Pumpkin

Pumpkins are a fail-safe addition to many winter meals and they become lanterns at Halloween and they carried Cinderella to the ball. Pumpkin's use goes beyond the Sunday roast and they are delicious, low in fat and kilojoules which are good source of dietary fiber, vitamins and carbohydrates.

There are many types of pumpkins, but there is little difference in flavour. Varieties include the bell-shaped butternut pumpkin, with it's creamy-brown skin and orange flesh; the Japanese pumpkin, with it's mottled grey-green skin and sweet , nutty taste as well as Queensland blue, golden nugget and jarrahdale.

Choosing Pumpkin
Should yu buy pumpkin whole or pre-cut? Both have advantage, the hard part is already done with pre-cut pieces and you can inspect the flesh- choose pieces that look moist and crisp. Pale pieces are generally watery and bland, so go for deep orange coloured flesh for a rich flavour. When buying whole pumpkins, look for blemish-free and firm skin with a good weight.



Preparation & Storage Of Pumpkin
Peel it for use in soups and when steaming, but leave unpeeled for roasts and stir-fries. Whole pumpkins last up to three months in a cool, dry spot. Cut pieces last a few days in the refrigerator. To prevent sogginess, steam pumpkin rather than boil, or use a microwave.

DO TRY THIS AT HOME:
Pumpkin Custard Tarts
1 Cup Pumpkin Puree
1 Teaspoon Cinnamon Powder
1 Teaspoon Vanilla Essence
1/2 Cup Caster Sugar
2 Eggs
1/2 Cup Thickened Cream
6 Ready-made Tart Shells

Methods:
1. Whisk all the ingredients together until smooth.
2. Pour into prepared individual tart shells and bake in a preheated 180 degree oven for 25 minutes or until firm.
3. Serve warm with sweetened whipped cream or custard.

Or you can also try....
Pumpkin, Cranberry Bean & Cordyceps Soup
Pumpkin & Kelp Soup
Pumpkins, Peanuts & Pork Ribs Soup
Bake Pumpkin With Rice Stuffing
Pumpkin & Chicken Cutlet Rice
Creamy Pumpkin Dessert
Mini Pumpkin With Red Bean Paste