4+1 amazing pumpkin recipes for the Fall

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Pumpkin recipe ideas

A favorite of fall, the PUMPKIN, is primarily fried on tables, but we can also make this treat in many other delicious ways. We can put it in desserts, breads, salads, soups, or we can have it as a side dish with meats, and we can even make a jam out of it. Pumpkins are not a big favorite by accident: they are full of valuable vitamins and minerals, and their low-calorie and high fiber content contributes to the proper functioning of the digestive system. In our selection, we have put together four recipes that makes the autumn pumpkin palette more colorful.

Pumpkin cream soup

Pumpkin cream soup (Source: pixabay.com / Silvia; modified: Richárd Seres-Nagy; License: Pixabay License (Free for commercial use; No attribution required); License link: https://pixabay.com/service/license/; Link: https://pixabay.com/photos/pumpkin-soup-soup-pumpkin-autumn-1768678/)

Pumpkin cream soup recipe

Ingredients:

- pumpkin (de-seeded)

- butter

- nutmeg

- salt, white pepper

- cooking cream (15-20%), milk

Pumpkin cream soup

Pumpkin cream soup (Source: pixabay.com / RitaE; modified: Richárd Seres-Nagy; License: Pixabay License (Free for commercial use; No attribution required); License link: https://pixabay.com/service/license/; Link: https://pixabay.com/photos/pumpkin-soup-hokkaido-autumn-orange-2886322/)

Preparation:

Cut the pumpkin into larger pieces and bake in the oven till the top is golden brown. Remove the crust and place it in or blender. Add butter, salt, pepper, nutmeg, cooking cream, and blend it. Add milk instead of cooking creme to taste if you don’t want the result to be greasy.

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This is perhaps the easiest way to make pumpkin cream soup, but of course, we can complicate the process by adding additional ingredients like onions, ginger, chestnuts, cinnamon, which can also be added to your liking and taste, as the distinctive taste of pumpkin is hard to spoil. When serving, we can sprinkle the top of the soup with roasted pumpkin seeds, parmesan, or crispy bacon.

Pumpkin fried, sweet and salty recipe

Roasted pumpkin, sweet

Ingredients:

- pumpkin (de-seeded)

- honey

- cinnamon, nutmeg

- olive oil or pumpkin seed oil

- rosemary

- garlic

- Chilli

Pumpkin fried sweet

Pumpkin fried, sweet, with roasted chestnut. (Source: pixabay.com / Leslie Eckert; modified: Richárd Seres-Nagy; License: Pixabay License (Free for commercial use; No attribution required); License link: https://pixabay.com/service/license/; Link: https://pixabay.com/photos/food-pumpkin-roasted-chestnut-1778734/)

Preparation:

The easiest way to make a pumpkin is to simply put it in the oven after slicing. But we can also mix it up with a little bit of trickery so that in the end something really special is put on the table. When making sweet pumpkins, we can use different types of honey, with which we can smear on the pumpkin slices to get completely new flavors.

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We can also experiment with different seasonings, such as cinnamon and nutmeg, thus spicing up the taste of the pumpkin.

Pumpkin fried, salty

Even when making the salty version, the range of possibilities is almost endless.

Pumpkin fried salty

Pumpkin fried, salty. (Source: pixabay.com / Bernadette Wurzinger; modified: Richárd Seres-Nagy; License: Pixabay License (Free for commercial use; No attribution required); License link: https://pixabay.com/service/license/; Link: https://pixabay.com/photos/pumpkin-hokkaido-plum-sauce-1786320/)

The pieces of pumpkin made in the oven can be seasoned with different oils, such as olive oil, pumpkin seed oil, rosemary, or chili, but a few minutes before the end of baking, various cheeses with more intense flavors, marble cheese, parmesan, sheep's curd, are also great to complement the round flavor of fried pumpkin.

Pumpkin seed

Ingredients:

- pumpkin seed

Pumpkin seed

Source: pixabay.com / Couleur; modified: Richárd Seres-Nagy; License: Pixabay License (Free for commercial use; No attribution required); License link: https://pixabay.com/service/license/; Link: https://pixabay.com/photos/pumpkin-seeds-pumpkin-seeds-orange-1738174/

Preparation:

Remove the inside of the pumpkin with a spoon into a bowl. Wash the seeds thoroughly under running water. There are two ways to proceed from here. Either immediately spread out to dry, or soaked in salted water for a few hours and then dried.

Preheat the oven to 180°C. Line a baking sheet with baking paper, add a little oil, pour in the dried seeds, and stir it to coat everything. Add a little salt. The seeds must be spread in one layer in the baking tray.

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It takes about 30-35 minutes for the seeds to roast well, but stir every 5-10 minutes anyway to fry evenly.

After cooling, we are ready to consume the homemade pumpkin seeds.

Pumpkin pie recipe

Ingredients:

For the dough:

- 250 g of flour

- 50 g powdered sugar

- 125 g of diced cold butter

- 1 egg

- milk

For the cream:

- 500 g of cleaned, diced pumpkin

- 500 ml of milk

- 150 g sugarcane powder

- 2 larger eggs

Pumpkin pie

Pumpkin pie (Source: pixabay.com / Daria Yakovleva; modified: Richárd Seres-Nagy; License: Pixabay License (Free for commercial use; No attribution required); License link: https://pixabay.com/service/license/; Link: https://pixabay.com/photos/pumpkin-pie-autumn-pumpkin-orange-1887230/)

Preparation:

Mix the ingredients with approx 2 tablespoons of milk to get a shortcrust dough. Put it in the refrigerator for at least half an hour. While the dough is resting, prepare the filling. Put the milk, sugar, pumpkin, and simmer in a small bowl over medium heat for 15 minutes, stirring constantly, then cook under a lid for another quarter of an hour, or until the pumpkin is soft, then blend it till smooth.

The cooled dough is spread into a 25 cm diameter pie tin, the bottom of the dough is pricked with a fork. Put in a tin foil or baking paper and weigh it down with dry beans or rice. Bake in a preheated oven at 180 degrees, 10 minutes, remove the weight and foil or paper, and bake for another 10 minutes.

The dough is then taken out of the oven, let it cool and the oven is cooled to approx. 160 degrees celsius.

During this, we beat the two eggs and add them to the already prepared filling, blend it again and then you can go and pour is on to the cooled pie crust and then back to the oven for about 30 minutes.

This is perhaps the easiest way to make pumpkin cream soup, but of course, we can complicate the process by adding additional ingredients like onions, ginger, chestnuts, cinnamon, which can also be added to your liking and taste, as the distinctive taste of pumpkin is hard to spoil. When serving, we can sprinkle the top of the soup with roasted pumpkin seeds, parmesan, or crispy bacon.

+1 Pumpkin spice latte

If you have a little roasted pumpkin left in the fridge or oven this heartwarming beverage will make the cold autumn days more wonderful in a matter of seconds. All you have to do is to make this delicious, spicy coffee.

Pumpkin spice latte

Pumpkin spice latte (Source: pixabay.com / Jill Wellington; modified: Richárd Seres-Nagy; License: Pixabay License (Free for commercial use; No attribution required); License link: https://pixabay.com/service/license/; Link: https://pixabay.com/photos/pumpkin-spice-latte-fall-autumn-3750036/)

Ingredients:

- 1-2 dl of milk

- Espresso

- 1 teaspoon roasted pumpkin puree

- honey

- spice mixture: tiny salt, 1 teaspoon cinnamon, a pinch of ginger, 1 teaspoon ground cloves, half a teaspoon allspice, a pinch of nutmeg

Preparation:

Heat the milk, then put in a blender, add the pumpkin puree, honey, and spices, then mix thoroughly. Make a serving of coffee and pour this into the finished, frothy flavored milk. With a little whipped cream, we can further improve to another level.

Enjoy your meal!

September 2020