Stuffing pumpkin with mushrooms and cream sounds pretty simple, but the combination of sweet and salty tastes and earth flavors makes a wonderful autumn vegetarian meal ... if you love pumpkin, of course;)
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This recipe is a fusion of autumn flavors. It is easily prepared and a true delight for the senses. Wash and seed a small to medium Hokkaido pumpkin. It has delicate and mild flavor similar to chestnuts. Slice into 1 inch thick slices.
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I found this recipe in a Burda magazine from the 80s. I added a bit from myself and the result was four small and succulent apple pies. Cover the bottom and sides of the baking form with puff pastry. In this case, I am using 4 small ceramic dishes. Pierce the dough at the bottom with a fork, to avoid puff bubbles while baking. Refrigerate while preparing the filling.
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It's a perfect autumn day; outside, the wind is tossing the raindrops back and forth, forth and back; inside, roasted pumpkin and cinnamon flavor is coming out of my oven...I am baking pumpkin strudel /Tikvenik/.
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When it comes to making pumpkin soup, only the sky is the limit. And surely, the best pumpkin soup is the one you put your heart and soul into making. This recipe is simple, simple, simple.... yet genuinely delicious.
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