (Hard-skinned Pumpkin, Gourd)
Cucurbita pepo L.
Family Cucurbitaceae Juss.

Pumpkin Description

Common pumpkin is an annual herbaceous plant with a thin taproot that is strongly branched. Stems are creeping, weak, prickly, roughly pubescent, cylindrical or angular, 2–10 m long, with 2–5-branched tendrils in the leaf axils. Leaves are alternate, long-petioled, dull green, large (up to 25 cm), kidney-shaped, heart-shaped, rounded-triangular, 5–7-lobed or almost entire, serrated-notched, roughly pubescent. Flowers are unisexual, monoecious, bell-shaped, yellow-orange, fragrant, 5–10 cm, corolla 5(4–7)-parted; staminate flowers have 5 stamens (4 fused in pairs), pistillate flowers have 3–5-lobed stigmas and an inferior 3–5-locular ovary. The fruit (pepo) is spherical, oval or cylindrical, 15–40 cm, weighing up to 20 kg, with a smooth yellow-orange or yellow-green surface, orange or orange-red flesh, sweet and juicy. Seeds are white or yellowish-white, flat, obovate, 1.5–3 cm, with a rim. Varieties include: 'Yellow Centner', 'Zorka', 'Gribovskaya Bush'. It blooms in June–September, fruits in August–October. Other species: *C. moschata* (musk pumpkin, fruits up to 10 kg, flesh pinkish-orange, soft rind), *C. maxima* (giant pumpkin, fruits 20–50 kg, flesh yellow, rind white or gray, seeds bronze-brown), *C. mixta*, *C. ficifolia*. Internationally known varieties of *Cucurbita pepo* include 'Jack-o'-lantern' (classic carving pumpkin), 'Spaghetti Squash', 'Acorn Squash', 'Delicata Squash', 'Zucchini' (Courgette), 'Pattypan Squash', and many decorative gourds.

 

Habitat and Ecology of Pumpkin

The homeland of pumpkin is subtropical and tropical America (Mexico, Guatemala, Peru, Honduras), where it has been cultivated since ancient times; it was also cultivated in Egypt, China, and Rome. It is cultivated in warm climates of Europe, Asia, Africa, and Russia (southern and central regions). It prefers loose, fertile soils (pH 6.0–7.0), temperatures of 20–30 °C, and irrigation of 15–20 L/m² every 5–7 days. It reproduces by seeds (sowing in May). Yield: fruits – 4–10 kg/m²; seeds – 0.1–0.3 kg/m². Care: weeding, potassium fertilization (20–30 g/m²), protection from powdery mildew. Environmentally, it improves the soil and is used in crop rotation after cereals.

 

Pumpkin Raw Material

Raw materials: pulp (pulpa Cucurbitae), seeds (semen Cucurbitae), flowers (flores Cucurbitae), peduncles (pedunculus Cucurbitae). The pulp is harvested in August–October, stored at 5–10 °C (yield 90–95%). Seeds are collected from mature fruits in August–November, washed, dried at 40–45 °C under a canopy or in ventilated attics, in a layer of 1–2 cm, stirring, until loose and brittle (yield 80–85%). Flowers and peduncles are harvested in June–September, dried at 30–35 °C (yield 15–20%). Quality: pulp – orange; seeds – white, mold-free, obovate, 1.5–3 cm, with a glossy shell; flowers – yellow; peduncles – green, moisture ≤13%. Store in airtight containers (pulp: 6 months; seeds: 3 years; flowers/peduncles: 1 year). Faint smell, sweetish, oily taste of seeds. 1000 seeds weigh ≥180 g.

 

Chemical Composition of Pumpkin

Pulp: water (92%), sugars (up to 15%, sucrose, glucose, fructose), fiber (14%), pectins, ascorbic acid (up to 20 mg%), carotene (up to 16 mg%), vitamins (B1 0.05 mg%, B2 0.06 mg%, B6 0.13 mg%, E, PP 0.5 mg%, folic acid 14 mg%), enzymes, proteins, fatty oil, organic acids (malic, silicic), minerals (K, Ca 170 mg%, Fe, Zn, P, F, Cu, Co, Mg). Leaves: ascorbic acid (up to 620 mg%). Flowers: carotenoids (zeaxanthin, flavoxanthin, cryptoxanthin), flavonoids (glucorhamnoside of isorhamnetin). Seeds: fatty oil (up to 52%, linolenic 45%, oleic 25%, palmitic/stearic 35%), cucurbitine (0.3%), proteins (25%), amino acids (tyrosine, leucine), cucurbitacin, phytosterols (cucurbitol), lecithin, phytin, resinous substances, zinc, selenium, copper. Calorie content of pulp: 25–30 kcal/100 g.

 

Action and Application of Pumpkin

Pumpkin has diuretic, laxative, choleretic, anti-inflammatory, anthelmintic, and calming effects. It is used for constipation, cholecystitis, hypertension, atherosclerosis, obesity, anemia, gout, kidney diseases, liver diseases, prostate problems, helminthic infestations (tapeworms/roundworms), colitis, neuroses, edema (cardiac, renal), diabetes, nausea during pregnancy, and motion sickness. The pulp (raw, boiled, baked) improves digestion, intestinal motility, removes cholesterol, chloride salts, and toxins (due to pectins), and is used as a dietary product and in baby food. Seeds are effective against tapeworms (pork, beef tapeworm, broad tapeworm), safe for liver diseases, kidney diseases, pregnancy, and in pediatrics (25% effectiveness). Juice calms, improves sleep, and is used for kidney and liver diseases. Externally, the pulp is used for burns, eczema, boils, rashes. Flowers (decoction) have a wound-healing effect for trophic ulcers (diabetes). Peduncles (decoction) are used for edema, hypertension, and metabolic disorders.

 

Caution for Pumpkin Application

Raw pulp (over 500 g/day) or juice (over 200 ml/day) may cause bloating, colic, rumbling; adding dill or cumin prevents these phenomena. Combining boiled pumpkin with cold water intensifies colic. Store juice for no longer than 24 hours at 0–5 °C. Seeds (over 300 g/day) can increase peristalsis. Children under 3 years old should be given ≤50 g/day of pulp. Long-term storage of pulp (over 6 months) reduces vitamin content.

 

Contraindications for Pumpkin Application

Hypoacid gastritis, stomach and duodenal ulcers, diarrhea, allergy to Cucurbitaceae.

 

Pumpkin Recipes

1. Juice for Constipation. Drink 100 ml of juice twice a day for 7 days.
2. Pulp for Burns. Apply 50 g of raw pulp for 20 minutes, twice a day for 5 days.
3. Seeds for Worms. Grind 100–300 g of dry seeds (with green husk) with 50–60 ml of water, add 10 g of honey, eat on an empty stomach for 1 hour, after 2–3 hours take a saline laxative (15–30 g of magnesium sulfate), then after 30–60 minutes administer an enema, for 1 day. Doses: adults – 300 g, children 10–15 years – 200–250 g, 5–7 years – 100–150 g, 3–4 years – 75 g, 2–3 years – 30–50 g.
4. Decoction of Peduncles for Edema. Boil 15–20 g of peduncles in 400 ml of water for 10 minutes, drink 100 ml 4 times a day for 7 days.
5. Pulp for Anemia. Eat 150–200 g of boiled pulp 4–5 times a day for 14 days.
6. Juice for Kidney Diseases. Drink 100 ml of juice 1–2 times a day for 7–10 days.
7. Seed Milk for Urolithiasis. Grind 100 g of pumpkin seeds and 100 g of hemp seeds, add 600 ml of boiling water, strain, drink 100 ml 3–4 times a day, sweetened with honey, for 10 days.
8. Pumpkin Soup. Sauté diced pumpkin, onion, and garlic. Add vegetable broth and simmer until pumpkin is tender. Blend until smooth and season with salt, pepper, and a touch of cream.
9. Roasted Pumpkin Seeds. Toss cleaned pumpkin seeds with olive oil and your favorite seasonings (salt, paprika, chili powder) and roast until golden and crispy.
10. Pumpkin Pie. A classic dessert made with a spiced pumpkin custard filling baked in a pie crust, especially popular during autumn and holidays.
11. Pumpkin Bread/Muffins. Sweet quick breads or muffins made with pumpkin puree, spices, and often nuts or chocolate chips.

 

Pumpkin Cosmetics

Pumpkin is used for skin care, moisturizing and nourishing it.

1. Mask for Dry Skin. Mix 30 g of boiled pulp with 15 ml of olive or almond oil, apply for 20 minutes, rinse with warm, then cold water, twice a week.
2. Moisturizing Mask. 20 g of raw pulp, 10 ml of yogurt, apply for 15 minutes, rinse, twice a week.
3. Lotion for Acne. 30 ml of juice, 10 ml of water, wipe the skin, once a day.
4. Nourishing Mask. 20 g of boiled pulp, 10 ml of honey, apply for 15 minutes, rinse, twice a week.
5. Pumpkin Face Scrub. Combine pumpkin puree with sugar or fine oatmeal and a touch of honey for a natural exfoliating scrub.

 

Pumpkin Culinary Uses

The pulp is used raw, boiled, baked, marinated for soups, porridges, purees, pilafs, pancakes, puddings; seeds – in confectionery (as an almond substitute); young shoots, boiled in salted water, resemble asparagus. Choose young fruits for raw consumption. Cucumbers are pickled in large fruits. Store at 5–10 °C for no longer than 6 months.

1. Pumpkin Salad. 100 g raw pulp, 50 g carrots, 50 g apple (grated), 20 g dill, 20 ml sour cream, salt, mix.
2. Pumpkin Porridge. 200 g pulp, 100 g millet, 500 ml milk, boil for 30 minutes, add sugar, salt.
3. Pumpkin Fondue. 200 g pulp, 150 g cheese (Gruyère/Emmental), 150 ml cream, 100 ml white wine, 1 onion, 2 cloves garlic, 1 tsp tomato paste, 10 g sage/dill, salt, pepper; sauté onion, garlic, paste, add pulp, boil in 200 ml water for 15 minutes, puree, add wine, cheese, cream, spices, serve in a pumpkin shell with bread.
4. Creamy Pumpkin Soup. 200 g pulp, 100 g potatoes, 50 g carrots, boil in 1 L broth for 25 minutes, puree, add 50 ml cream, salt.
5. Pumpkin Risotto. Cook Arborio rice with roasted pumpkin, vegetable broth, onion, and Parmesan cheese for a comforting and flavorful dish.
6. Pumpkin Curry. Combine pumpkin chunks with coconut milk, curry paste, and vegetables for a rich and aromatic main course.
7. Pumpkin Smoothie. Blend pumpkin puree with yogurt, milk, spices (cinnamon, nutmeg), and a sweetener for a healthy and delicious drink.

 

Other Properties of Pumpkin

Used in animal feed, decoration, seed oil production, and pickling cucumbers in large fruits.