The best recipes with pumpkins

Pumpkins they are not only good for decoration. Autumn pumpkins are extremely useful in cooking, although this is true a variety of food underappreciated. We can prepare from them hearty lunches or treats. Try these delicious pumpkin recipes and your attitude towards them will change quickly.

The best pumpkin recipes:

READ MORE: The best recipes with grapes

Recipe: homemade pumpkin pie

Ingredients for homemade pumpkin pie:
Pumpkin Pie Dough:

• 10 dag of butter
• 15 dag of flour
• 1 tablespoon of sugar
• salt

Pumpkin pie filling:

• 60 dag pumpkin
• 3 eggs
• 1 dl of cream
• 15 dag of brown sugar
• 1/4 teaspoon ground nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp ground cloves
• salt

The process of making homemade pumpkin pie:
Knead the butter with flour, a pinch of salt and sugar. Pour in two tablespoons of cold water and continue kneading to get a smooth dough. Shape it into a ball, wrap it in foil and put it in the fridge for at least 30 minutes. Clean the pumpkins (including the pits) and cut them into cubes and put them in boiling water. Cook until the pumpkin softens. Drain and mash with a fork. Before rolling out the dough on a baking sheet, grease it with butter. Cover with baking paper and sprinkle dry beans over it. Place in an oven heated to 180 degrees Celsius and bake for 10 minutes. Meanwhile, mix the eggs, sugar and a pinch of salt. Add pumpkin, cream and everything else and mix until a homogeneous mixture is formed. Remove the beans and baking paper from the dough and pour the filling onto the dough. Bake for another 45 minutes. Have a good run! PS Serve the pie with whipped cream.

Recipe: Creamy Hokkaido Pumpkin Soup

Ingredients for Cream of Hokkaido Pumpkin Soup:

• 1 cup homemade Hokkaido pumpkin (cut into pieces)
• 1 small chopped onion
• 2 chopped garlic cloves
• 1 tablespoon of olive oil
• 3 dcl of water
• 1 potato (cut into pieces)
• 1 vegetable soup cube
• a pinch of chili powder
• 1/2 teaspoon of powdered nutmeg
• fresh parsley
• homemade pumpkin oil (optional, for decoration)
• cream (optional)

Preparation process Creamy Hokkaido Pumpkin Soups:
Fry finely chopped onions and garlic in olive oil. Add the diced Hokkaido pumpkin and cook until the pumpkin softens. Add sliced potatoes and cover everything with water. Add the stock cube, nutmeg and chili powder and cook everything together for 15 minutes. Mix the soup well with an immersion blender and add cooking cream if desired. The prepared soup is served with sprigs of fresh parsley and drops of homemade pumpkin oil.

Recipe: Hokkaido pumpkin puree

Ingredients for Hokkaido Pumpkin Puree:

• 600 g of homemade Hokkaido pumpkin (cut into pieces)
• 3 tablespoons of olive oil
• 2 teaspoons of coconut butter
• ½ teaspoon grated lemon peel
• 2 tablespoons Parmesan cheese
• salt
• pepper
• cream (optional)

The process of making Hokkaido pumpkin puree:
Boil the pumpkin in a small amount of water. When it softens, drain it and mash it to get a smooth puree. Melt the butter in a bowl and then add the pumpkin puree. Stir for a few minutes to thicken the puree. Set aside and cool slightly. Add grated lemon peel, parmesan cheese, sweet cream, salt and pepper.

Recipe: pumpkin gnocchi

Ingredients for pumpkin gnocchi:

• 400 g of potatoes
• 400 g of homemade Hokkaido pumpkin
• flour
• 1 egg yolk
• salt
• pepper
• butter
• parmesan

Procedure for making pumpkin gnocchi:
For the pumpkin gnocchi, cut the zucchini and put them in the oven, which we have heated to 200 degrees Celsius, so that they soften nicely. Mash the softened ones finely and mix them with boiled potatoes, egg yolk, salt and flour (to taste) into a smooth dough. Form strips on a floured surface and cut them into smaller pieces. With a fork, we can create a characteristic pattern for the gnocchi. Then cook the gnocchi in boiling water for about 5 minutes. If desired, fry the boiled ones and serve with freshly grated parmesan cheese.

Recipe: pumpkin soup with chestnuts

Ingredients for pumpkin soup with chestnuts:

• 50 g of coconut butter
• 2 small onions
• 850 g pumpkin
• 1 l of vegetable soup base
• 300 g of peeled boiled chestnuts
• salt
• pepper
• nutmeg
• 2 tablespoons of cream
• 1 heaping tablespoon of cooking cream

Preparation instructions pumpkin soups with chestnuts:
Boil the chestnuts, cool and peel them. Clean the pumpkin and cut it into cubes. Peel and chop the onion. Melt the butter in a large soup pot and fry the onion in it. Add the pumpkin cubes and stir for another five minutes. Pour in the soup base and cook until the pumpkin is soft. Add the chestnuts, season to taste and mix everything together with a stick mixer. Add a spoonful of cooking cream to the soup, stir and serve. Bon Appetit!