3 recipes with pumpkin out of the ordinary

The pumpkin exists beyond the classic cream, we propose three different recipes in which the pumpkin is still the protagonist, but it is accompanied by other ingredients. Try them, you will like them.

With pumpkin you can make many more than a cream. We propose a spectacular cake, a curry and a stew with potato. They are ways to include this sweet, healthy food, rich in slow-absorbing carbohydrates, fiber and antioxidant nutrients such as beta-carotene that the body converts into vitamin A.

1. PUMPKIN FLAMBÉ CAKE WITH GOAT CHEESE AND HONEY (ALSO IN VEGAN VERSION)

Ingredients (for 2-3 people):

• 1/2 pumpkin
• 600 g whole wheat flour
• 80 ml extra virgin olive oil
• 250 ml sparkling water
• 1 teaspoon salt
• 200 g sour cream or vegan sour cream substitute
• 200 g crème fraiche or vegan crème fraiche substitute
• 200 g vegan goat, feta or feta cheese
• 6 teaspoons honey or maple syrup

Elaboration:

1. Knead the flour, oil, water and salt until you get a smooth dough and form two balls. Put them in the fridge for half an hour.
2. Cut the pumpkin into quarters, clean it and cut it into thin slices of two to three millimeters. Then put it in a pot of boiling water for five minutes to cook.
3. Meanwhile, you can mix the sour cream and crème fraiche.
4. After half an hour, spread one of the dough balls on a lightly floured work surface. It should be the size of a baking sheet.
5. Spread the dough with the sour cream and crème fraiche and place the pumpkin slices.
6. Shred the cream of goat cheese (or feta) on the pumpkin and put the flambéed cake in the oven for about 20 minutes (oven with ventilation function at 180 ºC).
7. When the cream between the pumpkin slices is browned, the flambéed pumpkin pie will be ready. Then take it out of the oven and let drip about three teaspoons of honey on the cake. Make sure the goat cheese has enough honey on top.
8. Then repeat steps four to seven for the second dumpling.

2. VEGAN PUMPKIN CURRY WITH COCONUT MILK

A very tasty and at the same time vegan pumpkin recipe is curry. The coconut milk is given an Asian touch and the chilli brings a little spice. You can serve this tasty curry with rice.

Ingredients (for 2 or 3 people):

• 1/2 Hokkaido pumpkin
• 1 bunch of spring onions
• A little olive oil for frying
• 1 can of organic coconut milk
• Curry powder and chili powder to taste
• Salt
• Pepper

Elaboration:

1. Cut in half and empty the pumpkin.
2. Cut the halves into slices the thickness of a finger and these in turn into medium squares.
3. Clean the spring onions, discard the lower end with the remains of root and cut the rest into small rings.
4. Sauté the onions in a pan with a little oil. After a few minutes, add the pumpkin pieces and two or three teaspoons of curry powder.
5. Pour the coconut milk and season the curry with salt, pepper and chili powder.
6. Let the curry simmer for about 20 minutes until the pumpkin is tender.

3. PUMPKIN AND POTATO SAUCEPAN

For all fans of chips, we have a pumpkin and potato pan.

Ingredients (for 2 or 3 people):

• 1/2 pumpkin
• 350 g potatoes
• 2 onions
• Oil
• Salt
• Pepper
• Oregano, rosemary or thyme

Elaboration:

1. Boil the potatoes in salted water.
2. Let them cool.
3. Meanwhile, open the pumpkin, clean it and cut it into small pieces.
4. Cut the cold potatoes into quarters.
5. Fry the pumpkin along with the potatoes in a little oil.
6. After about 10 minutes, the pumpkin and potatoes will be fried and you can add the onions.
7. Season with salt and pepper and add oregano, rosemary or thyme.
8. Test again after about four minutes and season if necessary.