Pumpkin after pumpkin after pumpkin … Pumpkin fields are the epitome of autumnal splendor. They bring back childhood memories and all the delicious pumpkin recipes. We cannot and do not want it any other way and we are happy to introduce you to our three favorite pumpkin recipes of the year. Let yourself be inspired, try them out and be happy to share your orange results with us!
Vegan Mac and Cheese with Pumpkin
Creamy and hearty – this vegan ‘Mac and Cheese’ recipe is an absolute “soul food dish” in autumn. The recipe is super quick and perfect after a long autumn walk, when the stomach growls and the body craves a large portion of carbohydrates. To make the sauce particularly creamy, we recommend boiling the pumpkin very soft in advance. The ingredients for this vegan dish are:
- 200g cooked pumpkin
- 80g cashew nuts (best soak for 10 minutes and rinse)
- 200ml almond milk
- 100ml vegetable stock
- 4 tbsp. Yeast flakes
- optional: garlic
- 1 teaspoon smoked paprika powder
- ½ tsp turmeric
- ½ tsp nutmeg
- salt and pepper
First cook the pumpkin until soft and let it cool down briefly. During this time, let the cashews soak. Then put all the ingredients in the bianco di puro mixer and mix with the sauce program. Cook the pasta of your choice and put it back in the pot. Then add the freshly mixed “Mac and Cheese” sauce, mix with the noodles and stir warm for two to three minutes. Best to enjoy straight away …
Pizza with pumpkin topping in the bianco di puro Tri Set
Let’s be honest: pizza always works! Especially with a light batter made only with spelled flour and water. Instead of using the classic tomato topping, we have come up with a new recipe that puts traditional pizza in the shade – at least in the popular autumn months. The best thing about it? The topping is ready in seconds! What are the ingredients? Very easily:
- 200g cooked Hokkaido pumpkin
- 1 tbsp. (vegan) cream cheese
- 1 tbsp. Vegetable broth
- salt and pepper
- a dash of water (add more if you like)
All ingredients are packed in our popular Tri Set container. The Tri Set is smaller compared to the standard mixing container and is therefore the perfect size for small quantities such as sauces. The Tri Set fits the following high-performance mixers: Volto | N, Puro S, Patto Pro, Tune Pro (Panda, Volto, Patto).
After about half a minute of mixing time, the sauce for the topping is ready!
Pumpkin Burger Patty – Healthy Pumpkin Recipe
With our pumpkin recipes we want to inspire you to try something new! How about a burger with a pumpkin patty? With just a few simple steps and of course with our all-time favorite high-performance mixer from bianco di puro. We say: mhh so delicious and so easy! The ingredients for the pumpkin patty are:
- 200g cooked Hokkaido Pumpkin
- 40g oatmeal
- 100g spelled flour
- 1 vegetable egg substitute
- 1/2 teaspoon ground chilli
- 1 teaspoon smoked paprika powder
- salt and pepper
Put all ingredients in the mixer and mix into a firm dough using the cereal program. Divide the amount into four parts and shape into burger patties with moistened hands. Then fry the pumpkin patties on medium heat until golden brown. Serve with the burger ingredients of your choice and enjoy!
Vegan pumpkin muffins prepared with the mixer
Not the sweet! Pumpkin is such a versatile “fruit vegetable” and, as the name suggests, a cross between fruit and vegetables, which is why it is popular in both salty and sweet dishes. This pumpkin recipe is perfect for an autumn weekend at home. With a cup of coffee or tea, in a small group with friends and family or alone with a book – this pumpkin recipe invites you to relax and unwind. What we need for the wonderfully fluffy pumpkin muffins:
– 200g cooked pumpkin
– 150g flour
– 70g cashews
– 2 teaspoons of baking soda
– 1 teaspoon baking soda
– 50g brown sugar
– 1 teaspoon cinnamon
– A ground cardamom pod
– 1 teaspoon vanilla extract
– 100 ml of plant-based milk
– 50 ml of oil
First boil the pumpkin and let it cool down, during this time also soak the cashews with water. Put all dry ingredients in a bowl and stir. Then mix the cooled pumpkin with the soaked cashews (rinse them off beforehand) and the vanilla extract in the bianco di puro mixer to a creamy puree. Then add the puree to the dry ingredients and mix with oil and milk to form a dough. Then fill the dough into muffin molds or similar and bake at 180 ° for about 25 minutes.
We hope you liked our vegan pumpkin recipes! If you like to see more delicious recipes, have a look on our social media platforms like Instagram and Facebook.
