Orange Wonder: Pumpkin Season

With the arrival of autumn, pumpkin lovers often ask themselves: what other original dishes can be made from this wonderful product? Step away from the classic recipes and try cooking something new with us!

Pumpkin Soup

Photo: Pexels

• 300g pumpkin
• 1 carrot
• 1 potato
• 1 onion
• 3 cloves of garlic
• Vegetable oil
• Salt, red pepper, black pepper, turmeric
• 2 liters of water
• 1 cup of milk
• 1 cup of broth (beef or chicken)

Start by peeling the pumpkin, rinsing it, and cutting it into cubes.

Place the pumpkin in a pot with water, add the grated potato, and bring to a boil.

In a frying pan, sauté grated carrot, chopped onion, and garlic in oil, then add them to the pot with the pumpkin.

Pour in the broth, add salt, and cook until the vegetables are soft.

Mix the milk with red pepper and add it to the soup. Blend the soup and cook for another five minutes on low heat. Add black pepper and serve with croutons.

Note: If the consistency is too thick, you can add more hot water when pouring in the milk. If it’s too watery, mix 1 tablespoon of flour into the milk and whisk. Add the milk in the last five minutes, stirring constantly. Don’t forget to squeeze a lemon over the soup before serving!

Pumpkin Pie

Photo: Unsplash

Ingredients

• 1 kg of chopped pumpkin
• 1.5 cups sugar
• 0.5 cups water
• 1 tsp cinnamon
• 0.5 cups walnuts

Pie dough

• 200g butter
• 1 packet of baking powder
• 1 cup sugar
• 2 eggs
• 3 cups flour

For the filling, place the pumpkin, sugar, and water in a pot and cook until soft. After cooking, mash the pumpkin with a fork. Add cinnamon and walnuts, then mix. While the filling cools, combine all the ingredients for the dough. Spread the dough into a pie mold and fill with the pumpkin mixture.

Bake for 20 minutes at 180°C.

Baked Pumpkin

Photo: Pexels

• 300-500g pumpkin
• 1 tsp fennel
• 1 tsp rosemary
• 1-2 tbsp cinnamon
• 0.5 tbsp crushed chili pepper
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tsp salt
• 1-2 tbsp honey
• 1 lemon

Preheat the oven to 200°C.

After removing the seeds and skin, cut the pumpkin into crescent-shaped slices about 1-2 cm thick and place them on the bottom of a baking dish.

Crush the dry spices and salt into a powder using a mortar. Add garlic and mash it all together. Mix in 2 tablespoons of olive oil.

Rub this mixture onto the pumpkin slices by hand. Drizzle the remaining oil over the top.

Bake the pumpkin for 30-40 minutes, checking for tenderness.

Remove the baking dish from the oven, drizzle the pumpkin with honey, toss gently, and serve. Enjoy!