In addition to being tasty, pumpkin also has numerous advantages: it supports the correct functioning of vision, preserves skin health, reduces blood pressure, helps lose weight, increases the immune system and much more! For you to enjoy all the benefits of this food, the Cooking Guide has created a selection of amazing ripe pumpkin recipes for you to try.
It has options for sweet, savory and even appetizers. The suggestions are mega tasty and satisfy every palate. Be sure to check out our recipes with ripe pumpkin!
Ripe pumpkin recipes: 6 different options to enjoy the ingredient!
Pumpkin pie with dried meat
Time: 30 minutes
Performance: 30 servings
Difficulty: easy
ingredients
- 30 discs of ready-made dough for small pastry
- Fry oil
Filling
- 1 tablespoon of oil
- 1/2 onion, diced
- 1/2 cup ripe pumpkin (peeled into cubes)
- Salt and black pepper to taste
- 1/2 cup cooked and chopped dried beef
- 2 tablespoons of chopped parsley
- 1/3 cup (tea) of cream cheese
Method of preparation
Heat the oil in a pan over medium heat and sauté the onion for 2 minutes. Add the pumpkin, season with salt and pepper and cook for 5 minutes, dripping with water or until the pumpkin has softened and dried. Remove from heat, mix the meat and the green smell and allow to cool. Roll out the dough on a plate and wet the edge with water. Place a teaspoon of ricotta and the sauté on top. Fold in half and pinch the edges with a fork to close. Fry slowly in hot oil or until golden brown. Drain on absorbent paper and serve.
Pumpkin jam under pressure
Time: 30 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 3 cups ripe pumpkin (peeled into cubes)
- 1 cup (tea) of sugar
- 2 cinnamon sticks
- 5 cloves
- 1/2 teaspoon of salt
- 1 cup coconut flakes (flakes)
Method of preparation
Mix all the ingredients in a pressure cooker and bring to medium heat without stirring. As soon as it boils, cover the pan. Cook for 15 minutes, over low heat, after the pressure has started and turn off. Let the pressure release naturally, open the pan, add the coconut and mix. Let it cool completely and pour into a bowl. Serve, to taste, with fresh cheese or ricotta.
Cream of Pumpkin With Gorgonzola
Time: 30 minutes
Performance: 4
Difficulty: easy
ingredients
- 1 tablespoon of oil
- 1 diced onion
- 3 cups of ripe squash, diced
- 1 cup (tea) of milk
- 1 vegetable stock cube
- 2 cups of warm water (tea)
- Salt and black pepper to taste
- 1/3 cup crumbled gorgonzola
Method of preparation
Heat the oil in a pan over medium heat and sauté the onion for 2 minutes. Add the pumpkin, milk, broth dissolved in water, salt, pepper and cook for 10 minutes, stirring occasionally or until softened. Wait for it to cool and beat the blender until smooth. Return to the pan and heat. Stir in the cheese and serve.
Pumpkin Coca-Cola
Time: 1 hour
Performance: 30
Difficulty: easy
ingredients
- 1 cup (tea) of sugar
- 1/3 cup (tea) of water
- 1 and 1/2 cups diced ripe pumpkin
- 1 can of condensed milk
- 1 teaspoon of butter
- 1/2 teaspoon of salt
- 100 g of coconut flakes
Method of preparation
Dissolve the sugar in the water and pour it into a pan. Cook over low heat, without stirring, for 10 minutes or until a clear and thin syrup is obtained. Add the squash and cook for 10 minutes, stirring occasionally or until softened. Add the condensed milk, butter, salt and coconut. Cook over low heat, stirring, until it comes off the bottom of the pan. Remove from the heat and with the help of 2 spoons (soup) shape the cocadas with the help of 2 spoons. Place them on a baking sheet lined with parchment paper. Let it dry, place in paper cups and serve.
Pumpkin stew with jiló
Time: 20 min
Performance: 4
Difficulty: easy
ingredients
- 2 tablespoons of oil
- 3 diced garlic cloves
- 1 small onion, diced
- 1 seedless chilli, diced
- 4 diced chickpeas
- 1 cup diced ripe pumpkin
- Salt to taste
- 1/3 cup (tea) of boiling water
- 1 tablespoon of chopped parsley
Method of preparation
Heat a pan with oil and brown the garlic. Add the onion and sauté for 1 minute. Pour in the pepper, eggplant and pumpkin. Season with salt and add boiling water. Cover and cook over low heat for 5 minutes or until the water has dried and the vegetables are tender. Pour into a serving dish, sprinkle with parsley and serve.
Coconut pumpkin pie
Time: 1 hour
Performance: 8
Difficulty: easy
ingredients
- 2 cups of flour (wheat)
- 1 tablespoon of sugar
- 1 tablespoon of grated coconut
- 1 egg
- 1/2 cup cold butter, cubed
- 3 tablespoons of ice water approx
- Grated coconut for sprinkling
Filling
- 2 cups ripe pumpkin (cooked and juiced)
- 1 can of condensed milk
- 1 tablespoon of salted butter
- 3 sieved egg yolks
- 50 g of grated coconut
Method of preparation
In a bowl, mix the flour, sugar, coconut, egg and butter with your fingertips until you get a crumbly consistency. Add the water a little at a time, beating just to bind. If necessary add more. Open with the help of a roller between two plastic sheets until you get a circle. Line the bottom and sides of a 24cm diameter removable bottom pan. Bake in a preheated oven for 15 minutes or until golden brown. Let it cool down. In a pan, mix the pumpkin, condensed milk, butter, egg yolks and coconut. Cook over low heat, stirring, until it comes off the bottom of the pan. Let it cool and spread it over the dough, leveling it with a spatula. Sprinkle with coconut, unmold and serve.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
