3 soothing pumpkin recipes

Pumpkin is a vegetable plant of the Cucurbitaceae family. Also called a pumpkin, it is round, ribbed, and flat at both poles. If there are a series of varieties, then their bark is always very tough. The harvest period is from October to December. From velotte to risotto and sweet tart, here’s how to cook it this fall:

pumpkin cream

Pumpkin veloute is an essential recipe when fall comes. We value it as much for its softness as we do for its slightly sweet notes.

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Ingredients :

Enough for 6 people

  • 600 g of pumpkin meat
  • 2 leeks
  • chicken broth 50cl
  • 2 onions
  • 4 potatoes
  • 50 cl of milk
  • 20 grams of ghee
  • fresh cream
  • Salt and pepper from the grinder

Material :

Prepare :

  1. Cut the pumpkin into quarters and remove the seeds. Peel the quarters and cut them into 1 to 2 cm cubes.
  2. Peel the potatoes and cut them into 1 to 2 cm cubes.
  3. Peel the onions and chop coarsely.
  4. Remove the dark green color from the leeks. Cut the white into four parts lengthwise and then into small pieces.
  5. Melt the butter in a pressure cooker or casserole.
  6. Saute onions and leeks for 5 minutes
  7. Then add the pumpkin and potatoes.
  8. Heat the milk and pour it into the pan.
  9. Add hot stock or 50 cl of very hot water and 2 stock cubes. No salt.
  10. Close the pressure cooker and cook for 30 minutes (1 hour in a pressure cooker without pressure).

Reward yourself!

Recipe from Journal des Femmes.

Eat pumpkin and saffron

Amazingly simple, delicious pumpkin risotto recipe! Pumpkin, saffron, and Parmesan are in the program for this sweet vegetarian dish to savor while having a winter meal with your loved ones.

eat pumpkin

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Ingredients :

Enough for 4 people

  • 250gm Arborio or Carnaroli rice
  • 250 gm pumpkin
  • 1 liter organic chicken broth (or vegetable broth for a vegetarian recipe)
  • 1 onion
  • 4 tablespoons. olive oil
  • 2 pods of saffron
  • 10 cl of white wine
  • 50 gm butter
  • 100gm fresh grated parmesan cheese
  • Salt and pepper from the grinder

Material :

  • Cast iron casserole or small casserole

Prepare :

  1. Cook instant chicken broth and leave it hot.
  2. Remove the seeds, peel and chop the pumpkin into large cubes. Peel the onions and chop coarsely.
  3. Gently brown the onions with saffron threads in 2 tablespoons of olive oil (about 3 minutes).
  4. Then add the rice and the rest of the olive oil. Cover the rice grains in olive oil for 2 minutes over a high heat and then pour in the white wine.
  5. When the white wine has evaporated (about 2 to 3 minutes), pour the hot broth to cover the rice grains and then add the pumpkin.
  6. Cook the pumpkin rice over a low heat, stirring constantly, adding the hot broth as the rice absorbs it.
  7. When the mixture is creamy and the beans are soft, pour off the heat one last scoop of the broth, butter, and Parmesan.

Bon appetite !

A recipe imagined by MarieClaire Cuisine et Vins.

Sweet pumpkin and hazelnut tart

An original idea in the heart of autumn: sweet pumpkin tart and hazelnut. Because pumpkin is simply a sweet and sour vegetable. Pamper your loved ones with this original and gourmet dessert!

Pumpkin Nut Pie

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Ingredients :

Enough for 6 people

  • 1 short dough
  • 200 g pumpkin (large piece)
  • 2 eggs
  • 100gm fine sugar
  • 25 cl fresh cream
  • 30 grams ground hazelnut
  • 1 orange
  • 1 teaspoon ground cinnamon
  • (Bonus: 4 tablespoons heavy cream for serving)

Material :

  • deprivation
  • blender
  • mussels
  • Plate
  • round plate

Prepare :

  1. Squeeze the orange and get its juice back.
  2. Peel the pumpkin to cut it into small cubes.
  3. Add the cubes to a saucepan with 50 grams of sugar.
  4. Add to skillet: orange juice with a little water until the pumpkin is submerged.
  5. Cook over low heat and stir until the liquid has evaporated.
  6. The squash should be a little caramelized. Take off the fire.
  7. Once lukewarm, pass the squash through a blender until a fine puree is obtained. Meanwhile, preheat the oven to 210 ° C (thermostat 7).
  8. Roll out the shortbread on a buttered mould.
  9. In a bowl, whisk together the cream, eggs, the remaining 50 grams of sugar and cinnamon.
  10. Then add the pumpkin and mix.
  11. Pour into a pie plate, and bake for 20 to 25 minutes.
  12. Before serving, pour a little of the slightly whipped whole cream into a small bowl and sprinkle the tart with the hazelnut powder.

A recipe imagined by MarieClaire Cuisine et Vins.

Did you enjoy reading this article? So you might like these: “3 Apple and Pear Recipes to Put Autumn on Your Plate,” “Food: What Is “Pumpkin Condiment”? (+ Famous Pumpkin Seasoning Pie Recipe)” and “Know All About Wild Garlic, This Little Taste is a Treasure” .

Tags:

Autumn and winter, pumpkin.

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