Sugarless Pumpkin Cheesecake with an Orange Juice

Autumn. Time for another "pumpkin" recipe. What would you say for a cheesecake with pumpkin? The cheesecake (after many tries, the recipe is finally mastered) is light and delicate, despite its intense yellow color, which may indicate otherwise. The juice squeezed from fresh orange gives a pleasant sweet - sour flavor and breaks a little bland pumpkin. I serve the cheesecake with pomegranate, which in my opinion, perfectly fits into this dessert.

Ingredients for 24 cm/10 in cheesecake:

500 g homogenized cheese, like "Quark" *
 400 g pumpkin puree*
4 eggs, organic 
3 tbsp honey 
3 tbsp tapioca* 
1 tsp cinnamon
 Juice of one orange

Crust: 
200 g of almonds*, minced 
3 tablespoons butter

Ganache: 
75 grams of dark chocolate (85%+) 
1 - 2 tablespoons honey
Juice of one orange

In addition: 
1 pomegranate (optional)

Directions:

Lightly grease a springform. Mix almonds and butter until well combined. Place the mass (forming a crust) on the bottom of the springform. Set aside. Eggs, beat with an electric mixer until they are almost white. Add honey. Reduce speed, add cheese/quark, pumpkin puree, tapioca, cinnamon, and juice. Pour the mixture on the crust. Preheat oven to 160°C. Place the springform and bake for 35 - 40 minutes. Remove and cool down. Meanwhile, melt the chocolate. Place it in a small oven proof bowl. Bake in the heated to 150°C oven for 5 minutes. Remove, add honey and orange juice, mix well. Remove the cake from the springform, place on a serving plate. Top it with a ganache and sprinkle with fruit grant.

* The quark can be substituted with any cheese suitable for a cheesecake
* The best pumpkin puree is form Hokkaido pumpkin, you don't have to peel it off, just halved it, pick the seeds and cook until soft (about 20 minutes)
* I used unpeeled almonds 
* If you have no tapioca use potato flour

 Recipe was created in my head and comes from my heart

Pumpkin - Vegetable Cream Soup

First, apologies to those who were waiting for new recipes. Very delicate, personal issues stopped me from posting, but now, there is a green light in a tunnel, so I hope, I will able to be present here more often.

Gorgeous, braided by all possible shades of gold, yellow, green, red and orange - Fall - began. Many associates Fall with pumpkin and pumpkin (mostly) with Halloween. Not me! I like pumpkin but only as a very nourishment and tasty, seasonal food, nothing else. Today, will share a recipe for very easy and very little time consuming cream - soup. Depending on your desire, the soup may be more spicy or more sweet. 

I chose the second version, by adding less hot pepper and more cinnamon.

Ingredients for about 2 liters of cream - soup:

2 kg Hokkaido pumpkin

1 l veggie broth
4 carrots

2 potatoes
2 garlic cloves 
1 - 2 tbsp olive oil

1 onion, large

1 tsp hot/cayenne pepper

1 tsp sweet pepper
Sea/Himalayan salt and color pepper to taste

In addition:

Cinnamon, minced

Spelt pasta 

Directions:

Wash pumpkin well, cut into quarters, extract seeds (save them!) and cube. Heat oil olive in a large cookware. Add peeled and sliced onion and garlic, saute. Next, add cubed (don't peel to keep more nourishments) potatoes and peeled, cubed carrots, at the end add pumpkin. Saute everything together for about 5 minutes. Pour broth over veggies, add spices and let it cook for about 30 minutes. When veggies are soft, the soup is ready. Blend it until well combined. Ready. Server with pumpkin seeds, brown rice or spelt pasta. 

 
Recipe inspired by one founded in a food magazine.