The Pumpkin (Cucurbita)
A true symbol of autumn, the pumpkin is much more than a Halloween decoration. It’s a plant with ancient origins, a rich history, and an extraordinary variety of species. In this article, we’ll take a look at where it comes from, the most common types, and how to pick the best ones for cooking in the UK.
Origins and Journey
The first edible pumpkins were cultivated by pre-Columbian civilisations in the Americas. The Maya and the Aztecs grew pumpkins and roasted their seeds as snacks long before Europeans arrived.
After the discovery of the New World, pumpkins spread rapidly across Europe. They adapted easily to new climates and gave rise to countless local varieties.
In Italy, the plant found particularly favourable conditions, inspiring a range of traditional types. One well-known example is the zucca lunga napoletana from Campania, prized for its tender flesh and delicate flavour.
Interestingly, the ancient Romans already knew of the cucurbita, although the varieties they grew were quite different from the modern ones—paler in colour and with unfamiliar shapes.
Species and Varieties
The Cucurbita genus includes dozens of species and hundreds of varieties, many of which are edible. In Europe, the most common are:
- Cucurbita maxima – large, round pumpkins ideal for soups, roasting, or stuffing.
- Cucurbita pepo – includes many garden pumpkins and ornamental types.
- Cucurbita moschata – often known as butternut squash, with dense, sweet flesh and a nutty flavour.
Globally, there are thought to be over 800 varieties, many of them local and rarely found outside their home regions.
How to Choose a Good Pumpkin
Whether you’re preparing a comforting soup or roasting wedges for Sunday lunch, here are a few tips for choosing the best pumpkin:
- Weight and firmness – it should feel heavy for its size, with a tough rind and no soft patches.
- Colour and consistency – edible pumpkins tend to have rich, even colouring, usually deep orange or golden yellow. Avoid ones with dark bruises or blemishes.
- Stem – a firm, intact stem helps the pumpkin keep longer.
- Seasonality – pumpkins are at their best in autumn, but when stored in a cool, dry, and dark place, they can last for months.
The pumpkin is far more than a seasonal ornament: it’s the product of centuries of cultivation and adaptation, with varieties suited to every kind of cooking. Knowing how to recognise the species—and how to choose the right one—is the first step to appreciating it properly at the table.