During the winter season, pumpkin is often served. With its mild flavor and a wonderful aroma, it becomes a favorite ingredient of many recipes, but a healthy diet can not be doubted.
Pumpkin is often seen more as a fruit than a vegetable, as we have said, it is favored in the kitchen not only for its excellent taste but also because of its beneficial qualities. Pumpkin is high in beta-carotene and vitamins A, B, C, D. Used in many diets in the treatment of kidney disease, heart problems, gastritis, colitis, hepatitis. Also, pumpkin stabilize nervous and immune systems.
Pumpkin can be baked, boiled or steamed. If you decide to boil it, keep in mind that loses much of its beneficial properties.
Pumpkin is mainly used in desserts, but sometimes also involved in making the main dishes. In Italy, for example, they combine it with pasta and a variety of cheeses. In France, pumpkin prepares various savory cakes and China uses its leaves, which are used for soup.
Pumpkin blends well with carrots, spinach, mushrooms, potatoes, cheese and even chocolate. In fruit, good combos are bananas, apples, apricots, cranberries and different spices like curry, ginger and cinnamon. If you decide to try a meat dish with pumpkin better bet on pork. We have heard of successful experiments with chicken and rabbit too.
However, the pumpkin remains an ideal product in the confectionery industry. You can use it to make pies, cheesecake, cakes, pancakes, bread and buns. Many mothers rely on it to make puree for babies.
This vegetable becomes a great base for sauces.
You can fill the pumpkin with stuffing or cook risotto or soup.
Pumpkin seeds can also be useful in the kitchen. Added raw, they become a good accent in salads and garnishes. Also, since they produce oil. Pumpkin seed oil is added to salads to desserts. Most often combined with honey and olive oil, a combination of oil and apple cider vinegar. Italian bakeries serve vanilla ice cream, topped with pumpkin seed oil.