Kurpitsa

Kurpitsa is the Estonian term for pumpkin, referring to the edible fruit of several cultivars within the genus Cucurbita. In practice, kurpitsa can denote fruit from Cucurbita pepo, Cucurbita maxima, or Cucurbita moschata, grown for culinary use as well as for decoration.

The fruit is typically a large, rounded or oblong berry with a hard rind and sweet, orange to pale flesh surrounding a seed cavity. Plants are annual vines with broad leaves and both male and female flowers. Varieties range from small, deeply ribbed cooking pumpkins to larger, smooth-skinned carving pumpkins. The rind color varies by variety, including orange, yellow, and green shades.

Cultivation and use: kurpitsa is a warm-season crop requiring full sun, warm soil, and a long growing season. It thrives in well-drained soil and is commonly harvested in late summer to autumn when the rind becomes hard. Culinary use is diverse: cooking pumpkins and pie pumpkins are favored for desserts and purees, while carving pumpkins are primarily used for decoration. Seeds can be roasted and eaten as a snack.

Nutrition and storage: kurpitsa flesh is low in fat and a good source of dietary fiber and beta-carotene, a precursor to vitamin A, as well as vitamin C and potassium. It stores well for several months in a cool, dry place; once cut, it should be refrigerated.

Cultural note: in many cultures, kurpitsa is associated with autumn harvests, seasonal dishes, and, in some traditions, Halloween and Thanksgiving celebrations.