Pumpkin & Co.
Autumn is here, and that means it's time for pumpkins again! This versatile fruit (yes, you heard right, Pumpkins are a fruit) is a true symbol of the autumn season. This time of the year is largely marked by culinary delights. The South Tyrolean tradition "Törggelen" or Thanksgiving are the best examples.
From pumpkin soup to pumpkin pie, there are countless ways to incorporate this hearty treat into your cooking. Here are some tips and tricks on how to get the most out of this autumnal delicacy:
pumpkin selection: When you're standing in front of the giant pumpkin shelf at the grocery store wondering which one is right for you, look for a firm skin and sturdy stem. These are signs of a fresh pumpkin. Also, make sure the pumpkin doesn't have any cracks or blemishes.
Roast pumpkin seeds: The seeds from your pumpkin are a healthy snack. Rinse them, dry them and roast them in the oven with a little salt and oil. The result is crunchy pumpkin seeds that you can enjoy in salads or simply as a snack.
pumpkin soup: a warm pumpkin soup on a cool autumn evening is unbeatable. You can spice it up with ginger, garlic and spices to your liking.
pumpkin spices: Remember that pumpkin can be sweet as well as savory. Pumpkin pies, muffins and pancakes are delicious options. Nutmeg, cinnamon and cloves are the perfect spices to add the finishing touch to your pumpkin baked goods.
At the Huberhof, our kitchen will enchant you with autumn-colored dishes, and to make sure you don't have to miss out on any delicacy à la Huberhof at home, our chef Marco Perez has the perfect recipe for pumpkins and co.
Recipe for Huberhof pumpkin risotto / shrimps / lime
(Recipe for 4 people)
For the pumpkin cream:
300 gr Mantovana pumpkin
1 small onion
100 gr extra virgin olive oil
For the risotto:
240 gr Carnaroli rice
80 gr white wine
350 gr Kūrbis cream
70 gr butter
100 gr grated Parmigiano
For the shrimps:
15 shrimps medium large
30 gr extra virgin olive oil
Cut the peeled pumpkin into cubes, cut the onion and steam cook everything together for 20 minutes. Then puree with olive oil and salt.
Clean the shrimps and cut them into small pieces. Add the lime peel with a fine grater. Stir in the juice of the lime and finish with olive oil.
Put the rice in a preheated saucepan and toast lightly, extinguish with white wine, add salt and pour hot water slowly.
Add the pumpkin cream and simmer until the rice is cooked through. Slowly add the water. Remove the pan from the heat and add the butter and Parmigiano cheese. Add a little salt to taste. Stir the butter and Parmigiano vigorously with the rice.
Put the rice on the plates, put the marinated shrimps on top.
Enjoy your meal – Marco Perez (Chef de Huberhof Cuisine)
Autumn is the season of coziness and indulgence, and pumpkin is an indispensable companion. So, grab a pumpkin, try some new recipes and enjoy the autumn spirit to the fullest! 🎃🍂
Autumnal greetings from Huberhof
Yours Family Oberhammer