Despite commonly being thought of as a vegetable, pumpkins are technically fruits because they contain seeds inside.
Pumpkins are native to North America and belong to the Cucurbitaceae family, which includes cucumbers, squashes, and melons.
You can eat almost all parts of the pumpkin, including the flesh, seeds, leaves, and flowers.
Pumpkins can be baked, roasted, steamed, or boiled, and used in a wide range of dishes such as soups, salads, side dishes, and even desserts.
Pumpkins are low in calories and rich in antioxidants, vitamins, minerals, and dietary fibre, making them a nutritious addition to your diet.
Pumpkin seeds can be washed, boiled, dried, seasoned, and roasted for a nutritious snack, rich in magnesium, which aids better sleep. The seeds are also a good source of mono-unsaturated fatty acids and dietary fibre, both of which are beneficial for cardiac health.
Pumpkins require a warm, sheltered spot with rich, well-drained soil, plenty of sunlight, and protection from high winds in order to thrive.
Bees are essential for pollinating pumpkin flowers, so care should be taken when using insecticides to avoid harming these crucial pollinators.
Pumpkins grow quickly, often expanding 13cm (5”) in circumference overnight, and are typically ready to harvest 12 to 20 weeks after sowing.
Pumpkins are not hardy and will not survive outdoors over a Scottish winter, so it is essential to harvest them before the first frosts of autumn.
Your harvest can be stored for up to 6 months if kept in a cool room at around 10-15°C (50-59°F) with good airflow, resulting in a long-lasting ingredient for various recipes.
Dry and store some pumpkin seeds to plant the following year, ensuring a sustainable cycle of growing your own pumpkins.
Pumpkins, what's not to love?
