Pumpkin harvest and storage?

Question

We are growing for the first time, mainly the small ornamental variety, but also a few larger ones. The larger ones are still a dark green and growing, but the small ones are starting to turn a dark orange. Awesome, but it is still august and halloween is still 2 1/2 months away.

We harvested the hard, dark orange minis and are letting them cure on our deck right now. We are not going to carve them, but did want to use them for outdoor decoration from mid Oct until the beginning of Nov. After they cure what do we do with them so we can use them in 2 1/2 months? How long will they last once outside if still whole and not carved, or if carved? Harvested so soon are they just a waste? Can they be frozen if they are still whole and cured? Should we bring them inside and let them sit? I just dont know what exactly to ask ... thanks for ANY information

Answer 1

They'll last longer if you give them a month in a cool dry basement or porch, out of sunlight.  Make sure they have a good stem and zero nicks or punctures, otherwise they're going to rot (may-as-well cook em').

Answer 2

Information  from australia where we just love pumpkin and in many cases eat it every day - its a staple vegetable here

Let your pumpkins keep growing happily for now - they will be ready to pick or harvest when the vine has sort of died off and the stalk of the pumpkin looks dead and a bit brittle - if you pick while the attached stalk is still green they will not keep as well after picking.

To keep them put them in a coolish place with sufficient air to circulate around them and depending on your climate and home probably in your cellar if that suits the requirements ( I have heard that many american homes had cellars so making that presumption) If you leave the stalk attached the pumpkins will keep better tho you may still get one or two losses. They will be ok in your garden until close to the first frosts - if you get frost - go and pick immediately and bring under cover and put as suggested earlier in airy and cool but not freezing place.

Pumpkins are not suited to freezing whole, but can be cut, peeled and cooked and mashed and put in the freezer to use later, but if you store  them carefully as suggested they can be used as required and will give you pumpkin thru most of the winter depending on how many you picked and how fast you eat.

BTW Pumpkin pieces are delicious roasted along with ordinary potatoes or sweet potatoes or yams along with your roast meat

I also make a delicious soup with 2 large onions, 2 good sized potatoes and about 1 1/2 pounds or pumpkin (peeled of course) in about 2 pints of chicken stock or water - cut them all up and simmer till tender and then puree. Serve with a dollop of sour cream or natural yoghurt on top of the bowl.Don't forget to add salt and pepper to taste and garlic is also nice added to taste and also chopped fresh parsley