Vegetables · FFET10481
Pumpkin
Pumpkin can be made into soup, its seeds roasted, and its shoots and leaves eaten as greens.
CanonVegetablesPumpkin refers to the fruit of several species in the genus Cucurbita, with Chinese names including wogua, fangua and fangua ("foreign gourd"). The flesh can be made into soup, the seeds roasted, and the shoots and leaves eaten as greens. Recent cultivation reports describe Beibei pumpkins in Minqin, Gansu, and Yizheng, Jiangsu.
What
Pumpkin refers to the fruit of several Cucurbita species. Chinese names include wogua, fangua, fangua ("foreign gourd") and, in Hokkien, jingua.3
When
An early account describes sowing pumpkin in the third month. In Zhazigou village, Minqin, Gansu, the Beibei pumpkin harvest began on July 12, 2026; this date applies to that locality and year.1,4
Where
These Cucurbita species are native to North America. An early account describes pumpkin reaching Fujian and Zhejiang and being cultivated in Beijing and elsewhere. Recent cultivation reports also name Zhazigou village in Minqin, Gansu, and Gaoji village in Chenji town, Yizheng, Jiangsu.1,3,4,5
How
The flesh can be made into soup, the seeds roasted, and the shoots and leaves eaten as greens. Historical preparations include peeling, removing the seeds and blanching the flesh, as well as candying it. Another account describes mixing pumpkin flesh with crabmeat.1,2,3
Why
An early account describes thick, yellow flesh and compares its flavor after cooking to Chinese yam.1
Impact and influence
In July 2026, Beibei pumpkins harvested in Zhazigou village, Minqin, Gansu, were shipped to Shandong, supplying markets beyond their growing area.4