Pumpkins come in a multitude of different sizes, shapes and colors. There sizes range from enormous to tiny and they come in colors such as orange, white, green and yellow. Sugar content, flavor, texture and water content differs between varieties. Fresh pumpkin recipes are easily sourced, particularly on the internet and this humble ingredient can be transformed into many mouthwatering meals.
Many cultures of the world include pumpkins in their diets. They have been using them for centuries to create savory dishes like soups and stews and sweet foods like pies, cakes and cookies. Traditional comfort foods are not the only dishes that can be made with this humble ingredient and there are always new, modern dishes being created where it is used as the star of the dish.
Physical characteristics to look for when making a choice are firmness, consistency of coloring and lack of open cuts or soft spots that can cause quick spoiling. When one is turned over and pressure is applied with the thumbs at the bottom, it should not give. Choice will also depend on the recipe being used with smaller, sweeter more refined varieties more suited to pies and denser varieties being better in soups and stews.
Apart from tasting delicious, pumpkins are also highly nutritious and fit well into the diet of any health conscious person. They are low in calories, fat and sodium. The beta carotene found in pumpkins is an anti-oxidant and believed to reduce risk of some cancers, heart disease. It is also believed to delay aging. Pumpkins are also chock full of vitamins and minerals.
Some varieties of pumpkins can be stored for longer than others and the climate also plays a part in how long they last. Once they have been cut open, their storage life is limited and they usually only last for a few days. Many people make purees which they store in their freezers. In this form they can last for about six months and are used to make a wide variety of dishes.
So many dishes are made from the puree that it is well worth the effort to make one. Cutting pumpkins open and scraping out the seeds and strings is probably the hardest part. After this, chunks or halves are boiled, baked, steamed and put in the microwave till the flesh is soft enough to mash. For soups and other dishes requiring a fine, silky texture, the puree is sieved to make it as fine as possible.
Using fresh pumpkins rather than canned ones does require extra work but many people feel this is well worth the effort. The texture of a fresh puree is thicker and more velvety. The puree does have more water than the canned variety and as much as possible should be removed or it can change the result of recipes.
Pumpkins have been used through the ages by many different cultures. Their juicy, sweet flesh lends itself to comfort foods like soups, stews, pies, cakes, cookies and breads. The range of dishes made from this versatile ingredient grows all the time with new modern, innovative ones taking their place alongside traditional ones that have stood the test of time. Many of these dishes are inexpensive to prepare, very tasty and high nutritious at the same time.
Many cultures of the world include pumpkins in their diets. They have been using them for centuries to create savory dishes like soups and stews and sweet foods like pies, cakes and cookies. Traditional comfort foods are not the only dishes that can be made with this humble ingredient and there are always new, modern dishes being created where it is used as the star of the dish.
Physical characteristics to look for when making a choice are firmness, consistency of coloring and lack of open cuts or soft spots that can cause quick spoiling. When one is turned over and pressure is applied with the thumbs at the bottom, it should not give. Choice will also depend on the recipe being used with smaller, sweeter more refined varieties more suited to pies and denser varieties being better in soups and stews.
Apart from tasting delicious, pumpkins are also highly nutritious and fit well into the diet of any health conscious person. They are low in calories, fat and sodium. The beta carotene found in pumpkins is an anti-oxidant and believed to reduce risk of some cancers, heart disease. It is also believed to delay aging. Pumpkins are also chock full of vitamins and minerals.
Some varieties of pumpkins can be stored for longer than others and the climate also plays a part in how long they last. Once they have been cut open, their storage life is limited and they usually only last for a few days. Many people make purees which they store in their freezers. In this form they can last for about six months and are used to make a wide variety of dishes.
So many dishes are made from the puree that it is well worth the effort to make one. Cutting pumpkins open and scraping out the seeds and strings is probably the hardest part. After this, chunks or halves are boiled, baked, steamed and put in the microwave till the flesh is soft enough to mash. For soups and other dishes requiring a fine, silky texture, the puree is sieved to make it as fine as possible.
Using fresh pumpkins rather than canned ones does require extra work but many people feel this is well worth the effort. The texture of a fresh puree is thicker and more velvety. The puree does have more water than the canned variety and as much as possible should be removed or it can change the result of recipes.
Pumpkins have been used through the ages by many different cultures. Their juicy, sweet flesh lends itself to comfort foods like soups, stews, pies, cakes, cookies and breads. The range of dishes made from this versatile ingredient grows all the time with new modern, innovative ones taking their place alongside traditional ones that have stood the test of time. Many of these dishes are inexpensive to prepare, very tasty and high nutritious at the same time.
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