The Enchanted Pumpkin
Pumpkin is rightly referred to as the king of autumn. Certainly in any family during this period at least one pumpkin preparation is prepared. I’ll make a pumpkin pie, it’s among my favorites. During this period the shops and markets are filled with arrangements that more and everything in honor of the “Magic Pumpkin”. Children carve pumpkins and make lanterns, festivals and fairs are organized in honor of the enchanted pumpkin. Moreover, this habit of celebrating pumpkin has also been perpetuated in companies and corporations. Everyone’s celebrating “The Magic Pumpkin.”
Where does “The Magic Pumpkin” come from?
Pumpkin is known as Bostan and is probably native to Asia Minor, according to other authors, from America, and after others from Africa. In Europe it was only brought in the Middle Ages by the Turks. During the Renaissance, Lobelus described some therapeutic properties that still apply to him today. Its easily digestible pulp is used in dishes and is indicated in different diets. The other varieties of the large fruit are eaten in an unmature state, and when ripening, they are very good feed for animals (cattle and pigs). Other pumpkin varieties are grown for ornamental purposes and seeds are used for medicinal purposes in particular.
Pumpkin is a vegetable rich in vitamins and minerals. In 100 grams are found 9 mg of vitamin C, Vitamin E – 1.06 mg, and Vitamin A – 7,384 IU. Pumpkin also contains high amounts of potassium and betacarotene, which not only gives it the orange color, but is also a powerful antioxidant. Pumpkin also contains mineral salts (phosphorus, calcium, copper), antioxidants, fiber, protein, calcium, magnesium, pantothenic acid and tryptophan, thiamine, pyridoxine, and niancin.
contain 35% – 45% fatty oil, phytosterines, lecithin, sugars, resins and enzymes with antihelmintic properties. The seeds are rich in free phytosterols in fixed form, about 1%, chlorophyll pigments, minerals, selenium, zinc and manganese. They contain 30% pectins and about 25 to 51% protein. Fatty oil consists mainly of fatty acids (palmitic, stearic, oleic and linoleic), as well as tocopherol alpha and beta, carotenoids ( lutein and beta-carotene). Compounds such as tocopherol and selenium have a protective action against oxidative degradation of lipids, vitamins, hormones and enzymes.
Nutritionists in Japan put pumpkin seeds first in the food table. Due to the high content of fats, vitamins, microelements and especially zinc they are recommended in the fight against prostatitis, constipation and bloating. They are diuretics, strengthen the heart muscle and kidneys, help hair growth, remove heavy metals from the body. Natural medicine specialists encourage the consumption of pumpkin seeds, which unclog blood vessels, regulate cholesterol, and stimulate kidney activity. It is recommended in the diet of people with liver and cardiovascular diseases, pregnant women, children. Pumpkin seeds have an adjunct role in cancer,leukemia, sclerosis or various hard-to-cure diseases.
French researchers have shown that men who consume these magnesium-rich pumpkin-rich seeds are 40% less likely to die young. Pumpkin seeds have an excellent effect against intestinal parasites. In case of oxides, children are given 10-15 peeled pumpkin seeds daily, and adults will take 20-30 seeds per day. These seeds must necessarily remain with the fine and dry skin on them and chew very well. After one hour, take a teaspoon of castor oil. Phytotherapy recommends pumpkin and tapeworm seeds. Along with a severe diet, chew well, in 4 portions, 80-100 peeled pumpkin seeds, and after an hour take 1/2 tablespoon of castor oil. If necessary the cure with seeds can be repeated.
The 1000 qualities of “The Magic Pumpkin”
Pumpkin is very rich in vitamins and minerals, playing an important role in maintaining health.
Strengthens the immune system – pumpkin contains a high amount of Vitamin C and betacarotene. Once in the body, betacarotene is converted into Vitamin A, which triggers the production of leukocytes, white blood cells, which fight infections.
Reduces the risk of developing diabetes, pumpkin seeds and pulp contain substances that help absorb glucose into tissues and keep it at an optimal level. It can also be helpful in preventing the development of type 2 diabetes.
Adjusts blood pressure and prevents the development of cardiovascular disease. Pumpkin consumption is beneficial for heart health, and due to its high potassium, Vitamin C and fiber content, decreases the risk of stroke.
Eating pumpkin, helps improve vision. Pumpkin contains betacarotene which helps maintain good eyesight. As we age, betacarotene reduces the risk of developing cataracts, one of the main causes that lead to vision loss. At the same time, Vitamins C and E, help prevent free radicals that can affect eye cells.
It stimulates weight loss, with low-calorie pumpkin (less than 50 calories for 245 grams) and is a rich source of fiber, which enhances the feeling of satiety, being of great help in slimming straps.
Protects the skin, through its high content of Vitamin C,helps to produce collagen, a protein essential for healthy skin. At the same time Vitamin C, lutein and antioxidants, protects the skin from the harmful action of ultraviolet rays.
Keep cholesterol under control. Pumpkin is rich in antioxidants that help regulate cholesterol and prevent the oxidation of bad cholesterol (LDL).
Pumpkin also helps with digestion, due to its high fiber content. It can greatly help people suffering from constipation.
Pumpkin seeds are diuretic, maintaining the health of the urinary system. Helps relieve symptoms associated with the prostate.
Pumpkin seeds improve sleep quality through rich magnesium content. Helps hair growth and removes heavy metals from the body.
Pumpkin is a healthy food, but eating in large quantities can lead to bloating and stomach pain. Therefore consumption of raw pumpkin or in high quantities is contraindicated for people suffering from gastritis, gastric ulcer, who have a reduced production of gastric acid or those with chronic stomach diseases.
Recipes with Enchanted Pumpkin
Pumpkin cream soup
- 3-4 tbsp olive oil
- 1 kg pumpkin pie (pulp)
- 3.5 litres water
- 2 onions
- 2 garlic cloves
- 200 grams celery
- salt and pepper.
Finely chop the onions, carrots,celery, then cut the garlic into slices. We clean the pumpkin from the shell then cut it into small pieces, removing the seeds. Put all the vegetables in a pot. Add water, salt, pepper and olive oil and let them boil until the vegetables are softened. After we’ve boiled the vegetables, we use the blender to pass the vegetables. Separately, mix 3 tablespoons of cream with a little cream soup from the pot. Pour the mixture back into the pot and leave the dish on a low heat for another 10 minutes. Pumpkin cream soup can be served with a few croutons, basil leaves and even a little Bacon.
- 1 kg grated pumpkin
- 200 grams butter
- 125 grams sugar
- 400 grams pie sheets
- vanilla, cinnamon
We clean the pumpkin from the shell and give it through the grater. Mix the grated pumpkin with sugar and 60 g of butter in a large saucepan and turn it over a low heat. Heat the pumpkin for 15 minutes, put out the heat and let it cool. Melt the remaining butter and let it cool. Spread a sheet of pie on a tray, lined with baking paper and grease with melted butter all over the surface. Repeat the process until we get to three sheets of pie. Then add half of the pumpkin composition over the sheets, fold the ends and form a roll. We also form the second roll. Grease the pie rolls with butter and bake in the hot oven at 180 degrees Celsius for 30-35 minutes.
Pumpkin and gorgonzola risotto
- 60 grams butter
- a very finely chopped onion
- 200 grams pumpkin, cut small cubes
- 300 grams rice
- 1.5 litres chicken soup
- 70 grams gorgonzola
- 70 grams parmesan
- 70 grams prosciutto
- salt and pepper
Melt half the butter in a roomy saucepan, add the onion and let it cook until it becomes glassy. Add the pumpkin and rice and heat them together until they become glassy. Gradually add the chicken soup, as the rice boils and the soup decreases. Let it boil for 17-18 minutes, stirring carefully, so the rice doesn’t stick. When the rice is cooked, but it remains al dene, i.e. the grains are a little hard in the middle, we pull the saucepan off the heat and add the rest of the butter, parmesan and gorgonzola, stirring until they melt. Let the risotto rest for a minute and then place it on the plate. We garnish it with slices of prosciutto and rucolla or spinach leaves. Have a good time!