Pumpkin (pulp)

Description

Pumpkin (flesh) has a delicate, slightly sweet flavor with a nutty note and a creamy, velvety texture; the color of the flesh ranges from light yellow to intense orange, depending on the variety. From a nutritional standpoint, it is low in calories, rich in fiber, beta-carotene (vitamin A), vitamin C, potassium, and antioxidants, which support vision and immunity, regulate digestion, and positively affect the cardiovascular system and skin. In the kitchen, pumpkin flesh works well in cream soups, purées, casseroles, cakes, gnocchi, risottos, curries, and as an addition to smoothies; it pairs well with sweet spices (cinnamon, nutmeg) and herbs and garlic in savory versions, as well as with cheeses and plant-based milks. Whole pumpkins should be stored in a cool, dry, and well-ventilated place for up to a few weeks, cut flesh for three to five days in an airtight container in the refrigerator, and purée or divided pieces can be frozen for several months.