This pumpkin (Curcubita pepo) is a light, refreshing vegetable, perfect for summer meals. It cooks quickly and adapts to many preparations, making it a versatile addition to the menu. Here are three pumpkin-based recipes that are especially refreshing for hot days.
Cold pumpkin puree
The cold pumpkin puree is a classic, silky soup that can be enjoyed hot or cold. This version is served chilled, evolving into a green gazpacho-like drink. Gather two zucchini, one potato, one spring onion, four tablespoons of cheese, a glass of cream, butter, olive oil, salt, and pepper.
First, wash all vegetables well, peel the skins, and cut them into small pieces. Melt a little butter in a pan, add pepper and salt, and sauté the vegetables. Then cover with water or vegetable broth and simmer slowly for about thirty minutes. After cooking, add the cheeses and the liquid cream, then blend everything until smooth.
Let the mixture cool to room temperature, then refrigerate for a few hours. When serving, drizzle with olive oil. Croutons or small pieces of hard-boiled egg are nice accompaniments.
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Zucchini carpaccio with orange and walnuts
Another tasty way to enjoy zucchini is a refreshing salad that includes fruit. For this recipe, you will need a zucchini, an orange, a handful of walnuts, olive oil, and Modena vinegar. Wash the zucchini well, slice it as thin as possible, and lay the slices on a tray. Peel the orange and cut it into pieces to arrange over the zucchini slices. Finish with the walnuts.
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The orange juice is used for the dressing, so mix it in a bowl with a tablespoon of olive oil, a tablespoon of Modena vinegar, and a pinch of salt and pepper. Whisk well and season the carpaccio.
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Pumpkin cream with mango and yogurt
This pumpkin cream can take on a sweet note by adding mango and yogurt in a distinctive blend. To prepare it, combine two zucchini, one mango, one potato, half a spring onion, and natural yogurt. Add a few fresh mint leaves and a splash of liquid cream. Start by peeling the potato, cutting it into medium slices, and boiling it for about twenty to twenty-five minutes.
Meanwhile, peel the zucchini and spring onions, then chop them and sauté in a pan with a tablespoon of oil. Transfer to the blender, add the cooked potatoes, and mix. Peel and dice the mango and add it to the mixture. Finally, stir in natural Greek yogurt and some fresh mint. Blend thoroughly until the mixture is smooth. Chill for a few hours, then serve with mint leaves for garnish.