There are so many pumpkin varieties but I say try this one. It performed well in our rather short, northern English growing season (I put a polytunnel over the bed until late June) and the flavour is sublime. I've just made soup from the last of the crop. Parts of the fruit had spoiled with mould but I used what was left. It sings for itself so all I added to complete the soup was onion (browned in olive oil) and a little tomato puree. No stock, no salt, no herbs. This pumpkin variety is just... ooh, I'm going to have to go right now and eat a bowl of that soup.