Pumpkins can do so much more than tell spooky stories or be made into classic pumpkin soup in the kitchen. The different varieties, which differ slightly in taste, can be processed into great dishes, from complex to very quick. Enjoy the delicious autumn vegetables with us.
Microwave pumpkins cook particularly quickly
Stuffed microwave pumpkin
This recipe could almost pass for fast food. Microwave pumpkins, also known as surprise pumpkins, are relatively small and cook through in the microwave in just five to ten minutes. If you don't have a microwave, you can easily prepare this dish in the oven. The cooking time will then be slightly longer.
Ingredients for 4 persons:
4 microwave pumpkins
400 grams of gorgonzola
400 Italian cooked ham
400 grams of cream cheese
salt and pepper to taste
Preparation:
- Wash pumpkins well.
- Cut off a lid. This should be large enough that the seeds can be easily removed with a tablespoon.
- Finely dice the ham.
- Mix the gorgonzola with the cream cheese. If the mixture is too thick, add a little milk.
- Mix in the ham.
- Fill into the pumpkins and put the lid back on.
- Depending on the size of the microwave, cook individually or in pairs for about 10 minutes at the highest level.
Fresh white bread goes very well with this dish.
Pumpkin salad with apples
Pumpkins are also delicious raw. The pumpkin salad presented here is an excellent accompaniment to briefly roasted meat. As it should last for a long time, it is very well suited to be taken to work or to an autumn picnic.
Ingredients for 4 persons:
3 tart apples
1 not too ripe pear
600 g Hokkaido pumpkin flesh
4 tbsp pumpkin seeds
3 tbsp raisins
1 tbsp vegetable oil
freshly grated ginger to taste
Marinade:
4 tbsp lemon juice
3 tbsp olive oil
1 tbsp cane sugar
½ tsp salt
2 pinches of pepper
Preparation:
- Soften raisins in hot water.
- Mix all the ingredients for the marinade well with a whisk and set aside.
- Wash the pumpkin, apples and pears, clean and cut into very fine slices or grate.
- Mix with the marinade.
- Peel the ginger, grate finely and add to the salad.
- Slowly roast the pumpkin seeds in a little oil in a pan, allow to cool briefly and sprinkle over the salad together with the drained raisins.
- Let everything soak for at least half an hour.
tips
The bitter substances were bred out of edible pumpkins so that they can be eaten raw without hesitation. However, you should always taste a small piece: If it tastes bitter, you should not use this pumpkin in the kitchen.