It’s pumpkin season! 3 recipes for ringing in the fall


As the weather gets colder and I see the orange stains in the bazaar, it fills me with joy! Pumpkin is a fruit (yes, I didn’t know that either) that has this unique style of catering to both the sweet and savory palates. I like to try a lot of different things, but how many can you eat at one time? For this same reason, you can freeze your pumpkin – don’t expect it to hold its shape much. Its flavor will diminish over time, so keeping pumpkin in the freezer all year round is not the best option. A few months, but not more.

A classic: pumpkin soup

I like to do this when I’ve used quite a bit of it and only a lot of small pieces are left. Of course, you can also do this with whole pieces. Either way, this soup will warm you up and fill you up as the temperatures drop.

Ingredients

  • 1 kilo of pumpkin
  • 2-3 onions
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 800 milliliters of vegetable broth / water
  • 200 grams of heavy cream
  • salt, black pepper, nutmeg

Instructions

To cook all of this as quickly and easily as possible, peel your pumpkin and cut it into small cubes. Don’t worry if they turn out a little bigger than you think, it will only take a few more minutes to cook them. Also cut the onions into small pieces. Melt the butter and brown the onions a little until they take on a slightly different color. Stir in the pumpkin and roast them a little together. Incorporate the flour as well and continue to sauté them. Keep stirring to keep it from burning. After a few minutes, add the heavy cream and broth (if you don’t have any, water will also do) and bring to a boil. Lower the heat and simmer everything for about 20-25 minutes. Once all of the pumpkin has softened – you can test it with a fork – turn off the heat and go in a blender so that everything is smooth. You can now season it as you like.

Pumpkin soup. (Photo Shutterstock)

Tips

To make the soup more interesting when serving, you can add herbs or even pumpkin seeds on top. My favorite will always be a little dill, but also try to find your favorite version!

If after stirring you think the soup is still too thick, you can pass it through a sieve and mix again what is left until it becomes silky. Personally, I think it’s more effort than it’s worth.

Pumpkin jam

Now I said you can freeze your pumpkin, but another way to preserve that great flavor is to make a jam out of it. Adding ginger will give it a bit of balance while keeping it exciting in your mouth. The ratios given here are rather indicative, so do not hesitate to combine them as you wish!

Ingredients

  • 750 grams of pumpkin
  • 1-2 oranges
  • 2 lemons
  • 30 grams of ginger
  • 500 ml orange juice
  • 10 grams of pectin or 100 grams of sugar

Instructions

Clean the pumpkin and cut it into small cubes. Wash the oranges and lemons and carefully grate the zest. Make sure you don’t add the white parts as it will make everything bitter. Grate the ginger completely and remove the fleshy parts of the orange, being careful not to add the white parts of the fruit. Squeeze the juice from the rest of the orange and lemons and mix everything in a saucepan with the orange juice. Let everything cook together until everything is softened. Go with a blender to make it smooth. Now add the pectin or the sugar (or both if you like the sweetness) and boil for several minutes. The mixture should thicken at this point. If you feel it is still too runny, cook it for a few more minutes. Place the jam in clean jars and close the lids while it is still hot. This will seal them up and keep it fresher for longer.

Tips

You can always choose to cook the pumpkin in water instead of orange juice. If the orange juice is already sweet, you may not want to add more sugar to the mixture.

The pectin is used to hold the mixture better, but it is entirely optional. Adding more sugar or even a little diluted starch into the mixture will make it strong enough.


You can use the pumpkin for both sweet and savory dishes.  (Photo Shutterstock)
You can use the pumpkin for both sweet and savory dishes. (Photo Shutterstock)

Pumpkin Bread

You’ve heard of banana bread, but have you heard of pumpkin bread? Well you have it now. While banana bread is a dessert, this one is not really a dessert but rather a real bread. The orange color and nutty flavor that pumpkin gives to bread will definitely grab the attention of whoever you present it to.

Ingredients

  • 400 grams of pumpkin
  • 150 milliliters of milk
  • 500 grams of flour
  • 1 teaspoon instant yeast
  • 1 egg
  • pinch of sugar
  • salt

Instructions

Clean and cut the pumpkin into small pieces and cook it in water until softened. It should take around 10 minutes depending on the size. Pour out the water and crush the pieces. Let cool. Heat the milk slightly and dissolve the yeast in it with a pinch of sugar and a little salt. Add all the ingredients in a bowl, except the egg, and start kneading. You will want to get a soft, but not sticky, dough. Depending on your pumpkin, you may need to add a little more flour if it’s too sticky. A little more milk can be added if the dough is too hard or seems too crumbly. Cover the kneaded dough with a damp cloth and let stand in a warm place for about an hour. Knead it one last time and place it in a shape to your liking. It is essential to cover the mold with baking paper. Let the bread rest in this way again covered with a damp cloth for about 40 to 45 minutes. Whisk the egg and spread it on the bread and bake it at 180 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes to an hour depending on how thick you have arranged. Take out of the oven and let cool completely before cutting.

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