I couldn’t wait for autumn and the pumpkin season to come, just so that I could share with you this dreamy recipe. The first time I made it was during early summer, when we harvested the last pumpkin from Grandfather’s garden. Today, I present it to you with his first pumpkins, small and sweet. A fall pumpkin trahanoto for the whole family, tasty, aromatic, and very simple to make. The combination of the sour trahanas, the sweet pumpkin, and the aromas of the spices is something you must try for yourselves!
What we are going to need
- Trahanas. Every time I’ve made this recipe, I’ve used sour trahanas and it’s an incredible combination with the sweet pumpkin. Of course, you can use any other kind of trahanas, but you should always check the ingredients on the packaging.
- Pumpkin. It’s now in season, and I’m glad for it since it’s a superfood and a vegetable that you can use anywhere. I used a small pumpkin which, before I prepared it, weighed about 1 kilogram. I’ll detail below how to prepare it and how to process it for our pumpkin trahanoto.
- Other vegetables. Carrots, onions, and garlic.
- Spices. Cinnamon, nutmeg, cloves. These spices are not only totally interconnected with the word “autumn” but also some of my favourite, which I’ve been using in the recipes I prepare for the little hands ever since I made homemade oat cream.
- Olive oil. Our favourite Greek virgin olive oil.
- Vinegar. If there’s something I’ve been missing from everything I’ve stopped using ever since I started cooking for the little hands, that’s wine. I soon replaced it with vinegar, while I’m also slowly reincorporating it. I’ll give you the recipe with both alternatives since I’ve made it with white vinegar as well as white wine.
- Broth. I always have some meat-based broth in my freezer (beef, sheep meat, or chicken), and I sometimes have vegetable broth. If I don’t have enough, I add as much water as broth, or I use only water if I have none. Of course, you get the best taste when you use broth, but you can choose any variation.
How do you prepare the pumpkin?
Cut the pumpkin in half and remove the seeds and guts with a spoon, scraping against the flesh. Then, to peel it, remove the skin with a large, sharp knife, from the top to the bottom. Then, cut it into smaller pieces and process it in your food processor. If you don’t have a food processor, you can grate it, but it will take quite a while and is very tiring.
Tips
- Remove the pumpkin trahanoto from the heat while it’s still juicy.
- Eat it as soon as possible, if it cools it won’t be as juicy.
- The dosages below make 6 portions, so if you don’t plan on eating as much, make half the dosages.
- If you have leftovers, you can reheat them in a pot with some additional water so that it grows soft and juicy again.
- Serve with some chopped parsley and grated feta cheese.
More recipes
- Βελουτέ κολοκυθόσουπα με κόκκινες φακές
- Μαλακά μπισκότα κολοκύθας με μπανάνα
- Αφράτο, vegan κέικ με κολοκύθα και μπανάνα
- See here for more pumpkin recipes.
Prepare the pumpkin and process it in the food processor or grate it finely.
Heat a large frying pan well over medium fire.
Add olive oil and the chopped onion. Sauté until soft and brown.
Add the carrot, the garlic, and the pumpkin, and sauté for 5–7 minutes until soft, mixing often with a wooden spoon.
Add the vinegar or the wine and mix for one more minute.
Add the spices, the trahanas, salt, and pepper, and mix.
Add the hot broth (or water) slowly, continuously mixing with soft movements. It should be added in 4–5 portions.
Continue mixing until the trahanas has absorbed most of the fluids, has boiled and softened, but remains juicy.
Serve hot with a little chopped parsley and grated feta.
Ingredients
Directions
Prepare the pumpkin and process it in the food processor or grate it finely.
Heat a large frying pan well over medium fire.
Add olive oil and the chopped onion. Sauté until soft and brown.
Add the carrot, the garlic, and the pumpkin, and sauté for 5–7 minutes until soft, mixing often with a wooden spoon.
Add the vinegar or the wine and mix for one more minute.
Add the spices, the trahanas, salt, and pepper, and mix.
Add the hot broth (or water) slowly, continuously mixing with soft movements. It should be added in 4–5 portions.
Continue mixing until the trahanas has absorbed most of the fluids, has boiled and softened, but remains juicy.
Serve hot with a little chopped parsley and grated feta.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
