Pumpkin flesh

Pumpkin with orange is a harmonious blend of the sweetness of pumpkin and the bright citrus freshness of orange, complemented by spicy notes of cinnamon, clove, and allspice. This recipe has roots in Russian cuisine, where the combination of natural flavors and health benefits is traditionally valued. Cooked in aromatic syrup, the pumpkin becomes soft yet retains its shape while being filled with the tartness of citrus and a light acidity from apple cider vinegar. This appetizer perfectly complements winter tea gatherings and is great as a dessert or side dish for meat. Jars of this delicacy can be stored for a long time, allowing enjoyment of the autumn harvest's flavor year-round.

Pumpkin juice is a bright drink with a slight tang and refreshing citrus aroma. Its history goes back to the traditions of Russian cuisine, where pumpkin has long been used in preparing healthy and nutritious dishes. The combination of sweet pumpkin flesh with orange juice creates a harmonious balance of flavors, while added lemon acid gives a pleasant freshness. This drink not only enriches the body with vitamins but also pairs wonderfully with desserts, smoothies, and baked goods. It can be served chilled on a hot day or as a main ingredient for creating original culinary masterpieces. Opening a can of pumpkin juice always inspires the creation of exquisite treats.

Apple-pumpkin soup with Dorblu is a harmony of sweetness and spiciness embodied in European culinary tradition. The delicate combination of pumpkin and apples gives the dish a light fruity note, while the blue cheese Dorblu adds an exquisite, slightly spicy touch. This soup warms and delights with its velvety consistency enhanced by a creamy texture. Roasted pumpkin seeds add a light crunch, creating a play of textures. The dish is perfect for a cozy autumn dinner or a festive feast. Its history begins in European culinary experiments where the combination of seemingly incompatible ingredients creates masterpieces. It is recommended to serve with crispy baguette or toasted bread to highlight the complexity of flavors.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

This spicy pumpkin and chickpea soup is bursting with delicious North African flavors.

Pumpkin and sugar are taken here in equal proportions - this will help the jam stand for a long time. And considering the quiet sweetness of pumpkin, this equality will not lead to cloying.

Desserts without wheat flour and sugar are difficult to make similar to those we are accustomed to. But in this cake, the role of sugar is taken by pumpkin and Jerusalem artichoke syrup, and almond flour goes together with corn starch. Dried fruits , which are stuffed into the crumb, and glaze turn the cake into something like an Easter cake. But at the same time, there is no pastry, no gluten - the lightness and satiety are extraordinary. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Spelt is an ancient wheat variety that was once supplanted by other, more productive varieties. Today, thanks to Rene Redzepi and the Nordic cuisine in general, interest in spelt is greater than ever: this primitive coarse grain is much richer in vitamins than selected wheat grain. The salad, the recipe for which was shared with us by Ekaterina Maslova, a friend of the editors and an experienced vegan, looks colorful - it mixes baked red pumpkin cubes, chickpeas, sun-dried tomatoes and pine nuts. But it is the neutral, yet deep, chestnut-tinged taste of spelt that brings all the motley chaos on the plate to a common denominator.

This roasted Brussels sprouts and pumpkin recipe is a true embodiment of flavor harmony. Originating from European cuisine, it combines the tenderness of pumpkin with the slight crunch of sprouts, enriched with garlic aroma and the spiciness of ramiro pepper. Historically, Brussels sprouts were a popular vegetable in Belgium, and roasting them gives a pleasant caramelized note. Adding mozzarella makes the dish even richer and softer, while soy sauce and lemon juice provide a subtle balance of flavors. It's an ideal side dish or standalone meal that pairs well with meat or fish. The dish is not only delicious but also healthy—rich in vitamins and antioxidants. A wonderful choice for a cozy family dinner!

Simple pumpkin pie is a cozy embodiment of autumn warmth in European cuisine. Its history begins in the traditions of village baking, where pumpkin was a key ingredient due to its sweetness and juiciness. The pie has a delicate, airy texture with a rich aroma of cinnamon and ginger, complemented by citrus notes of lemon. Butter gives the dough softness, while cane sugar enhances the natural sweetness of the pumpkin. It pairs perfectly with a cup of hot tea or coffee, creating a cozy atmosphere. Due to its simplicity in preparation, this pie is an excellent choice for both family dinners and festive tables.