New pumpkin recipes for the autumn

All the pumpkins, of which there are hundreds of species in all possible sizes, belong to the genus Curcurbitaand are therefore edible; the courgettes are also included. Some weigh up to 100 kg, but these monsters are less suitable for the pot than for the Guinness Book of Records. Pumpkins with an edible shell like the Pattison, also called Bischofsmütze, mainly belong to the kitchen of the late summer, while the species with a stronger shell like the butternut and the gourd pumpkin as well as the almost oversized varieties with their ribs of Rubenian luxuriance, the hard shell and the strong Meat are rather reserved for autumn. They can be baked on the whole, roasted in columns (whether peeled or not), boiled or steamed - gourds offer themselves to experiment, they forgive (almost) everything. Traditionally, they are served as soup, but they are just as well suited to serve with onions, Spices and chillies or mixed with olive oil and woody herbs in the oven. Baked columns can be supplemented with melted cheese, smaller steamed cucumber cubes can be mixed into a creamy risotto or with plenty of parmesan under pappardelle, larger cubes are still raw in wine-saturated stews, lemongrass-offset curries or cross-cured tajines. Moreover, they are delicious as fillings, but can also be filled with mixtures of all kinds at the same time. larger cubes are still raw in wine-saturated stews, lemongrass-offset curries, or cross-crammed tajines. Moreover, they are delicious as fillings, but can also be filled with mixtures of all kinds at the same time. larger cubes are still raw in wine-saturated stews, lemongrass-offset curries, or cross-crammed tajines. Moreover, they are delicious as fillings, but can also be filled with mixtures of all kinds at the same time.

Do not banish pumpkins to an existence on the overloaded Erntedank table or as Halloween jewelry, they are the culinary stars of the autumn! If you are planning a late-night party, perhaps even for Halloween, you can safely dispense with plates, forget the dishwashing and serve your food in pumpkins: all the vessels are edible. Even the kernels can be roasted and salted as a snack offer. The beauty of the pumpkins consists of more than just its bulging surface.