For the full year we recommend the pumpkin salad and broth. Crispy and sweet gives a point of contrast. Try also with potato puree.

Baya voluminous, in different ways, depending on variety, and thick skin. The flesh is pulpy, full of seeds. Pumpkin is green, yellow, orange, white and a mix of ones and others that adorn the skin. May have elongated bottle-shaped, rounded, smooth or rough.

Family: Fruiting vegetables

Scientific Family: Cucurbitaceae

Variety: Pumpkin pumpkin

Nutritional value: 24 calories per 100 grams

Recommended grams per day: 250 grams

Features / Benefits: The pumpkin has laxatives and diuretic virtues. The main quality of this vegetable is high in carotene, which once on the liver turns into vitamin A. The crushed seeds cooking is calming and is used to fight insomnia.

Season: September to November (outdoors), from December to August (stored in a cold room)

Production areas: The main producers of squash include India, China and Ukraine. Grown in Spain in Almeria, Murcia, Malaga, Alicante, Barcelona, Cadiz, Santa Cruz de Tenerife, Granada, Valencia.

Plant Name: Cucurbita

Trivia: It has been much discussed whether the pumpkin is native to America or Africa, but it seems certain Central American origin.

Preparation and consumption: The healthiest way to eat the pumpkin is in the form of soups, purees and jams. The big pumpkin copper pieces to limit as much as possible the loss of vitamins. Also, there is a lot of salt, since the rich vegetables absorb the salt water very easily.