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- autumn vegetables
- The Hokkaido pumpkin
- The butternut squash
- The nutmeg pumpkin
autumn vegetables
Everyone knows the Hokkaido pumpkin. And the butternut pumpkin? Or the nutmeg pumpkin? An aromatic pumpkin variety that has remained undetected for far too long.
Pumpkin se make the autumn adorable. Their colors are reminiscent of radiant foliage, their taste of aromatic sweet potatoes. Depending on the variety, they sometimes taste more, sometimes less nutty.
Whether a pumpkin is ripe, you can tell by the knock test . Tap on the shell of the round heavyweight. If it sounds hollow, you can taste the pumpkin.
Pumpkins can be easily stored - but only in the whole. If their stems remain intact, they last for several weeks, maybe even months. If the pumpkin is already cut into pieces, it can be kept in the fridge for 3-4 days.
The water content of the pumpkins is differentiated with each individual variety. One thing is common to all: they are rich in valuable ingredients. Magnesium, potassium and vitamins A and C turn the pumpkin into a pleasant-tasting 'cold-food'.
Conjure up a sun-yellow soup pleasure on the plate. Our pumpkin soup recipes make you feel good and warm from the inside.
The Hokkaido pumpkin
He is probably one of the most famous pumpkin se, the Hokkaido pumpkin . A small orange pumpkin named after the Japanese peninsula Hokkaido. With a weight of 1-2 kg, the Hokkaido pumpkin joins the lightweights in its class. Hard to imagine that he belongs strictly speaking to the genus of giant pumpkins.
It is its slightly nutty flavor that convinces even skeptics. The firm, low-fiber pulp tastes delicately tender, almost creamy-soft. The kernels in the middle of the pulp must be completely removed and then roasted to delicious pumpkin seeds.
The Hokkaido pumpkin is available everywhere. He is considered the all-round talent of pumpkin cooking. Whether as a soup or a spicy side dish - the orange pumpkin tastes great. The special feature: The giant pumpkin does not have to be peeled. Its shell can be eaten without hesitation.
The butternut squash
The butternut squash is lovingly called pear squash . The reason for this is its oval shape, reminiscent of a pear. With a weight of 200 g to 2 kg, it is even lighter than the Hokkaido pumpkin.
The shell of the butternut squash is slightly yellowish, ranging from smooth to a rough surface. The delicate, light orange pulp impresses above all by its subtle sweetness and its fine butter flavor.
The size determines the taste. With a length of 20-30 cm, the butternut squash is the most aromatic. The big advantage: The oval pumpkin has hardly any seeds and can be processed very easily.
Its nutty, slightly buttery taste blends particularly well with strong spices . Garlic, chili and curry, but also Mediterranean herbs support the fine aroma. The butternut squash not only tastes good in hearty dishes, it is also a real treat in sweet delicacies, such as the American pumpkin pie .
The nutmeg pumpkin
He has a wonderful smell of nutmeg . He owes his name to the slightly nutty note. The nutmeg pumpkin is related to the butternut squash and belongs to the species of butternut squash. The dark green, slightly orange pumpkin can weigh up to 40 kg and is a real heavyweight of its kind.
The aroma of the nutmeg pumpkin is more intense than that of other pumpkins. It tastes best immaturely colored and dark green .
The fine aroma of the 'cuddly' squash is best emphasized with an extra pinch of fresh grated nutmeg . Also tasty: a combination of chili and ginger.
