Tuesday June 23 2009

The facts:
Pumpkins are grown on a vine that creeps along the ground and covers a large area. The finished products are big oval fruits that are mainly orange but in some cases can be white or yellow.

The uses:
The flesh of the pumpkin can be cooked many ways. Pumpkins are perfect for winter as they make scrumptious hot soups and are also delicious baked in the oven and served with a roast dinner. In addition pumpkin can be boiled, steamed or mashed. Some recipes to consider are pumpkin, orange and rosemary soup, risotto with leek and pumpkin, pumpkin pie and scones.

Choosing in store:
Check for a hard, thick skin and a pumpkin that is heavier than it looks. If the pumpkin has been cut look for bright orange/yellow flesh.

Pair with:
Beef, chicken, herbs, pine nuts, cumin, pasta, garlic, onions, butter and nutmeg.


Nutritional Value:

• Pumpkins are rich in vitamin A and C
• Potassium
• Pumpkins are a great source of dietary fibre