Everything is better with pumpkin. Thanks to the bountiful harvest of fruits and vegetables that autumn brings, this is also an excellent time to enjoy pumpkins. Find out what varieties of pumpkin exist and whether or not they are safe to eat by reading our article. Finally, a pleasant surprise: mouthwatering dishes are waiting for you.
Several varieties of pumpkins.
To begin, not all pumpkins can be consumed by humans. The inedible varieties are typically used for decoration since their dry flesh and tough skin make them unfit for human consumption. They have an array of unconventional shapes and hues. The "Crown of Thorns," "Turkish Turban," "Cobra," "Hercules Club," "Large Fungo," or "Galaxy of Stars" are just a few of the many decorative pumpkins available.
Pumpkins that are safe to eat have juicy, flavorful flesh that may be used in a wide range of delightful recipes. That's why these varieties of pumpkin are set apart:
Truly massive pumpkin
It's a common go-to when picking out a pumpkin. Atlantic Giant, Amazonka, Bambino, and Justynka are some of the available kinds.
Hokkaido
In Japan, they call it a "Hokkaido pumpkin."
Source:yszneeko.pl
Hokkaido is a Japanese variant of the large pumpkin. The fact that this is so large is much more unusual (up to 1.5 kg). Its edible peel and rapid boiling time set this pumpkin apart. This little pumpkin works best in creamy soups or as a filled pumpkin.
Gnocchi with butternut squash
Source: biogo.pl
A pumpkin like this works wonderfully in both savoury and sweet applications. The butternut squash is by far the most common kind of this vegetable.
Muscat
Muskateer pumpkin
This information was obtained from: tesco.pl.
This variety of butternut squash is a rarer subset of the species. The green pumpkin is also known as a French pumpkin or a Provencal pumpkin. It works well with dry foods and baked items.
The health benefits of pumpkins
The nutritional benefits of pumpkins stem from their high vitamin and mineral content. Nutritionally, pumpkin is rich in vitamins A, B1, B2, B6, C, E, and K, as well as thiamine, niacin, riboflavin, calcium, iron, magnesium, selenium, and phosphorus.
Only
The pumpkin is an excellent food source. It can be served either dry or sweet. Below, you'll find recipes that will please both gourmets and those who prefer drier fare (after kukbuk.pl).
Soup made from pumpkin and tomatoes
Ingredients:
1 kilogramme of pumpkin
The order includes six pieces of tomato.
a few peppers
two pieces of onion.
a whole gramme of garlic.
One can of coconut milk
Rosemary, plucked fresh off the bush
Use a little salt, pepper, and cayenne.
oil, olive
Preparation:
To get started, turn on your oven to 180 degrees Celsius. The veggies should be washed and sliced into bite-sized pieces before being placed on a baking sheet and drizzled with olive oil. A rosemary sprig sits atop it all, and into the oven it goes. Pumpkin should be baked for about an hour, or until soft.
After they've been completed cooking, the veggies are peeled, the pumpkin seeds are removed, and they're chopped into smaller pieces before being added to the saucepan. Season, mix, and heat until bubbling; serve over croutons.
Carrot cake
To make the dough, you will need:
To 260 grammes of wheat flour,
Powdered baking soda: 1 1/2 teaspoons
250 grammes of pureed pumpkin
Three eggs.
One hundred grammes of sugar
50 grammes of pure cane sugar
A teaspoon of baking soda
60 g of butter
One hundred and thirty millilitres of buttermilk
Suggested Measure: 1 tsp. Cinnamon
1/4 teaspoon of dried ginger
The cream has the following components:
200 grammes of mascarpone
Heavy Cream, 250 g
1-2 tablespoons of powdered sugar
Just a few hazelnuts
Preparation:
To begin, make the pumpkin purée. Make sure the pumpkin is clean, and chop it up into bite-sized chunks. Next, soften the pumpkin in a preheated 190°C oven for around 15 minutes. Next, blitz everything into a silky consistency.
Get two bowls ready. In one bowl, combine the dry ingredients (flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt), while the other will hold the wet ingredients (eggs, buttermilk, pumpkin purée, and melted butter). Combine the contents of the two containers. Spread the dough out on a baking sheet covered in parchment paper (23 x 23 cm) and bake for 35 to 40 minutes in an oven set at 180 degrees Celsius.
Combine heavy cream, mascarpone cheese, and confectioners' sugar to make a cream. When the cake has cooled, spread the mixture on top and finish with hazelnuts.
The best wishes for a satisfying meal!
Sources:
kukbuk.pl
deccoria.pl
fajnyogrod.pl
www.akademiadietetyki.pl
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