Pumpkin, Queen of Fall Cuisine
Pumpkin is a favorite vegetable during fall and an essential ingredient in many world cuisines. Every fall, its healing properties are discussed, so use all of its benefits and prepare some of the dishes we bring you recipes for!
- 1 Hokkaido pumpkin
- some garlic
- olive oil
- Coat roasting pan with olive oil, cut pumpkin into slices and spread across pan.
- Crush garlic, place in a glass with 2-3 teaspoons of olive oil, and pour evenly over the pumpkin. Sprinkle with rosemary.
- Roast in oven for around 20 minutes and serve warm.
- Creamy pumpkin soup
- 1 pumpkin
- 2 large spoons butter
- 1 onion
- 5 cups chicken stock
- nutmeg, salt and ground black pepper
- Cut pumpkin into 2.5-centimeter strips, and melt butter in large pot.
- Add cut up onion to the melted butter and fry until juicy, add pumpkin and chicken stock.
- Cook for 15 to 20 minutes until pumpkin goes soft. When the soup is done, pour into blender and mix well. Add some nutmeg, salt and pepper.
- 600 g pumpkin
- 1 onion and some garlic
- 1 spoon olive oil
- 3 spoons butter
- 250 g risotto rice
- 750 ml stock
- 1 laurel leaf and some lemon peel
- 50 g grated parmesan and some parsley
- Cut up pumpkin. Cut up onion and garlic and fry in hot oil and butter until it becomes glassy. Add pumpkin and rice, and fry for another 5 minutes. Add hot stock to cover the rice.
- Add laurel leaf and lemon peel, allow to boil, add soup and allow to boil again. Repeat process until rice is cooked (20 to 25 minutes). Remove lemon peel and laurel leaf and mix in parmesan and 2 spoons butter.
- 1 kg pumpkin (any type)
- 3-4 spoons honey
- 1 spoon cinnamon
- Wash pumpkin with cold water, cut in half, remove seeds. Cut up any way you like.
- Mix honey and cinnamon, place over medium heat until it melts. Then coat pumpkin on the surface, and place on baking tray with baking paper.
- Bake for around 40 minutes in previously heated oven at 200 degrees. When the pumpkin goes soft, it is ready.