Pumpkin – this vitamin bomb has many facades
For many of us, a pumpkin is a round, orange vegetable. But not everyone knows that there are over 800 different types of pumpkin. They have different shapes, have different tastes and are suitable for different dishes.
But there are also so-called decorative pumpkins, which are not suitable for culinary purposes, but can serve perfectly as an autumn decoration.
The most popular types of pumpkin that we find in our gardens and at weekly markets are:
- Garden pumpkin – the pumpkin can be round or oval, the pulp is yellow or orange, and is the least sweet when it comes to taste. It is perfect for soups and sauces, here it is important to season the dish well. To add even more flavor, add a sweet potato or two to the soup.
- Hokkaido pumpkin – comes from Japan (hence the name), has orange skin and yellow pulp. It’s a superstar among pumpkins. Since the skin is soft, you don’t have to peel it. The taste of the Hokkaido pumpkin is special: it is reminiscent of chestnuts. We can make soups, casseroles or cakes from Hokkaido pumpkin.
- Nutmeg Pumpkin – also called Muscade de Provence. They can weigh up to 40 kg and the color of the skin varies from dark green to brown. The nutmeg aroma makes these pumpkins incredibly tasty. The pumpkin tastes best out of the oven, as a soup or as a ravioli filling.
- Butternut squash – also called butternut and pear squash. It weighs 1-2 kg, has a light yellow color and few seeds. Thanks to the butter aroma, the pumpkin also tastes very good raw and is suitable for every pumpkin dish.
The classic for autumn – the pumpkin cream soup
Here are step-by-step instructions for a delicious creamy pumpkin soup with ginger. The recipe is super easy and quick to prepare, tastes great and warms up in a few seconds – perfect for a fresh autumn evening.
The pumpkin cream soup
- 800 g pumpkin (after peeling it should be around 500-600 g)
- 2 potatoes or sweet potatoes
- 1 piece of ginger 4-5 cm
- 1 onion
- 2 cloves of garlic
- 1 tbsp butter
- 800 ml vegetable stock
- Salt, pepper and sugar to taste
- Coconut milk or sour cream and a few sunflower seeds for serving
Preparation: Peel and dice the pumpkin and potatoes, peel and finely chop the onion, ginger and garlic. Sauté everything together in a saucepan with butter. Pour in the vegetable stock, cover and cook until soft for about 20-30 minutes. After this time, purée everything and season with salt, pepper and sugar.
The soup tastes best with a dollop of cream or coconut milk and a few sunflower seeds.