Pumpkin recipes.

Pumpkin is an autumn crop, but there are some varieties that are harvested in summer. Pumpkin has many uses in the kitchen: you can cook, bake or fry it and use it in both salty and sweet recipes. Even small children like it. It has a sweet taste and an attractive colour. Here are some of the tastiest recipes for your inspiration.

Pumpkin pie

This is a very popular pie in America and Great Britain. You need 350g of cake dough (sometimes sold as a pie dough). Use the dough and place it in a baking tin with a diameter of 22 cm. Work carefully around the entire tin to achieve a nice and even thickness. Used a toothpick to make little holes at the bottom and put few beans around the bottom and bake for 15 minutes at 180 °C. Remove the beans and bake for another 10 minutes. Remove from the oven again and preheat it to 220°C. Now, you are going to bake 750 g of pumpkin (Hokkaido for example) until soft. Puree it. Get a bowl and mix 140g of cane sugar, ½ teaspoon of salt, ½ teaspoon of freshly ground nutmeg and ½ teaspoon of cinnamon. Stir in 2 eggs, 25g of melted butter and 175ml of milk. Work out a smooth mixture and when done, pour the pumpkin puree in. Pour it into the cake pan and bake at 220°C for about 10 minutes, then reduce the temperature to 180°C and bake for 35 minutes. Let it cool. Prepare a mixture that you are going to sprinkle the pie with. Mix one teaspoon of cinnamon and one teaspoon of powdered sugar and you are done.

Photo: Pixabay

Pumpkin muffins

Again, preheat oven and bake the pumpkin until soft. Puree it. For 12 muffins, you need 200g of a pumpkin puree. Get two bowls. Put 225 g of plain flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, 100 g of cane sugar and 50 g of powdered sugar into one bowl. Now, mix 125g of melted butter and 2 large eggs in the other bowl. Put the two bowls together and work it into a smooth dough. Mix in the pumpkin puree. Fill muffin tins with the batter and bake for 15 to 20 minutes.

Vegan pumpkin soup

You need one medium-sized pumpkin (about 1.5 kg). Cut it and make 3 cm cubes out of it. Sprinkle with salt and bake in an oven heated to 200 °C until soft. It takes about 30 minutes. Now, you are going to prepare the soup topping. Dry roast 3 tablespoons of grated coconut in a pan until light brown. Let it cool and mix the roasted coconut with 3 tablespoons of pumpkin seeds, finely chopped chili pepper, 3 tablespoons of coriander leaves and lime peel (one lime will do). Heat ½ tablespoon of olive oil in a pan and fry 1 finely chopped onion. When the onion turns golden brown add 1 tablespoon of grated ginger and 2 cloves of minced garlic. Fry for another minute and pour in 1 litre of vegetable broth and 1 tablespoon of vegan miso paste. Add the baked pumpkin in, heat it up and blend everything together with a hand blender until smooth. If it is too thick, add more vegetable broth. Bring to a boil, salt, pepper and add the juice of one lime. Serve with a spoonful of coconut yogurt sprinkled with the mix you prepared earlier.

Source: https://www.bbcgoodfood.com/recipes/roasted-pumpkin-seeds

Preview photo: Pixabay