Trivia and dining on a healthy plant autumn is pumpkin season so how Halloween was also the pumpkin from America into Europe and both now inseparably belongs to the autumn season. Apart from the decorative gourds, most types of delicious food can be processed. To the most famous recipes, various pumpkin soup and pumpkin pie are likely to (United States: pumpkin pie) count. Pumpkin slices sliced can but are also grilled or roasted, to serve as a delicious vegetable side dish. Pumpkin meat in cube form makes itself very well in dishes and stews. By the way, the zucchini is also the pumpkin plants. The “Hokkaido”, which despite its comparatively small size, has a tough shell is one of the most commonly used varieties of pumpkin.
Who shy away from dealing for the purpose of fragmentation with a sharp slicing knife, can the pumpkin for 10-15 minutes in the oven at 180 C before cooking, because then he can easily be skin. This makes the shape and the tough shell of pumpkins not only to the carving of halloweenischen pumpkin heads – you can use them as soup pots, cut off the top and eroded the fruit with a spoon until the fleshy layer. The pumpkin is indeed very beneficial also for health. Seeds and seed oil is an excellent medicine for bladder and prostate woes in naturopathy. Raw pumpkin mousse helps against motion sickness and nausea in pregnancy. The Karotene contained in the predominantly Orange gourds acting preventive against cardiovascular disease and protect the skin from UV radiation.
While the asparagus unfolds its purifying effect in the spring, the pumpkin takes over this in the autumn. Pumpkins need the Sun to the tires. If the cold autumn days begin, the vegetables at 15 to 20 degrees should be stored. At these temperatures, pumpkins for at least four months are stable, so that even in winter delicious and varied dishes can be conjured up. Spicy pumpkin soup with paprika and chili ingredients for 4-6 servings: 400 g pumpkin flesh 1 red bell pepper (chilli) 200 g potatoes 1 chilli pepper 2 shallots 400 ml chicken stock (or vegetable stock) 200 ml cream 100 ml port wine 1 Tablespoon tomato paste 2 TBSP olive oil fresh parsley preparation: Peel the pumpkin and remove the innards and seeds (Tip: Roast pumpkin seeds and add them at the end of the soup). Cut the pumpkin flesh and the potatoes into small cubes. Also remove the inside of the peppers and cut the rest into thin slices. Finely chop the shallot and the chili. Saute the cubes of pumpkin and potatoes and crushed red pepper, chili pepper and shallot in olive oil on all sides. Delete after about 5 minutes with the port wine and the broth. Giving the tomato paste and 40 minutes on medium level covered the soup boil. If you want, can now mash the pumpkin soup with the magic wand. I like them in a some rustikalerer form dear and she therefore only vigorously stir with a wooden spoon. Finally remove the cream among them and sprinkle in some parsley. With roasted pumpkin seeds and bread cubes (Croutons) supplement on request. To fit bread and crisp salads. Gopalakrishnan Brade for MasterCuisine.eu