Orange Is the New Black: 3 Pumpkin Recipes

The first autumn days are holidays pumpkin. Halloween motto skulls, skeletons, spiders and beaks and deep orange pumpkin color. This is the height of his fame of greenery routine, loved and most delicious, and some wonderful ways of preparing it. It is suitable for seasonal soup thick, rich, or roasted in olive oil with a little salt and freshly ground pepper, and even cake stirred with an 

American wink spicy.

Honey chicken with sweet potato, pumpkin and squash (Photo: Liron Almog)

Ingredients for 4 servings:

8 pieces of chicken chicken cut into cubes

8 whole cloves of garlic

1 cup diced sweet potato

1 cup diced butternut squash

1 cup diced pumpkin

1 onion, cut into strips

3/4 cup olive oil

4 tablespoons honey

1 tablespoon coriander seeds

2 teaspoons curry powder

Salt to taste

Ground black pepper to taste

Preparation:

1. Mix the olive oil, honey and spices.

2. Transfer the vegetables cubes and onion in a bowl and season with half the sauce.

3. Sprinkle the vegetables on a baking tray lined with baking paper and roast in a moderate oven (180 degrees) for about 15 minutes until they almost completely softened.

4. Mix the diced Chick with garlic and remaining sauce, sprinkle with the diced vegetables Chick above and return to the oven for 8 minutes.

5. (If at any point of the liquid dry roasting can add a little water.)

Pumpkin soup, curry and coriander (Photo: Liron Almog)

Materials to 8 servings:

1 large leek, cut into slices

5 pieces of carrot, peeled and thinly sliced

5 cloves garlic, peeled

3 tablespoons olive oil

1kg pumpkin peeled and diced

2 tablespoons coriander seeds

Two small cinnamon sticks

2 tablespoons curry powder

1 pepper Shata

Salt and ground black pepper to taste

Decoration:

8 heaping tablespoons yogurt

2 teaspoons curry

8 tablespoons toasted pumpkin seeds

I need a handful of coriander

Preparation:

1. Heat a large pot of olive tooth and the golden carrot and leek, garlic cloves and add the pumpkin cubes.

2. Stir the vegetables into the pot and add the coriander seeds, cinnamon, curry powder and pepper Shata.

3. Stir to spread aroma of spices. Season with salt and pepper.

4. Add water just to cover, and simmer 40 minutes until vegetables are tender.

5. Drain the vegetables and reserve the cooking liquid.

6. Hand blender grind the vegetables and add the fluid needed a smooth consistency and thick., Correct the seasoning and strain if desired.

7. Serving: Mix yogurt with curry and garnish the soup.

8. Sprinkle with toasted pumpkin seeds and cilantro and serve me.

Pumpkin Cake (Photo: Liron Almog)

Materials for 2 cakes:

1½ cups brown sugar uncompressed

3 eggs

1 cup sunflower oil

1/3 cup heavy cream

2 cups flour

1 packet of baking powder

1/2 teaspoon baking soda

1/2 cup ground pecans

1 teaspoon cinnamon

1/2 teaspoon salt

350 grams of grated pumpkin

1 cup toasted pumpkin seeds

1 cup cranberries

Preparation:

1. Blend sugar and egg mixture for 3 minutes clear.

2. Add oil and heavy cream and fold foamy balls.

3. Add the remaining ingredients and mix gently just until all ingredients are absorbed mixture.

4. Pour into two greased and long formats and bake at medium heat (180 degrees) about 40 minutes until a toothpick stuck in the center of the cake comes out covered with moist crumbs.