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How to prepare and cook Pumpkin recipes
This pumpkin soup is a delicious and creamy. Flavored with ginger and coconut, warms up all gloomy days.
In Italy it is mid September and the pumpkin season has just began. I can't be more happy. Yep, you guessed right, I love pumpkins. The orange Halloween ornament is not only tasty but also versatile. You can use it in savory dishes like risottos and salads, and in a huge variety of cakes, muffins and cheesecakes. For the second option most of the time you'll need a pumpkin puree so, instead of buying a canned one, today I'll show you how easy it is to make home made pumpkin puree.
Mini pumpkin scones are small orange sandwiches made with baking powder instead of yeast. These delicious scones smell of pumpkin and lemon. They are not too sweet and have a light texture. Original recipe can be found here.
I present to you a recipe for some super creamy and tasty savory pumpkin-potato pie. This hearty dish is an alternative to the classic potato gateau of the Neapolitan tradition.
If you have any leftover pumpkin puree, these muffins are for you. Delicate, moist, dense. With a delicate scent of orange and a simple jam glaze that adds a touch of sweetness. In case you do not have any pumpkin puree ready to use, here is my recipe for an easy homemade pumpkin puree.
Easy, fast and delicious. These pumpkin pancakes are perfect while still hot with a little butter, honey, or simply with some powdered sugar. The addition of cinnamon enhances the slightly sweet taste of the pumpkin making these delicious pancakes become a perfect breakfast in autumn.
A creamy vegetable soup thickened and flavored with a slice of bread. I use white bread with rice and no salt but you can use any kind your baby prefers. The recipe for my bread can be found here.