Chemical composition of pumpkin fruits include pumpkin pulp and pumpkin seeds such as moisture, ash, fiber, protein, lipid, carbohydrate and minerals contents. Also, extraction, isolation and identification for pumpkin pulp carotenoids using high performance liquid chromatographic (HPLC) assay and experiment the effect of pumpkin carotenoids extract as natural antioxidant on the stability of soybean oil. Identification of amino acid derivatives of pumpkin pulp and pumpkin seeds by gas liquid chromatographic (GLC) system and calculation of amino acid score. Moreover, testing the physical and chemical properties of crude pumpkin seed oil i.e. refractive index, colour, specific gravity, acid value, peroxide value, iodine value, saponification value. Finally, separation and identification of fatty acids and unsaponifiable matter contents of dehulled pumpkin seed oil using GLC technique.