Autumn pumpkin dishes

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

As a child, I hated pumpkin porridge and, as a result, the pumpkin itself. If she did, it was exclusively raw. And the grandmother continued to cook with her what she could best of all - milk pumpkin porridge. Now my attitude towards pumpkin has changed in a diametrically opposite direction, as I have found a lot of dishes - sweet, salty, spicy, spicy - that can be prepared from it! Today's article is about pumpkin recipes.

As I said, pumpkin can be different, and with this selection of recipes we will try to show its beauty from all sides! So, today we have spicy pumpkin soup, spicy pumpkin stew, pumpkin muffin, pumpkin porridge and pumpkin pancakes on the menu.

Spicy pumpkin soup with cream

Ingredients:

• 1 small pumpkin;
• 400 ml of coconut milk or cream, 10-15% fat;
• 240 ml of boiling water;
• 1 sprig of rosemary;
• 2 cm piece of ginger root, 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 center with the seeds and bake until tender (about 35 minutes). The pumpkin is done when the flesh is completely soft and the skin is golden brown.

Peel the finished pumpkin and send it to the blender along with all the other ingredients. Beat until smooth. If the soup is too thick, you can add a little more boiling water. Pour the finished soup into a saucepan, add salt and pepper to taste and heat a little, if necessary.

Spicy Pumpkin Stew

Ingredients:

• 1 pumpkin;
• 2 tablespoons olive oil
• 1 onion;
• 1 clove of garlic, minced
• a few sprigs of thyme;
• 1 hot chili;
• tomato paste (optional);
• salt and black pepper to taste.

Preparation

Cut the pumpkin, peel and remove seeds and cut into small squares. Also cut the onion into thin half rings.

Preheat a deep frying pan, add olive oil, add onions and garlic. Pass them over low heat for several minutes. As soon as the onion starts to turn transparent, add the chopped pumpkin and mix well. Cook over the fire for 3 minutes and then add the hot chili peppers, chopped into rings. Continue stirring over the fire for a few more minutes, or until the pumpkin starts to gild. After that, pour boiling water so that the water covers the pumpkin by about two-thirds, add thyme, cover and simmer until tender.

You can also add 2-3 tablespoons of tomato paste to this simple stew. If you don't have fresh chili on hand, you can add ⅛ teaspoon ground chili or hot pepper flakes.

Pumpkin pancakes

Ingredients:

• 156 g flour;
• 2 tablespoons of sugar;
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger;
• ½ teaspoon salt;
• ⅛ teaspoon of ground cloves;
• ⅛ teaspoon ground nutmeg;
• 237 ml of milk;
• 6 tablespoons pumpkin puree;
• 2 tablespoons of butter;
• 1 egg.

Preparation

In a separate bowl, combine flour, sugar, salt, spices and baking powder.

In another bowl, mix the liquid ingredients: pumpkin puree (boil the pumpkin beforehand and grind it with a blender), egg, milk and melted butter.

Shake them until smooth and add to a bowl with dry ingredients, stir until smooth with a whisk and bake in a pan, greasing the surface with butter.

Serve with butter and honey.

Pumpkin cupcake

Ingredients

• 420 g pumpkin puree;
• 2 eggs;
• 2 cups of flour;
• 1 cup of sugar;
• ½ cup vegetable oil;
• ¼ teaspoon of ground ginger;
• ⅛ teaspoon of ground cloves;
• 1 teaspoon cinnamon
• 1 teaspoon vanilla sugar
• ½ teaspoon salt;
• 1 teaspoon baking powder
• ½ teaspoon of baking soda.
• 120 g cream cheese;
• 3 tablespoons butter, softened;
• 1 teaspoon milk
• 1 teaspoon vanilla sugar or a pinch of vanillin
• 1 cup powdered sugar

Preparation

Preheat the oven to 160 degrees. In a large bowl, combine all dry ingredients and make a small indentation in the middle. In a separate bowl, use a mixer to mix the liquid ingredients: pumpkin puree, vegetable oil.

Add all this to the dry mixture and knead the dough using a mixer or a whisk. Pour it onto a prepared baking sheet lined with baking paper or into a rectangular baking dish.

Bake until tender and remove from the pan to cool the cake. While it cools down, prepare the icing. To do this, mix cream cheese with butter using a mixer, then add sugar and vanillin. If the icing is too thick, you can dilute it with a little milk.

Spread the finished icing evenly over the surface of the cake and cut it into pieces of the size you need.

Pumpkin porridge with apples and corn grits

Ingredients:

• ½ cup corn grits;
• 300 g pumpkin;
• 1 small apple;
• 1 tablespoon sugar
• honey and butter to taste.

Preparation

Mix ¾ cup of water with ¾ cup of milk, bring to a boil, dissolve sugar in the mixture and add corn grits there. Cook until tender over low heat for 15-20 minutes.

While the cereal is boiling, cut the pumpkin into small pieces, remove the peel. Peel the apple from the core and skin and cut into pieces the same size as the pumpkin. Pour quite a bit of boiling water on the bottom of a small saucepan, put the pumpkin and apple there and simmer under the lid until soft. After the pumpkin and apple are ready, grind them into puree using a blender.

Combine the pumpkin-applesauce and ready-made corn grits, stir well, add honey and butter to taste and let stand for another 10 minutes.