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Let's cook ... pumpkin

13/05/2014

Wondering what to prepare? How about some pumpkin? Our recipes will deffinitely find place in your kitchen. I am sure of it.

Pumpkin balls

Source: gotvach.bg

What you'll need:

pumpkin - 1 kg.

milk - 200 ml.

flower - 100 gr.

2 eggs

butter - 50 gr.

salt

walnuts - 50 gr.

bunch of dill

How to prepare it:

Peel and clean the pumpkin and then grind it at the big grater. Pour the milk on top and leave it to soften.

After it’s done take it away from the heat and leave it to cool down and add the flower, the scrambled yolks and the salt. In a different bowl stir the whites until they become a foam and carefully mix them together.

Make the balls and fry them in a hot oil both sides.

Serve the pumpkin balls with cream or milk sauce and add chopped walnuts and dill.

 

Pumpkin crullers

Source: receptite.com

What you'll need:

1 kg. pumpkin

100 ml. water

1 vanilla

75 gr. sugar

250 gr. flour

10-12 gr. yeast

2 t.s. milk

frying oil

powder sugar

How to prepare it:
Peel and clean the pumpkin and then chop it into cubes. Put it in a pan and boil for about 20 minutes with water, vanilla and sugar. Take it away from the stove and make a puree. Add the flour, the yeast and the milk. The dough is covered and left to rest for a couple of hours so that it doubles its size. Make small balls and boil them in a hot oil no more than 5-6 at a time. Once they get red, take them out and sprinkle some sugar powder.

 

Smashing pumpkin soup 

Source: http://www.taste.com.au/

What you'll need:

  • 1 tablespoon olive oil

  • 1 brown onion, coarsely chopped

  • 2 teaspoons ground cumin

  • 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped

  • 1L (4 cups) chicken or vegetable stock

  • Dollop of natural yoghurt

  • 1 garlic clove

  • Turkish bread, extra virgin olive oil and dukkah, to serve

How to prepare it:

Spice up the base: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.

Simmer the soup: Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth

Serve it up: Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah. Serve with the bread.a