Halloween Pumpkin Recipes

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Every country prepares its favorite pumpkin dishes on Halloween. For example, in Tunisia, a spicy pumpkin puree with olive oil and vinegar, garlic, caraway seeds and coriander is served for a snack. In Morocco, mashed potatoes are seasoned with honey and cinnamon and poured over chicken. In Italy, in Mantua, delicious tortellini is stuffed with pumpkin, and in Cremona, you can taste excellent pumpkin risotto. Turks deep-fry very thin slices of pumpkin and serve them with plain yogurt. They also have a pumpkin dessert in syrup with chopped walnuts and thick cream, etc. etc. We will dwell on some interesting recipes.

Cheese fondue in pumpkin

1 medium pumpkin, 2 tbsp l. olive oil, 1 finely chopped onion, 1 chopped garlic clove, 1 finely chopped red chili, 200 g chopped mushrooms, 150 ml dry white wine, 1 tbsp. l. corn flour mixed with 1 tbsp. l. water, 3 chopped sprigs of sage, 600 g grated cheese, 150 ml cream, chopped sage for decoration.

Preheat the oven to 180 ° C. Cut off the top of the pumpkin and set aside. Clean the inside of the pumpkin from seeds and fibers. Rub inside with salt and pepper and brush with half the oil. Place in an oven dish and bake for 45 minutes.

Heat the remaining oil in a skillet, add onion, garlic and chili, fry for 3-4 minutes. Add mushrooms and cook for 3 minutes. Add wine, bring to a boil. Remove from heat, stir with flour, herbs and cheese. Stir until the cheese is melted; add cream.

Pour mixture into pumpkins, sprinkle with chopped sage. Serve with bread and use spoons to scrape out the pumpkin pulp.

Pumpkin stuffed with pork and vegetables

Cut off the lid from a large pumpkin and peel it of seeds. Fry 300 g of cut pork. Spread 1 carrot. Put everything in a saucepan. Add 1 red bell pepper, cut into strips, and 1 pineapple (fresh or from a jar, but then in its own juice). Mix everything, salt, add a little water and simmer until tender. Transfer everything to the pumpkin, cover with foil, put in a cold oven at low temperature and keep there for about two hours. Serve on the table directly in the pumpkin.

Risotto with pumpkin

2 tbsp. l. olive oil, 1 onion, peeled and chopped thinly, 700 g each pumpkin, peeled and cut into cubes, 350 g rice for risotto, 1 tsp. ground coriander, 200 ml of white wine, 600 ml of hot vegetable broth, grated parmesan cheese.

Peel the pumpkin. Cut off the ends on both sides, cut in half with a sharp knife, peel the seeds with a teaspoon, discard. Then peel and cut the flesh into cubes.

Heat oil in a large saucepan, add onion and pumpkin. Cook, stirring occasionally, for 20 minutes, until vegetables are almost tender.

Add rice and ground coriander. Stir for 1 minute, until each rice is coated with oil. Add wine. Boil. Reduce heat, cook, stirring occasionally, until liquid is absorbed.

Add one fourth of the hot broth, cook, stirring occasionally, until all the liquid is absorbed.

Continue cooking, adding hot broth one quarter at a time, stirring occasionally, until all liquid is absorbed. Season with salt and pepper. Serve immediately, sprinkled with grated cheese.

Pumpkin Sugar Pie

For the dough: 225 g plain flour, 1/2 tbsp. l. salt, 25 g sugar, 115 g cold unsalted butter, cut into pieces, 1 egg yolk, some ice water.

For the filling: 700 g fresh pumpkin, cut into slices like a watermelon, 3 beaten eggs, 115 ml double cream, 100 g brown sugar, 1/2 tbsp. l. cinnamon, 1/2 tbsp. l. ground ginger, 1/2 tbsp. l. sweet peas, 1/2 tbsp. l. sol and.

To make dough: Combine flour, salt, sugar in a food processor. Add butter and chop until mixture resembles bread crumbs. Add yolk and beat until dough is smooth. You may need some ice cold water, but don't overdo it. Take out the dough, wrap it in foil and put it in the refrigerator for 1 hour.

Preheat the oven to 180 ° C. Cut the pumpkin into large pieces, remove the seeds. Bake in the oven for 45 minutes - 1 hour, until soft. When it cools, scrape out the pulp and grind until smooth.

Increase the oven temperature to 190 ° C. Roll out the dough on a lightly floured surface, transfer to a low, round shape of 22 cm. From the remaining dough, you can cut out leaves for decoration and set aside. Cover and freeze until it's time to bake.

Make the filling. In a bowl, combine the pumpkin puree with the remaining ingredients until smooth. Pour into a prepared form with dough and bake in the oven for about 50 minutes, so that the filling just grabs.

At the same time, bake the dough leaves on a baking sheet for decoration for 10-15 minutes. Let the cake and leaves cool. Combine some powdered sugar with water and use it to attach the leaves to the edges of the cake. Serve just like that or with whipped cream.