Whether used as decoration or for eating, they are highly sought after at the moment. A five-metre-high pyramid of stacked pumpkins has become a destination for the whole family and a popular subject for photos. Children in particular are astounded when they stand in front of the tower of bright orange autumn fruits. The large pumpkins make them think of Hallowe’en in particular and the spooky faces they can joyfully carve into the fruits.
Pumpkin season in the Lower Rhine
Pumpkin can provide much more than just decoration, though. The fruits are low in calories and rich in vitamins and are often used in cakes, soups or casseroles. Just give it a try sometime.
Pumpkin is in season from around the beginning of September to late autumn. You should always store pumpkins in a cool, dark place. Then they last for several months at temperatures of around ten degrees. But pumpkins can also be frozen.
The Hokkaido pumpkin is widespread in the Lower Rhine; it’s well suited for baked goods. Butternut squash tastes great as a vegetable side dish; crookneck squash is recommended for desserts and salads. In general, when preparing pumpkin, it should be well seasoned.
Incidentally, ornamental pumpkins are ideal for decoration in autumn; however, they’re unfit for consumption. They taste terribly bitter and are inedible and poisonous. So: hands off!
Knowledge to show off: botanically, pumpkins are not vegetables but berries. They originated in Latin America and came to Europe through the Spanish in the 16th century.
Recipes with pumpkin – simply delicious!
Saftiger Kürbiskuchen
Springform einfetten und mit Mehl bestäuben.
Backofen vorheizen (160 Grad Ober-/Unterhitze).
Kürbis mit Schale fein raspeln. Schale der Orange abreiben und Saft auspressen.
Die trockenen Zutaten mit den Gewürzen vermischen. Etwa die Hälfte vom Kürbis hinzugeben und vermengen. Öl mit Eiern und Orangensaft mischen und ebenfalls hinzufügen. Restliche Kürbisraspel und Orangen-Abrieb reingeben. Wieder alles gut miteinander vermengen.
Teig in Springform füllen und für ca. 1 Stunde backen.
Ausgekühlten Kuchen mit Puderzucker bestäuben.
Fertig!
Zutaten
| 400g | Hokkaido-Kürbis |
| 225g | Zucker |
| 1 Pck. | Vanillezucker |
| 300 g | Weizenmehl |
| 1 Pck. | Backpulver |
| 1 TL | Natron |
| 4 TL | Zimt |
| 80 g | gehackte Haselnüsse |
| 100 g | gemahlene Mandeln |
| 1 | Bio-Orange (Saft & Schale) |
| 200 ml | Öl |
| 4 | Eier |
| 1 EL | Puderzucker |
| etwas Butter und Mehl für die Form |
Klassische Kürbissuppe
Kürbis waschen, halbieren und die Fasern mit den Kernen entfernen.
Den Kürbis in Würfel schneiden, Kartoffeln und Zwiebel schälen und würfeln, Knoblauch schälen.
Butter in einem Topf erhitzen und Zwiebeln und Knoblauch glasig anbraten.
Kürbiswürfel und Kartoffeln dazugeben, 2-3 Minuten dünsten und mit Gemüsebrühe ablöschen.
Suppe 30 Minuten köcheln lassen.
Suppe pürieren, die Sahne zugeben und mit Pfeffer und Salz abschmecken.
Guten Appetit!
Zutaten
| 1 | Hokkaido-Kürbis |
| 2 | mehlig kochende Kartoffeln |
| 1 | Zwiebel |
| 1 | Knoblauchzehe |
| 2 EL | Butter |
| 1,2 Liter | Gemüsebrühe |
| 100 ml | Sahne |
| Salz und Pfeffer |
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