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Pumpkin

The ultimate autumn flavour

A tasty vegetable, which is linked to autumn and that you are bound to encounter everywhere you go in Greece is the flavourful pumpkin. It is produced in the months of September to November and thanks to its golden yellow flesh and awesome flavour, it disguises recipes into delicious yet healthy meals, thanks to its antioxidant and anti-inflammatory properties. Embark with us on a voyage of flavour and discover how this gift of nature can be used.

Great for a diet

Pumpkin is an excellent source of vitamins B1, B3, B5, B6, C and rich in magnesium, potassium and fiber. This particular vegetable is valuable for your body’s digestive system as it reduces the acidity of stomach fluids. More so pumpkin seeds can be dried and consumed; they are a rich source of protein and fatty acids. You can eat the seeds raw or roasted, make a pumpkin-seed bread or mix them in your salad. The sweetish pumpkin’s flesh is low in calories (only 15 calories per 100gr), making it an ally to your daily balanced diet.

Autumn in your plate

While the weather is slowly turning colder, savour a tasty and healthy pumpkin soup or a classic greek pumpkin pie (either sweet or salty). Let your imagination go wild and try it in all kind of ways; barbecued, baked, stuffed, gratiné, steamed, boiled or mashed.
Why not try it in a casserole with meat or vegetables, as a pie mixed with cheese, in a souffle, in pilaf, or even served as a dip. Not to mention that it is often used in cakes and cookies.
Finally take note that herbs such as sage, mint, tarragon and spices like nutmeg, cinnamon, ginger are most suitable to this vegetable.

Tips:

What should you know before buying a pumpkin? First of all knock your pumpkin with your finger to see how ripe it is. A ripe one sounds hollow when you hit it. Its peel should be hard and in a good condition. Pay attention to the label because some pumpkins are merely decorative or even poisonous.
Maintain a dark, cool and dry environment to preserve your pumpkin throughout the winter. If you decide to cut it, first of all use a cutting board and a sharp knife, then wrap the remainder with cling film and keep it refrigerated for a few days.

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