Red pumpkins

Red pumpkins are a type of squash characterized by their bright orange to vivid red skin and their sweet, smooth flesh. This ingredient is widely used in cooking for its versatility, adding flavor and texture to a wide variety of dishes, from soups and stews to desserts and purées.

Native to the Americas, red pumpkins have a long tradition in the cuisines of many Latin American countries, where they have been cultivated since pre-Columbian times. Their cultivation later spread to other parts of the world due to their popularity and hardiness.

Among their properties, red pumpkins stand out for being rich in vitamin A, fiber, and antioxidants, which contribute to improving eye health, aiding digestion, and supporting the immune system. Furthermore, they are low in calories, making them an excellent ingredient for balanced diets.

In different Hispanic American countries, red pumpkins may be known by other names or have similar variants, such as zapallo anco (Peru, Argentina), red auyama (Colombia), or simply red squash.