This quick and easy recipe is a great idea for a fall breakfast or light snack. The combination of sweet pumpkin, spicy goat cheese and aromatic spices creates a unique taste bouquet.
And I just adore cooking autumn dishes, especially those that are quickly prepared and give warmth and coziness. Spicy pumpkin with cheese is a real savior for breakfast or a light snack when you want something fragrant, sweet and spicy, but at the same time light.
On average, I cook this dish for about 20-25 minutes: 5-7 minutes for preparing the pumpkin, another 10-15 minutes for frying or stewing, and the rest of the time for serving and adding spices.
Usually, this amount of ingredients makes 2-3 servings, and the calorie content of one serving is only about 220-250 kcal.
Ingredients available, maybe you already have them at home and you don’t have to run to the store or market for them
- Pumpkin: 300 g
- Soft goat cheese: jar
- Butter: for frying
- Paprika: 1 tsp
- Black and red ground pepper, salt: to your taste
- Cinnamon: a pinch
How to cook spicy pumpkin
Step 1
To prepare a pumpkin, I always start by cleaning it. I take 300 g of fresh pumpkin, remove the skin and cut it into small cubes, about 2 cm each. The smaller the cubes, the faster they are fried and softened in a sauce or in a pan. If I want the dish to be even more tender, sometimes I cut the pieces a little smaller.
Step 2
Then I melt a small amount of butter in a pan. It is better not to save it, because it gives the pumpkin a delicate creamy aroma and a beautiful ruddy crust. When the butter has melted, pour in the pumpkin and fry it over medium heat for about 5-7 minutes, stirring occasionally so that all the cubes brown evenly. Then I cover the pan with a lid and simmer for another 8-10 minutes until completely soft.
Step 3
Sometimes, when I want a slightly less fatty dish, I bake the pumpkin in the oven at 200°C. To do this, I put the cubes on a baking sheet, you can sprinkle a little oil or do without it, and bake for about 15-20 minutes. At the end of baking, I sprinkle the pumpkin with a mixture of spices: 1 teaspoon of paprika, a pinch of black and red ground pepper, and a little cinnamon. They create an incredible aroma and make the taste of the pumpkin more rich and spicy.
Step 4
For cheese, I usually go for soft goat cheese in a jar. I add it after the pumpkin is ready. It is better to cut or break the cheese into small pieces, so that it melts a little from the warm pumpkin, but does not melt completely – this creates a pleasant contrast of textures: delicate cheese against the background of soft, but elastic pumpkin. Someone likes to add hard cheese, such as feta or cheese, then the dish becomes a little more piquant and salty. If you want the most tender and sweet option, you can take cream cheese or ricotta.
Step 5
Sometimes I add a little extra ingredients to vary the taste. For example, a small handful of toasted nuts (walnuts or hazelnuts) or dried fruit adds a light sweetness and crunchy texture. You can also sprinkle a little greens on the pumpkin, for example, fresh basil or parsley – it refreshes the taste. And if you want a hotter version, you can add a pinch of cayenne pepper.
I serve the spicy pumpkin hot, straight from the pan, putting it on a plate and adding pieces of cheese on top. I often sprinkle some fresh pepper or paprika for color and flavor. This dish tastes great with toast, fresh bread or a light green salad. You can also serve it as an addition to an omelet or porridge – especially if you want a breakfast that gives you warmth and comfort on autumn mornings.
If you don’t finish eating this pumpkin for some reason (which I frankly doubt), you can make a “warm salad” from its remains.
Ingredients:
Pumpkin – 300 g (baked)
Beetroot – 3 pcs.
Any lettuce
Red onion – 0.5 pcs.
Pine nuts – 2 tbsp. l.
Pumpkin seeds – 2 tbsp. l.
Olive oil
Balsamic vinegar – 2–3 tbsp. l.
Grease the peeled beets with a little olive oil and wrap them in foil. Bake in the oven at 200°C for about 30 minutes. If desired, it can be boiled until soft.
Cut the pumpkin into slices, the onion into half rings. Add pumpkin and onion to baked beets, sprinkle with oil and bake for another 20 minutes in the oven at 220°C.
Serve the finished mixture on lettuce leaves, sprinkled with pine nuts and pumpkin seeds, and season with balsamic vinegar.
Here are more recipes for delicious salads that should be prepared:
Salad with oranges and red onions – combines sweet citrus notes with the light piquancy of red onions and the rich taste of black olives.
Bean and sun-dried tomato salad – ideal for those who value speed, but are not ready to sacrifice taste.
Salad with chicken and pomegranate is a real find for those looking for unusual combinations of flavors.