5 Pumpkin Recipes We’ve Really Celebrated

Not pumpkin soup again!
5 Pumpkin Recipes We’ve Really Celebrated

pumpkin waffles

© JustSpices / PR

If you think soup is the only thing you can make with pumpkin, you’ve come to the right place. This is a page. As these crushing pumpkin recipes prove.

Tadaaa, along with the gingerbread on the shelves, there are also pumpkins of all shapes and colors. The signs are clear: autumn has arrived. So what do we eat in autumn? That’s right, pumpkin soup all the way down. But for those who can already get it out of their ears, we have a few recipes that you don’t know yet and will blow your mind a hundred times.

Baked Spaghetti Squash

Oven Spaghetti Squash

© sveta_zarzamora / Adobe Stock

Ingredients:

  • spaghetti squash
  • olive oil
  • 1 large onion
  • 1-2 cloves of garlic
  • 1 cup of whipped cream
  • 200 g of chopped ham
  • Salt, pepper, nutmeg, parsley, thyme
  • Fried cheese

Preparation:

  1. Preheat the oven to 180°C fan/fan.
  2. Cut the spaghetti squash in half, brush with a little olive oil, and place in the oven for about 45 minutes.
  3. Meanwhile, peel and finely chop the onion. Then fry in a pan with chopped ham.
  4. Remove the pumpkin from the oven. Remove the seeds and scoop out the flesh with a fork or spoon and place in a bowl. Separate the threads a little.
  5. Add the ham and onion mixture and cream to the meat, season and mix.
  6. Pour the mixture again into two halves and sprinkle with cheese. Then bake in the oven for another 20 minutes.

Vegan option: Replace diced ham with smoked tofu, and use vegan substitutes for cheese and cream. Hmmm delicious!

Pumpkin Lasagna

Pumpkin Lasagna

© JustSpices / PR

Ingredients:

For lasagna

  • 800 g of Hokkaido pumpkin
  • 1 onion, red
  • 2 tablespoons of olive oil
  • 1 can of tomatoes, large
  • 200 g lasagna sheets
  • 1 mozzarella
  • 1 handful of pumpkin seeds
  • Salt and pepper
  • 4 pinches Pumpkin Pie Spice (eg from JustSpices, Foodist or Koro)

For the bechamel sauce

  • 20 grams of butter
  • 20 grams of flour
  • 250 ml whole milk
  • salt, pepper, nutmeg

Preparation:

  1. Wash the pumpkin well, cut off the wooden parts, remove the core and cut the flesh into cubes of about 1 x 1 cm.
  2. Peel and finely chop the onion. Heat the olive oil in a pan and fry the chopped onion over medium heat for about 3 minutes until translucent. Add the chopped pumpkin and saute for another 3 minutes.
  3. Meanwhile, for the béchamel sauce, melt the butter in a pan over medium heat, stir in the flour with a fork and fry until light yellow while stirring. Gradually add the milk and bring to a boil, stirring constantly, until the sauce thickens. Season with 2 pinches of salt, 1 pinch of pepper and nutmeg.
  4. Preheat the oven to 180°C (fan).
  5. Grease a casserole dish and pour the pumpkin mixture into the bottom of the dish. Place a layer of lasagna sheets on top. Then a layer of pumpkin mixture and a layer of béchamel sauce. Repeat this process until you run out of sauces and lasagna sheets, finishing with a layer of béchamel sauce.
  6. Coarsely tear the mozzarella, sprinkle the mozzarella and pumpkin seeds over the lasagna and bake in the oven until the crust is golden, about 30-40 minutes.

Pumpkin Hummus

pumpkin hummus

© Brent Hofacker / Adobe Stock

Ingredients:

  • 220 g of Hokkaido pumpkin
  • 220g chickpeas (canned, drained by weight)
  • 2 tsp olive oil + 1 tsp for cooking pumpkin
  • 4 tablespoons of tahini
  • 2 tablespoons of lemon juice
  • 2 tsp cumin
  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 2 tablespoons of pumpkin seeds
  • chili flakes
  • 3 sprigs of coriander

Preparation:

  1. Preheat the oven to 180°C fan/fan.
  2. Wash the pumpkin, cut it in half, peel it and cut it into small pieces. Place on a baking sheet, grease with a little olive oil and bake for about 25 minutes until the pieces are soft.
  3. Drain the peas in a colander and rinse under cold water until the foam stops. Place in a blender with the oil, tahini, 50ml water, lemon juice, cumin, salt and turmeric.
  4. Add pumpkin and finely chop everything.
  5. Wash the cilantro, shake dry and chop. Place the pumpkin hummus in a bowl and sprinkle with pumpkin seeds, pepper flakes and coriander.

Pumpkin waffles

pumpkin waffles

© JustSpices / PR

Ingredients:

For the waffles:

  • 2 eggs
  • 50 grams of butter
  • 500 g buttermilk
  • 100 grams of sugar cane
  • 250 g pumpkin puree
  • 250 g of flour
  • 1 packet of baking powder
  • 1 pinch of salt
  • 3 Pr. Pumpkin Pie Spice (such as from JustSpices, Foodist, or Koro)

For the top:

  • 150 g of grapes, red
  • 250 ml of cream
  • 1 tablespoon of maple syrup

Preparation:

  1. Melt the butter in a saucepan over low heat, stir in the pumpkin pie spice and set aside. In a bowl, beat the eggs and sugar with a hand mixer until foamy. Then add butter. Mix the prepared flour with baking powder and a pinch of salt and gradually mix in the rest of the ingredients. Chill the dough for 60 minutes.
  2. Heat the waffle iron and grease it with a pastry brush and a little butter. Depending on the waffle iron, put 2 tablespoons of waffle batter into the mold and cook the waffles one after the other. Keep the finished waffles warm on a plate in the oven at 50 °C (convection air).
  3. For the topping, wash and halve the grapes and whip the cream until stiff. Serve the finished waffles with cream, grapes and maple syrup.

Pumpkin Cheesecake

Not Again Pumpkin Soup!: 5 Pumpkin Recipes We've Really Celebrated

© JustSpices / PR

Ingredients:

For land

  • 250 g of ginger biscuits
  • 50 grams of butter
  • 3 Pr. Pumpkin Pie Seasoning

Ingredients for the cream:

  • 250 ml whipping cream
  • 250 grams of cream cheese
  • 450 g pumpkin puree
  • 125 g of powdered sugar
  • 1 bag of agar-agar (for 500 ml)
  • 3 Pr. Pumpkin Pie Spice (such as from JustSpices, Foodist, or Koro)

Preparation:

  1. Melt the butter for the base. Chop the biscuits and mix with the butter. Line a rectangular casserole dish (28 cm) with baking paper and spread the biscuit base inside, press down and chill in the freezer for 30 minutes.
  2. For the cream, whip the whipped cream with a hand mixer on the highest setting and cool.
  3. Heat 4 tablespoons of pumpkin puree in a pot and mix with agar-agar, bring to a boil and boil for 3 minutes. Pour the remaining pumpkin puree into the pot, stir and pour the mixture back into the cold bowl.
  4. Add cream cheese, powdered sugar and pumpkin pie spice and mix with a whisk until creamy. Fold in the whipped cream and pour the mixture into the casserole dish.
  5. Cover the loaf pan with cling film and refrigerate for at least 12 hours.

Barbara

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