Cooked

The pumpkin


Sweeter than pumpkin (for animal feed ... and Halloween witches), pumpkin arrives on the market in October and stays there all winter. Enjoy!

The pumpkin: its dietary virtues

  • Poor in vitamin C, pumpkin has mostly fiber, Vitamin A (200 g of pumpkin cover the daily vitamin A requirements of an adult) and beta-carotenes in abundance (the more colored it is, the more it contains).
  • Made up of more than 92% water, it is low in calories 20 kcal / 100 g. No need to deprive yourself!

Choice and consumption

  • Sold whole (they keep for a long time) or sliced ​​(to consume quickly), the main pumpkins are: the bright red Etampes with orange flesh (The most common), the pumpkin sweet and floury yellow flesh has a chestnut flavor and the yellow Paris wholesale whose skin splits when ripe.

Tips for use and conservation

  • Often consumed in mash potatoes or in soup, the pumpkin is also delicious stove, fried or in pie (with candied onions, for example).
  • Its slightly sweet taste lends itself to cakes, to creams and at the jam.
  • His flesh being bland, relieve nutmeg or cinnamon.
  • Whole, the pumpkin can be kept for several months in an airy, fresh, sliced ​​area, consume it within three days of purchase.

Pumpkin and pumpkin: our recipes