I Made 4 INCREDIBLE RECIPES with 1 WHOLE PUMPKIN | Using FROM SEED TO STALK | Minute Recipes 772
Learn how to make these 3 easy and quick pumpkin recipes, using everything from the peel to the seeds, using 100% of the food. We'll prepare 3 delicious dishes: a creamy pumpkin soup with a sautéed ground beef and vegetables, a fluffy bread made with pumpkin peel, and seasoned, crunchy seeds to serve as a snack or with our super easy soup.
When you buy pumpkin, what do you use? Just the pulp? What about the seeds? And the peel? Did you know that pumpkin peel is rich in fiber, vitamin C, antioxidants, and also helps strengthen bones and teeth? And then you ask me: "Okay Gi, and the seeds?" Oh my loves, pumpkin seeds are a superfood! They are rich in Vitamins A, E, and B complex, help firm the skin, promote healthier hair, and help with eye health. In other words, not using these parts of the pumpkin is a huge waste! So let's stop throwing vitamins and nutrients away and create delicious recipes!
♥ INGREDIENTS ♥
PUMPKIN SEED BREAD:
500g Pumpkin Peel (cooked)
1 Tablespoon Sugar
1/2 Teaspoon Salt
2 Eggs
2 Tablespoons Oil or Olive Oil
120ml Water
10g Dry Yeast
500g Wheat Flour (adding gradually)
SEASONED PUMPKIN SEEDS:
Olive Oil
Pumpkin Seeds (washed and dried)
Salt (to taste)
Black Pepper (to taste)
GROUND BEEF WITH VEGETABLES:
2 Tablespoons Olive Oil
300g Ground Beef
2 Cloves Garlic (chopped)
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Bell Pepper Yellow:
1 Carrot (diced into small cubes)
100g Green Beans (chopped)
1 Tomato (chopped with seeds)
4 Tablespoons Tomato Extract
1 Teaspoon Salt
1 Teaspoon Smoked Paprika
1/2 Teaspoon Ground Cumin
100ml Water
Fresh Herbs (to taste)
Creamy Pumpkin Soup:
2 Tablespoons Olive Oil
1 Onion (chopped)
1 Carrot (grated)
1/2 cup Leek
3 Cloves Garlic (chopped)
1 Teaspoon Ginger (chopped)
400g Pumpkin (chopped)
300ml Water or Vegetable Broth
1/4 teaspoon Cayenne Pepper
1/2 teaspoon (tea) of Salt
1 Tablespoon of Smoked Paprika
Thyme and Rosemary (to taste)
200ml of Heavy Cream
Fresh Herbs (to taste)
♥ IMPORTANT ♥
STORAGE: The bread can be frozen for up to 3 months and should be frozen after baking and always cold. The soup and ground meat can be frozen for 30 days, and always remember that the flavor becomes more intense when frozen, so be careful with the salt and spices. The seeds, after roasting, can be kept in tightly closed containers at room temperature and consumed within 20 days.
VEGETABLES: The vegetables that go with the meat are suggestions; you can substitute them or make them without them. The idea is to have a dish rich in vitamins and nutrients.
PUMPKIN: I used the Japanese pumpkin known as kabocha, but these recipes work with any type of pumpkin and even its cousin, zucchini!
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00:00 Introduction
00:28 Pumpkin Peel Bread Recipe
04:16 How to Make Crispy Pumpkin Seed Snacks
04:54 Ground Beef with Pumpkin Recipe
07:18 Creamy Pumpkin Soup Recipe
09:31 Final Tips
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The Minute Recipes website was created in 2010 by me, Gisele Souza, culinary expert and presenter inspired by Rita Lobo and Ana Maria Braga. I have participated in programs such as Masterchef (Band), Mestre do Sabor (Globo), judged on Cozinheiros em Ação (Canal GNT) and several others.
I have also cooked alongside great chefs such as Claude Troisgros, André Mifano and Alex Atala. With one of the oldest cooking channels on YouTube, I seek to teach Simple and Economical Recipes for those who don't know how to cook and don't have time to cook.
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