10 original pumpkin dishes from Jamie Oliver

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Bright roll, aromatic soups, mouth-watering pasta, delicious muffins and other inventions of the ingenious chef.

1. Baked chicken breast with pumpkin

Ingredients

• 1 chicken breast with skin;
• salt to taste;
• 2 sprigs of marjoram or oregano;
• ground black pepper - to taste;
• ½ red chili;
• ¼ pumpkins;
• 3-4 tablespoons of low-fat cream;
• ground nutmeg - to taste;
• some olive oil.

Preparation

Rub the breast with salt, pepper and chopped marjoram or oregano leaves. Peel the chili and cut into thin wedges. Transfer the chicken to the center of a baking dish and sprinkle with chili.

Cut the pumpkin into very thin slices and distribute them around the chicken breast. Pour the cream over the pumpkin and season with nutmeg, salt and pepper.

Sprinkle the ingredients with oil and bake at 200 ° C for 25–35 minutes. The chicken should be baked and the pumpkin should be soft.

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2. Pumpkin cream soup with cheese croutons

Ingredients

• 2 red onions;
• 2 carrots;
• 4 cloves of garlic;
• 2 celery stalks;
• 2 sprigs of rosemary;
• ½ – 1 red chili;
• a few tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• 1 pumpkin (about 2 kg);
• 2 liters of chicken or vegetable broth;
• 1 ciabatta;
• parmesan - to taste;
• several sage leaves are optional.

Preparation

Cut the onions, carrots, garlic and celery into small cubes. Grind the rosemary and chili seeds.

Heat some of the oil in a large skillet or saucepan. Fry the prepared ingredients in it for about 10 minutes until soft. Season with salt and pepper.

Peel the pumpkin and seeds and cut into random pieces. Add pumpkin and broth to vegetables, bring to a boil and simmer for about 30 minutes over moderate heat. When the pumpkin is tender, puree the soup with a blender.

Cut the bread into slices, brush with butter and press into each grated cheese. Fry in a dry skillet until golden brown on both sides.

For garnish, you can prepare crispy sage leaves. In a skillet over medium heat, heat some oil and fry the leaves for about 30 seconds. Then transfer to a paper towel to drain off excess grease.

Season the soup with salt and pepper if necessary. Garnish with croutons and sage leaves before serving and lightly drizzle with olive oil.

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3. Grilled beef with baked pumpkin

Ingredients

• 1 pumpkin (about 1-1½ kg);
• 4 cloves of garlic;
• a few tablespoons of olive oil;
• 1 bunch thyme
• 1 teaspoon paprika;
• 1½ kg beef fillet;
• salt to taste;
• ground black pepper - to taste;
• 1 onion.

Preparation

Peel and seed the pumpkin. Cut the pulp into large cubes and place with the unpeeled garlic on a baking sheet.

Drizzle with some of the oil, add almost all the thyme leaves, sprinkle with paprika and stir. Cover the baking sheet with foil and place in an oven preheated to 180 ° C for about an hour.

Cut the meat into 2 cm wide slices and rub on all sides with salt and pepper. In a grill pan, heat the oil over high heat. Place the meat in batches in the pan and cook for about 3 minutes on each side.

Fry the finely chopped onion with the last batch. Sprinkle the leftover thyme leaves over the cooked steaks and serve with the baked pumpkin.

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4. Baked pasta with pumpkin and ricotta

Ingredients

• 1 pumpkin (about 1 kg);
• a few tablespoons of olive oil;
• 2 cloves of garlic;
• 1 bunch of basil
• 400 g of chopped tomatoes in their own juice;
• 500 g penne (pasta in the form of tubes);
• salt to taste;
• ground black pepper - to taste;
• 3 tablespoons of ricotta;
• 750 ml vegetable broth;
• 150 g mozzarella;
• some parmesan;
• a few sage leaves.

Preparation

Peel and seed the pumpkin and cut into medium cubes. Place them on a baking sheet, cover with oil and place in an oven preheated to 200 ° C for 15 minutes.

Chop the garlic into thin slices and chop the basil stalks. Heat some oil in a deep skillet and fry the basil stalks and garlic for a couple of minutes.

Arrange the tomatoes and bring to a boil, stirring occasionally. Add the baked pumpkin, bring to a boil again and cook for 10 minutes over medium heat.

Toss the pasta in boiling salted water and cook for a couple of minutes less than indicated on the package. Then drain and transfer the pasta to a skillet with tomato sauce.

Add chopped basil leaves, salt, pepper, ricotta and broth. Stir and bring to a boil. Grease a baking dish with oil and transfer the contents of the pan to it.

Spread the mozzarella slices, grated Parmesan cheese and oiled sage leaves on top. Bake the pasta at 200 ° C for about 15 minutes.

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5. Pumpkin roll with cheese and spinach

Ingredients

• 1 pumpkin (1 kg);
• a few tablespoons of olive oil;
• a pinch of ground chili;
• salt to taste;
• ground black pepper - to taste;
• 2 cloves of garlic;
• 60 g whole peeled almonds;
• 1 teaspoon fennel seeds
• 6 eggs;
• 80 g parmesan;
• 60 g gluten-free flour;
• ground nutmeg - to taste;
• 300 g spinach;
• 100 g soft goat cheese;
• 150 g ricotta;
• 1 lemon;
• 1 red chili

Preparation

Remove the seeds from the pumpkin and cut into small wedges. Place on a baking sheet, drizzle with some oil, sprinkle with chili, salt and black pepper and stir.

Crush the garlic with the flat side of a knife and add to the pumpkin. Bake at 190 ° C for 45-60 minutes, until the pumpkin is tender.

Meanwhile, preheat a skillet over medium heat. Fry almonds, fennel seeds and a little salt on it for 3-4 minutes until golden brown. Then grind them in a mortar.

Peel the pumpkin and garlic and puree the pulp with a blender. Separate the yolks from the whites. Add grated parmesan, pumpkin puree, flour, nutmeg, salt and pepper to the yolks and stir until smooth.

Whisk the whites into a white foam and gently pour into the pumpkin dough. Line a baking sheet about 22 x 32 cm with parchment and spread the dough over it in a thin layer. Bake at 190 ° C for about 15 minutes.

Heat the remaining oil in a skillet over medium heat and sauté the spinach for about 2 minutes. Cool, squeeze out excess liquid and chop the greens with a knife.

Combine goat cheese, ricotta, lemon juice, grated lemon zest, seeded and chopped chili, salt and black pepper.

Gently flip the finished pumpkin crust onto a clean sheet of parchment. Spread the cheese mixture on top, about 2 cm from the long edge. Place the spinach and a third of the almond mixture on top of the cheese.

Starting at the long edge with no filling, gently roll the cake into a roll. Cut it into chunks and sprinkle with the remaining almond mixture before serving.

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6. Spicy soup with pumpkin, turkey and rice

Ingredients

• 1 onion;
• 2 cloves of garlic;
• 1 carrot;
• 300 g pumpkin pulp;
• 1 small piece of ginger;
• 1 tablespoon olive oil
• ground chili - to taste;
• 1 tablespoon tomato paste
• 1 tablespoon curry paste
• 500 g of boiled or baked turkey;
• 400 g of chopped tomatoes in their own juice;
• salt to taste;
• ground black pepper - to taste;
• 750 ml chicken broth;
• 300 g basmati rice;
• a few sprigs of cilantro.

Preparation

Chop the onion and garlic into thin slices, the carrots into thin slices and the pumpkin into small cubes. Grate the peeled ginger on a fine grater.

Heat the oil in a deep skillet or saucepan over medium heat. Place onion, garlic, carrot, ginger and chili. Cook covered, stirring occasionally, until vegetables are tender and lightly browned.

Add pumpkin, tomato paste, curry and turkey chunks and mix well. Then add tomatoes, salt, pepper and hot broth. Stir, bring to a boil, reduce heat and simmer for 15 minutes.

Add basmati and cook soup until rice is done. If you want a less thick soup, use less rice. Season with salt and pepper if necessary. Sprinkle chopped cilantro over the soup before serving.

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7. Spicy baked pumpkin with bacon

Ingredients

• 1 pumpkin (about 1-1½ kg);
• 1 tablespoon coriander seeds
• ground chili - to taste;
• salt to taste;
• ground black pepper - to taste;
• 4 cloves of garlic;
• 4-6 sprigs of rosemary;
• 6 slices of smoked bacon;
• 1 tablespoon olive oil

Preparation

Cut the pumpkin in half and remove the seeds. Then cut it into long thin slices. They should be about the same size.

Place the pumpkin on a baking sheet. Sprinkle with ground chili, salt and pepper. Add garlic, peeled and crushed with the flat side of a knife, rosemary and bacon.

Pour oil over all ingredients and mix thoroughly. Place the bacon slices on top of the pumpkin. Bake at 200 ° C for about 30 minutes until the pumpkin is tender.

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8. Bruschetta with pumpkin and goat cheese

Ingredients

• 1 small pumpkin
• 6 cloves of garlic;
• 3 sprigs of sage;
• a few tablespoons of olive oil;
• ground chili - to taste;
• salt to taste;
• ground black pepper - to taste;
• 1 rye baguette;
• 125 g soft goat cheese.

Preparation

Remove the pumpkin seeds and cut into several pieces. Crush the unpeeled garlic cloves with the flat side of the knife.

Place pumpkin, garlic and some of the sage leaves on a baking sheet. Drizzle with some oil, sprinkle with chili powder, salt and pepper and mix well.

Bake the pumpkin at 200 ° C for 35-40 minutes until golden brown and soft. Remove the pumpkin from the oven and cool.

Meanwhile, cut the baguette into slices and fry in a preheated skillet for about a minute on each side. Then rub the bread with baked garlic.

Use a spoon to separate the pumpkin flesh from the skin and lightly mash with a fork. Place the pumpkin puree, cheese and sage leaves on the slices of bread and drizzle with butter.

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9. Pumpkin muffins with cottage cheese, chili and seeds

Ingredients for 12 muffins

• 600 g of pumpkin pulp;
• a few feathers of green onions;
• 1-2 red chili peppers;
• 250 g flour;
• a pinch of salt;
• 2 teaspoons baking powder
• 6 eggs;
• 3 tablespoons of granular cottage cheese;
• 50 g parmesan;
• salt to taste;
• ground black pepper - to taste;
• some olive oil;
• 1 tablespoon shelled sunflower seeds
• 1 tablespoon of poppy seeds.

Preparation

Grate the pumpkin pulp on a coarse grater. Chop the onion and chili thinly. Combine flour, salt and baking powder.

Add onion, half chili, eggs, cottage cheese, flour mixture, almost all of the grated parmesan, salt and black pepper to the pumpkin. Stir until smooth.

Line each cavity of a muffin baking dish with parchment and brush with oil. Divide the dough into shape, sprinkle with seeds, leftover chili and Parmesan. Bake 35-40 minutes at 180 ° C until golden brown.

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10. Pumpkin muffins with nuts and citrus glaze

Ingredients for 12 muffins

• 400 g of peeled pumpkin;
• 350 g brown sugar;
• 4 eggs;
• a pinch of salt;
• 300 g flour;
• 2½ teaspoon baking powder
• a handful of walnuts;
• 1 teaspoon ground cinnamon
• 175 ml olive oil;
• 1 vanilla pod;
• 1 mandarin;
• 1 lemon;
• 140 g sour cream;
• 2½ tablespoons of powdered sugar;
• lavender petals - optional.

Preparation

Grind the pumpkin in a blender. Add sugar, eggs, salt, flour, baking powder, nuts, cinnamon and olive oil and beat thoroughly.

Distribute the resulting dough into paper tins (first put them in the grooves of the muffin baking dish) and place in the oven preheated to 180 ° C for 20-25 minutes. Check the doneness with a toothpick: it should come out of the cupcakes clean.

Slice the vanilla pod lengthwise and remove the seeds. Mix almost all the grated tangerine zest, grated lemon zest, the juice of half a lemon, sour cream, icing sugar and vanilla seeds until smooth.

While the muffins are cooling, put the icing in the refrigerator. Then brush the cupcakes with it and sprinkle with the remaining grated tangerine zest and lavender petals.

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