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Pumpkin

பரங்கிக்காய் potiron, courge |

Tamil name | Parangikkai பரங்கிக்காய்

Botanical name | Cucurbita maxima

Other names | Squash, Gourd
Kushmanda in sanskrit – Goddess Kushmanda is worshipped on the fourth day of Navratri. Her name is made of three words. ‘Ku’ (little), ushma (warmth, energy) and anda (egg). Kushmanda also refers to a ball of energy, and a pumpkin. know more

Annapurna Farm grows a medium-sized pumpkin with green or yellow skin patterned according to ripening stage and pale orange flesh. At AuroOrchard, the pumpkin variety is larger and sold whole or in slices; its dark orange flesh becomes soft when cooked, making it ideal for soups or mash.

Season

The best season for Pumpkin:

In our area, pumpkins are typically available from October to March. The warm and humid climate of Tamil Nadu makes it favorable for pumpkin growth. The best planting seasons are: November to January or during the summer monsoon months.

Grow & Harvest

How to grow in your garden or balcony:

Soil and sun:

Loose, well-draining, and rich in organic matter. A neutral pH (6-7) is ideal. Pumpkins require 6–8 hours of full sun daily.

Planting:

Sow seeds about 1 inch deep and keep the soil moist until they germinate.

Plant seeds 3-4 feet (1m) apart as pumpkins need space to spread.

Watering:

Keep the soil consistently moist, but avoid waterlogging. Water at the base to prevent fungal diseases on the leaves.

In a container:

If growing on a balcony, use a large container with room for a trellis or support. Use a large pot, at least 20–24 inches (60 cm) in diameter. Ensure the container has good drainage holes. Add rich compost or organic manure to the soil for nutrient support.

Support:

If grown in limited space, use a sturdy trellis to support the vine and train it as it grows. On the ground, the plant can spread up to 20 feet (6 m). If your space is limited, you can trim the pumpkin plant to control its growth. Pruning the vines helps manage their spread, encourages the plant to focus energy on producing larger pumpkins, and prevents overcrowding in smaller garden spaces.

Harvest:

Typically around 90-120 days after planting. Harvest when the pumpkin skin hardens, and the stem has dried slightly.

Seeds

Saving seeds: Save seeds only from fully ripe pumpkins (which are harvested only after the connecting stem dries completely). Dry the seeds in shade after removing them from the pulp. Clean thoroughly and store them in a cool, dry place.

Replanting: Make sure you get your seeds of non-hybrid varieties. That way, you can keep seeds from the pumpkins and grow your own next season with similar quality and characteristics.

Insects that love pumpkin:

Common pests: Aphids, squash bugs, and cucumber beetles, blister beetles, red gourd beetles.

Control: Use neem oil spray and ash when the plants are young. Start the plants under mosquito mesh and transplant them after 3 weeks of germination when they are stronger to deal with insect attacks.

Store & Preserve

Best ways to store and preserve:

Fridge:

Store cut pumpkin pieces in the refrigerator, wrapped or in an airtight container. They last up to a week.

Freezing:

Blanch pumpkin cubes and freeze them in an airtight container for long-term storage (up to a year).

Drying:

Sun-dry/dehydrate thin pumpkin slices and store in an airtight container. Rehydrate for use in soups and stews.

Pickling:

Pumpkin can be pickled using vinegar and spices, providing a tangy flavor.

Canning:

Pressure-can cooked pumpkin for long-term storage, but ensure proper canning methods to prevent spoilage and botulism.

Prepare & Eat

How to prepare and eat them?

Taste and Texture:

Taste: Mild, slightly sweet, earthy.

Texture: Firm and slightly starchy when raw, smooth and creamy when cooked.

Some pumpkin varieties can be cooked with the skin on, while others need to be peeled. You can perform a “fingernail test” to check the hardness of the skin: gently press your fingernail into the pumpkin’s surface. If the skin is soft enough for your nail to make an impression, it is tender and suitable for cooking with the skin. If the skin is hard and resists the test, it is better to peel it before cooking.

pumpkin pairs well with nuts, citrus and spices like cinnamon and nutmeg.

Raw:

Peeled raw pumpkin offers a crunchy texture and a slightly sweet, nutty flavor. It can be added to salads, hummus or smoothies.

Cooked:

Indian dishes include pumpkin curry (Parangikai Kootu), pumpkin sambar, and pumpkin halwa. In world cuisine, pumpkin is often found in soups, as well as in stir-fries, baked dishes, and roasted preparations. It is also used in sweet dishes such as pies, cakes, and ice cream.

flowers are edible:

Pumpkin flowers have a mild, slightly sweet, and earthy flavor with a soft, velvety texture.

They are considered a delicacy in many cuisines. In Tamil Nadu and other parts of India, pumpkin flowers are often coated in a light batter (made from chickpea flour or rice flour) and deep-fried to make crispy fritters. They are also used in curries or stir-fries with mild spices. They are also considered a delicacy in countries such as Italy, Mexico, and Thailand, to name a few.

Store in a refrigerator wrapped in a damp paper towel and use within a day or two for best results.

Wash the flowers gently to remove dirt and insects. Remove the pistil or stamen (the inner reproductive parts) as they can be bitter. Use immediately after washing, as they are delicate and can wilt quickly.

Health

Nutritional Values and Ayurvedic properties

Nutritional Values: Rich in Vitamin A, Vitamin C, fiber, potassium, and antioxidants. Pumpkin flowers are rich in vitamins A and C, calcium, iron, and antioxidants.

Hydrating: With a high water content, raw pumpkin especially can help keep you hydrated.

Ayurvedic Properties: Balances Vata and Pitta doshas; used in Ayurveda for digestive support, immune-boosting, and anti-inflammatory properties.