Autumn Dishes With Pumpkin

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

In autumn, pumpkin dishes are relevant in the kitchen. Fruit vegetables have an incredible aroma and mild taste, which make it a desirable product for many recipes. Pumpkin itself is an autumn specialty.

Pumpkin is a relatively durable autumn vegetable and perhaps for this reason it is during this season that we eat the most appetizing, sweet and salty dishes with it. Let's see some of them:

Pumpkin buns

Necessary products: 1 medium pumpkin, peeled, cleaned of seeds and cut into cubes, 2 tbsp. corn flour, 50 g fine powdered sugar - for sprinkling, ½ tsp. ground cinnamon, 50 g plain flour, 1 liter of oil, for frying, 2 tbsp. powdered sugar, a pinch of ground nutmeg, for decoration;

For the dough: 100 g plain flour, 100 g corn flour, ½ tsp. baking powder, 300 ml of cold carbonated water;

Method of preparation: Boil the pumpkin in a large saucepan with boiling salted water until soft, for 15-20 minutes. Drain the pieces and leave to cool, then mash in a large bowl, along with 2 tbsp. corn flour, powdered sugar and ground cinnamon. You should get a smooth puree.

Heat the oil in a deep pan with a thick bottom to 180 degrees. The baking powder is sifted with 100 g of plain flour and corn flour in a large bowl. Add enough carbonated water to make a soft dough, stirring with a wire whisk.

From the resulting dough are formed small flattened balls, which are sprinkled with flour. Fry in an oil bath in hot oil in portions, turning occasionally.

The finished buns are removed from the pan and allowed to drain the fat on kitchen paper for 2-3 minutes. Arrange in a suitable container covered with paper napkins and decorate with powdered sugar mixed with a pinch of ground nutmeg.

Pumpkin and chestnut soup

Necessary products: 600 g pumpkin, 600 g cherries. 12 chestnuts,, l fresh milk, 2 tbsp. coriander, cinnamon, black pepper, salt;

Method of preparation: Peeled chervil root and pumpkin cut into cubes. Wash and put in the pan. Add the milk, which is diluted with water. Season with salt, pepper and bring to the boil. Boil on low heat for about 20 minutes, stirring constantly.

Remove the soup from the heat and beat with a mixer, then boil again on low heat. Add the chopped chestnuts, pre-cooked and peeled chestnuts, coriander and cinnamon. Stir and serve.