Time of Hallowe'en means for me dishes with pumpkin. Every year I prepare a few new recipes with pumpkins and during week before Hallowe'en my home menu consists of pumpkin.
This year my husband bought me pumpkin of 7 kg weight. It was small because last years my pumpkin was about 10 kg, but I made: soup, pumpkin with lamb, casserole with pork, salad, pickles, two kinds of jam, and muffins.
Muffins were my failure. They were flat and rubbery but the taste wasn't bad. I added too much grated pumpkins and this was the cause of my muffins failure.
The soup was simple: I added cuting pumpkin, potato, carrot, onion to consommé with chiken. Finally I added rice, pepper and salt. Perhaps it was difficult to find pumpkin flavour in my soup nevertheless it was very good.
Casserole with pork was a little more difficult. Mince of pork I fried with onion, black peppers, salt and sweet powder of red pepper. Next time I added cubes of pumpkin, carrot and continued frying. Finally I added green olives and rosted pine nuts. I put all mixture to a lined pot with slices of pumpkin, which I also used for covering the mixture. I baked it for 45 minutes in 180 C.
Pickles were very easy: I boiled for 15 minutes 1 kg cubes of pumpkin in 3 liter water with 1 spoon salt and 1 spoon sugar. Next I put cubes into jar, I added 10 ml. venigar to 1 glass water which I used to boil pumpkin and I added it and a few cloves into jar and I twisted it. When pickles cooled down, I pasteurized them.
One kind of jam is typical jam with pumpkin. 1 kg cubes of pumpkin bolied with 0,5 l. orange juice and 2 glasses of sugar. My innovation was adding 2 cm ginger root and a few spoons of juice with raspberries, I added them at the end.
Second kind of jam I made with grated 1 kg pumpkin and 0,5 kg apples. I added 2 glasses of sugar and left for half an hour. Next I simmered about 1 h. and I added 1 spoon of cinamon.
Now I have 5 jars with pumpkin jam on winter. The rest of jam I used for pancakes.
But my spectacular dish was pumpkin with lamb.
For 2 people
300 g. cubes of Lamb
500 g cubes of pumpkin
1 large choped onion
2 tbsp Olive oil
1 tbsp grated ginger root
2 tbsp choped leafs of mint
1 tbsp honey
1 glass of water
Boil quickly water, ginger, mint, honey, salt and pepper – this is sauce. At the same time fry lamb on hot olive oil, and add sauce and pumpkin. Simmer about 45 min under cover, add a little water if required. Serve with potatos. Enjoy!
Thai pumpkin soup