Magic Pumpkin

The pumpkin brings a glimpse of joy to the grayness of autumn and the cold evenings of winter.
December 09, 2016

With its beautiful shapes, luminous orange color and nutritional qualities, the pumpkin brings a glimpse of joy to the grayness of autumn and the cold evenings of winter. Here are four sweet and sour recipes.


Pumpkin Soup:

-For 4 people. Easy. Preparation: 40 minutes. Cooking time: 30 minutes.
-800g of pumpkin. 2 large potatoes. 2 small carrots boiled and crushed. 10g of butter. 3/4 glass of water. 2 medium spoonfuls of liquid milk. 2 medium spoons of cream. 1 medium spoon of tomato sauce. Pepper and salt.
Cut the pumpkin into small cubes. In a pot, brown the pumpkin cubes in butter over medium heat. Add the potatoes and carrots and cook together for 3 minutes. Add water and simmer for 25 minutes over medium heat. Add milk and cream and let simmer for 2 minutes. Remove from heat and stir mixture into grinder.
-Tip: You can add courgettes instead of carrots and replace the butter with olive oil.


Pumpkin fries:

-For 4 people. Very easy. Preparation: 10 minutes. Cooking time: 5 minutes.
-400g of pumpkin. Vegetable frying oil. Salt.
Cut the pumpkin into medium sized sticks. Place for a few minutes on absorbent paper so that the liquid is absorbed, and squeeze lightly. Fry the sticks in a frying pan, drain and put on absorbent paper to remove any excess oil.
-Tip: you can flavor these delicious fries by sprinkling them with a truffle of white truffle oil.


Pumpkin Tagliatelle:

-For 4 people. Easy. Preparation: 15 minutes. Cooking time: 20 minutes.
-600g of pumpkin cut into small dice. 350g of tagliatelle. 150g of parma ham. 40cl of chicken stock. 25cl of thick cream. 2 cloves of garlic. 4 medium spoons of olive oil. 10g of finely chopped coriander. A pinch of nutmeg. 150g of parmesan in chips. Salt and pepper.
-Put the oil in a frying pan over low heat, add the garlic and boil for 3 minutes. Add the coriander and boil for 2 minutes. Stir in pumpkin dice and cook over high heat for 3 minutes. Add salt, pepper and nutmeg. Pour half of the chicken broth into the mixture and simmer for about 10 minutes. Pour the rest of the broth slowly. Add the parma ham and cook for 3 minutes. Turn off the heat and pour the crème fraîche onto the mixture. Boil the tagliatelles. Drain and put the tagliatelles in the dish to be served then pour the mixture on it. Place the parmesan chips on the surface.
-Tip: you can replace the parma ham with lightened ham.

For the rest of the article, check our November 2016 issue.