Hokkaido and Co: Which pumpkin can do what
Fall time is pumpkin time. But there are many more varieties from which delicious dishes can be conjured up. The vegetables are not only very tasty, but also healthy. Pumpkin meat is low in calories, but rich in satiating fiber, vitamins and minerals.
Pumpkins are in high season in autumn
Pumpkins are in high season in autumn. The vegetables are used for soups, casseroles or as a dessert. Pumpkins not only taste delicious, they are also healthy all-rounders. On the one hand, they are low in calories, on the other hand they contain valuable vitamins, minerals and fiber, which stimulate digestion and strengthen the immune system.
Over 800 different varieties
There are over 800 different varieties worldwide. The Hokkaido pumpkin is known to many. But many other varieties available here are also suitable for tasty dishes. Sometimes they are difficult to crack. This can be simplified by washing the pumpkin, but otherwise putting it unprocessed in the oven. The flesh should then be supple at 150 degrees after 30 to 40 minutes so that the peel can be removed easily, according to the magazine "Lebensmittelpraxis" (Issues 15-16).
Some pumpkins can be eaten with their skins on
“You can (but you don't have to) cook some types like Hokkaido with the bowl. With most recipes, however, you cut the peel off with a peeler, ”write the experts. In addition to Hokkaido, there are other popular pumpkin varieties, such as butternut, which is shaped like a pear. The skin of this variety is initially green, later beige. The flesh tastes nutty. You can make it into soup or puree, fill it or fry it.
For soup, puree or as raw food
The nutmeg pumpkin - as the name suggests - has a muscat aroma and is often used to make soup or puree. Sweet Dumpling (Patidou) is a small pumpkin with green stripes. Since it tastes particularly sweet, it is suitable for casseroles, chutneys, jams or pumpkin pudding.
Another variety is the spaghetti squash. Its yellow flesh consists of long fibers that are scraped out with a fork after cooking - these threads are reminiscent of spaghetti. And Lumina, which has a light to gray skin, tastes delicious both roasted and raw. (ad)