Pumpkin is a truly universal vegetable, it’s just a pity that few people know about it.
As the expert of the online publication BelNovosti, chef Yulia Arkhipova, explained, pumpkin is suitable for freezing, making jam and desserts, and also for eating it fresh.
Therefore, be sure to keep some of the harvested crop fresh so that you can later make juice, stews, casseroles, vegetable side dishes, and add them to porridge.
The other part - damaged fruits and those without stalks - should be sent to the freezer, after being cut into cubes and packaged in bags or containers.
These preparations are also suitable for stews or baking.
Be sure to make pumpkin preserves – jam is especially tasty, for which you will need 1 kg of pumpkin pulp, 1 lemon, 1 kg of sugar and cinnamon and ginger to taste.
Cut the ingredients into pieces and simmer over low heat until juice begins to come out, then cook for 20 minutes, cool for 2-4 hours, cook for another 20 minutes and roll up.
Another way to use the harvest is to dry it. Dried pumpkin can then be added to soups, stews, and other dishes. You can dry the pumpkin pieces in a dehydrator or oven.
Expert: Julia Arkhipova
