Summer’s over, the colourful autumn begins and with it the pumpkin season. That’s why I’ve decided to conjure up a three-course pumpkin menu for my family.After a bit of research plus recommendations from my colleague, I’ve composed a complete menu. As a starter I’ve chosen a classic pumpkin soup. For the choice of main course, I’ve come up with a pumpkin risotto, a vegan pumpkin strudel and a pumpkin schnitzel. After long consideration I go for the pumpkin schnitzel. As a side dish I’ll make parsley potatoes and a tasty sauce. Many of you are probably already asking what I’m planning for dessert. And I too have been giving it some thought and I’m surprised to find that there are so many ways to serve pumpkin as a sweet dish. I’ll be interested to see what it’s going to taste like. The dessert which I’ve chosen is called pumpkin “dalken” (mini pancakes). You could also make pumpkin brownies and pumpkin waffles as a dessert.
Let’s go! I’ve already got most of the ingredients at home, so all I need are the pumpkins. In total I need two hokkaido pumpkins and a butternut pumpkin. Why is a butternut pumpkin better for pumpkin schnitzel? The upper part of the butternut pumpkin doesn’t contain any seeds and thus can be cut into nice slices.For the soup, I cut a hokkaido pumpkin into small pieces, which is something of a challenge for me every time. Either I’m too weak, my knife too blunt or the pumpkin too stubborn. Oh well. The hokkaido pumpkin doesn’t have be skinned, by the way. I place the pieces of pumpkin in a pan, fill it with water and wait until it’s cooked to soft. In the meantime, I cook the pumpkin pieces for the dessert. Then I carry on with the butternut pumpkin, which I cut into large round slices. I cook these too until soft, before coating with breadcrumbs. Be careful! Don’t leave them too long in warm water, otherwise the slices will later fall apart.
The slices for the schnitzel are also ready to be dunked in flour, egg and breadcrumbs. Instead of breadcrumbs you could use pumpkin seeds or even both. Whilst the pumpkin slices are sizzling in the oil, I add the boiled, cut potatoes to a pan with butter and season with parsley, salt and pepper and various herbs.
For the sauce I mix sour cream, crème fraiche and some mayonnaise and season the sauce with salt, pepper and various herbs. Put the finished components on a plate and serve.
Did you know, that you can simply mix pumpkin into your coffee? You’ve probably already heard about a Pumpkin Spice Latte, haven’t you? Pumpkin Spice is an American spice made of cinnamon, nutmeg, cloves, ginger and pimento. For your Pumpkin Spice Latte, you just make the coffee of your choice and add some pumpkin purée. To finish, add a touch of the spice and some cream on top. And your perfect autumn drink is ready.
Info & Tipps: In Wagrain-Kleinarl there’s an annual pumpkin festival with grand fashion show. If you wish, you can cook one of the dishes, and if you post it on social media, you’re welcome to tag it with @bloghuette.at.
1. Peel the upper part of the pumpkin and cut into finger-thick slices and cook to soften.
2. Mix the egg with the salt, breadcrumb the pumpkin first in flour, then in egg and to finish in breadcrumbs and/or pumpkin seeds.
3. Heat the oil in a deep pan and fry the pumpkin until golden brown.
4. In the meantime, mix crème fraiche, salt, sour cream, mayonnaise and herbs and serve with your pumpkin schnitzels.
1. Cut the pumpkin into small pieces and cook until soft. Add the egg, flour, vanilla sugar and baking powder to the pumpkin and mix well.
2. Make into patty shapes and add to the frying pan and fry until golden brown.
3. To serve sprinkle with a cinnamon-sugar mixture and add cranberry jam.