How to make Pan fried pumpkin | 烧南瓜
#vegan #pumpkinrecipe #fallrecipe #foodpassionical #plantbased
Today I’m sharing a fragrantly delicious and addicting pan fried pumpkin. This recipe only requires four ingredients to make it. I kept it simple without additional flavouring. This is super easy and perfect for side dish or snack.
650g Pumpkin / 南瓜
40g chopped scallions / 葱花
1 1/2 tbsp soy sauce / 酱油
1 1/2 tbsp oil / 菜油
Toasted Sesame seeds for sprinkle / 烤芝麻
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Music: Easy Day - Kevin MacLeod
How to Make Pumpkin Curry - Pumpkin Recipes - Vegan Recipes - Pumpkin Stew - कद्दू - Kaddoo Masala
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Thai Coconut Pumpkin Soup
Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think - classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It's so good!
Recipe ⬇️⬇️⬇️ OR PRINT:
THAI COCONUT PUMPKIN SOUP
2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste, Maesri recommended
1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2 chunks (~1.3 kg/2.6 lb)
2 1/2 cups vegetable stock, salt reduced (or chicken stock)
400ml/ 14 oz (1 can) coconut milk, full fat, best quality
1 tbsp fish sauce (sub light or regular soy sauce)
Garnishes (semi-optional): Coriander/cilantro, sliced red chilli, crispy Asian shallots
1. Heat oil in large pot over medium high. Cook onion and garlic for 2 min, then add the curry paste and cook for 2 minutes. Add pumpkin, stir for 2 minutes.
2. Set aside ¼ cup of coconut milk for drizzling. Put the rest of the coconut milk, stock and fish sauce in the pot, bring to simmer. Cook 8 minutes or until pumpkin is soft then blitz.
3. Ladle into bowls, swirl with coconut milk, top with garnishes! I dunked with store bought Malaysian roti (cook from frozen, SO GOOD!)
Pumpkin Stir-fry recipe | How to make pumpkin stir fry - South Indian style
Pumpkin Stir-fry recipe | How to make pumpkin stir fry - South Indian style
#pumkinrecipe #pumkinstirfry #easystirfryrecipe
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Pumpkin Stew (Ghalieh Kadoo) Recipe
Pumpkin Stew or Ghalieh Kadoo Recipe 4K. Vegetarian Veggie Recipe.
Ingredients:
2 Lbs (907g) Pumpkin
8 oz (227g) Carrots
0.5 oz (14g) Cilantro
0.5 oz (14g) Parsley
1 Onion
2 Garlic Cloves
Vegetable Oil
Turmeric
Salt
Preparations:
1- Dice the onion.
2- Dice the pumpkin and carrots.
3- Mince the cilantro and parsley.
Directions: for details visit:
This Ghalieh Kadoo or Pumpkin Stew (Vegetarian) recipe comes from Khorramabad (Capital of Lorestan Provice, Iran).
Pumpkin Stew or Ghalieh Kadoo is easy to cook but it is very nutritious. It is a Grade A food.…Read more
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4 pumpkin recipes to try!
1. Pumpkin Parmesan
INGREDIENTS 500g pumpkin olive oil salt rosemary
ham, as needed provola cheese, as needed Parmesan cheese, as needed
METHOD
1. Thinly slice the pumpkin. Season with oil, salt, and rosemary. Bake at 200°C for about 20 minutes. 2. Put together the pumpkin Parmesan by starting with a layer of pumpkin, then ham (optional) and the provola cheese. 3. Top with cheese and bake at 190°C for 25 minutes. 4. Serve warm.
2. Pumpkin fritters
INGREDIENTS 400g squash salt pepper 2 eggs 20ml olive oil 80g Parmesan cheese 40ml water 130g flour 6g baking powder vegetable oil for frying METHOD 1. Grate the squash and remove as much liquid as possible. 2. Mix the grated squash with salt, eggs, oil, Parmesan cheese, water, and flour. 3. Add some baking powder and mix until the batter is nice and thick. 4. Drop one teaspoon of the batter in hot oil and let it fry for about 5 minutes. 5. Serve hot.
3. Pumpkin meatballs
INGREDIENTS 600g pumpkin salt rosemary olive oil parsley 60g breadcrumbs 50g Parmesan cheese 1 egg
cheese Parmesan cheese, as needed
METHOD 1.Slice the pumpkin. Season with salt and a bit of olive oil and rosemary. Bake at 200°C for 30 minutes. 2.Mash the pumpkin, add the Parmesan cheese, breadcrumbs, salt, egg, and parsley. Make a puree, if it seems too watery, add some breadcrumbs. 3. Make some balls and add a cube of cheese to the center of each. 4. Roll each ball in breadcrumbs and refrigerate them for 30 minutes. Deep fry.
4. Pumpkin lasagna bake
INGREDIENTS Lasagna 1kg pumpkin
1/2 cup wine olive oil garlic 1 sausage
700ml bechamel salt pepper
provola cheese
METHOD 1. Slice the pumpkin. Season the slices with salt, drizzle with olive oil and bake at 200°C for 30 minutes. 2. Puree the baked pumpkin, add bechamel and salt and mix together well. 3. In the meantime, cook the sausage in a pan with some oil and half a cup of wine. 4. In a tube pan, place the lasagna pasta (previously boiled in water for about 10 minutes) around the pan, next add a layer of bechamel, one of sausage, provola cheese and lasagna again. 4. Close it and bake at 200°C for 30 minutes. Remove it from the oven, flip over the pan and pour the leftover bechamel cream over it, grate some Parmesan cheese over it and bake for 10 more minutes. 5. Serve hot.
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