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Cucurbita pepo
PUMPKIN-KAMO KAMO (aka KUMI KUMI) is a traditional New Zealand pumpkin prized for its unique flavour and versatility in cooking. Commonly used for the Māori method of cooking, the hangi. It is solid in shape with heavy ribbing. Young kamo kamo are about the size of a tennis ball, have a nutty flavour, a speckled green soft skin with white-green flesh and are used like zucchini. Mature kamo kamo have a speckled green hard skin, are about the size of a netball, have a deep white flesh and are used like buttercup squash. They store well for long period of time.

When not sprawling across the lawn Kamo Kamo can be trained up a trellis providing several advantages.

  1. Space Efficiency saves valuable garden space, making it an excellent choice for smaller gardens or urban settings.
  2. Improved Air Circulation around the plants, which can reduce the incidence of fungal diseases and improve overall plant health.
  3. Harvesting is easier on a trellis and more convenient, as the fruits are visible and accessible.
  4. Pests Management becomes easier to deter pests such as slugs and snails, which often target fruits lying directly on the soil.
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How to grow Kamo Kamo Pumpkin

  1. Kamo Kamo requires well-drained soil that is rich in organic matter. Choose a sunny spot in your garden that receives at least 6-8 hours of sunlight daily.  The soil pH should be between 6.0 and 7.0.   Prepare the soil before planting by adding compost or well-rotted manure and tilling it to a depth of 30 to 45 cm (12 – 18 inches).
  2. Plant seeds directly in the garden after the danger of frost has passed when the soil temperature is at least 18°C (65°F). Plant seeds 2.5-5 cm (1-2 inches) deep in mounds spaced about 1.2-1.8 metres (4-6 feet) apart.  Space rows 183 to 244 cm (6 – 8 feet) apart.  Cover seed with 1.2cm of fine soil well firmed down.   You can also start the seeds indoors 2 to 4 weeks before the last frost and transplant them to the garden after the seedlings have developed their second set of leaves.  When new plants are about 10cm tall carefully thin or transplant to 3 healthiest plants.
  3. Water your plants regularly and deeply once a week, providing 2.5 to 5 cm (1 – 2 inches) of water.  Make sure the soil is evenly moist, but not waterlogged. Increase watering frequency during dry periods
  4. Fertilising with a balanced fertiliser, such as a 10-10-10 or 5-10-5 formula, at planting time and again 4 to 6 weeks later. Apply the fertiliser according to the manufacturer’s instructions.  Avoid excessive nitrogen as it can promote leafy growth at the expense of fruit development.
  5. Mulch around the plants with organic materials like straw or grass clippings to retain moisture, regulate soil temperature, and suppress weeds.
  6. Ensure proper pollination by attracting bees and other pollinators to your garden. If necessary, hand-pollinate by transferring pollen from male to female flowers using a small brush.
  7. Monitor for pests such as aphids, squash bugs, and vine borers. Use insecticidal soap or neem oil as needed. Rotate crops annually to reduce disease risk.
  8. Harvest Kamo Kamo pumpkins when they reach full size, their skin hardens and the stem turns brown. This typically occurs 90-100 days after planting. Cut the pumpkins from the vine with a sharp knife, leaving a 7.5 to 10 cm (3 – 4-inch) stem attached.
  9.  Store the pumpkin in a cool, dry place with good air circulation. It will keep for several weeks.

Heritage of Kamo Kamo Pumpkin

Kamo Kamo, also known as Kumi Kumi, is a traditional pumpkin variety indigenous to New Zealand, particularly valued by the Māori people. This heritage crop has been cultivated for generations, deeply embedded in Māori culture and cuisine.  Kamo Kamo is a versatile vegetable that can be used in a variety of dishes, including soups, stews, and curries. The pumpkin is prized for its tender flesh, which has a slightly sweet and nutty flavour.

Historically, Kamo Kamo has been grown not only for its nutritious fruits but also as a symbol of sustainability and food security within Māori communities. The plant’s seeds have been carefully saved and passed down through generations, preserving its genetic lineage and cultural significance. Kamo Kamo is often celebrated in traditional dishes and gatherings, reflecting its role in the cultural and agricultural heritage of New Zealand. Its cultivation today continues to honour these traditions while promoting biodiversity and sustainable farming practices.

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Category Colour Guide
Planting Guide for Australia

Scoville Heat Units (SHU)

Plant Height (cm)

30-60 cm (1-2 feet)

Season of Interest

Summer to Autumn

Temperature Range (°C)

18-30°C (65-86°F)

Determine / Indeterminate

Annual / Perennial / Biennial


Frost Hardy / Tender

Frost Tender

Full Sun / Part Sun / Shade

Full Sun

Sow Direct / Raise Seedlings

Sow Direct


Well-drained, fertile soil enriched with organic matter



Soil Temperature (°C)

18-24°C (65-75°F)

Seed Preparation

Soak seeds overnight before planting to improve germination

Sowing Depth (mm)

2.5-5 cm (1-2 inches)

Plant Spacing (cm)

1.2-1.8 metres (4-6 feet) apart

Row spacing (cm)

1.2-1.8 metres (4-6 feet) apart


Consistent watering, about 2.5 cm (1 inch) per week, increase during dry periods

Germination Time (Days)

7-14 days

Harvest Time (Days)

90-100 days

Good Companion Plants

Corn, Beans, Marigolds, Nasturtiums, Basil and Oregano

Bad Companion Plants

Potatoes,Tomatoes, Brassicas (e.g., cabbage, broccoli), Onions and Garlic


Aphids, Squash Bugs, Vine Borers, Cucumber Beetles


Powdery Mildew, Downy Mildew, Anthracnose, Bacterial Wilt

More About Us

ABSeeds is an Australian owned business trading under the umbrella of Direct Compost Solutions which is owned and managed by Victoria Brun.

We as a company endeavor to provide to the public, Organic, Old Fashioned, Heritage, and Open-pollinated seeds that have not been genetically modified.

We purchased the business in November 2018 and renamed it to ABSeeds (All ‘Bout Seeds) to make the title shorter and represent what we hope to achieve with this business in the years ahead.

Seeds that we can’t grow ourselves we will acquire from people who grow for us, or we may purchase seeds from reputable heritage seed companies.

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