Tag Archives: pumpkin

Pumpkin – cauliflower soup with curry

Pumpkin - cauliflower soup with curry

For 2-3 people

1 small cauliflower
1/4 pumpkin
3 medium sized potatoes
1 onion
2 cloves of garlic
1 small piece ginger
1 sweet potato
½ teaspoon curry powder
1 tablespoon olive oil
Salt and pepper to taste

1. Peel potatoes, sweet potato and and pumpkin and cut in cubes (1-2 cm). Cut roses from the cauliflower and pit aside with the potatoes. Cut the onion in cubes and chop ginger and garlic very finely.

Garlic and ginger
2. Heat up a large pot with olive oil. Add garlic, onion and ginger and roast for 1-2 minutes before adding the vegetables and curry. Roast for another 2 minutes. Pour 500 ml of water or chicken broth over it and let it simmer for 10 minutes until the vegetables are soft.

3. Give the soup in a blender (or use a hand blender to purée) until creamy with a little bit cream or yoghurt, add a little more water if needed. Season to taste with salt and pepper. I garnished the soup with chili oil, it also goes well with roasted bacon cubes. Enjoy!

Pumpkin -cauliflower soup with curry and chili oil

Empty plate


Quesadillas with feta, pumpkin and olives

quesadillas with pumpkin, feta and black olives

For 2 people

1/4     pumpkin (Hokkaido or butternut squash)
4          tortillas
1          large onion
2          cloves of garlic
1          chili
50g    black olives
100g feta cheese

Salt and pepper to taste

1. Cut pumpkin and onion in thin slices and put aside (separate); chop chili and garlic finely and put them aside. Heat up a pan with olive oil and add the pumpkin slices, then roast 2 minutes on every side until softened and a little browned in the last minute add a little bit garlic. Season with salt and pepper, remove from the pan and put aside.

roasted pumpkin slices

2. Use the same pan and add onion slices, chili and garlic. Roast for 2-3 minutes and remove them from the pan. Clean the pan with a paper towel, you need it for the tortillas.

3. Put the pan on low heat and add one tortilla. Put pumpkin slices, onion mix, a few olives and crumbled feta on one half, then fold the other half on top and press together with a flat cooking spoon. Turn on the other side after 1-2 minutes, when the pan-side is already a little bit brown.

quesadillas with pumpkin, feta and black olives

4. Cut in the middle (so you have a quarter) and arrange on a plate. I served them with a simple green salad with yoghurt dressing. Enjoy!

quesadillas with pumpkin, feta and black olives


Penne in creamy spinach-mozzarella-pumpkin sauce

Penne in Spinach-mozzarella-pumpkin cream sauce

For 4 people

500g    penne
400ml cream
250g    pumpkin
250g    mozzarella cheese
150g    fresh spinach
1             onion
1             red chili
2             cloves of garlic
1/2        teaspoon curcuma
1             tablespoon olive oil
Freshly ground black pepper and salt to taste

1. Cut pumpkin in small cubes (0,5-1cm) and put them aside; slice chili and garlic very finely and chop onion. Clean spinach under running water and put aside. Bring a pot of salted water to a boil for the pasta and cook it until aldente.

2. Heat up a pan with olive oil and add pumpkin cubes. Roast for 2-3 minutes until the cubes are light brown, then add chili, garlic ,onion and curcuma. Roast for another 2 minutes; remove half of the pumpkin cubes from the pan (as topping on the plates).

Roasted pumpkin

3. Add spinach to the remaining pumpkin while stirring for 1-2 minutes until spinach is soft. Add cream and season to taste with salt and ground black pepper; let the sauce simmer until the pasta is done. Meanwhile cut mozzarella in small cubes (before cutting save 4 thin slices for the topping on the plates). 1 minute before the penne are done, add mozzarella cubes to the sauce and mix it well.

Creamy pasta sauce with spinach, pumpkin and mozzarella

4. Drain pasta and mix it with the cream sauce in the pan (if it’s not big enough, use the pot). Arrange on plates and decorate each one with a slice mozzarella and 1-2 tablespoon of the roasted pumpkin cubes. Enjoy!

Penne in cream sauce with spinach, pumpkin and mozzarella




Chicken/mushrooms with sesame crust, pumpkin mashed potatoes and spinach

Chicken in sesame crust with mashed potatoes and baby spinach

This recipe is in the categories meaty and vegetarian because you can prepare it with mushrooms or chicken (or both). You can also use other vegetables like zucchini or eggplant cubes.

For 2 people

200g chicken fillet (6 pieces)
200g mushrooms
200g fresh baby spinach
4         potatoes
1/4    Hokkaido pumpkin (or butternut)
3         tablespoon coconut cream
1         onion
2         cloves of garlic
6         tablespoon flour
4         tablespoon sesame
1         tablespoon pesto
1         egg
1         piece of butter
Salt and freshly ground black pepper

1. Chop garlic and onion very finely and put aside; clean the mushrooms with a paper towel, remove stemps and put them aside. Cut pumpkin and potatoes in cubes and boil them in salted water for 10-15 minutes until they are done (soft).

2. Meanwhile you can prepare the crust for chicken and mushrooms. Give one egg and 1 tablespoon pesto in a bowl (big enough to dip chicken fillet in the liquid) with a pinch of salt and ground black pepper and mix it well.

pesto egg mixture

Give flour on one plate (4-5 tablespoon) and a mix of flour and sesame on another one (2 tablespoon flour, 4 tablespoon sesame). Season chicken fillets with salt and pepper and coat them in flour. Afterwards dip them in the pesto-egg mixture and roll them in sesame and flour until fully covered. Do the same with the mushrooms. Put all on a plate and go back to the mashed potatoes.

chicken and mushrooms in sesame crust

3. Drain potatoes and pumpkin and put them back in the pot. Mash them with a potato masher or a big fork while adding coconut cream until the mass is creamy with a few pieces in it. Season to taste with salt and pepper (you can also add a small piece of butter for the taste).

mashed potatoes

4. Heat up a pan or wok with oil ( I used soy oil) and add chicken and mushrooms gently; Turn them around after 2-3 minutes when one side is golden brown and roast them for another 2 minutes. Remove them from the pan and keep warm while preparing the baby spinach.

Chicken fillet and mushrooms in pesto sesame crust
5. Put the pan back over heat with a piece of butter and add chopped garlic and onion. After 2 minutes add baby spinach and let it sauté for 1-2 minutes while stirring.

Sauteéd baby spinach

When the spinach is done season with a pinch of salt, arrange it on plates with mashed potatoes and chicken/mushrooms and enjoy!

Chicken fillet and mushrooms in pesto sesame crust with mashed potatoes and baby spinach

Pesto pumpkin pasta

pesto pumpkin penne

The first thing I have to mention for this recipe is that this pumpkin is my first homegrown pumpkin, freshly harvested. I am soooo proud! I was very exited the last 2 weeks, while I had to wait how the pumpkin will turn out. I don’t know very much about gardening but thankfully our guy for the pool is also a great gardener and explained me when the fruit is ripe. It has to sound hollow like a bongo if you knock on it; the stalk has to be dry. Today everything seemed to be as he described, and I could finally harvest!

Homegrown pumpkin

Homegrown pumpkin

The taste was as great as was the look of it, but now to the recipe…

For 4 people

400g penne
¼        pumpkin
1         large onion
2         cloves of garlic
1         red chili
1        tablespoon soy sauce
1        tablespoon olive oil
50 ml water
Salt and pepper to taste and a few basil leaves for decoration

1. Follow the instructions for homemade pesto. Cut slice onion, chili and garlic finely and cut the pumpkin in small cubes (1cm).

garlic, pumpkin, chili and onion

2. Heat up a pan or wok with 1 tablespoon olive oil and roast the vegetables for 3-4 minutes until they start to get light brown. Add 2 tablespoon water and 1 tablespoon soy sauce and let it simmer for a few minutes until the pumpkin is done.

Roasted pumpkin

3. Meanwhile bring a pot of salted water to a boil and cook the pasta until aldente. Drain pasta and give it back in the pot. Mix it well with 3-4 tablespoon pesto sauce. Arrange on plates and garnish with the roasted pumpkin cubes and a few basil leaves. Enjoy!

Pesto pumpkin penne

Homegrown Veggies – Chili and pumpkin

I am a fan of spicy flavors, so chili is one of the ingredients I use in almost every dish. To cultivate it is actually pretty easy, especially if you live in a hot climate with a lot of sun. I decided to sow some seeds, and the results are great, they are growing like hell. If you want to have your own plant, just find a sunny place in your garden, remove the seeds from a ripe chili (should be red) and plant them 5 cm under the earth. Don’t forget to water them every day in the first 5 days until the seedling appears.

How to grow chili

chili plant

homegrown chili plant

Another plant which is growing good if it’s sunny and warm is pumpkin. If you are following my blog you have already seen a few recipes with pumpkin, I like the flavor, color and versatility of this vegetable very much, so I’m very happy that a big plant is growing in my garden. I didn’t realize it is a pumpkin plant until yesterday, when a brunch of it with a big fruit appeared in the palm over my pool. I think it only dropped off because of the weight of the pumpkin, which is already as big as my head. I’m exited how it will look in 3-4 weeks, the stalks are not dry jet so the fruits are not ripe but soon they will be and I’m looking forward to reap my first homegrown pumpkin.

homegrown pumpkin

homegrown pumpkin

I also planted spring onions today; I will keep you updated about their development, and about the surprise pumpkins of curse.

Pumpkin-spinach gnocchi with sage butter

pumpkin-spinach gnocchi with sage butter

For 4 people

500g        potatoes (2-3 big  floury potatoes)
200g        flour (more or less, it depends on the other ingredients)
100g        polenta
100g        fresh spinach
150g        pumpkin ( 1/4 butternut or hokkaido pumpkin)
50g           butter
50g           finely grated pecorino cheese
15             leaves sage
2                eggs
1                head of garlic
1                tablespoon ground black pepper
Salt to taste

1. Cut the potatoes in half and give them on an oiled baking tray together with pumpkin and garlic head. Bake for 45 about minutes until pumpkin and potatoes are tender; Remove from the oven and let it cool down for half an hour.

baked potatoes, pumpkin and garlic

2. When the vegetables are lukewarm, remove the skin and puree the meat until creamy (you can use a masher, potato press or a big fork). Put the mass aside and bring 250ml water to a boil; add the polenta and stir until it gets firmer. Add potato-pumpkin-garlic mass and 2 egg yolks and mix it well. Season to taste with salt and pepper.

3. Bring water to a boil and blanch spinach leaves for about 15 seconds before holding under very cold running water. Press the water out of the spinach with your hands and cut it finely.

Blanched spinach

4. Add the spinach to the gnocchi dough and mix it well. Fill it into a big bowl and add flour very slowly while stirring (add also a tablespoon of polenta); when the dough gets firmer use your hands and knead; add as much flour as you need to get the mass firm enough to form a ball. It will still be a little sticky inside; the dough should have the consistency of chewing gum.

gnocchi dough

5. Separate the dough in 4 parts and roll every part into a roll (1 cm thick) on a floured surface. Cut the dough rolls in pieces (1cm) and form little bite sized balls (the rolls are easier to cut if you put them in the freezer for 5 minutes before cutting). You can mark the surface of the gnocchi with a fork to get a nicer look.

How to roll gnocchis

6. Bring a big pot of salted water to a boil; add the gnocchi and wait until they swim on the surface, let them simmer for another 2 minutes. Meanwhile heat up a pan with butter, sage and ground black pepper.

gnocchi tossed in sage butter

After 2 minutes simmering, take the gnocchi out of the water using a skimmer and add them to the sage butter. Toss the gnocchi in the pan for 1-2 minutes; arrange them on plates, sprinkle with pecorino and enjoy!



Pumpkin-spinach pasta with coco-beetroot cubes

Pasta with pumpkin-spinach sauce and coco-beetroot

For 4 people:

500g     spaghetti or linguine
200ml  coconut milk
250g     fresh spinach
1/2        pumpkin (I prefer Hokkaido)
1            beetroot
2            cloves of garlic
1           onion
2           tablespoon desiccated coconut
1           bunch of spring onions
Salt and pepper to taste

1. Peel the beetroot and cut it into bite sized cubes; cook them in salted water for about 10 minutes. Drain the water and add 2 tablespoon desiccaded coconut and a small piece of butter and mix it well.

obeetroot with butter and coconut

2. Cut the pumpkin in cubes (1 cm) and slice the garlic finely. Chop the onion and spring onions and put the spring onions aside in a bowl. Pluck the leaves from the spinach and put them aside.

3.  Heat up olive oil in a saucepan or wok and add the onions, garlic and pumpkin cubes. Roast it for 3 minutes while stirring, add half of the spring onions and roast for another 2 minutes. Cover with coconut milk and 150 ml water and slimmer for 10 minutes until the pumpkin is soft; add salt and pepper to taste.

4. Boil the pasta in a big pot until it is aldente. Meanwhile pour the pumpkin coconut sauce in a blender and puree until creamy (you can also use a high container and a hand held blender). Add the spinach leaves in the saucepan and stir for 1-2. minutes. Afterwards add the sauce from the blender and mix it well.

Steps for cooking coco-spinach sauce

5. When the pasta is done, drain the water and mix it with the pumpkin sauce in the saucepan. Arrange the pasta on plates and decorate with the beetroot-coconut cubes and the remaining spring onions. Enjoy!


Green curry with chicken and pumpkin

green curry

For 4 people:

150g      small potatoes (1-2cm)
1/2         hokkaido pumpkin
150g      sugar snaps
250g      chicken leg and breast
4            small red onions
4            cloves of garlic
50g        green curry paste
400ml    coconut milk
2            tablespoon soy sauce
2            culms lemon grass
250g      flat rice noodles
10          leaves of thai basil

1. Boil the potatoes in salted water until they are half done (around 5 minutes). In the meantime cut the onions and garlic into thin slices, the pumpkin in cubes (1cm) and the chicken breast in bite-sized pieces. Slice off the ends of the sugar snaps and put them aside. Remove the outside of the lemon grass and crush the inner part with the broad side of a knife or a pestle.

2. Heat 1-2 tablespoon oil (coconut oil if available) in a large saucepan, add the green curry paste and roast it gentle for 1-2 minutes. Add the chicken legs and roast them on the skin side for 2 minutes, then put aside. Add the breast, onions and garlic and stir-fry for 1 minute, then subjoin the pumpkin and potatoes and stir for another minute before pouring in the coconut milk. Put the chicken legs back in the cooking pot and add the lemon grass, close the lid and boil everything for about 15 minutes until the chicken is done.

3. 3-4 minutes before the curry is finished, add the sugar snaps, the basil and soy sauce and put the noodles in boiling water for about 2 minutes. Serve the noodles with curry sauce and a chicken leg on top, if you like you can use wasabi chickpeas or spring onion rings as garnish.

Enjoy your meal!

Pumpkin-coco linguine with sugar snaps

Pumpkin coco pasta

For 4 people:

400g    linguine (green/white)
1/2       pumpkin
1           carrot
200g    sugar snaps
200ml  coconut milk
2          cloves of garlic
1          onion (red)
1          chili
4         spring onions

Wasabi chickpeas and spring onions for topping

1. Chop the garlic, onions and chili and slice the spring onions in small rings (separate the white part from the green). Cut the pumpkin and carrot in cubes (1cm). Remove the ends of the sugar snaps and put them aside.

2. Heat oil in a medium size cooking pot (use coconut oil if you have) and add garlic, onion, chili and the white parts of the spring onions and roast them gently for 2 minutes. Then add the coconut milk, pumkin and carrot cubes and boil everything until the vegetables are soft. Afterwards fill the sauce in a blender (or use a hand blender) and puree it until it is creamy and flavor with salt (or soy sauce) and pepper.

3. Boil the linguine in salted water and add the sugar snaps 2 minutes before the end of the cooking time. Arrange the pasta on a plate and give the sauce over it. Use the chickpeas and the green spring onion rings for decoration and serve.

Enjoy your meal!