Happy Friday everyone! Are you also looking so much forward to the weekend? Today’s post is in relation to the season – Fall, which is so often associated with pumpkin season as well! How good, as pumpkin happens to be a really healthy Superfood (see below why!) – and at the same time, they taste so delicious too and are super versatile for cooking!
I want to tell you about last weekend’s event, when we went pumpkin picking with a group of friends. I honestly never would have thought about going to a pumpkin farm here in Miami, with the beach, ocean and the constant hot weather, Fall is sometimes a hard concept to grasp, really….Anyways, a friend initiated the trip and of course, I was up for it, because I just love pumpkin. It was a really hot day when we went pumpkin picking, nevertheless it was great to see another aspect of Miami – it was all so rustic, just a bit more North and West of the beach of where we live! The farm we visited was Bedner’s farm in Boynton Beach and besides pumpkin picking, there were many other activities, like a Corn Maze or a Hay Ride, but for me, the pumpkin field was definitely the prettiest sight.
It wouldn’t have been pumpkin picking without taking home at least one pumpkin. I decided to take home a little one. Actually, the types of pumpkins we picked there are the so-called “Jack-O-Lanterns” type, rather intended for carving and Halloween decoration due to their thick skin, but I read, they can be definitely used for cooking too. Especially the small ones, the bigger ones can be quite dry. I found this great website with lots of information about all kinds of pumpkins.
I decided to make a Quinoa Risotto with pumpkin! I had made a Quinoa Risotto before, but then, I added spinach and mushrooms, so this time, I gave it a Fall kick with the pumpkin.
This risotto contains following 3 Superfoods
- 2 tbsp olive oil
- 1 small onion
- 2 garlic cloves
- Pumpkin, cut into small cubes
- 1 1/2 cup Quinoa
- 1 cup white wine, 1 cup stock (first batch of liquid)
- 1 more cup of liquid, which is a mix of 2/3 white wine and 1/3 water
- Salt and pepper
- Portobello mushrooms, part of it, cut into small pieces for risotto and whole slices for decoration
- Sun-dried tomato and Basil leaves for decoration
- Heat olive oil in pan, add onion and garlic, and cook them in the oil until onions turn slightly glassy
- Add mushrooms and Quinoa, roast everything about 1 minute, stirring continuously
- Add white wine and stock (first batch of liquid)
- Cover and cook at low temperature so the liquid gets absorbed, add pumpkin and mushrooms after 5 minutes, as they need a bit less cooking time than the quinoa
- Add the rest of white wine and water
- When “risotto” is done, put on a plate, add some sautéed portobello mushrooms on top and garnish with sun-dried tomatoes and basil
In case this whole pumpkin saga got you hooked, I have listed below 10 more pumpkin recipes to get excited about! Just hover over the images to find out more about the recipe and original website. Some are from my blog, but the majority from a selection of my all-time favorite websites 😉 – so don’t forget to check them out for other recipes too!
Soups & Appetizers
Desserts & Baking
And in case you don’t have enough yet, check out this top 10 list from the Brown Eyed Baker 😉 They are all mostly for the sweet tooth though!
Or if you want to go really pumpkin-crazy, Two Peas and their pod has listed 50 pumpkin recipes on their blog – amazing content!! 😉 Can’t stop browsing and reading it! And I think I am getting hungry now….
And what is your favorite pumpkin recipe? I would love to know! Please share