Trivial fall recipes from pumpkin

As a child I hated pumpkin porridge and, as a consequence, the pumpkin itself. If eaten, it is only raw. And my grandmother continued to cook with her what I learned to do best — milk pumpkin porridge.

Now my attitude to the pumpkin changed in a diametrically opposite direction, as I found a lot of food — sweet, salty, spicy, spicy — which can be to cook from it! Today's article is devoted to the recipes of pumpkin.
Like I said, pumpkin can be different, and this collection of recipes we will try to show its beauty from all sides! So, today our menu spiced pumpkin soup, pumpkin spice stew, pumpkin cake, pumpkin porridge and pumpkin pancakes.

Spicy pumpkin soup with cream

Ingredients: 1 small pumpkin; 400 ml coconut milk or cream with fat content of 10-15%; 240 ml boiling water; 1 sprig rosemary; a piece of ginger root the size of 2 cm, peeled and chopped; 2 tablespoons Apple cider; salt and black pepper to taste. Preparation preheat the oven to 200 degrees, cut the pumpkin in half, remove the middle with seeds and bake until tender (about 35 minutes). Pumpkin is ready when its flesh becomes fully soft, and the rind takes on a Golden color. Cooked pumpkin peeled and put in blender with all other ingredients. Whisk until smooth.If the soup gets too thick, you can add a little boiling water. Ready soup poured into the pot, add salt and pepper to taste and reheat slightly if necessary. Spicy stew pumpkin Ingredients: 1 pumpkin; 2 tablespoons olive oil; 1 onion; 1 crushed clove of garlic; a few sprigs of thyme; 1 chilli; tomato paste (optional); salt and black pepper to taste. Preparation Cut the pumpkin, cleaned of seeds and peel, cut into small squares. Slice the onion into thin half-rings. Heat a deep pan, pour in olive oil, add onion and garlic. Passiruete them for a few minutes on small fire. Once the onions started to become translucent, add the chopped pumpkin and mix everything well. Cook on heat for 3 minutes and then add chopped slices of chilli. Continue to stir on heat for another few minutes or until the pumpkin starts to gold. Then pour boiling water so that water covered the pumpkin about two-thirds, add the thyme, cover and simmer until tender. Also in this easy stew, you can add 2-3 tablespoons of tomato paste. If you do not have on hand fresh chilli, you can add ⅛ teaspoon ground chili pepper flakes or hot peppers. Pancakes from pumpkin

Ingredients: 156 g flour; 2 table spoons of sugar; 2 teaspoons baking powder; ½ teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon salt; ⅛ teaspoon ground cloves; ⅛ teaspoon ground nutmeg; 237 ml of milk; 6 tablespoons pumpkin puree; 2 tablespoons butter; 1 egg. Preparation Mix in a separate bowl, together the flour, sugar, salt, spices and baking powder. In another bowl mix wet ingredients: pumpkin puree (pumpkin pre-boil and chop in a blender), egg, milk and melted butter. Stirred them until smooth and add to the bowl with the dry ingredients, mix until smooth with an egg beater and bake in a frying pan, greasing the surface with butter. It is served with butter and honey. Cupcake made of pumpkin

IngredientsFor the dough: 420 g pumpkin puree; 2 eggs; 2 cups flour; 1 Cup sugar; ½ Cup oil; ¼ teaspoon ground ginger; ⅛ teaspoon ground cloves; 1 teaspoon cinnamon; 1 teaspoon of vanilla sugar; ½ teaspoon salt; 1 teaspoon baking powder; ½ teaspoon of baking soda. For the icing: 120g cream cheese; 3 tablespoons butter, softened; 1 teaspoon milk; 1 teaspoon of vanilla sugar or a pinch of vanilla; 1 Cup powdered sugar. Preparation preheat the oven to 160 degrees. In a large bowl mix all the dry ingredients and make a small indentation in the middle.In a separate bowl, mix with a mixer the liquid ingredients: pumpkin puree, vegetable oil. Add all this to the dry mix and knead the dough with a mixer or whisk. Pour it on the prepared baking tray lined with baking paper, or in a rectangular baking dish. Bake until cooked and take out from the mold to the cooled cupcake. While it cools, prepare the frosting. To do this, mix with a mixer the cream cheese with the butter, then add sugar and vanilla. If it turns out the glaze is too thick, you can dilute it with a small amount of milk. Ready-made icing spread evenly over the surface of the cupcake and cut it into pieces of the desired size. Pumpkin porridge with apples and cornmeal

Ingredients: ½ Cup corn flour; 300 g pumpkin; 1 small Apple; 1 tablespoon sugar; honey and butter to taste. Preparation Mix ¾ Cup water with ¾ Cup of milk, bring to the boil, dissolved in a mixture of sugar and add to cornmeal. Cook until tender on low heat for 15-20 minutes. While cooked cereal, cut the pumpkin into small pieces, remove peel.Clean the Apple from the core and peel and cut into same size pieces as the squash. At the bottom of a small saucepan pour a little boiling water, spread the pumpkin with the Apple and simmer, covered until soft. Once the pumpkin with the apples are ready, grind them into a puree with a blender. Connect the pumpkin-Apple puree and corn grits are ready, stir well, add honey and butter to taste and allow to stand for 10 minutes. published Irina Baranska P. S. And remember, only by changing their consumption — together we change the world! ©

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