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Pumpkin "Quintale seme giallo"
Eco seeds
Pumpkin "Quintale seme giallo".
Late ripening (110-125 days from germination) variety. The plant is powerful, branched, the length of the whip is up to 8 m. Fruits are flat-round, segmented, bright orange, weighing 10-12 kg, with a thick, dense, light orange, very sweet pulp. 6-7 fruits are formed and ripen on one plant. Productivity 50-65 kg per plant.
The value of the variety: resistance to anthracnose, high palatability of fruits, excellent keeping quality and transportability.
Recommended for use in home cooking, for canning, drying, drying and juicing.
Salads and juices from fresh pumpkin are used to improve digestion, metabolism, strengthen immunity, with depression and insomnia.
1,0 g = 5 seeds.
Late ripening (110-125 days from germination) variety. The plant is powerful, branched, the length of the whip is up to 8 m. Fruits are flat-round, segmented, bright orange, weighing 10-12 kg, with a thick, dense, light orange, very sweet pulp. 6-7 fruits are formed and ripen on one plant. Productivity 50-65 kg per plant.
The value of the variety: resistance to anthracnose, high palatability of fruits, excellent keeping quality and transportability.
Recommended for use in home cooking, for canning, drying, drying and juicing.
Salads and juices from fresh pumpkin are used to improve digestion, metabolism, strengthen immunity, with depression and insomnia.
1,0 g = 5 seeds.
* Pumpkin soup with cream.
You will need:
2 cloves garlic
1 onion
600 g pumpkin pulp
2 tbsp. spoons of vegetable oil
400 ml cream 10% fat
100 g grated cheese
pinch of nutmeg
salt, ground red pepper
1 sprig rosemary
pumpkin seeds.
Preparation:
Peel the garlic and onion and chop finely. Cut the pumpkin pulp into cubes.
Heat vegetable oil in a thick-walled saucepan and brown the onion and garlic. Add pumpkin and stir-fry for 10 minutes. Pour in 2 tbsp. spoons of water and simmer for 5 minutes. Then add the cream and simmer over low heat for another 10 minutes.
Grind the contents of the pan with a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, add cheese to each, garnish with a sprig of rosemary and sprinkle with seeds.
