50 recipes with pumpkin puree

Use this favorite fall product in dozens of recipes from шеф-поваров. Рецепт pumpkin пюре1.Cream soup. Prepare pumpkin puree (425 gr.) With a slight boil, 2 tbsp. chicken broth, 1/2 tbsp. cream and 1/2 tsp spices for pumpkin pie, stirring with a whisk, 5 min. 2. Суп сapple and bacon. Cook the cream soup (No. 1); add 2 tbsp. l maple syrup. Sauté 1 diced apple onto butter until soft. Sprinkle soup with apple and crumbled cooked bacon. 3. Curry Soup. Make cream soup (No. 1), without using spices for the pie. Fry 2 tbsp. l curry powder in 1 tbsp. l (15 gr.) Butter; add to the soup with juice 2 limes. Put yogurt without additives and cilantro on top. 4. Chile. In a saucepan, brown in oil 1 chopped onion, 1 chopped bell pepper and 680 gr. ground beef. Mix 1 can (425 gr.) Pumpkin puree, diced baked tomatoes and black beans (drain the liquid) and 2 tbsp. water. Add 2 tbsp. l chili powder and adobo sauce (from a jar of chipotle peppers). Tomite 30 min 5. Alfredo pasta. Passer 10 leaves sage in 2 tbsp. l (thirty gr.) Butter. Stir in a whisk 1 Art. pumpkin puree and cream and a pinch of nutmeg; languish 5 min Stir with 340 gr. finished pasta. Sprinkle with grated Parmesan 6. Risotto. In a saucepan in olive oil Passer 1 chopped onion and 10 sage leaves. Stir in 2 tbsp. rice arborio. Stir 1/2 tbsp. white wine until it is absorbed. Gradually add 6 tbsp. chicken stock, stir until absorption; stir 3/4 tbsp. pumpkin puree. Stir in 2 tbsp. l (thirty gr.) butter and 1 tbsp. grated parmesan. 7. Rice cutlets. Mix 2 tbsp. cold remaining risotto (No. 6) with 1/2 tbsp. grated parmesan; form small cutlets. Roll in flour, dip in a beaten egg, then roll in breadcrumbs breadcrumbs; cool for 20 minutes Fry in a hot pan on olive oil until crisp. 8. Quesadilla. Mix 1/2 tbsp. pumpkin puree and 1 tbsp. l adobo sauce (from a can of peppers chipotle). Spread on 2 wheat tortillas; sprinkle with grated cheddar and cover each with another tortilla. Cook on hot pan greased until golden brown. Cut into triangles. 9. Polenta. Put in a pan 4 tbsp. water, 1 tbsp. pumpkin puree and 2 bay leaves; bring to low boil. Stir in 1 tbsp. polenta and cook, stirring a whisk, 20 minutes until creamy consistency. Stir in 2 tbsp. l (30gr.) butter and 1/2 tbsp. grated parmesan. Sprinkle crumbled gorgonzola cheese. 10. Fried polenta. Cook the polenta (No. 9); pour into a rectangular shape for baking bread and place overnight in the refrigerator. Cut into slices, sprinkle with flour and fry on hot oiled pan until crisp. 11. Refried Beans. AT fry a small chopped onion in olive oil to softness. Add pinto beans from two cans of 425 gr. (drain liquid) and 2 tbsp. water; simmer with a slight boil until thickened. Add 1 tbsp. mashed pumpkin and mash. 12. Crushed potatoes. Cook 900 gr. peeled cut into 4 parts potatoes in boiling water for 20 minutes; drain the water. Soak 1 sprig sage and 1/4 tsp nutmeg in 1 tbsp. hot cream for 10 min .; remove sage. Mash with potatoes, 1 tbsp. pumpkin puree and salt. 13. Pounded yam. Cook 900 gr. peeled sweet potato cut into 4 parts in boiling water 15 min. Drain the water; knead with 1 tbsp. pumpkin puree, 55 gr. creamy oil, 2 tbsp. l maple syrup, 1/2 tsp ground ginger and salt taste. Sprinkle with crumbled ready-made bacon. 14. Gnocchi Mix 2 tbsp. cold remaining crushed potatoes (No. 12) with 1 egg and 1.25 st. flour. On a floured surface, roll into harnesses and cut into pieces of 1.3 cm. Cook in boiling water, until the gnocchi pop up. Stir with butter and grated Parmesan 15. Дваждыbaked potato. Prick 4 potatoes with a fork; bake 45 min at 200 ° C. Cut in half and scrap the flesh; knead her, adding 1/2 tbsp. pumpkin puree, sour cream and grated cheddar, 55 gr. butter, 2 chopped feathers of green onions, 1 tsp. salt and a pinch of nutmeg. Put in potato skins; bake for 20 minutes. 16. Stuffed eggs. Cut in half 12 hard-boiled eggs. Mash the yolks by adding 1/3 tbsp. pumpkin puree and mayonnaise, 1 tsp. Dijon mustard, 1/2 tsp. ground coriander and salt. Lay on egg whites. 17. Cucumber dip sauce. Peel and grate 1/2 cucumber; wring out. Mix with 1 tbsp. Greek yogurt without additives, 1/2 tbsp. pumpkin puree, 2 tbsp. l chopped cilantro and 1 chopped green onion feather, adding 3/4 tsp salt, 1/4 tsp. ground cumin and coriander. 18. Hummus. Puree chickpeas from a can of 425 gr. (drain the liquid), 1 clove of garlic, juice of 1 lemon, 5 tbsp. l pumpkin puree, tahini and olive oil and 2 tbsp. l water; salt it. Sprinkle pumpkin seeds. 19. Fondue. Stir 2 tbsp. grated cheddar with 2 tbsp. l corn starch. In a saucepan, simmer with a slight boil a bottle of pumpkin beer (350 ml.). Stir in 1 tbsp. pumpkin puree and cheese mixture until cheese will melt. Add a pinch of nutmeg. Serve with diced bread. 20. Cheese balls. Grind in the kitchen combine harvester 230 gr. goat cheese, 2 tbsp. grated cheese manchego, 3/4 tbsp. pumpkin puree, 1/2 tsp. smoked paprika and salt. Form 12 balls, roll in chopped pecans and pumpkin sunflower seeds. 21. Crostini. Mix 140 gr. goat cheese, 1/3 Art. pumpkin puree, 1 tsp. maple syrup, salt and pepper. Spread on toasted baguette. Sprinkle crumbled ready bacon. 22. Corn porridge. Simmer with a slight boil 2.5 Art. water, 1/2 tbsp. pumpkin puree and 3/4 tbsp. corn grits fast cooking, 5 min. Stir in 2 tbsp. l (30 gr.) butter and 1 tbsp. grated cheddar. 23. Mustard with pumpkin. Mix 2 tbsp. l pumpkin puree, mustard and honey. 24. Hot cheese sandwich. Cook the mustard with pumpkin (No. 23); spread on bread and collect Jack cheese sandwich and cooked bacon. Fry in hot oiled butter pan until rosy color. 25. Compound oil. In the kitchen combine 110 gr. butter with 1/4 tbsp. pumpkin puree, 2 tbsp. l chopped parsley and a pinch of spices for pumpkin pirogue. 26. Vinaigrette dressing. Mix with a whisk for 2 tbsp. l apple cider vinegar and pumpkin puree and 1 tsp. Dijon mustard; stir 1/4 tbsp. olive oil. Salt and pepper. 27. Cocktails Mix 1 tbsp. ginger beer, 1/2 tbsp. pumpkin mashed potatoes and bourbon and 1 tbsp. l lemon juice. Pour through fine-mesh sieve in 2 cups with ice. 28. Latte. AT mix in a stewpan with a whisk 2.25 tbsp. milk, 1/4 tbsp. sugar, 3 tbsp. l pumpkin puree, 1 tbsp. l vanilla extract, 1/2 tsp spices for pumpkin pie and 1/4 tbsp. espresso; bring to a boil. Pour into 2 cups. 29. Cream cheese with pumpkin. In the kitchen combine combine grind 230 gr. cream cheese, 1/3 tbsp. pumpkin puree, 1 tbsp. l maple syrup and 1/2 tsp spice for pumpkin pie. 30. French toasts. Make a side incision in 4 thick challah slices. Make cream cheese with pumpkin (No. 29), fill them with each incision (2 tbsp. l.). Whisk 4 eggs with a whisk, 1 Art. a mixture of milk and cream, 1/4 tbsp. maple syrup and 1/4 tsp spices for pumpkin pie; add bread and soak for 1 min. Fry in a hot greased frying pan until rosy colors. 31. Pancakes. Mix with a whisk 1 tbsp. milk, 1/2 tbsp. pumpkin puree, 2 tbsp. l melted butter and 2 eggs. Sift 1.5 tbsp. flour, 2 tbsp. l sugar, 2 tsp. baking powder, 1 hour l spices for pumpkin pie and 1/4 tsp. salts; intervene in milk mass. Fry 1/4 tbsp. on hot oiled creamy oil pan until rosy. 32. Oatmeal. Cook 1 min. with a low boil 1.5 tbsp. skim milk, 1 Art. instant oatmeal and 1/2 tbsp. pumpkin mashed potatoes. Stir in 2 tbsp. l brown sugar, 1 tbsp. l (15 gr.) butter, 1/2 tsp spice for pumpkin pie and a pinch salt. 33. Yogurt. Mix 1 tbsp. vanilla greek yogurt, 1/4 tbsp. pumpkin puree and 1/4 tsp spice for pumpkin pie. 34. Smoothies. Puree for 1 tbsp. vanilla yogurt pumpkin puree and ice, 1 banana, 2 tbsp. l honey and 1/2 tsp spice for pumpkin pie. Pour into 2 cups. 35. Apple paste. Simmer with a slight boil 4 peeled chopped apples, 1 tbsp. water, 1/2 tbsp. sugar and pumpkin puree, juice of 1 lemon and cinnamon stick, stirring occasionally, 12 min. Mash up with a fork. 36. Corn bread. Mix 1 tbsp. corn and wheat flour, 2 tbsp. l sugar, 2 tsp. baking powder and 1 tsp. salt. Mix with a whisk for 1 tbsp. pumpkin puree and milk, 2 eggs and 3 tbsp. l melted butter; mix in the flour mass. Stir in 1 tbsp. grated cheese Pepper Jack. Dispense on hot a greased cast-iron skillet 25 cm in size. Bake 30 min at 200 ° C. 37. Focaccia. Mix 3/4 tbsp. тыквенногоpuree, 1 tbsp. l olive oil and 1 tsp. chopped rosemary. Roll 450 gr. pizza dough in a layer of 25×30 cm .; from above put pumpkin mixture, grated parmesan and a little rosemary. Bake on a heated pizza stone at 230 ° C until rosy 8-10 min. 38. Quick bread. Mix with a whisk 1 tbsp. pumpkin puree, 2 eggs, 110 gr. melted butter, 1/2 tbsp. sour cream and 1 tsp. vanilla. Mix 1.5 tbsp. flour, 3/4 tbsp. sugar, 2 tsp. spices for pumpkin pie, 1 tsp. baking powder 1/2 tsp. soda and salt; mix in the pumpkin mass. Bake in oiled rectangular form for bread (22×12 cm.) 1 hour at 180 ° C. 39. Muffins with cranberries and nuts. Cook quick bread (No. 38), adding to the dough 3/4 tbsp. dried cranberries and minced pecans. Divide between 12 cupcake tins, laid down liners; bake for 25 minutes at 180 ° C. 40. Spicy cake. Whisk with a mixer 110 column softened butter and 3/4 tbsp. sugar to splendor, then beat 2 eggs, 1/2 tbsp. pumpkin puree and 1/2 tsp. vanilla. Sift 1 tbsp. flour, 1 tsp. spices for pumpkin pie, 1/2 each tsp baking powder and soda and 1/4 tsp. salts; mix in pumpkin mass. Bake in a greased square baking dish (20 see) 25 min. at 180 ° C. 41.Cupcakes. Double the amount of cake ingredients (No. 40); bake in 18 cupcake muffins 25 min. Cool. Whip 230 gr. cream cheese, 55 gr. softened butter, 1.5 tbsp. powdered sugar and 1 tsp. vanilla cover cream cupcakes. 42. Cookies. Beat with a mixer 6 tbsp. l softened butter and 1.3 tbsp. sugar to splendor; drive in 1 tbsp. pumpkin puree, 1 egg and 1 tsp. vanilla. Mix with a whisk 2 Art. flour, 1 tsp. soda and cinnamon and 1/2 tsp. salts; intervene in pumpkin mass. Spread 1 tbsp. l on oiled baking sheets. Bake for 12 minutes. at 200 ° C; cool. Mix 1/2 tbsp. powdered sugar with 1 tbsp. l milk; spread on cookies. 43. Sandwich Cookies. Make cookies (No. 42); do not glaze. Gather Chocolate Nuts Sandwiches. 44.Skones. Mix 2 tbsp. flour, 1/3 tbsp. sugar, 1 tbsp. l baking powder and 1 tsp. spices for pumpkin pie. Knife for chop the dough with 110 g. diced butter. Mix with a whisk 2/3 tbsp. pumpkin puree and 3/4 tbsp. cream; mix in the flour mass. Smooth on a floured surface dough with your hands in a square of 20 cm side, then cut into 16 triangles. Transfer to a baking sheet and bake for 20 minutes. at 200 ° C. 45. Cheesecake In a food processor, mashed 1 tbsp. pumpkin puree, 230 gr. cream cheese, 1/2 tbsp. sugar, 3 eggs, 1/4 tbsp. sour cream and maple syrup, 1/2 tsp cinnamon and a pinch salt. Pour 23 cm of Graham crackers onto a cake; bake 45 мин. at 180 ° C until the filling sets. 46. Pudding. Combine in a stewpan for 2 tbsp. coconut milk and pumpkin puree, 3/4 Art. sugar, 3 tbsp. l corn starch, 3 egg yolks, per 1/4 tsp almond extract and salt; bring to a boil and cook, stirring for 10 minutes before thickening. Refrigerate. 47. Bread pudding. In a large bowl, beat with a whisk 1 can of pumpkin puree (425 gr.), 2 tbsp. milk, 3 egg yolks, 1/2 tbsp. sugar and chopped pecans. Stir in 450 g. diced bread with raisins and cinnamon and 2 sliced apples. Distribute in greased butter baking dish and refrigerate for 2 o’clock, then bake for 45 minutes. at 190 ° C until the pudding grasps. 48. Caramel sauce. Mix with a whisk 3/4 tbsp. caramel sauce, 1/2 tbsp. pumpkin puree and 2 tbsp. l bourbon. Serve with ice cream. 49. Milkshakes. Mix in a blender 500 ml. vanilla ice cream, 1 tbsp. pumpkin puree, 1/2 tbsp. milk, 2 tbsp. l maple syrup and 1/2 tsp spices for pumpkin pie. Divide between 2 large glasses. 50. Frozen yogurt. Make a smoothie (No. 34) using only 1/4 tbsp. honey. Whip in an ice cream maker; put in the freezer. Recipes with similar ingredients: pumpkin puree, pumpkin