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5 pumpkin dishes for those who hate

"Lifestyle" found the best pumpkin recipes for those who do not like it sweet and distinctive flavor. We collected 5 dishes that will help you look at a pumpkin with different eyes.

Halloween - a good reason to have fun, dress up as a seductive nurse or a sexy zombie and once a year go to a party where you will not recognize anyone. And also - to practice in the art of cutting out lanterns from a pumpkin and cooking from the pulp of something edible. Why flashlights and why pumpkin, we have long known, but that's what to do with the pulp, if you can not stand pumpkin porridge, can not tolerate pumpkin soup, and the phrase "pumpkin pie" horrifies you? We suggest disguising the unloved pumpkin taste ... and not at all by the traditional American mixture of pumpkin seasonings, which will only emphasize its sweetness. No cinnamon, cloves and nutmeg. Only onion, garlic and pepper. Well, and something else.

Pumpkin soup in the South American style


Vegetable oil - 1 Art. l.
Onion, peeled and cut into cubes - 1 pieces.
Garlic, peeled and crushed - 3 cloves
Jalapeno pepper, seeded and chopped - & frac12; pod
Cumin, ground - 2 hours. L.
Oregano (oregano), dried - 2 hours. L.
Salt - to taste
Vegetable soup - 1 l
Pumpkin - 500 g
Beans, white - 1 Bank
Red wine vinegar - 1 Art. l.
Honey - 1 Art. l.

How to cook

Prepare the pumpkin: cut the flesh into large cubes, stew or bake until soft, mash into a puree. Place a large pot with a thick bottom over medium heat, pour oil on the bottom, toss the onion, garlic and jalapeno, sauté 3-5 minutes, add cumin, oregano and salt. Cook for another two minutes.

Add the broth, pumpkin puree and beans. Cook 20 minutes without a lid.

Add the vinegar and honey and hold the fire even from 3 5 up minutes. Ready soup whisk until homogeneous in a blender.

Baked pumpkin in Afghan


Pumpkin - 500 g
Bulb - 1 pieces.
Vegetable oil - 4 Art. l.
Garlic, crushed - 2 cloves
Fresh ginger, chopped - & frac12; Art. l.
Turmeric, ground - & frac12; h. l.
Coriander, ground - 1 hours. L.
Hot red pepper - to taste
Tomato Paste - & frac12; Art. l.
Water - 220 ml
Sugar - 3 Art. l.
Salt - to taste

How to cook

Pumpkin cleaned, cut into large cubes and set aside. Onions clean, and closing his eyes, grind into a puree in a blender. In a deep skillet heat the vegetable oil, add the onion puree and cook over medium heat until golden brown - for 10 minutes.

Add the ginger, garlic, coriander, turmeric and red pepper, stir, cook for a minute.

Add tomato paste, water, sugar and salt, bring to a boil, stirring occasionally. Add the pumpkin cubes, reduce heat and simmer without a lid until pumpkin is tender, but not out of shape - about 20 minutes. As you blow off some cooking water if necessary. Serve with a pumpkin scones, watering natural yogurt with garlic.

Curry pumpkin


Vegetable oil - 3 Art. l.
Seeds of cumin - 1 hours. L.
Mustard seeds - & frac14; h. l.
Onion, finely chopped - 1 pieces.
Fresh ginger, finely chopped - 1 Art. l.
Turmeric - & frac12; h. l.
Hot red pepper - to taste
Coriander, ground - 1 hours. L.
Tomatoes, finely chopped - 3 pieces.
Pumpkin, peeled and cut into large cubes - 500 g
Garam masala - 1 hours. L.
Green chili peppers - 2 pieces.
Lime juice - 1 Art. l.
Cilantro, chopped - 2 Art. l.

How to cook

In a deep frying pan heat the oil and toss him cumin seeds and mustard. When they begin to jump and crackle, add the onion and fry until golden brown. Add the ginger, all the ground spices and a pinch of salt, stir quickly and in a minute send to the pan tomatoes. Cook until they are tender.

Add the pumpkin cubes, cover and cook until tender. At the end, add the garam masala, chili peppers and lime juice. Serve, sprinkled with cilantro, your friends-vegetarians. Served with basmati rice suit.

Pumpkin risotto


Pumpkin - 1 kg
Broth, vegetable or chicken - 1 l
Olive oil - 100 ml
Medium onion - 1 pieces.
Arborio rice - 280 g
Butter - 100 g
Hard aged cheese (ideally - cheese), grated - 75 g
Salt, black pepper - to taste

How to cook

Prepare in advance: clean the pumpkin, cut into cubes and set aside, and the soup - warm up. At the bottom of a skillet, heat the olive oil. Throw the onion and cook, stirring, until it becomes transparent. Add the pumpkin cubes and cook for two minutes, stirring to cubes were completely covered with oil.

Add the rice - and perform stirring for two minutes.

Pour the hot broth to the rice and he covered the pumpkin one centimeter. Cook, stirring occasionally, until the rice has absorbed all the liquid. Add the remaining broth. As from the beginning of the cooking will take 20 minutes, the liquid again is absorbed and the rice will remain slightly firm inside (ie al dente), remove the pan from the heat, add the cheese and butter and vigorously stir the risotto until it acquires an orange color and a creamy texture. Season with salt and pepper and serve immediately - risotto does not like to wait.

Pumpkin Vietnamese-style


Vegetable oil (better - groundnut) - 1 Art. l.
Garlic, crushed - 6 cloves
Chicken broth - 100 ml
Fish sauce - 1 Art. l.
Sugar - 2 Art. l.
Freshly ground black pepper - to taste

How to cook

Pumpkin, as usual, clean and cut into large cubes. In a large skillet, heat the oil over medium heat and toss in the garlic it. Broil a few seconds - do not overdo it should not buy brown. Add the pumpkin and cook a minute, stirring or tossing to a pumpkin covered with oil.

Pour in broth, fish sauce, add sugar and mix well.

Quickly bring to a boil, cover, reduce the flame to low and simmer 20-25 minutes until the pumpkin is tender, but still fall apart into a puree will not. Sauce in the pan should be no more than two tablespoons. If the fluid is still a lot, evaporate it. Cooked pumpkin should be liberally sprinkled with freshly ground black pepper and serve with rice.


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