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.
As pumpkins grow all over the world, many cultures have used them for centuries as a staple in their diets. They are so versatile that they can be successfully used for both sweet and savory dishes, offering all kinds of culinary opportunities. Muffins, pancakes, smoothies, rich curries, soups, breads and many other favorite comfort foods can be created.
When choosing pumpkins, make sure that it is firm, color is consistent and there are no soft spots. Turn it over and apply pressure with thumbs to check whether there is any give which indicates that it is beginning to spoil. A small, sweet, refined variety is perfect for a pie whilst curries and soups require one which has more density.
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.
A puree is not difficult to make. Once the pumpkin has been cut open, seeds and stringy material must be removed. It is then cut in half or into chunks and baked, boiled, steamed or even microwaved. When the flesh has cooled, it is mashed or pureed. For a finer texture, it can be pressed through a sieve, such as when a silky, smooth soup is being made.
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.
As pumpkins grow all over the world, many cultures have used them for centuries as a staple in their diets. They are so versatile that they can be successfully used for both sweet and savory dishes, offering all kinds of culinary opportunities. Muffins, pancakes, smoothies, rich curries, soups, breads and many other favorite comfort foods can be created.
When choosing pumpkins, make sure that it is firm, color is consistent and there are no soft spots. Turn it over and apply pressure with thumbs to check whether there is any give which indicates that it is beginning to spoil. A small, sweet, refined variety is perfect for a pie whilst curries and soups require one which has more density.
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.
A puree is not difficult to make. Once the pumpkin has been cut open, seeds and stringy material must be removed. It is then cut in half or into chunks and baked, boiled, steamed or even microwaved. When the flesh has cooled, it is mashed or pureed. For a finer texture, it can be pressed through a sieve, such as when a silky, smooth soup is being made.
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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