Autumn is the season of the pumpkin, inextricably linked to Halloween and the bucolic concept of magazine-perfect fall, even though it can be found practically all year round.
It's no secret that pumpkins have become much more prominent in our everyday lives as their popularity has grown in recent years. Influenced by those contagious styles that come to us from American society, and with Halloween and many of its fall dishes already fully entrenched in our nation, it has allowed us to recover a vegetable that also has a long heritage in our gourmet culture.
His image is related to dark and cold days, with landscapes of fallen leaves, trees dyed in yellow and ocher tones, baskets with mushrooms, and still lifes with chestnuts and walnuts, but the pumpkins had never completely disappeared. Due to the wide variety of varieties available, as well as its long shelf life, this vegetable can be eaten throughout the year, although it is true that autumn is the best time to enjoy it.
General features and description.
Pumpkin is a fruit that belongs to the Cucurbitaceae family, well known in our kitchens. It is, therefore, a cousin of zucchini, cucumber, watermelon or melon, climbing or creeping plants that have more than 800 variations throughout the world.
The pumpkin plant are plants that grow in the form of a vine, spreading along the ground, with branches capable of quickly colonizing the ground, intertwining and generating knots that sometimes twist. The leaves are normally broad and broad, lobed and a light hair covering them. The flowers are trumpet-shaped and yellow or orange in color, similar to zucchini flowers.
The fruits or berries grow at ground level, between the leaves and branches, and can grow to enormous size depending on the type. They can have smooth or rough skin, be rounded or elongated, flat or violin-shaped. The hue ranges from a delicate cream or nearly white to brilliant oranges and a variety of greens. Pumpkins are distinguished by their thicker skin and an interior that holds the seeds flat in the middle.
The flesh or pulp is generally soft, but not as soft as zucchini or cucumber, and it contains less water. It can be more orange or lighter in color, with a homogeneous or fibrous texture, depending on the type.
The fruits or berries grow at ground level, between the leaves and branches, and can grow to enormous size depending on the type. They can have smooth or rough skin, be rounded or elongated, flat or violin-shaped. The hue ranges from a delicate cream or nearly white to brilliant oranges and a variety of greens. Pumpkins are distinguished by their thicker skin and an interior that holds the seeds flat in the middle.
The flesh or pulp is generally soft, but not as soft as zucchini or cucumber, and it contains less water. It can be more orange or lighter in color, with a homogeneous or fibrous texture, depending on the type.
Current crop and origin
The original origin of the gourd is unknown as it is difficult to pinpoint a single birth in a plant that has many varieties and has spread internationally for millennia. Although the genus curcubita pepo seems to have originated in Mesoamerica, other scholars believe that other relatives of today's pumpkins originated in Asia or Africa, from where they migrated halfway around the world, emerging and transforming into various types that adapted to each place.
We know that ancient peoples recognized the gourd in its natural form and that they cultivated it for a variety of purposes other than eating its pulp. Most likely, they were first valued for the use of the seeds and the fruit's own casing, which due to its hardness and shape gave it -and continues to give it- tremendous practical utility as a container, tool or musical instrument.
The origin of the wine gourd, or Lagenaria siceraria, seems to be in South Asia, while the remains of its use date back to the twelfth millennium BC. They have been discovered on the African and American continents. It is said to be one of the first plants that humans cultivated and domesticated.
Pumpkin cultivation prospered in warm and humid regions, being more difficult to develop in very cold or dry climates, since it requires a lot of sun and does not tolerate frost well. There is apparently no scientific agreement on how the first pumpkins arrived in America; or the seeds were transported by water, or perhaps by settlers.
In Spain, pumpkin production has traditionally been limited to the winter season, although cultivation has increased dramatically in just a decade. The agricultural area has increased by 156 percent in ten years, with 130.200 tons harvested in 2019 on 4.100 hectares. According to Eurostat data, Spain was the largest pumpkin producer in the European Union in 2018, and demand is increasing.
Traditionally, the season of greatest consumption is from the beginning of summer to the end of autumn, although now the production lasts for almost the whole year. This variety, together with the high yields of postharvest pumpkins, means that we can enjoy the vegetable at any time of the year. A healthy pumpkin, whole and with the stem intact, can be stored in a cool, dark, well-ventilated room for months.
Pumpkin varieties available in the market
The entry of traditional pumpkins from other countries, as well as the creation of new types and the recovery of local products, makes it difficult to compile a complete list of all the pumpkin varieties available in stores today. The variety of names and nicknames further complicates the work, however, we can mention some more frequent general versions.
- Butternut: It is the most cultivated in Spain and the one that has grown the most in this period. Peanut squash is elongated, with a light, smooth skin, a larger base, and bright orange flesh. It is called squash in English, clearly distinguishing itself from the conventional Halloween pumpkin. It has a thin skin and a tight flesh that is firm and very flavorful without being too sweet, making it one of the most adaptable and popular for cooking.
- Pilgrim or vinetera squash: Also known as the white Valencian gourd, it has been used for generations as an instrument or tool for a variety of purposes, including as a canteen after being emptied, dried, and cured. The pulp is white and delicate, similar to a zucchini.
- Nutmeg: It is said to be native to Mexico and Peru, and is becoming popular in Europe for ornamental purposes. Dark green, rounded and flat, with delicate lines that evolve into bronze tones. The flesh is orange and somewhat reddish.
- Bonatera: Due to the unusual shape of the cap or beret, it is also known as "Peter Pan". It is small, extremely flat and flattened, and usually white in color, however there are some that are green or orange in color. It is more popular for decorative than culinary purposes, however it is as useful for creating creams, stews, roasts or gratins as violin. As a summer crop, its skin is thinner and can be left unpeeled in the youngest and smallest specimens.
- Spaghetti: Named for its unusual pulp, which is extremely fibrous and difficult to mince or crush to make creams or the like. It is often cooked whole or in halves to remove the pulp in the form of thick strands resembling noodles or spaghetti. It is cylindrical in shape and flat on the outside, with a very pale yellowish tinge to both the skin and the flesh.
- Citron: Cider is sometimes used to refer to a slightly different type of sweets, although in Spain, all three terms are commonly used. It is a pumpkin whose sole purpose is practically the preparation of angel hair, as well as other confectionery or extremely sweet preparations. It is cylindrical, wide, very juicy and fibrous, and thick in texture. It has green skin that is dotted with pale spots and grooves.
- gray pumpkin: The skin is smooth and is separated into more noticeable segments by grooves that run from one end to the other, similar to the totanera. It is distinguished by its more uniform and thin skin and its opaque gray ocher coloration. The pulp is strong and thick, and is dark orange or slightly yellowish in color.
- Totanera pumpkin: It has a similar shape to the previous one but is distinguished by its thick, dark green skin, riddled with warts or irregular bulbosities. The interior meat can be a deep orange or more yellowish color, and is highly prized in stews and casseroles. It can become quite large, but is usually rounded and flattened.
- Oven Sweet Squash: More rustic in appearance than the previous one, but similar in shape, although it can develop more cylindrical and elongated and less rounded. The skin is thick, hard and very hard, typical of winter, with a long shelf life and various culinary applications.
- Cucurbita maximum: We could argue that it is the traditional Halloween pumpkin, which everyone thinks of when they think of this vegetable. Rounded, flat, variable in size, with a slightly rough and firm skin covered with more or less deep grooves from top to bottom.
- Basque or Mallorca: It is similar to the peanut form, however it can be considerably larger and have a greatly elongated body. The skin is dark green with elongated lighter stripes that can fade into yellowish tones. The flesh is a deeper orange hue than the peanut.
- potimarron: More rounded and flattened, with fruits that rarely exceed a kilo and a half, although it can grow quite large if left to its own devices. The skin is tougher, brighter orange in color and crisscrossed with lighter parallel vertical lines. Even less popular in Spain, its cultivation is almost entirely destined for European export. It is more wintry, less watery and sweeter.
Features and nutritional benefits
In general, pumpkin has the same characteristics as cucurbits, with the exception that it is a low-calorie food with about 32 kcal per 100 g of edible amount, according to the Spanish Food Composition Database. Although the actual amount varies depending on the variety of pumpkin and its state of maturation, this is a low-calorie food that is quite satisfying due to its high content of water, fiber, and complex carbohydrates.
It is low in fat, cholesterol free and has around 1,2g of vegetable protein per 100g. It stands out for its contribution of carotenoids and vitamin A or retinol, as well as folates and important minerals, especially potassium and phosphorus, with a smaller amount of calcium.
Therefore, it is a nutritionally dense element to incorporate into the diet of people of all ages, and it is highly recommended for weight loss or weight control diets, since it improves satiety and helps maintain normal intestinal transit. Its use has been linked to improving skin, vision, and the prevention and treatment of diabetes, when combined with a healthy diet. Its vitamins, like all foods rich in carotenoids, have antioxidant properties and can help against cardiovascular diseases and some forms of cancer.
How to buy and preserve pumpkin
Pumpkin's growing appeal among customers has resulted in a variety of formats in traditional supermarkets. As stated above, the butternut type is the most popular and the easiest to find, whether you go to a greengrocer or a more typical market, you can buy whole pieces or portions, already packaged or by weight.
When buying it complete, it is better to buy a piece that weighs, with the skin free of obvious damage or, at least, free of lumps, wrinkles and cracks. It must be firm to the touch and keep the upper peduncle to prolong the conservation time. If we don't open it, we can keep it at room temperature in a dark and well-ventilated place, away from apples and other fruits that accelerate its ripening. If the weather is moderate, it will keep for several weeks or months. In summer they should be kept in the fridge.
Once opened, it must be refrigerated, yes or no, in appropriate vegetable containers or in a perforated bag, unless it is intended for brief use, in which case it can be deposited in an open source or container. It can also be frozen, preferably boiled or blanched, however large portions raw, without the skin, should be vacuum packed for best performance.
Butternut squash is also available spiralized or as vegetable spaghetti, which is considerably tougher and easier to prepare than zucchini since it doesn't soften as soon as it's cooked.
Discover the Magic of Pumpkin Season
Pumpkin season is a true feast for the senses, marking the transition from warm summer to cozy fall. At this time of year, pumpkins become the undisputed protagonists of cooking and decoration, filling our homes with their vibrant orange color and delighting our palates with their unique flavor.
Although pumpkins are available all year round, it is in the fall season when they reach their maximum splendor. This period, known as “pumpkin season,” not only brings with it the most abundant harvest, but also awakens the culinary creativity of many. From classic soup and stew recipes to delicious desserts like pies and muffins, the versatility of pumpkin is displayed in all its splendor during these months.
In line with tradition, pumpkin season is strongly linked to emblematic celebrations such as Halloween. Carved pumpkins, illuminated with flickering candles, create a magical and mysterious atmosphere that defines this holiday. But beyond the decoration, the pumpkin becomes the star of typical seasonal dishes, being the essential ingredient in recipes that comfort and feed the spirit.
In Spain, the growing popularity of pumpkin season has led to a significant increase in its production and consumption. During these months, the markets are filled with various varieties of pumpkins, from the classic Butternut to the most exotic and decorative ones. This boom not only highlights the cultural importance of pumpkin, but also gives food lovers the opportunity to explore new and delicious culinary offerings.
Whether you prefer classic recipes or want to experiment with innovative dishes, pumpkin season offers a range of possibilities to satisfy all tastes. Immerse yourself in the charm of this season, take advantage of the abundance of fresh pumpkins, and discover new ways to enjoy this autumn treasure on your table.
