Pumpkin Use in the Kitchen
Pumpkin Use in the Kitchen
Besides being a nice decoration and a colourful symbol of the autumn, pumpkin contains lots of vitamins, minerals and beta-carotene, as indicated by its orange colour.
The vegetable has a wide range of use in gastronomy and is also very suitable for reducing diets.
Pumpkin is delicious in both sweet and salty meals
With many different species available, the tastier ones are undoubtedly Hokkaido pumpkin, butternut and nutmeg pumpkin. They can be cooked, conserved, fried, roasted, made as gratin, whatever you like. Their fine slightly nutty taste makes them suitable for both sweet and salty dishes, as well as a perfect match with herbs, chili or ginger.
Pumpkins are traditionally used to prepare pumpkin pies or creamy pumpkin soups, however, their round shape makes them perfect for filling, or they can be added in sauces, purées or even ice creams. You might use them as a separate meal or as a side dish.
How to make delicious pumpkin soup
Why don’t you prepare pumpkin soup at home? In a pot with thick bottom melt 2 tablespoon butter and stir fry onion with 2 cloves of garlic. Add 800 g pumpkin flesh cut in small cubes and sauté for about 5 minutes. Add one roughly grated carrot, powder with tablespoon of curry and 1 tablespoon of sugar cane and pour over with 600 ml broth.
Cook approximately 15 minutes until the vegetable is soft. Add cream, season with salt and pepper and let boil. Take off the heat and mix using a blender. Serve with roasted pumpkin seeds and a bit of pumpkin oil (if not available, replace with olive oil).
Besides, we recommend tasting pumpkin menu in a Czech Specials certified restaurant – such as
U Badinů Restaurant in Brno.
Preparation time
- Preparation time
- -
- Cooking time
- -
Number of portions
-
Subscribe for newsletter
Sign up for our newsletter and we will notify you whenever new articles are added