Recipes with pumpkin

It was time to talk about recipes with pumpkin , that faithful ingredient that is always waiting for us to make the most nutritious and creamy preparations in the world. The pumpkin along with corn and beans are the true trio of Andean superheroes , these three formed the most traditional northern food base. It is not very difficult to understand why the pumpkin was so famous and valued in ancient times.

What people from before knew very well was that the squash have the magic of being a very complete food , they also noticed that their consumption helped them cure many pains , fascinating in every way.

A fact that today is more than proven by science. But imagine what this was in the year 3000 AC the very gift of heaven, ✨ magic in its maximum splendor.

About recipes with pumpkin

How to buy a good pumpkin

The pumpkin has a hard and very resistant shell characteristic of the species, which contrasts with the zucchini or zucchini that, on the contrary, they have a much thinner and more tender peel.

There are four species of pumpkin cultivated in the world, of the genus cucurbita you can find maximum cucurbit, moschata, mixed and pepo. The one that interests us now is the maximum cucurbit, which we currently know as the traditional pumpkin.

⚠️ The bigger the pumpkin, the sweeter will it be .

"Summer" pumpkin and "winter" pumpkin

These terms refer to the moment they were harvested, both can be found at any time of the year. When we are about to buy pumpkin we will ask the greengrocer if it is a summer or winter harvest. Thus we will take into account a couple of characteristics.

• If it is summer pumpkin , the size has to be average, not large, since they can be fibrous, or very small because it might have no flavor. The summer pumpkin is very fragile and must be carefully manipulated. It should be stored unwashed, in the refrigerator inside a plastic bag and in this way it could last us up to a week.
• Winter salts have different shapes and colors. If they are stored in a cold and dark place, well ventilated they can last up to a month.

Another interesting fact to keep in mind is that the peel and pumpkin seeds once cooked can be eaten.

Ways to use pumpkin in the kitchen

It is very common to know the pumpkin very early in our lives with the famous porridge, being so easy to digest it is common to make a porridge with the pumpkin especially for babies and children.

The pumpkin can be part of a vegetable soup , a stew, a scrambled with eggs, be used for filling or be filled . A special multipurpose ingredient.

Best of all is this trick with its seeds: if we take out the seeds and dry them we will then be able to toast and use them for different preparations or simply to eat them as well as snack. They are delicious and have many proteins and fats.

Now we are going to make a very rich and simple recipe: Zapallo API , a very Creole and typical recipe of northern Argentina.

Ingredients

• 500 gr. from pumpkin
• 250 gr. of sliced cheese
• 1 minced median onion
• ½ chopped sweet pepper
• 1 chopped tomato
• 1 CDA. of grated cheese
• 25 gr. of butter
• Oil, salt and pepper to taste

How to make traditional pumpkin API

1. Boil the pumpkin in plenty of salt water.
2. In a pan place oil at the base and heat, then saute the chopped onion. Above add the sweet pepper and chopped tomatoes, season with salt and pepper. Cook for 10 minutes over moderate heat.
3. Remove the pumpkin and add the butter, mash with it.
4. Prepare an oven source, enmantecada and floured. Place a layer of puree and above a layer of cheese cut on a slice, another of puree and another cheese.
5. Repeat the procedure until you use all mash.
6. Sprinkle the grated cheese and gratin in a strong oven.
7. Serve together with the preparation of onion, chili and tomato. Serve hot.

All my recipes with pumpkin