Rotated with pumpkin

First heat the pumpkin with sugar and vanilla sugar. While it cools, prepare the dough.

Put the flour in a bowl, make a hole in the middle where you pour hot water, beaten egg with salt powder and sugar, yeast dissolved in a little warm water and finally the oil.

Mix and knead well until you get an elastic dough.

Divide the dough in two, spread 2 sheets of about 10x15 cm. Grease the first sheet of dough with lard, then cover with the other sheet. It is pressed a little on the edges so that the lard does not come out and it is spread in a single sheet as thin as possible, of about 30X100 cm. Spread the pumpkin on top, roll the dough tightly and make a roll.

We place the roll in a round shape lined with baking paper, starting from the middle and we turn it around.

Grease the top with egg. Put the tray in the preheated oven, over medium heat, for about 45 minutes.

5 simple recipes with pumpkin for babies

Find out the simplest pumpkin recipes for babies:

Pumpkin puree (6-8 months)


  • 1 pumpkin
  • the water
  • cinnamon, nutmeg (season the water in which you boil the pumpkin or sprinkle a little when you make the puree).

Pumpkin is best when baked in the oven, but you can also cut it into cubes and steam it.

Method of preparation:

1. Cut the pumpkin in half and remove the seeds

2. Place the two halves of the pumpkin on a baking tray with about 5cm of water.

3. Bake at 200-250 degrees Celsius for about 40-60 minutes. (when ready, the pumpkin should be soft)

4. Peel a squash, grate it and puree it

Apple and pumpkin puree (6-8 months)


  • 1 pumpkin
  • 3 apples peeled and cleaned from the back
  • the water
  • cinnamon or nutmeg, optional.

Method of preparation:

1. Cut the pumpkin in half, peel and seed it and then cut it into cubes of equal size.

3. Put water in a saucepan and add the basket to steam vegetables

4. Bring water to a boil and steam the pumpkin and apples until well softened (don't forget to check the water level from time to time)

5. Let the apples and pumpkin cool a little after they are cooked, then strain them and add if you want a little cinnamon or nutmeg for more flavor.

Baby food with apples, pumpkin and oatmeal (6-8 months)


  • 100 ml of freshly squeezed apple juice
  • 200 grams of pumpkin puree
  • 150 grams of oatmeal (ready)
  • A cinnamon powder.

Method of preparation:

1. Mix all ingredients

2. If necessary, you can pass them in a blender, or you can serve them to the baby as such.

Pumpkin cream with olive oil (8-10 months)


  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped onion
  • 200 grams of pumpkin cubes
  • 300 ml of vegetable soup
  • Pepper, rosemary, basil.

Method of preparation:

Heat the oil in a saucepan and add the diced pumpkin and chopped onion, sautéing until the onion becomes translucent, then add the vegetable broth.

Boil until the pumpkin cubes have softened enough to be mashed and season to taste with pepper, basil and rosemary.

Mix this cream with brown rice, couscous, or quinoa to create a hearty, tasty and healthy preparation for your baby.

Risotto with pumpkin

  • 60 ml olive oil
  • 1 finely chopped onion
  • 1 tablespoon chopped garlic
  • 250 grams of rice
  • 100 ml of freshly squeezed apple juice
  • about 700 ml of poultry or vegetable soup
  • half a pumpkin baked and mashed and half a pumpkin cut into cubes and sautéed in a little oil and butter until soft
  • 60 grams of parmesan
  • 4 tablespoons unsalted butter.

1. In a medium-sized skillet, heat the olive oil, add the onion and garlic and sauté until the onion becomes translucent and soft, add the rice and mix well.

2. Add the apple juice and continue to stir until the rice is absorbed, then add the soup to cover the rice and continue to stir often until all the liquid is absorbed.

3. Add the rest of the soup, little by little, mix and cook the preparation until the liquid is ready, it should be completely absorbed.

4. Add the mashed and diced pumpkin and simmer so that the pumpkin and rice mixture is infused. Don't boil. Add the parmesan and mix the butter, then serve to the little one.

3 recipes with pumpkin, the star of autumn

Although it does not enjoy as much celebrity as other fruits, pumpkin can be included in a lot of healthy and tasty recipes, bringing with it a considerable intake of vitamins and antioxidants. Moreover, it provides a small number of calories, but a lot of nutrients essential for the proper functioning of the body.

Among its most important benefits are:

  • Improves eyesight due to its high vitamin A content
  • Strengthens the immune system, thanks to vitamin C.
  • Protects the skin with a large number of antioxidants
  • Stimulates weight loss with fiber

Here are 3 recipes with pumpkin to try this fall.

Pumpkin soup with oranges


  • 500 gr pumpkin
  • 1 onion
  • 1 carrot
  • 600 ml vegetable soup
  • juice from 3 oranges
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 nutmeg powder
  • cream (for serving)
  • parsley (for serving)

Method of preparation

Heat a tablespoon of butter in a pan, add a finely chopped onion and a finely grated carrot and fry until soft.

Put on them a tablespoon of olive oil and 500 g of diced pumpkin and keep on the fire for three minutes, stirring constantly.

Quench with 600 ml of vegetable broth, add the juice of three oranges and simmer for half an hour.

Put everything in a blender, add a tablespoon of honey and a nutmeg powder.

Serve with sour cream and parsley.

Pumpkin smoothie


  • 1 cup boiled pumpkin
  • 1 tablespoon honey
  • 200 gr creamy yogurt
  • vanilla essence to taste
  • 1 tip of cinnamon knife
  • 1 pinch of ginger powder

Method of preparation

Put the boiled pumpkin, honey, yogurt, vanilla essence and spices in a blender.

Mix the ingredients very well and pour into glasses.

Pumpkin jam


Method of preparation

Cut the pumpkin pulp into small cubes and place them in a non-stick bowl. Add the caster sugar over them and wait until the juice is left and the sugar melts a little.

Cut a lemon in four and put it over the pumpkin with sugar, then put the pot on low heat. After half an hour, remove the pieces of lemon, but let it continue to simmer until it reaches the desired consistency.

Stir to make sure it doesn't stick to the bottom of the pot.

The jam is poured hot into clean, dry jars, to which hermetically sealed lids are placed.

Pumpkin pie. Simple dessert

pumpkin pie, is one of the simplest and most common desserts, but which, for me, is so special because it reminds me of childhood and grandparents.

My good grandfather is not a few years old, I am left with only my grandmother, he is 89 years old, he has poor eyesight and I can't stand his legs anymore.

She once made pies, cakes, bread and many other goodies that stuck in my mind. She made them with ingredients from her own garden and yard with round and chubby pumpkins, from which she baked in the oven or from the long ones, which she calls pies, with raisins in the attic, with apples or cheese.

I watched her crouched in admiration in a corner of the kitchen as she handled the twister so skilfully. And he made endless, thin, elastic sheets.

I will never forget the taste of those pies and of the round and brown bread, made with my own mayonnaise. That's why I love this dessert. And whenever I do, I enjoy it with such pleasure. And it fills my soul with joy and nostalgia at the same time.

Ingredients: 500 g pumpkin, 2 large potatoes, 1 carrot, 1 paprika, 1 small piece of celery, 1 onion, 1 clove garlic, 1 tablespoon ginger root, peeled and diced, 100 g butter or 3 tbsp of olive oil, salt, white pepper (optional), sour cream (optional), parsley or green coriander, roasted pumpkin seed kernels or croutons

For the complete recipe click here.

Ingredients for the filling

1. Preheat the oven to 220 °. In a medium bowl, mix the flour with the salt and oil with a fork until smooth.

2. Add cold water, then stir again until the water is incorporated. Shape the dough into a round shape, then shape it with your fingers on the bottom of a round tray with a diameter of 22 cm.

3. Cook the pumpkin with the sugar in a saucepan until soft, then remove using a whisk to remove excess water.

4. In a large bowl, beat eggs with a whisk and incorporate the hardened pumpkin, cinnamon, salt, ginger, cloves and milk.

5. Pour the pumpkin mixture over the dough in the pan, and put the pie in the oven for 60 minutes, after the first 15 minutes, lower the heat.

6. After the pie has cooled completely, put it in the fridge for 1-2 hours. Meanwhile, beat the whipped cream with the 2 tablespoons of sugar, then garnish each slice with a little whipped cream.

  1. Boil the pumpkin for 20 minutes and then mix and allow to cool.
  2. Add sour cream and mix alternating with sugar.
  3. Put eggs, one after the other, and finally the pumpkin puree. Add flour mixed with baking powder and salt and mix well.
  4. Pour the dough into a form greased with butter and lined with flour. Leave for 10 minutes on high heat and then 40 minutes on medium heat. Allow to cool in the pan and then remove.

Useful advice:

✽ Eggs for cake are removed from the refrigerator half an hour before use.

✽ In the boiled pumpkin you can put a little cinnamon before mixing for flavor and for a more intense taste.

The benefits of eating pumpkin seeds

Pumpkin seeds & # 8211 benefits

Pumpkin seeds support heart health

Pumpkin seeds along with nuts are very rich in herbal chemicals, also called phytosterols. They are recognized for their benefits in lowering bad cholesterol.

Pumpkin seeds can ward off depression

Pumpkin seeds contain l-tryptophan, a substance that is a natural adjuvant for a peaceful sleep, but also for driving away depression. Eating pumpkin seeds helps you feel better.

The seeds prevent osteoporosis

Because they are rich in zinc in their composition, pumpkin seeds help prevent osteoporosis. They also help reduce inflammation in arthritis and can relieve menopausal symptoms by preventing hot flashes and headaches.

Maintain prostate health

Pumpkin seeds help maintain optimal prostate health due to its high zinc content. Pumpkin seeds are also a rich source of Omega 3.

Regular consumption of pumpkin seeds helps a normal functioning of the liver

A mixture of pumpkin seeds and flax seeds is recommended because this mixture contains antioxidants, healthy fats, but also a high fiber content.

Be careful, however, how to eat pumpkin seeds!

  • To preserve their benefits, pumpkin seeds must be eaten raw. Organic seeds are indicated that have not been contaminated with chemicals
  • If you prefer fried pumpkin seeds, it would be best to fry them yourself at home, because this way you can control the temperature at which you fry them.


  • For the dough:
  • 1 or
  • 75 g sugar
  • 100 g butter (82%)
  • 200 g creamy yogurt (Pilos & # 8211 3.5% fat)
  • a pinch of salt
  • 2 sachets of vanilla sugar
  • 1 teaspoon vanilla essence
  • 1/2 sachet baking powder
  • a baking soda knife tip
  • 500-550 g flour (country I use)
  • For the pumpkin filling:
  • 1 kg pumpkin pie (cubes)
  • 3 sachets of vanilla sugar
  • 2 sachets of sugar with cinnamon
  • 2 tablespoons gray

Preparation time: 30 minutes

Baking time: 35 minutes

Baking tray dimensions: 28/40 cm


It gives me great pleasure to prepare dough and puff pastry, so the satisfaction of preparing a quality puff pastry at home for a delicious pumpkin strudel is by no means a big challenge. It seems pretty hard, but once you get used to the basic packaging, it will look like a flower to your ear.


For the puff pastry:

  • 500 gr. flour
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • a pinch of salt
  • 300 ml. cold water
  • 1 tablespoon vinegar
  • 2 tablespoons oil
  • 200 gr. butter
  • 700 gr. pumpkin
  • 80 gr. NUTS
  • 100 gr. sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

The first part of preparing the puff pastry consists in mixing the flour with a pinch of salt, sugar and honey, over which cold water is added (little by little), vinegar and oil.

Knead the resulting crust until it comes off the fingers then leave it aside covered with a kitchen towel.

To get a layered and crunchy dough, I need a packet of butter to spread on the dough sheet. It can be used very cold, in which case it can be spread as an extra sheet with the help of 2-3 tablespoons of flour the size of three quarters of the dough sheet to place on top of the initial dough, or it can be used at room temperature. to make it easy to grease 2/3 of the sheet as I did for the pumpkin strudel.

The packaging is done for the first time in three steps that I tried to present in the photos below:

The first time in three - the left side (1/3 of the dough) not greased over the second third, then it will be covered by the right side.

The second time in four - the folded ends folded towards the center up to half (leave 1 cm. Free space between the ends for the next step).

The third time the two sides join as if we were closing the covers of a book.

Video: Κολοκυθόπιτα με κίτρινη κολοκύθα, πανεύκολο χειροποίητο φύλλο - Το μυστικό της Σταχτοπούτας (January 2022).