Pumpkin is a fruit that is known and not really known. Smoothie makers and Halloween fanatics know the pumpkin from very different angles. This means that we know little about the pumpkin and therefore that the pumpkin is quite healthy and can be combined much more than we often do. How healthy are the pumps and what can you do with them?
The base
Pumpkins were cultivated centuries ago (9000 years BC), but it was not until the 16th century that the pumpkin came to Europe. The genus Cucurbita, which contains at least 12 species, is also the basis of the pumpkin. This also includes cucumbers and gourds, for example. The latter are not edible and are only decorative. Many people are also familiar with the giant pumpkin and the zucchini. The pumpkin is actually available all year round.
Pumpkin, but different
Creepy
The large pumpkin is often used during Halloween (late October), especially in the United States. The pumpkin is hollowed out and a face is cut into the walls of the fruit. Put in a light and off you go. It looks a bit scary and that’s exactly the point. We see this tradition more and more in Western Europe.
Decorative
The pumpkin is ideally suited to also serve a decorative purpose. Just in the garden, some filled pots and pumpkins of different sizes and colors create a peaceful rural scene.
Pumpkin to eat
We mainly know the edible pumpkin from pumpkin pies and pumpkin soup, but more applications are possible. Simply use it to freshen up the flesh in a smoothie, for example, or even a summer salad.
Different types of
- Common pumpkin (also the most famous)
- Butternut squash
- Spaghetti squash
- Orange Hokkaido
- Kabocha
To clean
When you start working with the pumps, it is wise to do this in a somewhat structured manner. Many people don’t buy a pumpkin because it’s such a hassle. But that’s not necessary at all. It goes like this:
- Halve the pumps.
- Cut the halved pieces into slices.
- Remove the threads and seeds. Usually a spoon works best.
- The flesh can now be cut into cubes.
You can cook and stir-fry them within 10 minutes, but if you prefer to braise them, it will take you about half an hour.
Pumpkinsoup
To make pumpkin soup:
- 2 small pumpkins
- 750 ml chicken stock
- 150 ml whipped cream
- 4 tablespoons sour cream
- ½ teaspoon ground nutmeg
- ½ teaspoon ground sage
- 1 teaspoon sea salt
Cut the pumpkins in half and scoop out the seeds. Grease a baking tin with some oil and then place the pumpkin with the flesh side down on the baking tin. Roast until soft, in the sun for 45 minutes. Remove the pumpkins from the oven and let them cool. Once it has cooled, remove the pulp and put it in a food processor. Now add chicken stock to the pumpkin and puree well. Pour the soup into a large pan and bring to a gentle boil (medium heat). Now stir in the cream, nutmeg, sage and a pinch of salt and remove from the heat. Serve with a spoonful of sour cream.
Health aspects
The figures mentioned are about the raw pumpkin, if you cook the pumpkin the nutritional value decreases somewhat.
- Beta-carotene
- Vitamin B1, B6, E
- Folic acid
- Sodium
- Potassium
- Calcium
- Phosphorus
- Magnesium
- Iron
- Zinc
Finally
You can go in many directions with the unknown pumpkin, so the pumpkin is actually quite versatile. Try it in a soup, delicious with a fresh smoothie or salad. Have fun with it at a party or decorate your garden with it.
