Marbled pumpkin: description of the variety, planting and care

Pumpkin is an annual or perennial herbaceous plant that forms long, branched vines with huge leaves.

The flowers are large and bell-shaped. The fruits are round. The marble pumpkin weighs up to 5 kg.

Description, pros, and cons of marble pumpkin

Marbled pumpkins differ from regular pumpkins in that the ripe fruit is green with gray veins, giving it its name. The flesh is bright orange.

This is a mid-late variety (125-135 days). It has excellent shelf life. This plant has a high sugar content of up to 13%. The fruits contain vitamins A, C, E, and trace elements.

Growing marble pumpkin

Marbled pumpkin thrives in warm weather. Its varieties are planted in beds sheltered from northern winds. It is one of the few crops that thrives in areas previously occupied by root vegetables or cabbage. It doesn't like to grow after potatoes, melons, or sunflowers.

Prepare the beds in the fall by adding compost, wood ash, phosphorus, and potassium to the soil. Pumpkins are planted directly into the ground when the soil temperature reaches 10°C. Choose a sunny location free of tall plants, ideally near a wall or fence that screens the plantings from the north.

Seed preparation

Because the plant is a southern plant and is planted directly into the ground, seed preparation requires certain conditions.

• The planting material is heated to +40 °C for 24 hours.
• The seeds are treated for 12 hours with a growth stimulator or ash solution.

Planting technology

The beds prepared in the fall are dug up again in the spring to make the soil loose.

• Make holes every 50-60 cm.
• Pour boiling water over them and let them cool.
• Mineral fertilizers are added.
• Put 2-3 seeds
• Fill with soil. Compact the soil.
• Water the plantings carefully.
• Cover with polyethylene film or spunbond.

After the last frost has passed, the protective materials are removed.

When 3 true leaves appear, the seedlings are thinned out, leaving the strongest pumpkin.

Further care

The following stages of care are the same as for any plant.

• Marbled pumpkins respond well to water. Water them weekly or when the soil is dry, avoiding overwatering, adding 4-5 liters of water per plant.
• Every 14 days, apply mineral fertilizer to the roots. The first application is chicken manure or cow dung.
• Regular loosening of the soil and weeding are carried out.

Collection and storage

Marbled pumpkins are large-fruited and ripen approximately four months after germination. Only whole fruits are harvested, stems included.

With proper care, marbled pumpkins produce a high yield, so storage locations should be planned in advance. Choose a warm, dry location with a temperature of at least 12°C. The pumpkin will keep for a long time.

Top.tomathouse.com recommends: marbled pumpkin recipes

Due to its taste and high sugar content, marble pumpkin is widely used in cooking.

It is eaten raw or cooked, and the taste does not deteriorate.

Marbled Pumpkin Bread

This is prepared for a large family; you can take half as much ingredients.

Ingredients	Weight (g)
Flour	600
Sugar	200
Salt	10
Dry yeast	15
Milk	300
Water	150
Butter	100
Marble pumpkin	300
Starch	30
Vegetable oil	10

Preparation

1. Mix 2/3 of the milk, yeast, and water. Let it rest for 15 minutes. Knead the dough and return it to a warm place to rise. While it rises, prepare the pumpkin filling. Puree the pumpkin.
2. Pour the remaining lukewarm milk and softened butter into a large bowl, then add the mashed vegetables, starch, and sugar. Mix thoroughly, then heat to 30°C.
3. Roll out the risen dough on the counter, sprinkling it with flour to prevent it from sticking. Layer the dough and spread it out. Fold the left 1/3 of the dough over first, keeping the pumpkin inside. Repeat the same process on the right side. Then fold the other side over again to form a square. The dough now has nine layers. Cut it in half lengthwise, then cut each half into three strips, not quite all the way through.
4. Braid each piece into a plait. Place them in a greased pan, one on top of the other, and leave them to expand.
5. Bake at 185°C for approximately 35 minutes.

Marble casserole with cottage cheese and pumpkin

Ingredients	Weight (g)
Pumpkin puree	700
Sour cream	100
Sugar	170
Eggs	6 (pcs)
Milk	100
Orange zest	5
Corn starch	150
Cottage cheese	500

Preparation

1. To make pumpkin puree, scoop out the pumpkin flesh, wrap it in foil, and bake in the oven until very soft. Then squeeze out the juice and puree it in a blender. Mix 2 eggs, 1 tablespoon of starch, 80 g of sugar, and the zest into the puree.
2. Next, take any cottage cheese. If it's dry, add milk. Beat the cottage cheese with sugar, then add eggs, starch, and, if desired, poppy seeds.
3. Prepare a baking pan by greasing it with vegetable oil and lining it with parchment paper.
   Pour one spoon of cottage cheese at a time into the center, then pumpkin puree, until all the cottage cheese is used and half of the puree.
4. Preheat oven to 170°C. Bake for half an hour.
5. Meanwhile, prepare the filling by whisking 2 eggs. Add the remaining puree, a tablespoon of starch, sugar, and sour cream, and mix until smooth.
6. Remove the casserole from the oven and pour the filling evenly over it. Then return it to the oven for another 10 minutes.

After baking, remove and cool completely.

Pumpkin puree soup with scrambled eggs and shrimp

Ingredients	Weight (g)
Pumpkin puree	200
Cream 33%	50
Potato	30
Eggs	1 (pcs)
Onions	60
Chicken broth	100
Green onions for garnish	150
Coriander oil	2

Preparation

1. Chicken broth is mixed with pumpkin puree, cream and chopped onions are added.
2. Boil the potatoes, chop them, and add them to the resulting liquid. Blend until pureed.
3. Pour olive oil into a frying pan, once it is heated, add the shrimp and fry until done.
4. Break the eggs into a cold saucepan, add 20 g of butter, salt, pepper, put on the fire and begin stirring.
5. When heated, the eggs set and form a smooth consistency. Remove the pan and stir the contents again with a fork.
6. Pumpkin puree is poured into a deep plate, scrambled eggs and shrimp are placed on top, and garnished with herbs.