Pumpkin Spice Hot Chocolate

Ingredients (2 servings):

• 3dl milk

• 1dl pumpkin puré

• 1/2 tsp pumpkin spice

• 1 pinch salt

• 50g white chocolate

• 1 tsp sugar (if you like it sweeter)

• 6 cl dark rum

• whipped cream

How to:

In a small saucepan combine milk, pumpkin puré and the spices. Cook while stirring constantly until it starts to simmer. Remove from heat and add the white chocolate. Stir until the chocolate has melted and is combined with the rest. Then add 3cl dark rum into each glass/mug and poor the hot chocolate mix over it. Add whipped cream on top and serve while hot!

Tasty Pumpkin Seeds

Ingredients (8-10 servings):

• 1 dl pumpkin seeds

• 1 tsp olive oil

• 1 tbsp grated parmesan cheese

• 1/2 tsp basil

• 1/2 tsp oregano

• 1/4 tsp sea salt

• 1/4 tsp garlic powder

How to:

Turn your oven on 150 C. Pour the pumpkin seeds into a ziplock bag and add the olive oil, shake until all the seeds are covered. In a bowl mix all the spices and pour the seeds into it, stir until all is covered. Lastly put parchment paper over the baking sheet and and spread out the seeds on it. Leave it in the oven for 20-30 minutes, stir occasionally.

Pumpkin Cake

Ingredients (8-10 servings):

• 1kg pumpkin (Hokaido for the right texture and taste)

• 2 eggs

• 1 dl sugar

• 1 tsp cinnamon

• 2 dl flour

• ½ tsp baking powder

• 2 apples

How to:

Turn your oven on 200C, cut the pumpkin into small bits and steam them until soft. Puré them using a mixer, then add the eggs, sugar and cinnamon while mixing. In another bowl whisk together flour and baking powder and gradually add it to the pumpkin puré. Now peel and cut out the core of the apples and slice them into thin slices. Blend the apple slices into the cake mixture and poor it into a greased round cake pan. Put it in the oven and leave for 45-50 minutes until the cake has solidified. Let it cool down and put it in the fridge for a couple of hours before removing it from the pan.

Pumpkin Soup

Ingredients (4 servings):

• 2 shallots

• 1 garlic clove

• 500g pumpkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)

• olive oil

• 5 dl vegetable broth

• 2,5 dl cream (15%)

• 1tsp salt

• 1/2tsp pepper

• croutons

How to:

Peel and chop up the shallots and the garlic. Fry the pumpkin, shallots and garlic in big saucepan on medium heat for about 5-10 minutes. Then add your broth and let it all boil for 15 minutes (until the pumpkin is soft). Mix it all together with a hand mixer then add the cream and heat until it boils again. Add the spices ande serve with croutons.

Savory Pumpkin pie

Ingredients (4-6 servings):

Pie crust:

• 3dl flour

• 125 butter

• 2,5tbs cold water

Filling:

• 400g pupmkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)

• 1 red onion

• 250g feta cheese

• 4eggs

• 4dl milk

• 15 fresh basil leaves

• 1-2 tsp salt

• 1/2 tsp black pepper

How to:

Pie crust: Start by blending the flour with the butter and mix it until it’s nice and crumbly. Then add the water little by little and mix into a dough. Cover it with a plastic wrap and put it in the fridge for 30 minutes.

Turn you oven to 200C.

Then roll out your dough and transfer it onto your pie pan and prick it all over with a fork. Put it in the oven for 15 minutes, then let it cool a bit.

Filling: Cut up you pumpkin into small bits, then slice the onion and cut the feta cheese into cubes. Add all of it into the pie crust together with 10 basil leaves (Save the rest for decoration). Whisk together the eggs, milk and spices in a bowl and poor it into the crust. Then put the pie back in the oven for  40-50 minutes until it has solidified and has a nice color. Lastly decorate with the 5 leftover basil leaves and serve.