Pumpkin varieties with photos and descriptions. pumpkin report

Good day to all readers!

I want to tell today about pumpkin varieties with a photo and a description of this the healthiest vegetable. Many varieties have been grown by gardeners for many years and enjoy well-deserved fame. There are also new varieties that you need to try to grow on your site.

Grey-bark and nutmeg pumpkin varieties can be eaten raw in salads.

Large-fruited varieties usually keep well.

The most common among gardeners are three types of pumpkin:

• hardcore
• Muscat
• large-fruited
• Decorative - this type is also gaining popularity.

Varieties of hard-skinned pumpkin

Variety "Acorn"- This pumpkin is also called "acorn". Because its small fruits look like acorns. The flesh is orange-yellow with a sweet taste. The outer skin can be of different colors. From dark green to orange and their combinations (green with orange dots).

Pumpkin variety "Acorn"

Variety "Aport"- mid-season pumpkin, almost round, orange peel without a pattern. Bush plant, fruits grow up to 7 kg.

Juicy, orange-yellow, crisp flesh. Impressive sweet creamy taste.

Variety "Smile"- early pumpkin. Ripens in 85 days. On a neat small bush, on average, 7-8 fruits grow, and maybe up to 15. Pumpkins are small - 1.5 kg. average. Bright orange with light stripes.

A characteristic feature of the variety are beautiful flowers and good keeping quality. At room temperature it lies quietly until January, without losing its taste. The pulp is sweet, fragrant, crunchy, 3-4 centimeters thick.

Variety "Spaghetti"- the name of this variety is "speaking". The pulp breaks up into fibers during cooking, resembling spaghetti. The shape and color of the fruit resembles a melon. Unripe pumpkins are greenish in color. Fully ripe fruit have a light yellow skin.

Variety "Freckle"- an early ripe variety of bush form. Small fruits up to 3 kg., with a light green peel with light spots.

Yellow-orange flesh, very tasty - tender, sweetish, with a hint of pear.

The variety is productive, well stored. Likes a good watering.

Variety "Bush Gribovskaya 189"- early maturing variety. Before the first harvest no more than 98 days. The fruits are oval, elongated, the peel is light orange with dark green and black spots, weighing about 4 kg.

Orange flesh, excellent taste.

Variety "Dachnaya" — mid-season variety. Fruits are oval, orange-green, weighing up to 4.5 kg. Bright orange flesh, juicy, tender, sweet with vanilla aroma, excellent taste.

A very productive variety, suitable for growing in all regions. After harvesting, it retains its taste qualities for 4 months.

Variety "Bush Orange"- early ripe plant with short lashes, grows compactly. The fruits of this pumpkin are round, orange, weighing up to 5 kg.

Orange thick flesh up to 7 cm, excellent taste. This pumpkin is well and long stored, unpretentious to growing conditions, tolerates drought well.

Varieties of large-fruited pumpkin

Basically, these are the most cold-resistant and unpretentious varieties. The weight of some varieties can reach up to 100 kg.

Sort "Rossiyanka"- early ripe pumpkin, climbing. The fruit looks like a bright orange top weighing 3-4 kg. Orange, sweet flesh with a delicate taste of melon. The grade differs in cold resistance, good productivity.

Pumpkin variety "Rossiyanka"

Variety "Ordinary"- the most common pumpkin. Fruits can be up to 25 kg. But the smaller they are, the tastier and sweeter.

Variety "Gribovskaya winter"- late ripening (ripening after 140 days). A plant with long lashes. The fruits are flattened, weighing more than 3 kg. grey.

Bright yellow or reddish flesh. Excellent taste - juicy, tender, sweet, dense, up to 6 cm thick. Well stored.

Variety "Winter sweet"- late-ripening pumpkin with long lashes. Fruits flattened about 6 kg. The peel is dark gray, divided into segments.

Yellow-orange flesh, very tasty - juicy, thick, sweet. Recommended for baby food and juice production. Tolerates drought.

Variety "Medicinal"- early ripening, this variety is recommended for diet food. The skin is grey, thin. Orange, crispy, sweetish, juicy flesh.

Well kept. Resistant to low temperatures down to -2◦С.

Variety "Merchant"- medium-early table pumpkin. It is recommended to grow in different regions. The fruits are flattened, light orange, smooth, weighing 15 kg or more. Fruit taste is good. Can be stored up to 5 months.

Variety "Candy"- mid-season variety with long lashes. Grows well in fertile soils. The fruits ripen simultaneously up to 8 pieces, an average of 2.5 kg. Reddish skin with green spots.

bright orange, very tasty pulp- juicy, crispy, dense. Contains 8% sugars, 1% carotene, a lot of vitamin C. Productive.

Variety "Kherson"- mid-late climbing pumpkin. Fruits are flat gray-green in color with gray spots, weighing 4-6 kg. Crispy, orange, sweet, juicy flesh, very tasty. Drought-resistant, heat-loving variety. Well kept.

Variety "Volga gray"- mid-season pumpkin with long lashes up to 8 meters. The fruits are light gray, almost round, weighing up to 8 kg. Yellow or orange flesh, medium sweetness and juiciness. Stores well and is drought tolerant.

Variety "Baby"- mid-season, climbing pumpkin. The fruits are light gray, flat, weighing up to 3 kg. Yellow, not very juicy flesh - sweet, dense.

Sort "Altair"- greyish skin. The pulp is very juicy and sweet, yellow-orange in color. You can eat raw.

Butternut squash varieties

These pumpkins are different. great taste, long term storage, but are more capricious in cultivation and are more suitable for the southern regions. These pumpkins can be eaten raw. It's not scary that they are such sissies. In harsh climates, they can be grown through seedlings. Fruits can be picked a little unripe, they will ripen at home.

Variety "Butternut"- this variety is found under the name "Walnut" and "Muscat". Outwardly similar to a pear. The fruits are small up to 1 kg. Orange, juicy, sweet and aromatic pulp. It can be stewed, boiled, baked, but it is better to eat it raw. In this variety, the mass beneficial vitamins and minerals.

Grade "Bylinka"- Gray skin. Juicy and sweet, bright orange flesh. Delicious raw.

Variety "Vitamin"- late-ripening pumpkin with long lashes. Green, oval fruits weighing up to 6 kg. Very tender pulp, tasty and sweet (sugar 5-7%), bright orange, crispy. Contains an increased amount of beta-carotene, useful in raw form, for baby food and juice preparation.

Video describing pumpkin varieties

Here, not all pumpkin varieties with photos and descriptions are listed. There are many more. But I think you will choose a pumpkin to your taste. I will write about decorative pumpkin and its varieties in another article.

Another report, this time pumpkin. It is separate, because I report on two precisely defined varieties, maybe it will come in handy for someone.

Here is my variety of pumpkins. For some reason, I buy different ones every year, some of my seeds, hence there is no accuracy in the names. Mom lost her jar with her masquerade / harlequin seeds, and I somehow have nothing to buy in Dutch seeds, except for her minimum order dial, so without it this year. So far, she has refused the Volga gray - she didn’t really like the pulp for the portion. In general, there are enough pumpkins this year and their maturity is good, but so far they have not been harvested either, I will do everything on the last day before leaving.

I thought it was candy on this one, but I found the packaging on the Internet from a gray candy, although I remember that somehow we discussed the difference between candies from different companies. She has different sizes, but still portioned. One whip has already disappeared and left just such a baby, a little more than an apple, with which I cooked porridge. The pulp is dense, fragrant, tasty, not dry, but I didn’t like it for salad, there is a hint of some kind of friability. To my surprise, the seeds in such a baby ripened, though the children immediately began to ask them to dry them - they love pumpkin seeds from me very much.

Germination: 95%.
An adorable miniature gourd used for food and interior decoration. The variety is early ripe, from germination to harvesting 95-100 days. Climbing plants form 8-10 fruits. They look great when grown on trellises, fences and trellises. Pumpkins are flat-round, segmented, 3-4 cm high and 7-10 cm in diameter. The pulp is dense, juicy. Taste qualities excellent. Suitable for roasting whole and for various culinary processing. Fruits are well transported and stored for a long time. Sowing seeds for seedlings or in open ground. Plants are planted at the age of 20-25 days. Seeds are sown in the ground in holes of 2-3 pieces, to a depth of 3-5 cm. After germination, thinning is carried out. The first 3-4 ovaries are left on the plant, then the top is pinched. Plants need timely watering, weeding, loosening and top dressing.

This is Sweet Chestnut.

Pumpkin F1 Sweet chestnut "Russian Garden"
Chestnuts from the garden!
The dense pulp of medium-sized pumpkins weighing about 600 g is especially sweet and starchy.
After baking, it becomes crumbly and fragrant, and tastes exactly like a chestnut.
And if you stuff it before this soufflé, you get an original dessert!
Growing conditions. IN middle lane it is better to grow through seedlings. At optimal temperature 20-30°C seedlings appear in 6-7 days. At the end of the threat of return frosts, 2-3-week-old plants are planted in deeply cultivated, fertile soil in a sunny place. Care: timely watering and top dressing.

Ripening period 95 to 100 days

Pumpkin hard-barked Mandarin - description:

Hard-bark pumpkin Mandarin duck - agricultural technology:

Sowing seeds for seedlings or in open ground. Plants are planted at the age of 20-25 days. Seeds are sown in the soil in holes of 2-3 pieces, to a depth of 3-5 cm. After germination, thinning is carried out. The first 3-4 ovaries are left on the plant, then the top is pinched. Plants need timely watering, weeding, loosening and top dressing.

Pumpkin can rightly be called the queen of autumn because it is as bright as autumn leaves and it makes magical dishes that will warm you on a rainy autumn day and give sunny mood. Pumpkin is absolutely versatile, it can be used to make delicious creamy soups, it can be baked and made fragrant cookies and pies. We urge you not to miss the chance and be sure to cook these 7 dishes with pumpkin before it hits the grocery store shelves.

Curry with pumpkin and millet

(for 3-4 servings)
1 small pumpkin (about 3 kg)
1 bulb
2 garlic cloves
a piece of ginger root about 2 cm
200 ml coconut/cow milk
200 g millet
1 tablespoon coconut oil/ ghee/ butter
juice of half a lime
1 teaspoon curry
1/2 teaspoon turmeric
dry chili to taste
pumpkin seeds for decoration

Cooking:
Peel the pumpkin from the peel and seeds, cut into 2 cm cubes, grease with coconut (butter) oil, sprinkle with salt and bake in the oven for 15-20 minutes until it becomes soft and golden brown.
While the pumpkin is cooking, put the millet to boil.

Finely chop the onion, garlic, ginger, chili and simmer in a deep frying pan in oil. Add coconut/cow milk, spices and squeeze lime juice. Mix well, leave on low heat for five minutes.
When the pumpkin and millet are ready, mix them with ready sauce leaving a couple of pumpkin cubes for garnish.
Arrange the finished side dish on plates or in one deep salad bowl, sprinkle pumpkin seeds and serve!

Warm salad with pumpkin in milk

(serves 2)
600 g pumpkin
100-150 ml coconut/cow milk
spoon of ghee ( melted butter) or a piece of butter
1 st. teaspoon lemon juice or balsamic
3 medium cucumbers
50 g spinach or arugula
6 sun-dried tomato halves
50 g cheese
salt pepper

Cooking:
Clean and cut the pumpkin into large cubes. Simmer with a little water until the pumpkin is soft. Add coconut/cow's milk, salt and pepper to taste and simmer for another 5 minutes. After turning off the heat, add a little oil and lemon juice or balsamic.

Divide the pumpkin onto plates. Add chopped cucumbers and fresh leaves. Sprinkle chopped on top sun-dried tomatoes and cheese. You can also add a little Dijon mustard or other sauce to taste. Delicious and hearty lunch ready!

Creamy baked pumpkin soup

(for 3 servings)

For baking
half a small pumpkin
2 small carrots
3 small tomatoes
2-3 garlic cloves
dried thyme, basil (or dill, parsley)
fresh dill
black pepper
ghee, coconut or butter
salt
100 g shelled sunflower or pumpkin seeds

For soup
1 sweet orange
juice of 1/3 lemon
fresh ginger (small piece in 2 cm)
300 ml boiling water
half a teaspoon of turmeric
salt to taste

Cooking:
Peel the pumpkin and cut into pieces 1.5 cm thick. Thin carrots can be baked whole, large ones are best cut in half. Cut the tomatoes in half. Mix ghee or melted butter with all spices, except for salt, which is best added at the end. Put the vegetables grated with this mixture together with garlic cloves on a greased baking sheet, and send to the oven preheated to 180 ° for 25 minutes.

On another baking sheet or baking dish, pour the oil, pour the seeds, salt and mix. 5-7 minutes before the vegetables are ready, put the seeds in the oven (do not keep the seeds for more than 10 minutes, otherwise they will burn).

Send all the baked vegetables to the blender, except for the three halves of the tomato. Add boiling water, juice of one orange and 1/3 lemon (if the orange is sour, you can add less lemon), grated fresh ginger, turmeric and salt to taste. Mix well and ladle the cream soup into bowls. Place half a roasted tomato on each plate, garnish with fresh or dried herbs and sprinkle with seeds.

pumpkin brownie

1 kg pumpkin
1/2 cup buckwheat flour
2 tbsp. spoons of coconut
15-20 dates
3 art. cocoa spoons
1-2 tbsp. spoons of maple or Jerusalem artichoke syrup, or honey
a couple of pinches of salt

Cooking:
Cut the pumpkin into cubes and simmer or steam until soft (15-20 minutes). Ready pumpkin mix in a food processor or blender with dates until smooth.

Mix in a bowl buckwheat flour, cocoa and salt. Add pumpkin, syrup, coconut and mix well.
Lay out on a baking sheet with parchment paper or into a baking dish and cook in the oven at 180°C for about 20 minutes. Remove from oven and let cool for about 10 minutes to set brownie. Can be sprinkled on top coconut flakes, cocoa, orange peel or sprinkle with honey. Pour some tea and get warm!

Pumpkin, stuffed chicken

Small pumpkin - 1 pc.
Chicken fillet - 1 kg
Potato - 3 pcs
Carrots - 1 pc.
Onion - 3 heads
Bulgarian pepper - 1 pc.
Tomato - 1 pc.
Greens: dill, parsley, lettuce - bunch
salt and ground pepper- taste
Vegetable oil - 100 g

Cooking:
Rinse the chicken fillet, pat dry and cut into small pieces. Preheat the pan. fry chicken fillet until golden brown appears.

Cut off the top of the pumpkin, carefully peel the pulp from the pumpkin. The walls of the pumpkin should not be too thin. Leave about 1-1.5 centimeters. Grease the inside of the pumpkin vegetable oil and rub with salt.
Cut the onion into small cubes, add to the meat and continue to fry until the onion becomes golden. Cut peeled carrots into strips. Add to skillet with chicken and onions. We cut the potatoes, add to the chicken with vegetables.
Now we cut the rest of the vegetables: tomato - into cubes, pepper - into strips. We chop the parsley. The garlic will use whole cloves, so it only needs to be peeled.

Add vegetables and pumpkin pulp to the pan, mix, adding salt and pepper. Transfer the filling to a pumpkin pot, cover with a lid on top.
Spread foil on a baking sheet, place it in the center stuffed pumpkin and tightly wrap with foil along with the tail. Heat the oven to a temperature of 180-200 degrees and bake for 1.5-2 hours until it becomes soft.

Pumpkin puree soup with champignons

Small pumpkin - 500 g
Champignons - 200 g
Onion - 1 pc.
Bulgarian red pepper - 1 pc.
Garlic - 1-2 tooth.
Sour cream - 2-3 tablespoons
hard cheese- 30 g
Salt, black pepper, paprika, ground coriander- taste

Cooking:
Boil the pumpkin until half cooked in a small amount of water.
Saute mushrooms with onion, garlic and bell pepper, (set aside some mushrooms with pepper for decoration), add pumpkin, salt, spices, sour cream and simmer until tender.

Ready soup puree in a blender, adjusting the density with hot broth. Serve the puree soup along with the remaining stewed mushrooms and grated cheese.

Fruit pilaf in a pumpkin

Rice - 6 tbsp.
Pumpkin (whole) - 400 - 500 g
Honey - 1 tbsp
Dried apricots - 10 - 15 pcs.
Raisins - 2 tbsp
Cinnamon - 1/5 tsp
Cream (33%) - 100 ml

Cooking:
Cut off the top of the pumpkin and carefully remove the seeds. Cut off a little pulp so that the walls become thinner.
Soak rice in hot water for 10 minutes. Any rice will do.
In a separate bowl, mix the chopped pieces of pumpkin, raisins, chopped dried apricots. Add honey or sugar to taste. Pour in rice (after draining the water where it was soaked) and stir.
Now you need to put the resulting filling in the pumpkin. Don't fill the pumpkin to the top, the rice will swell and need room.

Pour the cream over the rice and stir lightly so that the cream reaches the bottom of the pumpkin. If there is no cream, you can pour regular milk, but then add another 1 tablespoon of butter.
Cover pumpkin with lid and wrap in foil. The pumpkin is ready to bake.

The pumpkin is baked for quite a long time, about two hours at 180 degrees. 15 minutes before the end of baking, open the foil so that the pumpkin is browned on top.

American pumpkin pie with cinnamon

Wheat flour - 400 g
Butter - 250 g
Chicken egg - 3 pieces
Pumpkin - 900 g
Sugar - 200 g
Cream 30% fat - 200 ml
Cinnamon to taste
Vanillin to taste
Salt to taste

Cooking:
Sift flour and salt into a deep bowl. Rub between palms soft butter until the mixture resembles breadcrumbs, then add a lightly beaten egg and knead the dough. Roll it into a ball, wrap in cling film and refrigerate for 30-50 minutes.

Clean pumpkin, remove seeds. Cut the pulp into cubes. Put in a saucepan with a thick bottom or in a saucepan, add a little water and simmer until soft and the liquid has completely evaporated. Grind the pulp with a blender into a homogeneous mass.
Roll out the dough on a lightly floured surface and cover it with a round low form with a diameter of about 30 cm. Place a sheet of baking paper on top of the dough and fill in any cereal. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.

Submit pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, spices and salt. Pour the mixture into the baked dough. Bake the cake for 50-55 minutes at 180 degrees. When the cake has cooled, it can be safely cut into portions.

Soup in pumpkin

Pumpkin - 500 g
Bread - 1 slice
Hard cheese - 30 g
Cream - 80 ml
Black pepper (ground)

Cooking:
Cut the top off the pumpkin. It will serve as a cover for us. Scoop out the insides of the pumpkin with a spoon. Sprinkle with black pepper. Dry a slice of bread (for example, in a toaster) and cut into cubes. Grate the cheese.
Fill the pumpkin with layers - bread, cheese. Pour cream over everything.
Put the pumpkin into shape. Close the lid. Bake in the oven at 180°C for about 2 hours. It all depends on the size of your pumpkin.

If you will bake one large pumpkin for the whole family, then before serving, you need to mix the pulp of the baked pumpkin with creamy filling. And then fill the plates. If you do it in portions, then everyone can interfere.

Pumpkin pie with onions and cheese

Yeast-free puff pastry - 2 sheets
Pumpkin - 300 g
Hard cheese - 150 g
Onion - 1 pc.
egg yolks- 1 PC
Olive oil - 4 tbsp. l.
Salt - 1 pinch

Cooking:
Peel the pumpkin, cut into thin slices and sprinkle with 2 tbsp. spoons of olive oil. Preheat a grill pan or oven and roast/roast the pumpkin slices on both sides until almost done.
Peel the onion and cut into thin half rings. In a separate pan, heat the remaining olive oil and fry the onion. Grate cheese on coarse grater. Line a baking sheet with baking paper.
Defrost the dough first, then roll out one layer slightly so that you get a rectangle, and lay it on a baking sheet. On the dough, stepping back from the edges for a couple of sentiments, put the onion and fried pumpkin, sprinkle with grated cheese on top.
Roll out the second layer of dough into a rectangle slightly larger than the first one, and cover the layer with the filling on top, pressing the edges tightly.

Salt the yolk, beat lightly, grease the cake and make diagonal shallow cuts with a sharp knife. Bake in preheated oven for 30 minutes.