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Autumn is here and brings pumpkins back. They are not only healthy and low in calories, but also incredibly delicious. Everybody likes pumpkin! So take your pots and start cooking!
Mashed Pumpkin
(for 4 people)
Ingredients
| 2 | small Hokkaido Pumpkins |
| 8 | Potatoes |
| 2 | Chili |
| 2 | Lemons |
| 200 ml | Milk |
| a bit of | Butter |
| Salt and Pepper |
This is how you do it:
Wash pumpkins, dry them and cut brown parts out. You don't have to peel Hokkaido pumpkins. Cut them in half and remove the seeds with a spoon. Cut the pumpkins in dices. They don't have to be small. Wash and peel potatoes and quarter them. Wash chili and lemon with hot water and dry them. Cut the chili and remove the seeds. Cut it in small pieces. How much chili you put in the mashed pumpkins is up to you. Get about 3 tablespoons of lemon peel.
Boil salted water and put pumpkins and potatoes in there. Cook about 15 minutes at medium heat.
Baked Pumpkin
(for 4 people)
Ingredients
| 2 | small Hokkaido Pumpkins |
| 3 spoons | Olive oil |
| 2 | Garlic |
| Sea Salt and Pepper |
This is how you do it:
Put oven on 200 °C (390°F) and put baking paper on the tray.
Peel and chop garlic. Wash pumpkin, dry and cut brown parts out of it. A Hokkaido pumpkin doesn't have to be peeled. Remove the seeds and quarter pumpkin. Split the pumpkin in 1 cm thick parts.
Put all of the splits in a bowl together with oil and garlic, salt and pepper. Mix thoroughly, put the pumpkin on the tray and bake them for about 15 to 20 minutes.
Salad with roasted pumpkin
Ingredients
| 4 Port. | Salad |
| 1 | Pear |
| 1 tea spoon | Sugar |
| 150 g | Hokkaido Pumpkin |
| 1 EL | Butter |
| 10 | Walnuts |
| 300 g | Blue Cheese |
| 3 EL | Vinegar |
| 7 EL | Oil |
| 1 EL | Pumpkin Seed Oil |
| Nutmeg | |
| Salt and Pepper |
Wash salad.
Peal pear and cut in quarters and thin slices. Caramelize sugar in a pan, put pears in the pan and swing around. You can also just roast the pears a bit without the sugar.
Cut pumpkin in half, remove seeds and cut it in small dices. Roast the pumpkin with salt, pepper and nutmeg.
Chop walnuts and roast them without oil.
Mix vinegar and spices in a bowl and add oils.
Place salad on a plate and pour the dressing over it. Cut cheese and spread it above the salad togetehr with pears, pumpkin and nuts.
Pumpkin Soup
Ingredients
| 750 g | Butternut or Hokkaido Pumpkin |
| 2 | Carrots |
| 1 | Potato |
| 1 | Onion |
| 2 EL | Oil |
| 50 g | Greens |
| 1 Liter | Vegetable Stock |
| 200 g | Cream |
| Salt and Pepper | |
| 1 Prise(n) | Nutmeg |
| 30 g | Pumpkin Seeds |
| 6 TL | Pumpkin Seed Oil |
Peel Pumpkin and cut it in dices just as the carrots, potatoes and onions.
Roast vegetables in oil and add greens. Pour the vegetable stock above and let it cook for about 20 minutes on medium heat until the pumpkin is soft.
Mash everything and put cream in the pot. Mix it and let it cook for a minute. Taste it with salt, pepper, lemon and nutmeg.
Put on plates and decorate with pumpkin seeds and pumpkin seed oil.
Pumpkin Muffins
Ingredients (for 14 Muffins)
| 225 g | Flour |
| 1 TL | Baking Powder |
| 125 g | Brown Sugar |
| 2 | Eggs |
| 250 g | Hokkaido Pumpkin |
| 150 g | Butter |
| 75 ml | Milk |
| 100 g | Chocolate Flakes |
| 1 | Vanilla |
| 2 TL | Cinnamon |
| 1 Prise | Nutmeg |
| 1 Prise | Clove |
| 1 Prise | Pimento |
| 1 Prise | Salt |
This is how you do it:
Put oven on 175 °C (350°F).
Wash and cut pumpkin and remove seeds. cut about 250 grams of the pumpkin in dices and put them on the oven tray for about 20 minutes until they are soft.
Take pumpkin out of the oven and mash. Mix mashed pumpkins with milk, melted butter and vanilla with the egg yolk-sugar-mix. Add everything to the flour mix and put chocolate flakes in there. Mix everything really good, whisk the egg white stiff and fold in with the dough.
Put dough in muffin papers and bake about 18 minutes in the oven.
Enjoy and surprise your Host Family with one of those yummy autumnly dishes!
This post is also available in: German
