The yellow pumpkin is used in home kitchens in traditional Indian cuisine during festivals. My mom cooked it either with pigeon peas or split mung beans. I remember her telling me that the yellow pumpkin had a cooling effect on the body by reducing ‘pitta dosha'.

The pumpkin is a good source of A and B vitamins, phosphorus, potassium and many other minerals. Research also suggests that phytochemicals found in pumpkins may have anti-diabetic affects.

This summer, several pumpkin plants started to grow from seeds I had disposed in our compost pit. We harvested our first pumpkins in July, earlier than normal but they were delicious anyway. There are about 8-10 pumpkins in our garden now, slowly turning golden yellow -- they will be ready to be harvested within the week!