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    Pumpkin season is in full swing and now is the time to enjoy the flavor of these colorful vegetables. Pumpkins and gourds are considered to be a low allergen food and easily digestible pulp, making it ideal people with intolerances, babies and toddlers. Our Mini Pumpkin recipe take these simple and seasonal ingredients, along with chestnuts, and is cooked quickly and easily in a pressure cooker. We used the delicious Butternut and Hokkaido gourds for their nutty-buttery aromas and the addition of chestnuts for sweetness. The gourds are filled with pre-cooked rice, chestnuts and spicy feta cheese. Then, the pressure cooker does all the work in about 20 minutes—you’ll be enjoying a fulfilling meal. Filled mini pumpkinsIngredients 2 microwaved gourds, each about 14 ozs 3½ ozs chestnuts, pre-cooked 3½ ozs feta cheese 5 stalks parsley ½ cup pre-cooked rice 2 pinches salt 2 pinches black pepper 1 pinch of cayenne pepper ¼ tsp vegetable broth powder 1/2 cup cream Preparation: 1
    When the leaves start turning red and the sun sets earlier in the evening, autumn is at the door. We look forward to the cooler temperatures, which bring rustling leaves, cozy evenings on the couch, and plenty of fresh seasonal vegetables, such as pumpkin. Because pumpkin is so versatile, it is often on our fall shopping list. Soup Weather A bowl of creamy pumpkin soup highlights the versatile Hokkaido pumpkin (red kuri squash). As one of the most popular varieties, the Hokkaido is ideal for cooking because of its nutty flavor and soft flesh, which does not require peeling. This classic pumpkin soup recipe is easy to prepare and always delicious. Serves 4 Ingredients 1¾ lb hokkaido pumpkin½ lb potatoes½ cup carrots½ cup onions2 tbsp butter1 clove of garlic2¼ ozs ginger1 small pinch of chili6¼ cups chicken or vegetable stock1 tsp. honey3/4 cup cream Preparation: 1. Cut pumpkin, potatoes, carrots and onions into small pieces.2. Braise onions in butter, crush in the garlic. Add pumpk

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