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In this video, Elisabeet shows us how to conjure up four delicious, special, quick dishes from Hokkaido pumpkins. ???? She shares her philosophy on sustainability and gives valuable tips on processing pumpkins - with or without the skin? And what is the best thing to do with the pumpkin seeds? Find out all about it and be inspired! ???? Let us know in the comments which recipe you liked best - or which one you definitely want to share! ???? Don't forget to subscribe! ???? Do you like the video? Give us a thumbs up and share it with your friends! Chapters: 0:00 Welcome and introduction to the Hokkaido pumpkins 3:51 The road to the kitchen is paved with wise sayings 5:20 Elisabeet's beautiful, new wooden board from Holzart 6:12 Should you process pumpkins with or without the skin? 7:42 What to do with the pumpkin seeds? 8:24 I. Dish: Classic pumpkin soup 9:26 Philosophy: This is what sustainability means to Elisabeet 11:37 Great extras in pumpkin soup: ginger and apple 12:43 Organic, regional and seasonal are best 14:20 II. Dish: Grater ready? Pumpkin raw vegetable salad! 18:40 III. Dish: Vegan pumpkin sauce for pasta dishes 21:56 So much pumpkin! Just freeze it 23:00 IV Pumpkin curry with multi-talented “lentils” 25:08 The pasta sauce is the final ingredient 27:30 The pumpkin soup still needs… soy sauce 30:06 Quickly cooked and filling: pumpkin curry with cashews 32:20 The yellow sensation: 4 pumpkin dishes are presented 31:09 Closing words and suggestion: Get started and do it :)