Pumpkin Spice and Everything Nice – Migros Bio

It is the season for all things pumpkin related ! I am obsessed with this vegetable as it is so versatile. Eat it sweet, eat it savoury, hot or cold, the pumpkin really is the perfect seasonal “Migros Bio” product.

Migros Bio

In the 1960s, Migros started ‘Migros Bio’ and since 1995, the organic eco-label has developed into the brand that we now know. In the past, fruits and vegetables were our organic assortment. However, other products were soon added, such as dairy products, eggs, bread, and baked goods, but also meat and fish.

Today, Migros offers 5000 products under the “Migros Bio” label, from baby food to chocolate and teas.

Migros Bio respects the following 7 rules:

1. Respect for nature and the environment
2. Production in accordance with natural cycles
3. Stimulation of natural soil fertility
4. Preventive protection of plants instead of using synthetic products
5. Feeding adapted to the species in question and breeding as respectful as possible of animal welfare, if possible with fodder grown on site
6. No addition of artificial flavors, colors or flavor enhancers
7. Prohibition of the use of genetic engineering and air transport

Pumpkin recipes

I have selected Migros Bio pumpkin alongside other organic products for two simple yet delicious recipes.

Pumpkin Hummus

Ingredients

Makes 1 medium sized bowl

• 140g of Migros Bio pumpkin, cut into cubes
• 2 tbsp of tahini
• 1 lemon juiced
• 1 garlic clove
• 130 g of chickpeas
• 5 tbsp of chickpea juice
• 1 tbsp of olive oil
• Salt & pepper to taste 
• Pan-fried pumpkin cubes
• Toasted pine nuts (optional)

1. Preheat the oven to 200 degrees Celsius and place the rack in the middle of the oven.
2. Put the cubed pumpkin on a baking tray and add a drizzle of olive oil, salt, pepper, and the garlic clove.
3. Place in the oven for approx. 20 mins or until browned around the edges.
4. Place the roasted squash, garlic clove, tahini, lemon juice, cumin, cinnamon, chickpeas, and a little bit of the chickpea juice in a blender.
5. Blitz the hummus and add a little more chickpea juice until you have a smooth consistency. Finish by stirring in the olive oil and add more salt and pepper if necessary.
6. When serving the hummus, decorate with smoked paprika, herbs, or toasted pine nuts. 

Gnocchi in a pumpkin sauce

Ingredients

Makes 1-2 portions

• 300g of Bio Gnocchi di patate
• 400g of cooked cubed Migros Bio pumpkin – steam, boil or bake your pumpkin
• 1 garlic clove, sliced
• 8 Migros Bio mushrooms, sliced
• 1 tbsp of Migros Bio Séré Maigre
• 1 tbsp of olive oil
• Salt & pepper to taste 
• Parsley (optional)

1. In a blender, blitz the cooked pumpkin and séré with a little salt and pepper.
2. On medium heat, add oil to a frying pan and fry up the mushrooms and garlic, season and then set aside.
3. Add some more oil to the frying pan and cook through the gnocchis as per the instructions.
4. Once cooked, add the pumpkin sauce and combine.
5. Remove from the heat once the sauce has warmed through and place the gnocchis in a bowl or two, top with the mushrooms and garlic.
6. Finish with parsley and parmesan (optional)