Pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). The Pumpkin is thought to have originated in Central America, possibly Mexico, but is now grown widely in temperate and tropical zones. It is an annual climber, typically with a large, round, ribbed, edible orange fruit. But Pumpkin comes in several other forms such as the finer-textured, straw-coloured Cheese Pumpkin.
The term “Pumpkin” is also sometimes applied to other squashes that have hard, smooth rinds (sometimes lightly ribbed) covering edible flesh and a central seed cavity; confusion is especially likely because some other squashes share the same botanical classifications as Pumpkins. Zucchini or courgette (also called “baby marrow”) is a small summer squash, but both Pumpkin and zucchini are known as Cucurbita pepo.
True Pumpkins can be differentiated from other squashes by their fruit stalk: it is hard and polygonal in Pumpkins, but soft and round in other squashes. But varieties within and between the species can cross-pollinate to produce hybrids: hence the great number of shapes and sizes, and the difficulty of strict botanical distinctions.
Pumpkin is unknown in the wild. Traditional Pumpkin pie usually a mixture of Pumpkin, eggs, sugar and spice, all baked in a pastry shell. On its own, Pumpkin can be boiled, baked, roasted, mashed or made into soup. It is a good source of beta carotene and vitamin E.
The seed can be eaten raw or cooked, and oil can be extracted from it (see Pumpkin seed f226). The leaves and young stems can be cooked as a potherb, and the flowers and buds can be cooked or dried. The vines, leaves, flowers and fruits have decorative functions.
The seeds and pulp are often used for medicinal purposes. The leaves are applied externally to burns. The sap of the plant and the pulp of the fruit can also be employed in this way.
