Pumpkin Dreams (Sonhos de Abóbora)

Ingredients

• 1 kg Pumpkin, peeled and cubed (Cut into 2‑3 cm cubes)
• 2 pieces Orange peel (fresh) (Whole orange peels, washed)
• 2 sticks Cinnamon sticks (For infusing the pumpkin water)
• 1 pinch Salt (For cooking the pumpkin)
• 500 g All‑purpose flour (Sifted)
• 4 pieces Eggs, large (Room temperature)
• 1 orange Orange zest (Finely grated)
• 60 ml Fresh orange juice (Juice of 2 oranges)
• 2 Tbsp Granulated sugar (For the dough)
• 30 ml Aguardente (or rum/brandy) (One shot; adds aroma)
• 1 Tbsp Baking powder (For cakes, not yeast)
• 2 Tbsp Sugar for dusting (Mix with cinnamon)
• 1 tsp Cinnamon for dusting (Ground cinnamon)
• 1 liter Vegetable oil for frying (Neutral oil with high smoke point (e.g., canola, sunflower))

Instructions

1. Cook the pumpkin

   Place the peeled pumpkin cubes in a large pot, cover with water, add the two orange peels, two cinnamon sticks and a pinch of salt. Bring to a boil, then reduce to a gentle simmer and cook until the pumpkin is tender but not falling apart (about 15 minutes).

   Time: PT15M

   Temperature: medium heat

2. Drain and mash

   Drain the pumpkin, reserving a few tablespoons of the cooking liquid. Remove the orange peels and cinnamon sticks, then mash the pumpkin with a fork until it reaches a coarse puree.

   Time: PT5M

3. Flavor the pumpkin

   While the pumpkin is still warm, stir in 2 Tbsp sugar, the zest of one orange, the fresh orange juice, and the 30 ml of aguardente. Mix until fully incorporated.

   Time: PT5M

4. Add eggs and salt

   Add the eggs one at a time, beating gently after each addition. Finish with a tiny pinch of salt.

   Time: PT5M

5. Incorporate flour

   Gradually add the sifted flour, stirring with the wooden spoon until a thick but slightly sticky dough forms. You may not need the full 500 g; add just enough for a smooth consistency.

   Time: PT5M

6. Add baking powder and rest

   Fold in 1 Tbsp baking powder gently, then cover the bowl with a clean kitchen towel. Let the dough rest at room temperature for at least 30 minutes.

   Time: PT30M

   Temperature: room temperature

7. Heat the oil

   Pour about 1 liter of vegetable oil into a deep frying pan. Heat over medium‑high until the oil reaches 180 °C (use a thermometer or test with a small dough piece).

   Time: PT10M

   Temperature: 180°C

8. Test fry and adjust

   Drop a small spoonful of dough into the oil. If it spreads too much, sprinkle a little extra flour into the batter and stir. Once the test piece puffs and turns golden in 2‑3 minutes, proceed.

   Time: PT5M

   Temperature: 180°C

9. Fry the sonhos

   Using a spoon or small ice‑cream scoop, gently drop portions of dough (about the size of a golf ball) into the hot oil. Fry in batches, turning once, until golden brown all around (2‑3 minutes per side).

   Time: PT10M

   Temperature: 180°C

10. Dust with sugar‑cinnamon

    While the fried sonhos are still warm, roll them in a mixture of 2 Tbsp sugar and 1 tsp ground cinnamon until evenly coated.

    Time: PT5M

11. Serve

    Arrange the sonhos on a serving platter and enjoy warm. They can be stored as described below.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g