This pumpkin, scientifically named Cucurbita pepo, stands out as a light, refreshing summer vegetable. It cooks with ease and adapts beautifully to many preparations, making it a versatile choice for sunny days. The article shares three cooling pumpkin recipes that fit perfectly into a summer menu.
Cold pumpkin puree
The cold pumpkin puree is a classic dish in herbal creams, enjoyable hot or cold. Here it is presented chilled, resembling a green gazpacho. Ingredients include two zucchini, one potato, one spring onion, four cheese, a glass of cream, butter, olive oil, salt, and pepper.
To begin, wash all vegetables well, peel them, and chop into small pieces. Sauté them in a pan with a bit of butter, pepper, and salt. Cover with water or vegetable broth and simmer slowly for about thirty minutes. Then add the cheeses and liquid cream, mixing well. Remove from heat and blend until smooth and homogeneous.
Allow the mixture to cool to room temperature, then refrigerate for a few hours. Just before serving, drizzle with olive oil. Croutons or small pieces of hard boiled egg can accompany the dish if desired.
Three original and simple salad recipes for healthy eating this summer
These salads offer light, vibrant options that pair well with warm days and meals.
Zucchini carpaccio with orange and walnuts
A fresh take on pumpkin, this carpaccio features thinly sliced zucchini topped with orange pieces and walnuts. For the dressing, use olive oil and Modena vinegar. Slice the zucchini as thin as possible and arrange on a tray. Peel and segment the orange, placing pieces over the zucchini, then scatter walnuts on top.
Onion cake for easy summer meals
Orange juice serves as the salad dressing base. Mix it with olive oil, Modena vinegar, salt, and pepper, then toss with the carpaccio to finish.
Nizarda or Niçoise salad, a classic French favorite
For a vibrant plate, combine fresh vegetables and a light dressing inspired by Niçoise traditions. Crisp greens, olives, and seasonal produce come together for a satisfying, colorful dish.
Pumpkin cream with mango and yogurt
Another variation leans into fruit and dairy, giving the pumpkin cream a sweet touch. The recipe uses two zucchini, one mango, one potato, half a spring onion, and natural yogurt, plus some mint leaves and a splash of liquid cream. Start by peeling the potato, slicing it, and boiling for about 20 to 25 minutes.
Next, peel the zucchini and spring onions, chop, and sauté with a teaspoon of oil. Transfer to the blender with the cooked potatoes. Cut the mango into medium pieces and add it to the mix. Add natural Greek yogurt and fresh mint leaves, then blend until smooth. Chill for a few hours and serve with mint leaves as garnish.