Frozen pumpkin

Frozen pumpkin is a versatile and practical ingredient widely used in various recipes that require pumpkin but aim to save preparation time. It consists of pumpkin that has been previously peeled, cut, and frozen, which allows it to retain much of its natural flavor and texture for a longer period.

The pumpkin is native to the Americas, and its cultivation dates back thousands of years in regions such as Mexico and the southern United States. Currently, its consumption and cultivation have spread to many parts of the world, making it especially popular in Latin America.

From a nutritional standpoint, pumpkin is an excellent source of vitamins A and C, fiber, and antioxidants, making it a food that contributes to the health of the eyesight, the immune system, and digestion. Being frozen, it retains most of its nutrients and can be easily used in stews, soups, purees, and desserts.

In different Spanish-speaking countries, this ingredient may have different names. Some synonyms or related terms in Latin America are frozen zapallo, frozen auyama (in the Caribbean and some regions of Colombia and Venezuela), and frozen ahuyama. These terminological variants refer to different types of pumpkin used in regional cuisines, but they are generally interchangeable for recipes that require frozen pumpkin as an ingredient.