Tunisian Pumpkin Dip Ajlouke Et Potiron Food

PUMPKIN DIP

Steps:

• Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

BEST PUMPKIN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
• Bake in the preheated oven until bubbling, about 12 minutes.

LIBYAN PUMPKIN DIP

Steps:

• Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
• Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
• Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
• Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.

PUMPKIN DIP

Steps:

• In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

TUNISIAN AJLOUKE DE CAROTTES (SALAD)

Steps:

• Chop the carrots and potatoes into equal-sized pieces. Place them in a large pot along with the garlic and cover with water.
• Bring to a boil, reduce to a simmer, and cook until the vegetables are tender (about 20 minutes).
• Drain and mash well then add the remaining ingredients and beat until creamy.
• Place in a serving bowl and serve at room temperature.

PUMPKIN SOUP SERVED IN A PUMPKIN (POTAGE AU POTIRON)

Steps:

• Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place.
• In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
• Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
• Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
• Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
• Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.

TUNISIAN PUMPKIN DIP (AJLOUKE ET POTIRON)

Steps:

• Chop the pumpkin into cubes. Place in a pan with about 1/3 cup water. Bring to a gentle simmer, cover tightly and allow to cook in its own juices until tender.
• Drain the pumpkin in a colander then set aside.
• Add the oil to a pan and fry the caraway seeds and coriander, stirring occasionally, until fragrant and aromatic (about 4 minutes).
• Stir-in the garlic and fry for 1 minute then add the pumpkin, mashing with a fork before adding all the remaining ingredients.
• Stir well to combine then remove from the heat.
• Mash the ingredients thoroughly then set aside to cool before serving.
• Serve with bread pieces or flatbread, such as pita.