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5 quick and easy fall recipes with pumpkin »BussolaDiario

How about a mini cookbook to refer to when you’re craving pumpkin? Below, you’ll find 5 tried-and-true fall pumpkin recipes (some recipes even come from my grandmother!). They share the ease of preparation – who among us today has so much time to spend in the kitchen? – and ingredients that can be found in any pantry or, in any case, readily available.

Curiosities and properties of pumpkin

Pumpkin is synonymous with autumn: a versatile and healthy vegetable, eclectic and easy to cook, capable of becoming the main ingredient of appetizers, entrees, sides and even desserts. The sweet flavor of the pumpkin also makes it appreciated by the little ones and its intense orange color, which seems to have accumulated the rays of the sun in summer and then gives it to us in the form of a compact pulp in the dullest months, definitely brings joy.

Pumpkin is a healthy food: it is low in calories (they vary according to quality, but generally it varies between 26 and 45 calories per 100 gr.), it is rich in fiber, carotenoids and vitamins (A, C, E and folates ) and has an antioxidant and hypoglycemic action (see: “PUMPKIN: a sweet taste to avoid or to enjoy?“At https://www.diabetes.com/).

Pumpkins of the kind’cucurbits“(those we use today) did not arrive in Europe until the 16th century following the discovery of America, where they had been cultivated for millennia in the area between present-day Mexico and the southern United States. United.

Prior to the importation of gourds from the New World, the only known gourd in Europe was the ‘flaccid gourd’ (botanical term: Lagenaria siceraria) or cocozza, whose origin was African. The bucci della Lagenaria, suitably treated, was used by farmers and shepherds as a container for food or water.

The pumpkin is also one of the most common elements of Halloween, a party in my opinion quite gothic and also a little macabre: however the pumpkin – painted or engraved to represent Jack o’ Lantern – with its bulbous shape and its color vive brings to the party the right irony necessary to make it an altogether playful recurrence, where fears of darkness, darkness and death are overcome.

After this short preamble, I immediately come back to the initial promise: here are the 5 easy recipes for autumn with pumpkin!

5 fall pumpkin recipes – from appetizer to dessert!

5 Fall Pumpkin Recipes:

  1. Hunters Crispy Bacon and Pumpkin
  2. Pumpkin cream with cream and paprika
  3. Pumpkin and truffle risotto
  4. Oven poached pumpkin
  5. Pumpkin, walnut and chocolate cake

(all recipes are for 4 people)

1. Hunter’s Pumpkin and Crispy Bacon

The first of the 5 fall pumpkin recipes is an appetizer that can also be a side dish.

Ingredients: 600 gr. pumpkin cleaned and cut into 2 cm cubes. on the side, 8 slices of minced bacon, 2 unpeeled cloves of garlic, a sprig of rosemary, 3 tablespoons of white wine vinegar, oil, salt and pepper.

  • Put 5 tablespoons of oil and the crushed garlic in a saucepan, heat and add the pumpkin.
  • Meanwhile, grill the bacon in an unsuitable pan without adding oil. Once cooked, roughly crumble it and set aside.
  • When the pumpkin is almost cooked (this is the most complicated part of the recipe because it must not become a cream but keep the shape of a cube) add a little salt, vinegar and some leaves rosemary and let evaporate quickly.
  • Serve with crumbled bacon.
  • This side dish can also be served on slices of toasted bread

2. Pumpkin soup with cream and paprika

A time-saving classic of fall cooking: the base can be made ahead and refrigerated (or frozen), adding the toppings at the last moment.

Ingredients: 800 gr. coarsely chopped clean pumpkin, 2 red onions cut into quarters, 3 peeled medium potatoes cut into cubes, a tablespoon of chopped parsley, oil, salt and pepper. For the filling: 200 gr. crème fraîche (unsweetened whipped cream or, for a healthier version, 200g of 2% Greek yogurt is enough); a good spoonful of paprika (sweet or spicy to taste), a few parsley leaves, toasted bread croutons.

In a pan, pour three tablespoons of oil, the onions, the pumpkin and the potatoes. Season with salt and pepper and cook over low heat to brown, then cover with water and cook for at least 30 minutes. At this stage, mix with the blender and if necessary add water to dilute (the cream must be quite thick). If you’re not using it right away, pour it into a glass or steel container and store it in the fridge (or freeze it).

When ready to serve, bring to the table the bowl with the pumpkin cream and the bowls in which you have put the fresh cream, the paprika, the parsley and the croutons: each guest will help himself by adding the desired garnishes as he pleases.

3. Pumpkin and Truffle Risotto

A fall classic, which combines pumpkin with the most fragrant tuber, in a mix of woody scents that make you imagine being in a cabin, snuggled up in front of the fireplace.

Ingredients: 320g. of Carnaroli rice, 500 gr. diced cleaned pumpkin, 1 glass of (good) white wine, 1 small onion and 1 clove of garlic, chopped parsley, 1 tablespoon of butter, 3 tablespoons of grated parmesan, oil, salt and pepper. A small truffle (or truffle cream, even if it’s not the same thing).

Brown the pumpkin with the finely chopped onion and the clove of garlic. Add a little water and cook for 20 minutes. Remove the garlic clove and discard it. Add the rice and toast it with the vegetables, then mix it with the wine. Continuing to stir to prevent sticking and adding hot water from time to time, cook the rice with the pumpkin, trying to leave it al dente. Once cooked, add the butter and parmesan and mix well. Serve on plates garnished with very thin slices of truffle (or truffle cream), a little parsley and a pepper mill if you wish.

4. Oven-poached pumpkin

It’s one of two recipes that come straight from Grandma Paolina – the other is the Hunters’ Pumpkin with Crispy Bacon – and it’s disarmingly simple as well as being a “hands-on recipe”. because it is not necessary to follow the cooking (so you can do something else too!).

Ingredients: 800 gr. clean pumpkin, cut into regular slices about 1 cm high; flour, oil, salt, pepper and rosemary leaves.

Cover a baking sheet with a sheet of parchment paper. Flour the pumpkin slices (the “shirt”) well by placing them on the baking sheet, overlapping them slightly. Spread the rosemary leaves and salt. If desired, you can also add pepper or chilli. Drizzle the pumpkin with oil, pour it thinly and bake in the oven for 30.40 minutes at 180°.

Serve the pumpkin hot as an accompaniment.

5. Pumpkin, Walnut, and Chocolate Plum Cake

And here we are at the fifth of 5 autumn recipes with pumpkin. And after 4 savory recipes, make way for a sweet recipe, a soft and fragrant buffet.

Ingredients: 400 gr. pumpkin cleaned, boiled and sieved; 250 gr. type 0 flour; 200 gr. sugar; 125 g. butter cream melted in a bain-marie; 100 gr. chopped walnut kernels; 100g chocolate chips, 1 packet of baking powder, icing sugar and mint leaves to garnish.

Butter a large cake tin, flour it and place it in the refrigerator until use. In a bowl, pour the pumpkin pulp, sugar and whole eggs. Using an electric whisk, mix the ingredients then gradually pour in the sifted flour with the baking powder, alternating with the melted butter. Add chopped walnut kernels and chocolate chips. Pour into the already greased mold and bake in a preheated static oven at 160° for 45-50 minutes (as always, it depends on your oven). Once the cake is unmolded, garnish it with icing sugar and mint leaves.

How about, did you like this mini cookbook with 5 fall pumpkin recipes? Are you going to prepare one of the recipes that I have suggested?

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