The Pumpkin (or Cucurbita)
A true symbol of autumn, the pumpkin is more than just a seasonal decoration — it’s a plant with ancient origins and an extraordinary diversity of species. In this article, we’ll take a look at its fascinating history, the most common types, and how to choose the best ones for cooking.
Origins and Spread
The first edible pumpkins were cultivated by pre-Columbian civilisations: the Maya and the Aztecs enjoyed the seeds as snacks and grew pumpkins long before Europeans ever set foot in the Americas.
Following the discovery of the New World, pumpkins spread across Europe, adapting to a range of climates and giving rise to countless local varieties.
In Italy, they found particularly favourable conditions and evolved into numerous traditional types. One well-known example is the zucca lunga napoletana from Campania, celebrated for its tender flesh and delicate flavour — a favourite in regional cuisine.
Even in Roman times, cucurbita plants were known, though the varieties grown then looked quite different from the pumpkins we know today — paler in colour and often with unusual shapes.
Species and Varieties
The Cucurbita genus includes dozens of species and countless varieties, many of which are edible. In Europe, the most common are:
- Cucurbita maxima — large, round pumpkins ideal for roasting, soups or stuffing.
- Cucurbita pepo — includes many garden and ornamental pumpkins.
- Cucurbita moschata — better known as the butternut squash, prized for its firm texture and rich, nutty flavour.
It’s estimated there are over 800 varieties worldwide, many of them local and little known beyond their native regions.
How to Choose a Good Pumpkin
If you’re picking a pumpkin for cooking, here are a few tips to help you choose the best one:
- Weight and firmness – a good pumpkin should feel heavy for its size, with a hard rind and no soft spots or bruises.
- Colour and uniformity – edible varieties usually have bright, even tones (often orange or yellow); avoid those with large dark patches.
- Stem – if still attached and firm, it helps the pumpkin keep longer.
- Seasonality – pumpkins are at their best in autumn, but when stored in a cool, dry, dark place, they can last for several months.
The pumpkin is far more than a festive ornament — it’s the product of centuries of cultivation and adaptation, with each variety suited to different uses in the kitchen. Learning to recognise the types and how to pick the right one is the first step to truly appreciating this remarkable autumn ingredient.