Autumn pumpkins
Autumn usually brings us a melancholy as we say goodbye to the sunny summer days as they become smaller.
But it is a period of celebration and preparation for the upcoming winter.
Harvesting, grapes, pomegranates and autumn fruits, along with the matured pumpkins – and ready for storage for the winter months – give us the opportunity to start various recipes and creations in our kitchens.
This autumn, in my own home, a new member was added.
She is our little dog Mio that became the favorite of the children. Beautiful and playful, gorgeous and very obedient.
A blond or redheaded being who loves toys and pumpkins!
And a model too, as you can see in the photos !
She has the pumpkins (small size of course) for play. The rest are somewhat big for her.
This autumn my garden filled (unexpectedly I would say) with several red and white pumpkins.
Of the few seeds I planted, I really had a very good crop.
Sweeter reds (or orange) and more neutral taste white ones, are ideal for various autumn cooking.
Pumpkin is a particularly nutritious vegetable, rich in nutrients, minerals and a source of many vitamins. It contains, among others, Vitamin A and C, magnesium, potassium, zinc and many roughage.
It is a superfood of autumn that can be maintained for a long time (up to 6 months) in its hard and durable shell.
I will show you how to cut them, clean them and prepare their flesh for my recipes.
You will need a well-sharpened knife (even if your pumpkin looks pretty easy to cut).
Always the well-sharpened knife helps. Try to cut with your knife around the pumpkin and then it is easy to open.
One movement reveals the interior of the pumpkin, rich in small seeds.
Pumpkin spores are just as good for our body as they are rich in vitamins. But first you want to rinse them and dry them in the oven, so they can be kept even longer.
I will also show you the difficult and time consuming part/method where I clean the pumpkin. Essentially, how do I prepare for my recipes.
I will try to use them in both sweet and savory recipes, as they are a material that can really be combined with everything.
So we start with a cake of red pumpkin with no gluten, and the continuation comes with pies, cookies and other surprises.
With sweet and different recipes we will make this autumn a bit more delicious and interesting.
And to honor Halloween, my little ones have made structures that accompany our red pumpkins.
Good and creative autumn to everyone!
