Published: 10/06/2013 - Updated: 11/26/2016
Author: Nayeli Reyes5 Comments
The fall and winter season is known for its festivities, and food continues to be the protagonist of such events. Pumpkins are characteristic of this time, both for decoration and for consumption as it is a food that is characterised as complete, versatile and delicious.
Among its properties, it has been found to be a great source of antioxidants because it is rich in carotenoids that give it its characteristic colour. It also has associated benefits for vision problems, helps detoxify the digestive system and is rich in fibre. Do not miss these fantastic seasonal recipes.
- 380 gr. of Pumpkin
- 1 onion
- 1 clove of garlic
- 3 tbsp. of chopped cilantro
- 1/4 tsp. of paprika
- 1/4 tsp. of nutmeg
- 4 cup of Chicken or vegetable stock
- 1/2 cup of cream
- 2 tbsp. of butter
- Salt & Pepper (sufficient amount)
- Chop the onion, garlic and pumpkin into chunks.
- Sauté the onion, garlic and pumpkin in a pot or deep pan with butter until they take on a slightly golden colour.
- Add the chicken or vegetable stock and simmer until the pumpkin is tender.
- Blend or process with a portion of the stock and add the cream, mix well and bring to the boil.
- Season with salt, pepper, nutmeg, paprika, and adjust the consistency with a little stock if necessary, before finally adding chopped cilantro.
- 700 gr. Of Pumpkin
- 4 tbsp. of fresh chopped rosemary
- 1 clove of garlic
- 5 tbsp. of Olive oil
- 100 gr. of Manchego Cheese
- 1 tsp. of Orange zest
- Salt & Pepper (Sufficient amount)
- Cut the pumpkin into thick slices or wedges.
- Cook the pumpkin in salted water.
- Place the pumpkin on a baking sheet and add chopped garlic, rosemary, salt, pepper and lemon zest.
- Season with olive oil and sprinkle cheese over the top.
- Bake at 200 ° C for 30-35 minutes or until the pumpkin and cheese are lightly browned.
- 1 ½ cup of Organic Wheat flour
- 1 tsp. of Baking powder
- 1/2 tsp. of salt
- 1 ½ tsp. of cinnamon
- 90 gr. of Butter
- 1 1/3 cups of sugar
- 3 Eggs
- 2 tsp. of Vanilla extract
- 1 ½ cup of Pumpkin Puree
- 3/4 cup of milk
- 1/4 Tsp. of nutmeg
MORE IN BIOMANANTIALBurn fat
- Sift the flour with the other dry ingredients (baking powder, salt, cinnamon and nutmeg) and mix with a spoon.
- Cream the butter and add the sugar until it is fully integrated.
- Add the egg and vanilla extract.
- Add the flour mixture and milk in alternating turns to form a thick dough.
- Finally add the pumpkin puree and place in a greased and floured pan, bowl or muffin mold.
- Bake at 180 ° C for 30 minutes until the top is golden brown and firm. An inserted toothpick should come out clean.
- Cool and remove from the mold.
Salad with pumpkin
- 400 gr. Of pumpkin cut into pieces
- 3 tbsp. of Pumpkin seeds
- 1 tbsp. of honey
- 2 tbsp. of olive oil
- 1/2 tsp. of mustard
- 2 cups of romaine lettuce
- 1 cup of spinach
- Salt & Pepper (To taste)
- 1 tsp. of Lemon juice
- 1 tsp. of butter
- Cook the pumpkin until soft.
- Drain and sauté in butter with salt and pepper and set aside.
- Mix the olive oil, mustard, honey and lemon juice until blended completely.
- Place the pumpkin, leaves of lettuce and spinach on a platter and add the pumpkin seeds and season with honey mustard seasoning.
About the author
Delicious! It is time to prepare the pumpkins for the fall and especially for the Halloween season, would be amazing if you not only give sweets, but you prepare a dinner for family and friend to enjoy the evening and of course the pumpkin? Just saying an option to take advantage of the recipe.
Delicious! Fall is my favorite season, and the pumpkin is one of my favorite ingredients! I love preapring weet candies with pumpkin and of course muffins and cakes, and give them to my kids and their friends, and this Halloween we should try to enjoy it with healthy recipes for the kids too, as natural sweets made by ourselves
Halloween has gone but still it is time to enjoy a good recipe made with pumpkin and this is because we only have this vegetable once in the year so at least we should consume it a lot for this season, thanks for sharing the recipes to avoid getting bored of the same preparations!
Oooh man! I just barely missed this! If only I had read it earlier. We grew a fantastic looking pumpkin this year. beautiful, small, round, one of those sweet sugar pumpkins, I think they call them. We eneded up making a pumpkin puree out of it for pumpkin pie (of course) but that pumpkin bread would have been pretty fine too.
Around the celebration of Halloween it will be great to have these recipes handy because so many pumpkins are put to waste simply by being carved out and used for decoration in the typical jack o’lantern style. Instead you can make use of the scooped out pumpkin meat and use it to try a new and delicious dish! Great!