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.
Cultures worldwide have grown and eaten pumpkins for centuries. The old fashioned heirloom varieties date back generations and still have many fans, despite all the new varieties available. As they formed part of the diet of so many cultures, all kinds of dishes using pumpkins are available from those with Mexican flavors to those using Indian spices.
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.
The nutritional value of pumpkins make them a great addition to any healthy diet. Their fat, calorie and salt content are low although if too much sugar, salt or butter are added in cooking, this benefit is negated. Pumpkins are a valuable source of beta-carotene, an anti-oxidant thought to reduce the risk of heart disease and some forms of cancer. They are also a good source of minerals and vitamins.
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.
Many people use the canned variety as it is so convenient to use but there is no beating the taste and texture of fresh ingredients. Those who appreciate the rich taste and thick, velvety texture consider the little bit of extra work well worth it. Purees are often more watery than the ones found in the cans and getting rid of as much water as possible is advisable or results of a recipe can be affected.
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.
Cultures worldwide have grown and eaten pumpkins for centuries. The old fashioned heirloom varieties date back generations and still have many fans, despite all the new varieties available. As they formed part of the diet of so many cultures, all kinds of dishes using pumpkins are available from those with Mexican flavors to those using Indian spices.
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.
The nutritional value of pumpkins make them a great addition to any healthy diet. Their fat, calorie and salt content are low although if too much sugar, salt or butter are added in cooking, this benefit is negated. Pumpkins are a valuable source of beta-carotene, an anti-oxidant thought to reduce the risk of heart disease and some forms of cancer. They are also a good source of minerals and vitamins.
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.
Many people use the canned variety as it is so convenient to use but there is no beating the taste and texture of fresh ingredients. Those who appreciate the rich taste and thick, velvety texture consider the little bit of extra work well worth it. Purees are often more watery than the ones found in the cans and getting rid of as much water as possible is advisable or results of a recipe can be affected.
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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