Delicious pumpkin recipes you should try this winter

youDRESSED Redaktion

The pumpkin season is far from over! Whether hearty or sweet – the delicious vegetable can be eaten in many ways. It fills you up, contains important nutrients and is quick to prepare. Let yourself be surprised by these three ingenious recipes and discover the many tasty sides of the pumpkin yourself.

A warming pumpkin stew

What’s the best way to warm up in this cold weather? With a warm and delicious pumpkin stew. Not only does it thaw faster, it’s also ready to eat in no time.



  • 1            Garlic clove
  • 1            Onion
  • 10         Gramm ginger, fresh
  • 1            Potato
  • 1            Half bunch soup vegetables
  • 300      Gramm hokkaido
  • 4           Tablespoon oil
  • 0,5        Teaspoon savory
  • 1            Tablespoon cumin
  • 1            Tablespoon paprika pulver
  • 1            Tablespoon sugar
  • 600       Ml vegetable broth
  • 150       Gramm Beans (frozen)
  • Salt
  • Pepper



First, peel and chop the garlic and onions. Then the ginger is peeled and finely grated. Wash, peel and cut the potatoes into cubes and wash the soup vegetables. Peel and chop the celery. Cut the leek into small pieces. Peel the carrot, halve lengthwise and cut into slices. Wash parsley, shake dry and chop finely. Wash pumpkin, halve and remove core. Cut the pumpkin into approx. 2 x 2 cm cubes.

Heat the oil in a pan and fry the garlic, onions and ginger until translucent. Then add the potatoes, soup vegetables and pumpkin, season with savory, cumin, paprika powder and sugar and sauté for about 2 minutes. Add stock and simmer at medium heat for approx. 10 minutes. Finally add the beans and let the stew simmer for 3 minutes. Season the stew with salt and pepper and serve hot.


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Ein Beitrag geteilt von Antje (@kuechengewerkel) am

Tarte flambée with pumpkin

If the cooking has to go fast again, but you still want to prepare a delicious meal, then a tarte flambée is just the thing. Quickly cover it and put it in the oven. The end of the day is saved!


For the dough:

  • 250    Gramm flour (Type 550)
  • 125     Ml water
  • 3         Tablespoon olive oil


For the covering:

  • 0,5      pear
  • 200    Gramm hokkaido
  • 200    Gramm goat cheese
  • 4        Tablespoom Jack Daniel’s® Tennessee Honey
  • 1         Dash of salt
  • 1         Dash of pepper
  • 4        Thyme stems
  • 1         Tablesppon honey



Preheat oven (top/bottom heat: 225 °C/ convection: 200 °C). Mix flour, 125 ml water and oil and knead for approx. 5 minutes to a smooth dough. Roll out the dough thinly on a floured work surface and place on a baking tray lined with baking paper.

Wash and quarter the pear and take care to remove the core cleanly and cut the rest into slices. Clean and wash the pumpkin, dab dry, halve and remove the seeds with a spoon. Cut the flesh into fine slices. Mix the cream cheese and JACK HONEY in a bowl. Season with salt and pepper. Spread the dough with the cream cheese. Spread pumpkin and pear on top. Bake Flammkuchen in the oven for approx. 15 minutes. Wash the thyme, shake dry and pluck the leaves from the stalks. Sprinkle Flammkuchen with honey about 5 minutes before the end of cooking and sprinkle with thyme.


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A sweet finish: juicy pumpkin cake with chocolate cover

How about a healthy dessert at the end? This cake is full of vegetables and still makes the hearts of dessert lovers beat faster. A delicious pleasure that does not make you feel guilty.

Ingredients :

Für the dough:

  • 200      Gramm hokkaido
  • 1            Vanilla bean
  • 200      Gramm butter
  • 100       Gramm brown sugar
  • 4           Eggs (size M)
  • 220      Gramm flour (Type 405)
  • 1           Tablespoon cornflour
  • 1           Baking powder


For the covering:

  • 120      Gramm cream (30% fat)
  • 150      Gramm dark chocolate
  • 1          Dash of cardamom, milled
  • 0,5      Teaspoon ginger, milled



Preheat the oven (top/bottom heat: 200 °C/air circulation: 175 °C). For the dough: Wash Hokkaido and remove core. Grate the pumpkin coarsely. Cut the vanilla pod in half lengthwise and scrape out the pulp. Melt butter in a pot with vanilla pulp and sugar over a low heat. Beat the eggs in a bowl until frothy and then add the melted butter, flour, starch and baking powder. Grease a springform pan (Ø 24 cm) and sprinkle with flour. Then pour the dough into the tin and smooth down. Bake the pumpkin cake in the middle of the oven for about 45 minutes. Then let it cool on a grid for about 30 minutes. For the icing melt cream, chocolate, cardamom and ginger in a bowl over a water bath while stirring. Then pour the glaze over the cooled cake and wait until it sets. Remove the cake from the tin and enjoy.


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Ein Beitrag geteilt von Alles zur Food Fotografie 📷✨ (@klara_and_ida) am


Source cover image: Pixabay / RitaE

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