Many varieties of pumpkins are grown all over the world and they come in all sorts of colors, sizes and shapes. Some are better for use in the making of certain dishes than others, depending on their size, texture, water content and flavor. Fresh pumpkin recipes will often state which type should be used in the making of the dish. Pies, for example, are usually made using a smaller, sweeter, more refined variety whilst soups and stews may require a denser variety.
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.
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.
Pumpkins are full of vitamins and minerals as well as low in sodium fat so they form a good addition to any diet. They are a good source of beta carotene. This is an anti-oxidant, believed to delay aging as well as decrease the risk of heart diseases and certain cancers.
Pumpkins can be stored for a few months if they are firm with no soft spots or other visible damage. This time span is influenced by the climate. After they have been cut, they will only last days. When turned into a puree, they can be stored in the freezer for about six months and used when needed.
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.
Canned pumpkins are often used for their convenience. However, they do not offer the same texture and taste. Most serious chefs insist on using only fresh ingredients in their dishes. Cooks do need to be aware of the water content of a puree as it tends to be higher than the canned variety. This can influence the outcome 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.
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.
Pumpkins are full of vitamins and minerals as well as low in sodium fat so they form a good addition to any diet. They are a good source of beta carotene. This is an anti-oxidant, believed to delay aging as well as decrease the risk of heart diseases and certain cancers.
Pumpkins can be stored for a few months if they are firm with no soft spots or other visible damage. This time span is influenced by the climate. After they have been cut, they will only last days. When turned into a puree, they can be stored in the freezer for about six months and used when needed.
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.
Canned pumpkins are often used for their convenience. However, they do not offer the same texture and taste. Most serious chefs insist on using only fresh ingredients in their dishes. Cooks do need to be aware of the water content of a puree as it tends to be higher than the canned variety. This can influence the outcome 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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