The Ultimate PUMPKIN Growing Guide // Everything you need to know to Grow Pumpkins at Home 🌱🎃

Let's talk all things Growing Pumpkin! Pumpkin is a great base crop to grow at home that provides your homestead with an abundance of food on a single plant. The great thing about pumpkins is that they come with their very own sustainable packaging! Pumpkins can be very easily stored to use throughout the year and provide a variety of uses both sweet, and savoury.

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Pumpkin is easy to grow if you get a few key things right. Today I am going to share with you the key elements to growing an amazing crop of pumpkins whether you have a big garden or a small urban courtyard. As well as which variety of Pumpkins to Grow, When to Grow Pumpkin, How to care for your Pumpkins, and How to know when Pumpkins are ready to Harvest. We also talk about How to prepare Pumpkins for Storage and make sure you stick around to the end because we will make a delicious and EASY Pumpkin Soup using the whole Pumpkin Plant. Because it's not just pumpkins that we can eat! There is so much more food that is often wasted!

Chapters //
0:00 Intro
2:16 How to choose Pumpkin Varieties
4:04 Popular Pumpkin Varieties
7:18 When do you Grow Pumpkin?
8:16 Tips to Grow Pumpkins
9:23 How to Plant Pumpkin Seeds
10:15 Top Tip for Growing Pumpkins
10:49 How to Care for Pumpkin Plants
11:08 Pumpkin Pollination
11:22 Do you need more than one Pumpkin Vine?
13:39 How to attract pollinators to the garden
13:59 How to manage pests in the Pumpkin Patch
14:49 How to know when Pumpkins are ready to Harvest?
16:50 Preparing Pumpkins for Storage
18:21 What does curing Pumpkins mean?
18:34 How to Cure Pumpkins
19:17 How to Store Pumpkins
20:32 How to tell if Pumpkins are going off
21:15 Saving Pumpkin Seeds
22:22 Pumpkin Soup Recipe
23:37 Crispy Pumpkin Leaf Chips
24:10 Edible Pumpkin Leaves and Flowers

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// Pumpkin Soup Recipe //

500g Pumpkin
2 Carrots
1 Onion
1 Can of coconut milk
1 1/2 cups water
1 tsp curry powder
1 tsp Ground Tumeric
salt and pepper to season
Pinch chilli flakes
Olive oil
5-6 Young Pumpkin Leaves and shoots.

Preheat the oven to 190 degrees celsius. Slice pumpkin into wedges, drizzle with olive oil and roast Pumpkin and Carrots until soft.
Dice, cook and soften the onion in a large pot.
Stir through curry powder and ground Tumeric for 1-2 minutes and remove from the heat.
Remove pumpkin skin and add cooked roast pumpkin and carrots to the onions.
Turn the pot on to low heat and add in water and coconut milk and stir and mash to combine.
Add in chilli flakes.
Blend using a stick mixer or blender to a smooth consistency. Season with salt and pepper.
Roughly chop pumpkin leaves and drizzle with oil. Sprinkle with salt and bake @ 180 degrees celsius for 5-10 minutes until crispy. Add on top of your soup to serve.

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