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Pumpkin in the kitchen

Different pumpkin varieties differ from each other not only in appearance but also in taste, and even structure. Let’s see what the pumpkin are suitable for jam and cream soups, for baking or sautéing, and how best to cook something sharp – for example, pickles or chutney. How about a delicious pumpkin spaghetti?

Select a pumpkin properly

Regardless of the type of pumpkin, you should choose a healthy fruit, regular shape, with firm skin. The skin of the fruit should be undamaged, clean, free of stains, scratches and mold. Ripe pumpkin, differ a dull thud when you tap them by hand.

How to choose a pumpkin for various dishes?

Pumpkin normal is the most common type, it is often present on our tables and gardens.

shape – round or oblong,

color – from green to bright yellow and orange,

the flesh is yellow or orange, not too sweet, flavorful.

Make delicious marinades and pickles and English chutney, and vegetable sauces, served with meat and sausages. Marinades can make spicy or sweet, adding sugar and spices. In jars of pickled pumpkin, also can throw the taste of the Apple slices, you can add ginger and a large number of fragrant spices – cloves, allspice, Bay leaf, pepper, etc.

Pumpkin seeds – they are washed, dried and fried in a pan with olive oil and a pinch of salt. You can Munch them as snacks or (after cleaning), sprinkle them on soups, sandwiches and salads.

Hokkaido pumpkin – small pumpkin with edible peel, comes from Japan.

shape – a slightly flattened, thick, often slightly pear-shaped,

color – orange,

the flesh is dark orange, has a slightly sweet taste, slightly reminiscent of the taste of roasted chestnuts.

Hokkaido pumpkin can be steamed, stew and bake whole or cut into pieces. After a very thorough washing, you can cook it with the skin, which soften at high temperatures. You can bake it with olive oil with herbs (rosemary, thyme), sea salt and garlic or sweet sauce – with cinnamon or vanilla, butter and brown sugar, maple syrup or honey.

The other way is stuffed with a pumpkin filling (e.g., with pepper and onions, with meat and walnuts). Hokkaido pumpkin is also suitable for a stew of vegetables, as its parts do not disintegrate in the process of sautéing, you can cook soup with Apple, carrot or red pepper, seasoned with fresh ginger.

Hokkaido pumpkin seeds are not suitable for drying or roasting – they are too dry and hard.

How to bake a pumpkin

The easiest way: remove seeds, cut into slices and halves, lubricate inside with olive oil, sprinkle with pepper, sea salt and rosemary (fresh or dried) and grated cheese. Cover with foil and bake at 200 degrees for 75 minutes. The peel should be soft and easy to protegits with a toothpick. This dish taste great with a tomato salad with sea salt and sour cream or yogurt.

How to make roast pumpkin seeds

Roasted pumpkin seeds are very tasty and healthy product, full of valuable minerals and vitamins. Their training will start with cleaning seeds from the remaining pulp. Prepared seeds should be mixed thoroughly in a bowl with olive oil or melted butter with a pinch of salt. Scatter them on a baking sheet and put in oven pre heated to 150 °C. Fry until Golden brown, stirring occasionally (about 45 minutes). After peeling, you can use them to use in soups, sandwiches or salads.