Seminole Pumpkin: Florida’s Sweet Heirloom Treasure

If you’ve ever wandered through a Florida farmers’ market in autumn, you may have spotted a tan-skinned pumpkin shaped a bit like a butternut squash but rounder and more whimsical. Meet the Seminole pumpkin, a variety cherished for centuries by the Seminole and Miccosukee peoples and perfectly suited to the subtropical climate of the Southeast.

A Little History

Seminole pumpkins (sometimes called “calabaza”) are part of the Cucurbita moschata family—the same species as butternut squash. The taste is similar, too. Early Native communities in Florida cultivated them for their ability to thrive in heat, humidity, and sandy soil. The vines can stretch over 20 feet and even climb trees, producing fruit that stores for months in a cool, dry spot. Traditionally, these pumpkins were a reliable food source through the winter when other crops were scarce.

Our Tips for Growing & Harvesting

• Growing: If you garden in a warm climate, plant Seminole pumpkin seeds in late spring. Provide sturdy trellises or let the vines roam.
  
  
• Buying: Look for firm, unblemished skin and a bit of stem still attached for longer storage.
  
  
• Storage: Keep whole pumpkins in a cool, dry place for up to 6 months.

Whether you roast it, mash it, or turn it into pie, the Seminole pumpkin offers a taste of Florida’s agricultural heritage and a reminder of resilient, sustainable food traditions. 

Flavor and Nutrition

The flesh is a deep orange with a naturally sweet, nutty flavor. Nutritionally, Seminole pumpkins are packed with beta-carotene, vitamin C, fiber, and potassium, making them a heart-healthy addition to your table. Their sweetness means you can use less added sugar in pies or breads, and their dense texture stands up well in soups and roasting.

If you walk through our garden and aren’t sure what to do with this special pumpkin, we’ve got some ideas for you!

Recipe: Roasted Seminole Pumpkin & Coconut Soup

This simple recipe highlights the pumpkin’s natural sweetness with tropical notes of coconut milk.

Ingredients (Serves 4)

• 1 medium Seminole pumpkin (about 2½–3 lbs), peeled, seeded, and cubed
  
• 2 tablespoons olive oil
  
• 1 medium onion, chopped
  
• 3 garlic cloves, minced
  
• 1 teaspoon grated fresh ginger
  
• 1 teaspoon ground cumin
  
• ½ teaspoon smoked paprika (optional)
  
• 3 cups vegetable broth
  
• 1 cup full-fat coconut milk
  
• Salt and freshly ground black pepper, to taste
  
• Lime wedges and fresh cilantro, for serving
  
  

Instructions

1. Roast the pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, until tender and caramelized at the edges.
   
2. Sauté aromatics: In a large pot, heat remaining olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic, ginger, cumin, and paprika; cook 1 minute until fragrant.
   
3. Simmer: Add roasted pumpkin and vegetable broth. Bring to a simmer and cook 10 minutes.
   
4. Blend: Puree the soup with an immersion blender (or carefully in batches in a countertop blender) until smooth. Stir in coconut milk and reheat gently.
   
5. Season & Serve: Taste and adjust salt and pepper. Serve hot with a squeeze of lime and a sprinkle of cilantro.