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Recipe Cheese cream in the pumpkin – Italian Cuisine

  • 3 kg a pumpkin
  • 280 g sweet gorgonzola
  • 170 g Greek yogurt
  • 40 g shelled pumpkin seeds
  • extra virgin olive oil
  • paprika
  • salt

For the recipe of cream cheese in the pumpkin, wash and dry the pumpkin; cut
the cap with the petiole. Remove the seeds with a spoon, massage it in and out with oiled hands; bake it together with the cap, resting side by side, in the static oven at 170 ° C for 1 hour and 30 minutes. Remove from the oven and let it cool. Blend the gorgonzola with ricotta and yogurt.
Toast the pumpkin seeds in a pan with a drizzle of oil with a teaspoon of paprika and salt for a minute. Fill the pumpkin with the cream, garnish with the toasted seeds and serve, to taste, with slices of toasted bread or crackers. Bring it on Cook the pumpkin the day before and store it in the fridge, pulling it out 2 hours before serving.

Pumpkin Salad – Pumpkin Salad Recipe – Italian Cuisine

In a bowl, mix the pumpkin pulp with oil, cinnamon, salt and pepper. Place the pumpkin in a baking pan and bake it at 190 ° C for about 20 minutes. Then let it cool.

Cut the feta into cubes, chopped the hazelnuts. Then wash and dry the spinach and place it in a large bowl.

Add the pumpkin cubes, the hazelnuts, the feta and the cranberrys into the bowl. Then season with salt and oil and mix.

Serve the pumpkin salad on the table

TAGS: Pumpkin Salad Recipe | How to prepare pumpkin salad | Pumpkin salad recipe

How to prepare pumpkin soup and legumes, good and fast – Italian Cuisine

Our recipe and all the steps of pumpkin soup and red and black beans and chickpeas with onion to the agro easy to prepare in 20 minutes

Pumpkin is the queen of winter and invites us to be tasted in soft velvety, rich creams, fragrant first courses and second courses. Its strong sweetness and the pleasant softness that it takes in cooking then, make it perfect for the preparation of warm winter soups ideal for comforting us on a cold day or recharge after a long walk. In the recipe shown in the video above, we created with Legumissimi Findus a pumpkin soup and vegetables with onion on the agro that plays with contrasts, textures and aromas to give us an authentic taste of winter.


To prepare the pumpkin soup and vegetables with onions, you will need 200 g of pumpkin pulp reduced in cubes, 80 g of sliced ​​red onion, extra virgin olive oil, a pack of Legumissimi Findus with red beans, black beans and chickpeas, 50 ml of white wine vinegar, 200 ml of water, salt and thyme.

First you have to prepare the onion to the agro by soaking it with vinegar for 10 minutes. When 5 of them have passed, put the oil and the pumpkin on the fire, which you will be filling with the thyme. Then add the Legumissimi still frozen, salt and cook with the lid for 6 minutes. Prepare the dish with a serving of soup that you will complete with the onions.
To prepare this dish, they are needed less than 20 minutes.

Because the legumes

Many traditional soups focus on legumes thanks to the wealth of plant proteins and fibers, but also for their ability to provide good energy. 100 g of beans for example, they contain about one gram of fat, 40 g of carbohydrates, 15 of fiber and 20 of proteins. Those blacks in particular, are very rich in iron, antioxidants and mineral salts. They are also considered an excellent ally to maintain low cholesterol levels in the blood. Present in the mix we have chosen, also i red beans, particularly appreciated thanks to the presence of substances that contribute to the good health of our immune system. Depuratives and diuretics, are also often recommended in low-calorie diets because they make less in comparison to other types of beans. THE chickpeas instead they have always been appreciated for their ability to reduce bad cholesterol in the blood and lower blood pressure. Naturally rich in iron, are recommended to counteract the deficiency and to balance poor diets.
Combined with a low-calorie food, but rich in purifying benefits, vitamins and minerals, they make an interesting nutritional dish that is perfect for a balanced meal. Pumpkin soup and legumes is indeed a recipe that can be inserted in the weekly menu as an alternative to meat to make a full of vegetable and iron proteins.

Practical and fast

One of the major difficulties related to the preparation of legumes is the long cooking that they require. Starting from a dry product in fact, we will have to provide for 8-12 hours of soaking before proceeding to a cooking that will take less than an hour. The necessary planning and long preparation exclude them from impromptu meals, which we often prepare to cope with the various emergencies that crowd our weeks. Have available a frozen product that cooks in 6 minutes in a pot or 8 in a pan, reverses the situation and finally includes legumes between last minute foods to be tapped daily. Among the mixes proposed by Legumissimi Findus, we used the soup with black and red beans and chickpeas, a side dish made with borlotti beans, green beans, cannellini beans and potatoes and borlotti beans, peas, chickpeas and lentils.