You hate pumpkin porridge, I hate pumpkin soup, and the phrase "pumpkin pie" leads you in horror? We offer pumpkin mask least favorite flavor... and completely unconventional American with a mixture of spices for pumpkin, which will only accentuate its sweetness. No cinnamon, cloves and nutmeg. Only onion, garlic and pepper. Well, something else.
Pumpkin soup in the South American стиле
Vegetable oil — 1 tbsp. Onion, peeled and diced — 1 PC. Garlic, peeled and chopped — 3 cloves jalapeno Pepper, seeded and chopped — ½ Cumin, ground — 2 tsp Oregano (oregano), dried — 2 tsp Salt — to taste Vegetable stock — 1 litre Pumpkin — 500 g white Beans — 1 can Red wine vinegar — 1 tbsp Honey — 1 tbsp How to prepare:
Prepare the pumpkin: cut the flesh into large cubes, stew or bake until soft, mash into a puree. Place a large pot with a thick bottom on a medium heat, pour in the bottom of the oil, throw the onion, garlic and jalapenos, saute for 3-5 minutes, add the cumin, oregano and salt. Cook for another two minutes.
Add the broth, pumpkin puree and beans. Cook 20 minutes without a lid.
Add the vinegar and honey and keep on heat for another 3 to 5 minutes. Ready soup whisk until homogeneous in a blender.
Stewed pumpkin in афгански
Pumpkin — 500 g Onion — 1 piece Vegetable oil — 4 tbsp Garlic, minced — 2 cloves Fresh ginger, chopped — ½ tbsp Turmeric, ground — ½ tsp Coriander, ground — 1 tsp. hot red pepper — to taste Tomato paste — ½ tbsp Water — 220 ml Sugar — 3 tbsp Salt — to taste How to prepare:
Clean the pumpkin, cut into large cubes and set aside. Peel the onions and, eyes closed, and purée in a blender. In a deep skillet heat vegetable oil, add onion puree and cook on medium heat until Golden brown for 10 minutes.
Add the ginger, garlic, coriander, turmeric and red pepper, stir, cook for a minute.
Add the tomato paste, water, sugar and salt, bring to a boil, stirring occasionally. Add the pumpkin cubes, reduce heat and simmer without a lid until the pumpkin becomes soft but will not lose shape — about 20 minutes. As you cook, add some water if necessary. Serve this pumpkin bread, watering natural yogurt with garlic.
Vegetable oil — 3 tbsp cumin Seeds — 1 tsp mustard Seeds — ¼ tsp Onion finely chopped — 1 piece Fresh ginger, finely chopped — 1 tbsp Turmeric — ½ tsp hot red pepper flakes — to taste Coriander, ground — 1 tsp Tomatoes, chopped — 3 piece Pumpkin, peeled and cut into large cubes — 500 g Garam masala — 1 tsp Green chillies — 2 lime Juice — 1 tbsp Cilantro, chopped — 2 tbsp How to prepare:
In a deep frying pan heat the oil and throw the cumin seeds and mustard. When they start to jump and crackle, add the onion and fry until Golden brown. Add the ginger, all spice and a pinch of salt, stir quickly and after a minute send to the pan tomatoes. Cook until they are soft.
Add the pumpkin cubes, cover and cook until soft. At the end add the garam masala, chillies and lime juice. Serve, sprinkled with cilantro, your friends-vegetarians. Garnish suitable rice basmati.
Pumpkin — 1 kg of Broth, vegetable or chicken — 1 litre Olive oil — 100 ml Onion medium size — 1 PCs Arborio Rice — 280 g butter — 100 g of Hard aged cheese (ideally Parmesan), grated — 75 g, Salt, black pepper — to taste How to prepare:
Prepare in advance: clean the pumpkin, cut into cubes and set aside, and the broth is warm. At the bottom of a skillet, heat olive oil. Throw the onion and cook, stirring, until it becomes transparent. Add the pumpkin cubes and cook for two minutes, stirring to keep the cubes were completely covered with oil.
Add the rice and perform stirring for two minutes.
Pour the hot broth to cover the rice and the pumpkin one centimeter. Cook, stirring occasionally, until the rice has absorbed all the liquid. Add the remaining broth. When from the beginning of the cooking will take place 20 minutes, the liquid is again absorbed, and the rice will remain slightly inside the solid (i.e. al dente), remove the pan from heat, add cheese and butter and vigorously stir the risotto until it acquires the orange color and creamy texture. Add salt, pepper and serve immediately — risotto does not like to wait.
Pumpkin Vietnamese стиле
Vegetable oil (preferably peanut) 1 tbsp Garlic, chopped — 6 cloves Chicken broth — 100 ml Fish sauce — 1 tbsp Sugar — 2 tbsp Freshly ground black pepper — to taste How to prepare:
Pumpkin, as usual, clean and cut into large cubes. In a large skillet, heat the oil over medium heat and toss in the garlic. Fry for a few seconds, will not overdo it should not acquire a brown color. Add the pumpkin and cook a minute, stirring or tossing to a pumpkin covered with oil.
Pour in the broth, fish sauce, sugar and mix well.
Quickly bring to a boil, cover, reduce flame to low and simmer 20-25 minutes, or until the pumpkin is tender, but the puree to fall apart. The sauce in the pan should be no more than two tablespoons. If the fluid is still a lot, evaporate it. Cooked pumpkin should be liberally sprinkled with freshly ground black pepper and serve with rice.published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki