Cod with pumpkin cream
Cod with pumpkin cream
- The cream. Peel the pumpkin, remove the seeds and chop it small. Cook it in salted water for about 25 min. Drain the pumpkin, salt and pepper it and pass it through the blender until you get a homogeneous puree. Add a pinch of nutmeg, cooking cream and blend again.
- Fish. Before it's finished, clean the cod fillet, wash it and dry it. And do it steamed or ironed.
- The finish. Serve over the pumpkin puree and sprinkle chopped parsley on top.
If you have difficulty peeling the pumpkin, we will tell you how to do it easily.
Pumpkin Pea Pie
Pumpkin Pea Pie
- The cake. Cook 100 g of pumpkin until soft. Sauté a chopped onion with a thread of oil. Add a chopped leek and sauté for 20 more minutes. Drain the squash and mash it with a pinch of nutmeg. Beat four eggs with 200 ml of low-fat liquid cream, salt and pepper. Add the pumpkin puree, onion, and leek, and stir. Pour the preparation into a refractory rectangular mold, add some washed peas and cook in a double boiler, covered, for 45 minutes.
- The sauce. To accompany it, you can mash roasted peppers with a little cream.
It can be eaten hot or cold and fits perfectly as a takeout to work.
Rice pancakes with pumpkin and zucchini
Rice pancakes with pumpkin and zucchini
- The pancakes. Boil rice with twice as much water as rice, remove and let it warm. Then, line a pastry ring with plastic wrap and fill it with rice. Press with a spoon to form a compact pancake 1 cm thick. Remove it, wrap it in the film, let it cool, and repeat the operation until the rice is finished.
- The garrison. Julienne the onion and sauté it until golden brown. Add peeled pumpkin and washed zucchini cut into cubes, as well as four tablespoons of water, cover and sauté for a few more minutes. Add garlic and minced parsley and cook a little longer.
- The plating. Brown the pancakes in a string of oil for 2 minutes on each side. Sauté some raisins and some peeled pumpkin seeds and put it all together on the plate.
Zero Fat Curried Pumpkin Cream
Zero Fat Curried Pumpkin Cream
- Light and vegetarian. If you are looking for a pumpkin recipe that, in addition, does not weigh you down, you have to try this pumpkin curry cream. In addition to being a vegetarian recipe, it is also 100% vegan, since it does not contain any ingredient of animal origin (not even milk or cheese).
- How to subtract calories. By dispensing with the cream or milk cream and cheese that is usually put in most creams, we managed to reduce 120 calories nothing more and nothing less, which makes it a 100% guilt-free cream.
Here is the recipe step by step.
Pumpkin timbale and vegetable stew
Pumpkin timbale and vegetable stew
- The previous steps. Clean, wash and coarsely chop some pumpkin. Point some green beans, remove the strings, wash them and cut them into small cubes. Take a few sprigs of cauliflower and broccoli and put them in a bowl of cold water. Wash the asparagus and remove the stem.
- Cooking. Heat salted water and a bouquet of aromatic herbs in a large saucepan. When it boils, add the pumpkin, cook it for 10 minutes, remove it and cut it into slices. Add the other vegetables to the water and cook for 15 min. Cool them in ice water and drain.
- The plating. With the help of a kitchen ring, layer the pumpkin and vegetables. And if you don't know what to accompany it with, you can use any of our light sauces and vinaigrettes.
Pasta with pumpkin sauce
Pasta with pumpkin sauce
- The garrison. Wash a yellow bell pepper and cut it into strips. Sauté it together with minced garlic. Salt and pepper, remove and reserve.
- The pumpkin sauce. In the same casserole as before, put the chopped leek and fry it. Add peeled and chopped pumpkin, sauté a little, salt and pepper, season with curry, cinnamon, nutmeg … and pour a glass of water. Cover, cook for 15 minutes and blend.
- The finish. Cook the pasta in a saucepan with boiling salted water for the time indicated by the manufacturer. Drain, toss with the pumpkin sauce and bell pepper strips, and top with crumbled cottage cheese, chopped basil, and sesame seeds.
Pumpkin stuffed with bolognese
Pumpkin stuffed with bolognese
- Roast the pumpkin. Preheat the oven to 180º. Put some small pumpkins on the plate, cover and roast 25 min.
- Make the Bolognese. Sauté chopped onion and carrot. Add minced meat and fry it. Add crushed tomato, a pinch of sugar, salt and pepper. Cook for about 20 minutes and add salt and pepper.
- Gratin. Take out the pumpkins and let them rest. Cut them in half, remove the seeds and fill them with the Bolognese. Cover with grated cheese and gratin until golden brown.
Express vegetable, rice and pumpkin stew
Express pottage of legumes, rice and pumpkin
- Ultra-fast version. To make the express version, take white beans, lentils and rice that you already have cooked or from the pot. Mix them with a sauteed onion and cooked pumpkin. Saute everything mixed together with some fresh chard leaves. And sprinkle on top with chopped parsley.
- How to cook the pumpkin. Depending on the technique and if you want it more or less al dente, you will need more or less time. Baked, it is usually roasted in about 20-25 minutes. Boiled and steamed, about 15-20.
Raw food style pumpkin salad
Raw food style pumpkin salad
- What is "raw food"? It is a gastronomic trend that defends eating as much raw and unprocessed food as possible. And yes, although it is rare, pumpkin can be eaten raw. The trick is to cut it into sticks or thin slices because otherwise it is a bit hard.
- To make the salad. Cut the pumpkin, apple, carrot, onion and pepper into small sticks. We mix them all together and dress them with a spicy vinaigrette (with a pinch of ginger or chilli, for example). And to decorate, we can put chopped almonds, lime slices or even edible flowers to give it an exotic touch.
Lentils with pumpkin, apple and roasted asparagus
Lentils with pumpkin, apple and roasted asparagus
- Roast the vegetables. In the oven preheated to 180º, roast the pumpkin, apple and green asparagus slices for about 20 minutes with a little oil and vinegar.
- Assemble the platter. On one side put some cooked and drained lentils. In the other, the roasted vegetables. And sprinkle freshly ground pepper and chopped almonds on top.
Timbale of pumpkin, zucchini and potato
Timbale of pumpkin, zucchini and potato
- The preparation. Cut potato and pumpkin slices and bake them for about 35 minutes at 180º. While baking, slice zucchini and grill or grill them. Assemble the timbale by alternating slices of the three vegetables. Sprinkle cheese on top and gratin.
- Save time. If you want to go faster, you can roast the potato and pumpkin in a silicone case in the microwave on full power for about 10-15 minutes. Halfway through, open carefully so as not to burn yourself with the steam, check how the cooking is going and lengthen or shorten the time according to its state.
Discover more recipes with easy and irresistible zucchini.
Pumpkin pate
Pumpkin pate
- Roast the pumpkin. Preheat the oven to 180º. Peel and cut the squash into quarters. Remove the seeds and salt and pepper to taste. And bake for 40-50 minutes.
- Make the pate. In a bowl, pour the roasted pumpkin without skin, a little ground cinnamon, yogurt, garlic, and olive oil. And grind until you get a thick paté.
- The Plating. You can serve it with dried fruits sprinkled on top, aromatic or sprouted herbs, and some bread sticks or some crudités.
Chicken skewers with pumpkin salad
Chicken skewers with pumpkin salad
- Roast the pumpkin. Preheat the oven to 200º. Peel the pumpkin, clean it and cut it into small cubes. Season them and place them in a baking dish lined with parchment paper. Drizzle with a thread of oil and bake for 20 minutes.
- Make the skewers. Thread chicken tacos onto wooden skewers soaked in water. Grill them on a griddle greased with a few drops of oil, turning them so that they brown on all sides.
- Assemble the platter. Wash and dry arugula. Divide it on plates, add the pumpkin, arrange the skewers on top and serve.
If you want to give it a more flavorful point, half an hour before starting to cook, sprinkle the chicken tacos with pepper, sprinkle them with the lemon juice and a splash of soy sauce and let them marinate until they are roasted.
Pumpkin bites with cheese and nuts
Pumpkin bites with cheese and nuts
- Prepare the pumpkin. Peel the pumpkin, clean it and cut it into thin slices. Then cut these into circles with a pastry ring. Brown them in a frying pan with oil for a couple of minutes on each side. Remove, drain and season with salt and pepper.
- Caramelize the onion. Wash some stalks of chives and chop them. Peel onion and cut it into julienne. Caramelize it in the same pan with 1 tablespoon of oil, about 15 min. If you want, here you have a step by step and tricks to make caramelized onion so that it does not burn.
- The finish. Place the pumpkin circles in an ovenproof dish, spread with cream cheese. Then distribute the onion and add half a peeled walnut on top. Grill them for a couple of minutes in the oven preheated to 180º and serve them sprinkled with the chives.
Herb-marinated pumpkin and vegetables
Herb-marinated pumpkin and vegetables
- Sauté the vegetables. Wash garlic and aromatic herbs, sauté them for a couple of minutes in oil, and remove. Cut slices of eggplant, zucchini, carrot and tomato; chives, in segments, and squash, in triangles. Sauté all the vegetables in batches in the same pan as the garlic and put everything together in a bowl.
- The marinade. Wash the lemon, grate the skin and squeeze it. Add lemon juice, zest of the skin, salt and pepper and stir. Let marinate for 1 hour and serve.
You will peel the pumpkin more easily if you bake it at 200º for about 15 minutes. Prick it first with a fork.
More recipes with pumpkin
More recipes with pumpkin
And if you want more ideas, do not miss the proposals of our blogger Delicious Martha to take advantage of the pumpkin.
As you can see in these recipes with pumpkin, this healthy and delicious vegetable gives a lot of play. It fits in soups, creams, purees and stews. It also serves as a garnish for meat, fish, pasta and rice. And it can be used as a filler or thickener in other recipes.
Choosing the pumpkin and keeping it
- His best time. The first thing to keep in mind is that, although there are some summer varieties, it is basically a fall vegetable, which is when you will find it at its best.
- Look at the skin. If it is smooth and fine, it may still be a little green. The best are those with thick but intact skin, with the peduncle, which helps to conserve internal moisture.
- Check the weight. Make sure it has a high weight in relation to size. So it can last for several months, especially if it is large. Although it is always better to consume it just right.
- To preserve it. Ideally, do it in a cool, dry place. Once opened, it will last at least a week in the fridge, covered with film, covering the skin, or stored in a perforated bag. And if you want you can freeze it, but it has to be cooked (roasted, boiled or mashed).
How to cook it and take advantage of it
- If it is baked, it is ready in about 20-25 minutes. It can be seasoned with spices and used as a starter or garnish.
- Boiled or steamed, about 15-20 minutes is enough.
- It can also be eaten raw cut into strips or thin sheets because as is it is a bit tough.
- If you want to prepare a puree or compote, it is cooked with almost no water or baked and mashed or mashed with a fork.
- Cut into slices and grilled or baked, it can be used instead of pasta for a lasagna. Or as if it were a short crust of a pie.
- To make chips, the squash is peeled and finely sliced, salted for a few minutes, dried, and fried until crisp.
- To take advantage of the seeds, they are washed, dried, roasted in a soft oven and seasoned with spices. They are ideal for salads, cakes, breads and cookies.
- Another option is to soak them for a few minutes with water and sea salt, drain them and toast them over low heat and stirring continuously until crisp.
Cover photo: Kerde Severin on Unsplash
