Pumpkin has long gone beyond the boundaries of classic porridge and sweet pie. Today, it is a universal ingredient that dictates global culinary trends, combining comfort with haute cuisine. From Asian piquancy to Italian elegance - we have collected unique recipes for you that will make your autumn table truly trendy!
I. Pumpkin cream soup with coconut and Thai curry
Forget about ordinary pumpkin soup! Add coconut milk and Thai curry paste and you will get a warming, rich taste with notes of the East.
Ingredients:
- 500 g pumpkin (pulp)
- 400 ml coconut milk
- 1 onion
- 2 cloves garlic
- 1-2 tsp red Thai curry paste (depending on desired spiciness)
- 1 tsp grated ginger
- 300-400 ml vegetable or chicken broth
- 1 tbsp olive oil
- salt, pepper, cilantro (for serving)
Step-by-step recipe:
- Heat the oil in a heavy-bottomed saucepan. Fry the chopped onion, garlic and ginger until soft. Add the curry paste and heat for 1 minute to release its aroma.
- Add the diced pumpkin, pour in the broth and cook until the pumpkin is soft (about 20 minutes).
- Remove from heat. Add coconut milk and blend until smooth.
- Season with salt and pepper to taste. Serve garnished with fresh cilantro and a few drops of coconut milk.
II. Warm baked pumpkin, goat cheese and cranberry salad
This is the perfect combination of textures and flavors: sweet pumpkin, salty cheese, sour cranberries and crunchy nuts.
Ingredients:
- 300 g pumpkin (pulp)
- 100 g goat cheese (or feta/brynza)
- 100 g mixed salad leaves (arugula, spinach)
- 50 g walnuts (or pecans)
- 2 tbsp dried cranberries
For the dressing:
- 3 tbsp olive oil
- 1 tbsp l balsamic vinegar
- 1 tsp honey
- salt
- pepper
Step-by-step recipe:
- Cut the pumpkin into cubes (2x2 cm), pour over olive oil, salt, pepper. Bake in an oven preheated to 200°C for 20-25 minutes until soft and golden brown. Cool.
- Mix all the ingredients for the dressing.
- Place the lettuce leaves on a large plate. Arrange the warm or cooled pumpkin, cranberries and chopped nuts on top.
- Crumble the goat cheese and pour the dressing over the salad.
III. Pumpkin Gnocchi
Gnocchi are small, tender potato (or pumpkin) dumplings that go perfectly with a simple, aromatic sauce.
Ingredients:
- 250 g pumpkin puree (baked)
- 120-150 g flour
- 1 egg
- salt
For the sauce:
- 30 g butter
- 100 ml cream (fat content 15-20%)
- 50 g grated parmesan
- fresh parsley or green onions for decoration.
Step-by-step recipe:
- Mix the pumpkin puree, egg and a pinch of salt. Gradually add the flour and knead a soft, slightly sticky dough. Do not knead for long!
- Divide the dough into parts, form "sausages" (about 1 cm in diameter) and cut them into small pieces (1.5-2 cm).
- Cook the gnocchi in boiling salted water. When they float (in 2-3 minutes), remove them with a slotted spoon.
- For the sauce, melt the butter in a pan, add the cream. Bring to a boil and reduce the heat.
- Season with salt, pepper, add the parmesan and stir until the cheese melts.
- Add the gnocchi to the sauce, heat for 1 minute and serve, garnished with herbs.
IV. Pumpkin Spice Cookies
This is a soft, fluffy cookie that melts in your mouth. It resembles American pumpkin "cupcakes", but in the form of cookies, and is extremely popular in the fall season.
Ingredients:
- 220g pumpkin puree (chilled)
- 250g flour
- 150g sugar
- 1 egg
- 110 g of butter (room temperature)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon, ginger, nutmeg and cloves
Step-by-step recipe:
- Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar until fluffy and light.
- Add the egg and pumpkin puree. Beat well until completely combined.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and spice mixture.
- Gradually add the dry ingredients to the wet mixture, mixing with a spatula or mixer on low speed until combined. The dough will be very soft and sticky.
- Using two spoons or a pastry bag, drop the dough onto the baking sheet, forming small "pillows" about 2 inches (5 cm) apart.
- Bake for 12-15 minutes. The cookies should be soft, slightly springy when pressed, and the edges may just start to brown. Let cool completely on a wire rack. Enjoy!
Even more pumpkin dishes:
