Yellow pumpkin: properties, varieties, nutritional values ​​and how to cook it!

It has very few calories and many nutritional properties , so we could consider it 'almost' a natural supplement . Rich in carotenes, essential
for the production of vitamin A, therefore an excellent ally for the skin which in winter can be subject to dryness and irritation from the cold. Vitamin A is also essential for the well-being of vision as well as having anti-inflammatory and antioxidant properties. It has diuretic properties due to its action on the drainage of liquids. Contraindications, being rich in fiber and in particular in GOS (prebiotics), some types of pumpkin can annoy an irritated intestine, causing bloating and cramps. In these cases, it is better to avoid it for a few days and prefer the Delica type, the most digestible pumpkin variety.


The pumpkin plant is characterized by a large horizontal development and for this reason requires a lot of space for cultivation. The transplanting distance is about 150-200 cm. To prevent the pumpkins from being in contact with damp soil , it is good practice to mulch . Unlike courgettes, which are harvested when they are unripe, pumpkins are harvested when they are ripe. It is grown in summer and does not resist low temperatures. Pumpkins are harvested ripe and stored for several months in a cool, dry place. There are many varieties of this splendid fruit, with the most varied shapes and colors .

The expression 'to have salt in the pumpkin' , that is, to have common sense and reasoning ability, derives from the use that the ancient Romans made of the pumpkin, once emptied of the pulp and dried they used it as a container for salt, milk and cereals. In recent years the Cucurbita Pepo pumpkin (edible but with a terrible taste) has been associated with the Celtic holiday of Halloween .

How to Cook It:

Pumpkin is very versatile in the kitchen, due to its sweet flavor it can be used both in savory preparations
how sweet. Good as a sauce for pasta, in risottos, in lasagne, in soup, soup or cream, in gnocchi, baked, steamed or stewed in a pan, fried or grilled, in jam, in mustard, in bread, in desserts or in ice cream. Some varieties can also be eaten raw in salads or marinated.

The best pumpkins are the small ones with dry pulp and therefore tastier; those that are too large could be rich in water and less tasty. Furthermore, pumpkins with dry stems (not green) are less watery and therefore better. Before consuming a pumpkin it is recommended to wait until its stem is dry. You can buy pumpkin online directly on our store

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