5 autumn pumpkin recipes

Autumn is the time when you want to treat yourself to nutritious and delicious dishes. And often our table is decorated with pumpkin delicacies. After all, it pleases with its honey taste, delicious aroma. We at joy-pup offer 5 autumn pumpkin recipes that will decorate your table.

Pumpkin cream soup

Ingredients:

• Pumpkin – 500 g
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Garlic – 2 cloves
• Cream – 200 ml
• Olive oil – 2 tbsp.
• Salt, pepper, nutmeg — to taste
• Pumpkin seeds — for serving

Step-by-step preparation:

• Peel and cut the pumpkin, carrots, onions and potatoes into small pieces.
• Heat the olive oil in a heavy-bottomed pan, add the chopped vegetables and fry them until golden brown.
• Pour water over the vegetables so that it covers them. Cook over medium heat until all the ingredients are soft (about 20 minutes).
• Use a blender to turn the soup into a smooth puree.
• Add cream, salt, pepper and nutmeg. Mix thoroughly and heat over low heat, without bringing to a boil.
• Serve the soup sprinkled with pumpkin seeds.

Pumpkin pancakes

Ingredients:

• Pumpkin — 300 g
• Flour — 150 g
• Egg — 1 pc.
• Sugar – 2 tbsp.
• Baking powder – 1 tsp.
• Cinnamon – 1 tsp.
• Milk – 100 ml
• Vegetable oil – for frying

Step-by-step preparation:

• Peel the pumpkin and grate it on a fine grater.
• In a bowl, mix the grated pumpkin, egg, sugar and milk.
• In a separate bowl, combine the flour, baking powder and cinnamon.
• Gradually add the dry ingredients to the pumpkin mixture, stirring until smooth.
• Heat the frying pan with vegetable oil over medium heat. Spoon the dough and fry the pancakes on both sides until golden brown.
• Serve the pancakes with honey or sour cream.

Baked pumpkin with honey and nuts

Ingredients:

• Pumpkin – 1 kg
• Honey – 3 tbsp.
• Nuts (walnuts, almonds) — 100 g
• Cinnamon — 1 tsp
• Butter — 50 g

Step-by-step preparation:

• Peel the pumpkin and cut into large pieces.
• Place it on a baking sheet, previously greased with butter.
• Pour honey over the pumpkin, sprinkle with cinnamon and chopped nuts.
• Spread pieces of butter on top.
• Bake in an oven preheated to 180 ° C for about 40 minutes, until the pumpkin is soft and golden brown.
• Serve hot as a separate dish or a side dish.

Pumpkin risotto

Ingredients:

• Pumpkin — 300 g
• Rice for risotto (arborio) — 200 g
• Onion — 1 pc.
• Garlic – 2 cloves
• White wine – 100 ml
• Vegetable broth – 500 ml
• Parmesan – 50 g
• Olive oil – 2 tbsp
• Salt, pepper – to taste

Step-by-step preparation:

• Peel the pumpkin and cut into small cubes.
• Heat the olive oil in a frying pan, add finely chopped onion and garlic, fry until transparent.
• Add rice to the onion and fry it for 2-3 minutes, stirring constantly.
• Pour in the white wine and simmer until the alcohol evaporates.
• Gradually add the vegetable broth, 1/2 cup at a time, stirring and letting the rice absorb the liquid.
• When the rice is almost done, add the pumpkin and cook for another 10 minutes until it softens.
• Stir in the grated Parmesan, salt and pepper to taste.
• Serve the risotto hot, garnished with herbs.

Pumpkin Pie

Ingredients for the dough:

• Flour – 250 g
• Butter – 150 g
• Sugar – 50 g
• Egg – 1 pc.
• Salt – a pinch

Ingredients for the filling:

• Pumpkin puree – 400 g
• Cream – 200 ml
• Sugar – 100 g
• Eggs – 2 pcs.
• Cinnamon, ginger, nutmeg – to taste

Step-by-step preparation:

• Mix flour, sugar and salt. Add cold butter and grind into crumbs.
• Put in the egg and knead the dough. Form a ball, wrap in cling film and refrigerate for 30 minutes.
• For the filling, mix pumpkin puree, cream, sugar and spices. Add eggs and mix thoroughly. Roll out the dough and place it in a baking pan, forming edges.
• Pour the pumpkin filling onto the dough.
• Bake in an oven preheated to 180°C for 45-50 minutes until golden brown.
• Cool the pie before serving, so that the filling hardens.

To be continued…