The transition from summer to autumn is not only accompanied by a change of wardrobe. Tiredness, apathy and physical and mental weakness usually appear at this time of year. It is what we know as autumn asthenia. Its effects can be alleviated from different fronts, one of the most effective being diet.

To do this, it is key to include energy foods and seasonal in the diet. From the month of September and throughout the fall we find a fruit very energetic and versatile in the kitchen which fits perfectly with an energy diet. We are referring to the pumpkin.

In addition to its energy contribution (32 kcal per 100 g), it is a food that stands out for its water content (89.4 g / 100 g) and fiber (2.4 g / 100 g), which makes it a good option for people who are overweight or have digestive problems. In addition, it contains carbohydrates and potassium, calcium, magnesium, vitamin A, C, E and beta-carotene, the latter is responsible for the orange color of the pumpkin, and is a antioxidant which helps eliminate free radicals, preventing premature aging, according to the Spanish Heart Foundation.

Choose from 10 types of pumpkin

Although its nutritional values ​​hardly change from one variety to another, the truth is that in its appearance, aroma, flavor or texture it is possible to appreciate certain differences. Each of them is the most suitable to be cooked in one way or another. Of course, they all have in common that if it is in perfect condition, whole and with peduncle, it is easy to keeps without problem for months in a dry, cool and dark place.

Let’s look at ten types of pumpkins:

1. Cucurbita maximum. Rounded, flattened and large in size. Its skin is orange, hard and slightly rough and its pulp is yellow or orange. It’s the one we all imagine when we think of Halloween.

• In the kitchen: With a slightly bitter taste, it is used to make creams, purees, stews and casseroles.

2. Sweet oven pumpkin. It is similar to the maximum, but somewhat smaller in size. It can also be more elongated. The skin is rough, thick and very hard and orange in color.

• in the kitchen: Due to its sweet flavor, it is perfect for preparing sweets, creams and smoothies. It is also ideal to eat roasted.

3. Fiddle pumpkin. Elongated, not very large, with clear, smooth hard skin and a wider base. Its shape has made it also known as butternut or peanut. It is not as sweet as baked sweet, but firm and tasty.

• In the kitchen: With a creamy texture, it can be prepared in many ways: fried, gratin, boiled, roasted, as a garnish for different dishes, sweets, etc.

4. Potimarron Pumpkin. It is pear shaped. It is also known by the name of hokkaido and its skin is thin, very orange and hard. It is not very big in size.

• In the kitchen: It is delicious roasted, gratin, in purees or creams and, even, like the baked sweet, it is ideal for cakes and biscuits.

5. Gray pumpkin. As its name suggests, it is distinguished by its gray color. Plus, it’s quite smooth. It just has some grooves. As for the shape, it is round and flattened.

• In the kitchen: It has a mild flavor and juicy meat. It can be cooked in a thousand different ways: roasted, in stews, boiled, fried… Also in purees and cold creams.

6. Basque or Mallorca pumpkin. It is characterized by being elongated and large in size. It is green with yellow or orange stripes. The interior is deep orange.

• In the kitchen: It is quite tasty and juicy in flavor. It is perfect for making stews. But it loses its firm texture once cooked.

7. Citron squash or angel hair. It is one of the sweetest pumpkins, if not the sweetest. Its shape is oval and wide, and its skin is green with white spots and grooves.

• in the kitchen. Its white and off-white pulp is used to make angel hair and other sweets.

8. Bonatero squash. It is also known as patisson. Its shape is like a beret, flat, flattened and small. It is usually white, green or orange. It can be consumed with skin, and stands out for its freshness.

• In the kitchen: Although it is used mainly for ornamental purposes, it is also cooked to make creams, stews, roasts, sautéed or gratins. Yes, in its most tender form.

9. Italian pumpkin. Like the bonatera, it can also be eaten with the skin. It is recognized by being round and flattened. It is green, warty and has a nutty flavor.

• In the kitchen: It is mainly used to make rice, stews and stews. Its pulp is deep orange or yellowish in color.

10. Spaghetti squash. It is called that because its meat is full of filaments very similar to spaghetti. Its shape is cylindrical and flat, and its color is pale yellow, both in the skin and in the pulp.

• in the kitchen: It is normally cooked whole or in halves, but you can also extract its filaments and sauté them to serve them as a garnish for all types of dishes.

All edible pumpkins are healthy

While pumpkins were once considered food for the poor, They are now an integral part of our kitchen in autumn.

No matter what type of pumpkin you bought or which one you like best, They contain vitamins that are especially important in the cold season. These include vitamin A (in the form of beta-carotene), vitamin E and vitamin C. They also contain many trace elements such as calcium, zinc and potassium.

If you pay attention to a healthy diet in autumn you should always have some pumpkins in the kitchen, among other things because They contain only 25 kilocalories per 100 grams.

The Most varieties of pumpkins are edible. However, some are sold for decorative purposes. Some varieties of Small ornamental gourds contain the bitter substance cucurbitacin. Their very bitter taste makes it clear that it is better not to eat them.

If in doubt, try a small piece of raw pumpkin. The bitter substance can cause stomach irritation or more or less severe nausea, but it shouldn’t be fatal.

Recipes with pumpkin

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