Pumpkin, squash, pumpkin… These terms are often used interchangeably, although in reality they refer to very different varieties. They all belong to the large cucurbitaceae family, but each has its own characteristics, whether in shape, color, texture or flavor. To avoid confusion at the market or in the kitchen, here is a complete guide on how to easily distinguish them.

It’s THAT time (1/12)

Autumn is slowly settling in and with it comes the real stars of the season: pumpkins in all their forms. Pumpkins, squash and other varieties are taking over market stalls, shop windows and even our interiors as decorations. Their popularity is no coincidence: they perfectly embody the warm and colorful spirit of this time of year.

Autumn vegetables (2/12)

Pumpkins are harvested in late summer and fall. This is when they are ripe, offer delicious flesh, and are excellent for preserving. Rich in vitamins, fiber, and beta-carotene, they are as nutritionally interesting as they are flavorful. Enjoying pumpkin in season means taking advantage of fresh, local produce that is full of flavor.

Symbol of celebration (12.3.)

It’s impossible to talk about autumn without thinking about Halloween and Thanksgiving. The pumpkin, in particular, has become an integral symbol of these celebrations. Carved into a spooky jack-o’-lantern for Halloween or transformed into a delicious sweet pie for Thanksgiving, it occupies a central place in festive traditions, especially in Anglo-Saxon countries.

Colors in the theme (4/12)

From bright orange to dark green, golden yellow or bluish gray, pumpkins have a color palette reminiscent of falling leaves and autumn landscapes. That’s why they are often found as decorations on tables, windowsills or steps of houses. They instantly bring a warm and authentic touch.

Squash (5/12)

The term “pumpkin” refers to all vegetables belonging to the cucurbitaceae family. These include pumpkins and squash, but also zucchini, butternut squash, and spaghetti squash. A general distinction is made between summer squash, which is harvested before it is ripe (such as zucchini), and winter squash, which is harvested when it is ripe and can be stored for several months.

Low accuracy (6/12)

So all pumpkins and squash are squashes, but not all squashes are pumpkins or squashes. The nuances are important. Each variety has a different texture, density, and flavor, which greatly affects its use in cooking.

Pumpkin (7/12)

Pumpkins are easily recognized by their round shape and bright orange color. Their skin is generally smooth and their stems are hard and fibrous. Although they are very popular for decoration, especially at Halloween, they are less sought after in the kitchen due to their waterier and more fibrous flesh.

In the kitchen (8/12)

The flesh of the pumpkin, which is not too sweet and is slightly fibrous, is ideal for soups, stews and purees. It can also be used in gratins or stews, but sometimes requires more pronounced seasoning to reveal all its flavors.