Pumpkin is so versatile, it can cook a delicious cream soups, it can bake and make delicious cookies and pies. We urge you not to miss the chance and be sure to cook these 9 dishes with pumpkin.Curry with pumpkin and quinoa/millet
- 1 small pumpkin (about 3 kg)
- 1 onion
- 2 cloves of garlic
- a piece of ginger root about 2 cm
- 200 ml coconut/cow's milk
- 200 g quinoa/millet
- 1 tbs. coconut oil/ ghee/ butter
- the juice of half a lime
- 1 teaspoon curry
- 1/2 tsp turmeric
- dried chili peppers to taste
- pumpkin seeds for decoration
Clean the pumpkin from the skin and seeds, cut into cubes 2 cm, coconut oil (butter) oil, sprinkle with salt and send bake in the oven for 15-20 minutes until it becomes soft, with a Golden crust.
While preparing the pumpkin and bring to a boil quinoa/millet.
Finely chop the onion, garlic, ginger, chili and stew in a deep pan with oil. Add the coconut/cow's milk, spices and squeeze the lime juice. Mix well and leave to simmer for five minutes.
When pumpkin and quinoa/millet are ready mix them with the sauce, leaving a couple of pumpkin cubes for decoration.
Place the prepared garnish on plates or in a deep salad bowl, sprinkle with pumpkin seeds and serve!
Warm salad with pumpkin milk
(for 2 servings)
- 600 g pumpkin
- 100-150 ml coconut/cow's milk
- spoon of ghee (clarified butter) or slice of butter
- 1 tablespoon of lemon juice or balsamic
- 3 medium cucumber
- 50 g of spinach or arugula
- 6 halves sun-dried tomatoes
- 50 g of cheese
- salt & pepper
Peel and cut the pumpkin in large cubes. Extinguish with a small amount of water until the pumpkin become soft. Add the coconut/cow milk, salt and pepper to taste and leave to simmer for another 5 minutes. Remove from the heat, add a little oil and lemon juice or balsamic vinegar.
Place pumpkin on plates. Add sliced cucumbers and fresh leaves. On top sprinkle chopped sun-dried tomatoes and cheese. To taste you can also add a little Dijon mustard or other sauce. A delicious and hearty lunch is ready!
Cream soup of roasted pumpkin
- half a small pumpkin
- 2 small carrots
- 3 small tomatoes
- 2-3 cloves of garlic
- dried thyme, Basil (or dill, parsley)
- fresh dill
- black pepper
- ghee, coconut oil or butter
- 100 g peeled sunflower seeds or pumpkin
- 1 sweet orange
- juice of 1/3 lemon
- fresh ginger (a small piece of 2 cm)
- 300 ml boiling water
- half a teaspoon of turmeric
- salt to taste
Peel skin from pumpkin and cut into pieces with a thickness of 1.5 cm Thin carrots can be cooked whole, large — cut in half better. Tomatoes cut in half. Ghee or melted butter, mix with all spices, except salt, which is better to add at the end. Rubbed with a mixture of vegetables together with the garlic cloves put on a greased baking sheet and send in a preheated 180° oven for 25 minutes.
On another baking sheet or a baking pan pour oil, pour seeds and salt and stir. For 5-7 minutes until the vegetables are tender, put the seeds in the oven (do not keep seeds more than 10 minutes, otherwise they will burn).
In a blender, return all cooked vegetables, except for three halves of tomato. Add the boiling water, the juice of one orange and 1/3 lemon juice (if the orange is sour, you can add less of the lemon), grated fresh ginger, turmeric and salt to taste. Mix well and pour the cream soup bowls. Put in each plate a half of a baked tomato, garnish with fresh or dried herbs and sprinkle with seeds.
- 1 kg of pumpkin
- 1/2 Cup buckwheat flour
- 2 tbsp. coconut
- 15-20 dates
- 3 tablespoons cocoa
- 1-2 tbsp maple syrup or Jerusalem artichoke, or honey
- a couple of pinches of salt
Cut the pumpkin in cubes and stew or prepare for a couple until soft (15-20 minutes). Cooked pumpkin mix in a blender with dates until smooth.
In a bowl mix buckwheat flour, cocoa and salt. Add the pumpkin, syrup, coconut and mix well.
Place on a baking sheet with parchment paper or a baking pan and cook in the oven at 180°C for about 20 minutes. Remove from the oven and let cool for about 10 minutes to brownie froze. Top can be sprinkled with coconut, cocoa, orange zest or drizzle with honey. Pour tea and enjoy!
Fruit pilaf in a pumpkin
- Rice — 6 tbsp.
- Pumpkin (whole) — 400 — 500g
- Honey — 1 tbsp
- Dried apricots — 10 — 15 PCs.
- Raisins — 2 tbsp
- Cinnamon — 1/5 tsp.
- Cream (33%) — 100 ml
To take the top off the pumpkin and carefully clean it from seeds. To cut off a little flesh so that the walls become thinner.
Soak rice in hot water for 10 minutes. Rice will fit any.
In a separate bowl mix chopped pumpkin slices, raisins and chopped dried apricots. Add honey or sugar to povkusu. Add rice (after draining the water where it was soaked) and stir.
Now we need to put the stuffing in the pumpkin. Do not fill the pumpkin to the top, the rice will drink and he will need a place.
Pour the rice cream and lightly stir so that the cream has reached the bottom of the pumpkin. If not cream, you can pour regular milk, but then add another 1 tablespoon of butter.
Cover with the pumpkin "lid" and wrap in foil. Pumpkin is ready to bake.
Baked pumpkin quite a long time, about two hours at 180 degrees. 15 minutes before end of baking, open the foil to keep the pumpkin browned on top.
Pumpkin soup-puree with champignons
- Small pumpkin — 500 g
- Mushrooms — 200 g
- Onion — 1 PC.
- Pepper Bulgarian red — 1 pieces.
- Garlic — 1-2 tooth.
- Sour cream — 2-3 tbsp
- Hard cheese — 30 g
- Salt, black pepper, paprika, coriander — to taste
Boil the pumpkin until soft in a small amount of water.
Champignons fried with onion, garlic and bell pepper, (to postpone some mushrooms with the peppers for decoration), add the pumpkin, salt, spices, sour cream and simmer until tender.
Ready soup blend in a blender, adjusting the thickness of the hot broth. Serve the soup together with the remaining sauteed mushrooms and grated cheese.
American pumpkin pie with cinnamon
- Wheat flour — 400 g
- Butter — 250 g
- Chicken egg — 3 pieces
- Pumpkin — 900 g
- Sugar — 200 g
- Cream 30% — 200 ml
- Cinnamon to taste
- Vanilla to taste
- Salt to taste
Sift the flour and salt in a deep bowl. To grind between the palms with soft butter so that the mixture resembled bread crumbs, then add slightly beaten egg and knead the dough. Roll it into a ball, wrap in cling film and refrigerate for 30-50 minutes.
Clean the pumpkin, remove the seeds. Cut the flesh into cubes. Put in a saucepan with a thick bottom or a skillet, add a little water and simmer until soft and complete evaporation of the liquid. In a blender, chop the pulp into a homogeneous mass.
Roll out the dough on a lightly floured surface and cover them with a low round shape with a diameter of about 30 cm on Top of the dough put a sheet of parchment paper and fill any cereal. This will allow the cake evenly grilled. Bake for 15 minutes at 190 degrees.
Put pumpkin puree in a deep bowl, beat the two eggs, sugar, cream, spices and salt. Pour the mixture into the baked dough. Bake the pie for 50-55 minutes at 180 degrees. When the cake has cooled, it can be easily cut into portions.
Soup in a pumpkin
- Pumpkin — 500 g
- Bread — 1 lat.
- Cheese — 30 g
- Cream — 80 ml
- Black pepper (ground)
With the pumpkin cut off the top. It will serve as a cover. With a spoon pull out the "guts" of the pumpkin. Sprinkle with black pepper. Slice of bread dry (e.g. in the toaster) and cut into cubes. Grate the cheese.
Pumpkin to fill with layers of bread and cheese. Pour all the cream.
Put the pumpkin in shape. Close the lid. Bake in the oven at 180°C for about 2 hours. It all depends on the size of your pumpkin.
If you bake one large pumpkin for the whole family, then before serving, spoon to mix the pulp of baked pumpkin with a creamy filling. And then filling the plates. If you do a La carte, then everyone can stop it.
Pumpkin pie with onions and cheese
- The dough is flaky unleavened — 2 sheets
- Pumpkin — 300 g
- Hard cheese — 150 g
- Onion — 1 PC.
- Egg yolks — 1 PC.
- Olive oil — 4 tbsp
- Salt — 1 pinch
Pumpkin peel, cut into thin slices and drizzle with 2 tablespoons of olive oil. Preheat grill pan or oven and bake / fry the slices of pumpkin with the two sides almost to readiness.
Peel the onion and cut into thin half-rings. In a separate frying pan, heat the remaining olive oil and sauté the onions. Cheese to grate on a coarse grater. Baking vystelit baking paper.
The dough is pre-thawed, then one layer lightly roll out, so you have a rectangle, and lay it on a baking sheet. On the dough, stepping back from the edges for a couple of sentimentality, onion and roasted pumpkin, sprinkle with grated cheese.
The second layer of dough roll out into a rectangle slightly larger than the first, and cover the top layer with the stuffing, pressing the edges firmly.
The yolk of salt, and beat slightly, brush the cake and using a sharp knife, make shallow diagonal cuts. Bake in preheated oven for 30 minutes. published
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