Category: pumpkin recipe

Pumpkin Apple Casserole

Happy Halloween! We are celebrating the spooky holiday this year with this delicious pumpkin apple casserole!

Ingredients:
1 egg
1 serving of pumpkin
1 apple
Cinnamon
Caraway seeds
Salt & pepper
Chili
Curry powder
Cayenne
fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Wash pumpkin, remove seeds and cut into 2cm thick slices and halve them again. Wash apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small casserole dish with some oil, otherwise layer pumpkin and apple slices without the oil. Season everything well with the spices. Add the vegetable stock and cook in the oven at 350°F /175°C for about 20 minutes. After 20 minutes whip the egg and season well, stir in the chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!

Pumpkin Soup

Pumpkin soup is a real classic in fall. With this recipe you can cook a simple variation, which you can reinvent time and again with difference combinations of herbs and spices.

Ingredients:
1 serving pumpkin
1 tbsp. chopped onions
1 chopped garlic clove
Salt , freshly ground pepper
1 1/2 cups (300 ml) vegetable broth
Rapeseed oil

Preparation:
Brown the onions and garlic in oil, sauté the washed, seeded and chopped pumpkin for about 5 minutes and season with salt and pepper. Add vegetable broth and gently simmer for 20 minutes. Purée and season to taste. The soup can be enhanced with some coconut milk (suitable for later Phases). 

Depending on your liking and taste, you can add different combinations of ginger, lemongrass, rosemary, curry or other delicious herbs and spices and season with salt and pepper.

Pumpkin Gratin

With fall in full swing, pumpkins are in season. Give this delicious pumpkin recipe a try.

Ingredients:
1 serving mozzarella
1 serving vegetables (pumpkin, spring onions)
Curry powder
Salt and pepper

Preparation:
Wash and clean the vegetables and cut them into slices or fine rings. Cut mozzarella into thin slices. Put the pumpkin slices into a casserole dish and season to taste. Bake in the oven at 400°F (200°C) for about 15 minutes. Cover with mozzarella and bake for another 5 minutes. Sprinkle with spring onions. Enjoy it!

Pumpkin Lentil Stew

This warm and comforting soup is perfect for a cold winter day!

Ingredients:
1 serving of lentils
1 serving of vegetables (pumpkin, broccoli, leeks)
1 cup (250 ml) vegetable broth
Chili
1 garlic clove
Curry powder
1/2 Tbs. chopped parsley
Majoram/oregano
Salt and pepper

Preparation:
Wash the lentils, soak if necessary, boil with fresh water until al dente, and drain. Wash and clean the vegetables, chop them and cook them with some oil, garlic and chili. Deglaze the pan with vegetable stock, add the lentils, and cook until soft. Add fresh parsley and season before serving. Enjoy!

Pumpkin Gratin

To finish our pumpkin week, we are sharing a delicious pumpkin gratin recipe!

Ingredients:
1 serving of mozzarella
1 serving of vegetables (pumpkin, spring onions)
Curry powder
Chili powder
Salt and pepper

Preparation:
Wash and clean the vegetables and cut them along with the mozarella into thin slices. Put the pumpkin slices into a casserole dish and season to taste with curry powder, chili powder, and salt and pepper. Bake in the oven at 400°F (200°C) for about 15 minutes. Cover with mozzarella and bake for another 5 minutes. Sprinkle with spring onions and enjoy!

Fall Pumpkin Soup

Pumpkin soup is a fall classic. This simple recipe is not only delicious but can be modified using many different spices to add variety to your meal plan.

Ingredients:
1 serving pumpkin
1 Tbsp. chopped onions
1 chopped garlic clove
300 ml vegetable stock
Rapeseed oil
Salt and pepper

Preparation:
Brown the onions and garlic in oil, then add the peeled, seeded and chopped pumpkin. Cook for about 5 minutes and season with salt and pepper. Add the vegetable stock and gently simmer for 20 minutes. Puree the entire mixture and season to taste. The soup can be refined with some coconut milk.

Depending on your taste, you can add different combinations of ginger, lemongrass, rosemary, curry powder or other delicious herbs and spices.

Pumpkin Season – Yummy Casserole

Yes – it’s still pumpkin season, so here’s a hearty and warming pumpkin-apple casserole to enjoy. This is even a Thanksgiving-worthy Recipe!

You will need:
1 egg
1 serving of pumpkin
1 apple
Spices: cinnamon, caraway seeds, salt & pepper, chili, curry powder, some fiery paprika powder, fresh parsley
75 ml vegetable stock

Preparation:
Wash pumpkin, remove seeds and cut into 2 cm (3/4″) thick slices and halve them again. Wash apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small fireproof casserole dish with some oil, otherwise layer pumpkin and apple slices without the oil. Season everything well with the spices. Add the vegetable stock and cook in the oven at 175°C (350°F) for about 20 minutes. After 20 minutes whip the egg, season to taste and add chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!

MB 11-19 - Kuerbis

Happy Halloween

Today it’s time to say “Trick or Treat” again. Have a spooky Halloween night with some creepy fun! To make Halloween a real treat, we recommend these pumpkin fries with blood orange dip.

Ingredients:
1 serving vegetables (pumpkin, avocado)
1 serving blood orange
olive oil
Spices: sea salt, paprika, curry, freshly ground pepper, freshly chopped rosemary, fresh parsley

Preparation:
Preheat the oven to 250°C (480°F) for the pumpkin fries. Wash pumpkin, cut in half, remove seeds. Quarter the pumpkin and cut into fries shape. 

Season the fries with sea salt, rosemary, paprika and curry powder and mix with a tablespoon of oil. Place the fries on a baking tray covered with baking paper and bake on the top shelf for approx. 18 minutes until the fries are lightly browned. 

Blood orange dip:
Wash the blood orange in hot water and dry. Puree the avocado pulp with some freshly grated orange peel and orange juice.
Season to taste with salt, pepper and freshly chopped parsley.

MB 10-31 Halloween-Meal

Pumpkin Gratin Recipe

MB 10-04 - pumpkin

Here is another wonderful pumpkin recipe: Pumpkin gratin is a real culinary delight:

Ingredients:
1 serving mozzarella
1 serving vegetables (pumpkin, spring onions)
Spices: salt, freshly ground pepper, curry

Preparation:
Wash and clean the vegetables and cut them into slices or fine rings. Cut mozzarella into thin slices. Put the pumpkin slices into a casserole and season to taste. Bake in the oven at 200°C (395°F) for about 15 minutes. Cover with mozzarella and bake for another 5 minutes. Sprinkle with spring onions. Enjoy!

Stuffed Bell Peppers

Our pumpkin filling for stuffed bell peppers (phase 2 w/o oil) – a delicious vegetable power.

MB 09-29-2019

Ingredients:
1 portion of vegetables (including one bell pepper, onion and pumpkin)
1 small clove of garlic
1 serving mozzarella cheese
spices: salt, pepper

Preparation:
Wash the bell pepper, scoop out the stem and seeds generously. Peel and dice the onion. Wash, clean, peel, blanch and chop the pumpkin into small cubes.
Heat a pan with 1 TBsp. of water and sauté the diced onion until translucent. Those who are already in phase 2 with oil, should use oil instead of water. Peel the garlic, press through a garlic press and add to the onion. Add the pumpkin, salt and pepper. Gently stir-fry until soft. Carefully fill the bell pepper. Finally, add the mozzarella and toast in a toaster oven (or oven) until the cheese melts and bubbles. Enjoy!