Dieser Beitrag ist auch verfügbar auf:
Deutsch
The sweet pumpkin semolina casserole is incredibly delicious and aromatic. After baking, it is soaked with orange syrup, which makes it particularly moist and fruity. This fall dessert does not require eggs or butter. You can find a detailed pumpkin semolina casserole with orange recipe with the exact quantities and step-by-step instructions below.
Pumpkin meets orange
Pumpkin and orange are united in this semolina casserole. They make a uniquely delicious combination. You may already know the savory version from my coconut pumpkin soup recipe.
The freshly cooked orange syrup, which I also used to soak my orange cake, makes the sweet casserole heavenly fruity and moist. It perfectly complements the mild, slightly nutty taste of Hokkaido pumpkin. The orange zest adds a subtle aroma.
Refining sweet pumpkin semolina casserole
You can refine the sweet pumpkin semolina casserole not only with orange zest, but also with various spices. Cinnamon, ginger powder and nutmeg, for example, go very well with it. Incidentally, I used it to flavor my pumpkin cookies.
The colorful pumpkin semolina casserole with orange, like the apple caramel dessert and the apple muffins, will sweeten a rainy day in fall. It is ideal for dessert after a meal with a cup of coffee or tea. You can also enjoy it for breakfast alongside the rice quark casserole with apples.
Perfect for making in advance
This sweet semolina casserole with pumpkin is ideal for making in advance. You can bake it the day before, marinate it overnight with the orange syrup and leave it to cool. It is then ready to serve the next morning.
This pumpkin semolina casserole is
- moist,
- fruity,
- slightly nutty,
- soft,
- moderately sweet,
- heavenly delicious,
- aromatic,
- fall,
- colorful,
- with orange,
- without eggs and without butter,
- quick and easy to make,
- ideal for dessert or breakfast.
How to make pumpkin semolina casserole with orange: tips and tricks
- I used an organic Hokkaido pumpkin with the skin on. Optionally, you can peel it and then weigh out the flesh.
- You can adjust the amount of sugar for the casserole to taste.
- You can also flavor the pumpkin mixture with spices such as cinnamon, ginger powder or nutmeg.
- To check whether the casserole is done, test with a skewer.
- The casserole can be baked perfectly the day before and left to soak overnight.
Did you make the sweet pumpkin semolina casserole with orange using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these other recipes with pumpkin:
- Pumpkin buns recipe – how to make vegan pumpkin bread rolls
- Pumpkin pasta bake – creamy recipe with tomatoes
- Uzbek manti with pumpkin – vegan recipe
Sweet pumpkin semolina casserole with orange
Equipment
- approx. 35 x 25 cm casserole dish
Ingredients
- 400 g Hokkaido pumpkin seeded
- 250 ml milk kefir
- 250 g semolina
- 120 g sugar
- 1 pinch of salt
- zest of 2 organic oranges
- 6 g baking soda
- vegetable oil to grease the baking dish
for the orange syrup
- juice of 2 oranges freshly squeezed
- a little water as required
- 100 g sugar
Instructions
- Grease the casserole dish with vegetable oil.
- Finely grate pumpkin.
- Put milk kefir, semolina, sugar and salt in a mixing bowl and mix together.
- Add the grated pumpkin, orange zest and baking soda and mix thoroughly to form a creamy mixture.
- Pour the pumpkin semolina mixture into the casserole dish and smooth it out.
- Bake the pumpkin semolina casserole in a preheated oven at 356 °F (180 °C) for approx. 30 minutes.
Preparation of the orange syrup
- Weigh out the freshly squeezed juice from 2 oranges and pour in enough water to make a total of 200 ml liquid.
- Pour the liquid and sugar into a small saucepan, bring to the boil, stirring constantly, and simmer the syrup for 3 - 4 minutes.
- Prick the hot pumpkin semolina casserole several times with a wooden skewer or fork and pour the hot orange syrup over it.
- Allow the syrup to soak in completely and let the sweet pumpkin semolina casserole with orange cool down.
Notes
- I used an organic Hokkaido pumpkin with the skin on. Optionally, you can peel it and then weigh out the flesh.
- You can adjust the amount of sugar for the casserole to taste.
- You can also flavor the pumpkin mixture with spices such as cinnamon, ginger powder or nutmeg.
- To check whether the casserole is done, test with a skewer.
- The casserole can be baked perfectly the day before and left to soak overnight.
- Take note of the detailed tips and tricks for making the sweet pumpkin semolina casserole with orange at the top of the article.
If you are using Pinterest, you can pin the following picture:
