Putting pumpkins to good use


Pumpkin Soup Capuccino

400g pumpkin crumb cut into thin slices

1 small potato or sweet potato, peeled, cut into thin slices

1 cleaned apple cut into thick slices

1 small onion cut into thick slices

2 tbsp unsalted butter

1.5 litre (or as needed) vegetable broth

100ml dry white wine

2 tsp dried thyme

1/3 tsp cinnamon

1/2 tsp freshly ground black pepper

To garnish

Milk froth

Finely chopped walnuts or almond fillet

Freshly grated spices


Preheat the oven to 190C. Line 1 flat baking pan with greasproof paper.

Cut the pumpkin into slices (like a melon). Remove seeds and fibers with a knife and cut it into slices.

Peel the potato, apple and onion. Cut them into slices.

In a bowl place the pumpkin, potatoes and onions. Mix them well with melted butter, salt and pepper and spread the vegetables on the flat baking sheet with oil paper.

Bake in a preheated oven for 30 minutes or until golden.

While the vegetables are cooking, take a large saucepan and add in the broth the wine and spices.

After the vegetables are cooked, add them to the pot along with the spices, thyme and broth.

Simmer for 30 minutes, stirring occasionally.

Extinguish the fire. With a hand blender stir until puree. To get a more velvety texture, pass it through a sieve. If necessary add more broth.

Serve the soup with toppings of milk froth, finely chopped walnuts and freshly grated spices.



guest2Pork Neck Chops with Pumpkin and Sweet Red Wine Sauce

8 pork chops

Mixed spices

1 tsp Himalayan salt

1/2 tsp freshly ground black pepper

1 tbsp vegetable oil

1/2 tbsp unsalted butter

1 small onion, finely chopped

1 tsp Himalayan salt

200g commandaria or mavrodaphne

A sprig of rosemary

A sprig of thyme

200g pumpkin cut into small cubes

1 tbsp unsalted butter (for finishing)

Mixed spices

Fresh parsley, finely chopped, to garnish


On a workbench, place a piece of plastic wrap and on top the pork. Cover it with plastic wrap and beat it lightly with a batter to soften.

Then remove the plastic wrap and season the meat.

For the sauce

Heat a spoonful of vegetable oil in a deep frying pan (which should have a lid).

Brown the pork chops on each side until golden brown. Remove it to a plate.

Add half a spoonful of unsalted butter, onion, salt to the pan and sauté until wilted.

Next, add the sweet wine and herbs (rosemary, thyme).

Mix well and add the pumpkin cubes and pork chops.

Half-cover the pot and cook over low heat for 15 minutes until the pork is cooked through and the pumpkin is tender. If the wine evaporates along the way add a little hot water.

To glaze the pork sauce, uncover the pork, add a spoonful of unsalted butter and turn up the heat until the sauce is glazed (it becomes like a syrup).

Take the pan with the pork off the heat and let it rest for 10 minutes.

After the pork rests serve with the sauce and sprinkle with chopped fresh parsley.


Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. [email protected]