pumpkin

I love the smell of pumpkin, it reminds me of something beautiful and takes me back to my childhood when my grandfather told us that pumpkin is our Macedonian banana and that remained in my memory.
My grandmother often prepared cabbage with pumpkin or smoothies and I am very glad that I continue her recipe with small changes 😊

Required:
● 14 lists of ready crusts (in a package of 500 g there are 13 crusts, you can buy two packets and take them, or wrap the last 13th with the filling yourself) I took 2 packets and I had left over from the filling so I made and a smaller rotating pie.
● 700/800 gr. pumpkin
● 3 eggs
● 1 cup sugar
● 200 ml. oil
● 1 packet of pastries
● 1 packet of vanilla sugar
● 1 teaspoon cinnamon

Preparation:
Peel a squash, grate it and chop it into cubes. @ Delimano.mk (maybe grated).
Place in a frying pan or deeper bowl, add the sugar with a little oil and let it simmer with temporary stirring.
Meanwhile, beat the eggs, add the oil, the pastry, vanilla sugar and mix the cinnamon well.
Once the pumpkin filling has cooled well, add the egg mixture and combine.
Now it is the turn of the crusts 😊
Take two crusts and on the second one put a lot of filling just horizontally along the crust at the bottom and fold it up like a roll.
Place the crust in a greased pan from wide to narrow and form a circle with all the other stuffed crusts until you reach the middle part. Feel free to shape it as you think it may not be twisted, just make them like strips, but this is how it is polished for me редBefore baking, it is coated with oil.
Bake in a preheated oven at 180 ° for about 30 minutes. If you see that the upper part blushes quickly, reduce it to 160 °. Because the crusts are thin, they burn faster, be careful 👍
Once it is ready, cover it with a cloth and spray some water on the cloth. It is crunchy on top and the filling inside makes it juicy. Ideal!
Decorate with powdered sugar or cinnamon ✅

Since I have a filling left, I made another smaller pie according to the same procedure.

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It is time for something very tasty and healthy for this time of year. I suggest you try a new way to eat pumpkin that is rich in vitamins that we need in this period to order our immunity. ✅

PUMPKIN CREAM SOUP
(One of my favorites)

We need:
1.5 kg of pumpkin
1-2 medium potatoes
1 medium parsnip
1 onion
1/2 teaspoon turmeric
A little salt and pepper.

Preparation:

The pumpkin is cleaned, washed well, chopped into larger cubes together with the potatoes, parsnips, onions can be chopped into larger pieces and everything is placed in a pot to boil. (I do not put any spices in that water)

Boil briefly until soft, check with a fork.
Put the pieces in Nutri Bulet on @ topshop.mk or a hand blender, but be careful first put the pumpkin pieces and other vegetables with not much water so that you do not run out of liquid soup because the pumpkin itself contains water from boiling.
(If you fail to blend the mixture once, you can mix it twice)

Return the blended cream soup to another clean pot and save the boiled water. Boil it at a medium temperature, add a little olive oil, pepper, Himalayan salt and half a teaspoon of turmeric. If it is thick, you can add it from the boiled water.

Serve it with pumpkin seeds and sour cream sauce (I mixed a little sour cream together with the water that boiled the pumpkin) and you are free and only with sour cream 😊

Make it and enjoy the taste and the kids will love it ️ ♥ ️