Pumpkin is called the queen of vegetables, and for good reason, all pumpkin dishes are very healthy and have a golden color. We have selected some of the simplest and most delicious pumpkin recipes.
1 recipe - Pumpkin baked with vegetables
Compound:
potatoes - 500g
Bell pepper- 4 things. (preferably multi-colored)
pumpkin – 500g
carrots – 2 pcs.
onions – 2 pcs.
garlic – 2 heads
vegetable oil – 50g
salt, pepper - to taste
Preparation:
Cut the pumpkin and peeled potatoes into slices. Remove seeds from the pepper and cut lengthwise into 4-6 pieces. The carrots should be peeled and cut into fairly large strips, and the onions into half rings. There is no need to peel the garlic - you just need to wash the heads and cut each one crosswise. Place all the vegetables in a bowl, add oil, salt and pepper, add herbs to taste and mix with your hand. Place on a baking sheet lined with parchment and bake for 35-40 minutes at 180 degrees. All vegetables should become soft.
Recipe 2 - Pumpkin soup
Compound:
vegetable broth – 700 ml
onion – 1 head
pumpkin – 800 g
cream - 4 tablespoons
garlic - 2 cloves
Preparation:
The pumpkin should be cut into slices, removing the seeds. The onion must be peeled and cut into half rings, and the peeled garlic cloves can be simply crushed. Fry the onion in oil in a deep saucepan for 5 minutes, then add the garlic and fry for another 3 minutes. Place pumpkin slices in a saucepan, add salt and a little coriander, and pour in the broth. Bring to a boil and simmer over low heat, covered, for about 20 minutes. Now you can serve the soup as is, or you can pre-grind all its ingredients with a blender.
Recipe 3 - Pumpkin and Pork Stew
Compound:
pork - 1 kg pulp
potatoes (large) – 3-4 pcs.
pumpkin - 700-800 g
bacon - 150 g
onion – 1 pc.
garlic - 3 cloves
tomatoes (fresh, frozen or canned in their own juice) - 4-5 pcs.
vegetable oil - 2 tablespoons
salt, pepper - to taste
Preparation:
Cut the meat into small pieces, add salt and pepper, add seasonings to taste (nutmeg and ginger are especially good), mix and leave for a while to marinate. Cut pumpkin, potatoes (peeled) and bacon into cubes, onion into half rings, chop garlic or pass through a press.
Heat oil in a deep saucepan and fry bacon for 3 minutes. Remove the cooked bacon, put half the meat in the same oil, and fry for 8 minutes. Then fry the second portion of meat in the same way. Add everything to the bacon in a bowl.
Fry the onion and garlic in a saucepan for 5 minutes. Add chopped tomatoes (if they are canned in their own juice, add the juice too), pour 1 glass of hot water into the saucepan. Put bacon and fried meat there. When it boils, reduce the heat and let it simmer under the lid for 10 minutes. After this, place the potatoes and pumpkin in a saucepan and cook for another half hour, adding salt to taste at the very end.
Recipe 4 - Pumpkin Pasta
Compound:
any paste (preferably in the form of bows) – 180 g
small pumpkin – 1 pc.
cream - 0.5 cups
honey - 1 tablespoon
grated cheese – 50 g
salt, pepper - to taste
dry sage and nutmeg - to taste
Preparation:
Wash the pumpkin, remove the seeds, cut off the peel. Cut into small cubes. Pour honey, sprinkle with dried sage, stir. Place the pumpkin pieces in a parchment-lined pan or on a baking sheet and place in an oven preheated to 180 degrees. After 15 minutes, remove, stir and place in the oven for another 15 minutes.
Meanwhile, boil the pasta. Make the sauce: put the cream in a saucepan, heat it up a little, add grated cheese, salt and pepper, add spices and chopped garlic to taste. Mix everything, heat for a few minutes and turn off the heat.
Combine pasta, sauce and pumpkin on serving plates.
Recipe 5 - Pumpkin Pie
Compound:
pumpkin - 500 g
orange – 1 pc.
almonds and hazelnuts - 100 g each
butter - 20-30g
flour - 150 g
eggs - 150 g
sugar (even better - honey) - 100 g
powdered sugar - 3 tablespoons
soda, slaked with vinegar, or baking powder
salt - a pinch
Preparation:
Remove the seeds from the pumpkin and remove the skin. Gently grate the pulp on a medium or coarse grater. Chop the nuts, remove the orange peel and pass through a juicer. Grind the egg yolks with sugar (honey) and butter. Mix with pumpkin, juice, nuts. Add egg whites beaten with powdered sugar. Now add the flour to which baking powder has previously been added. Pour the dough into a greased mold and bake for about 45 minutes at 180 degrees.
Olga Moiseeva for Women's magazine "Prelest"
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Pumpkin is a true gift to humanity. Everything in it is beautiful and tasty: both the pulp and the seeds. And she is also very useful. You can use it to make soup, salad, stew, jam, and even bake a pie!
website prepared in advance for pumpkin season and collected the most delicious recipes, so as not to delay when it appears on the shelves.
1. Pumpkin stuffed with chicken
Ingredients:
- small pumpkin - 1 pc.
- chicken fillet - 1 kg
- potatoes - 3 pcs.
- carrots - 1 pc.
- onion - 3 heads
- bell pepper - 1 pc.
- tomato - 1 pc.
- dill, parsley, lettuce - bunch
- salt and ground pepper - to taste
- vegetable oil - 100 g
Preparation:
- Wash the chicken fillet, dry it and cut into small pieces.
- Preheat the frying pan. Fry the chicken fillet until golden brown.
- Cut off the top of the pumpkin and carefully scoop out the flesh from the pumpkin. The walls of the pumpkin should not be too thin. Leave approximately 1-1.5 cm.
- Grease the inside of the pumpkin vegetable oil and rub with salt.
- Cut the onion into small cubes, add to the meat and continue to fry until the onion turns golden.
- Cut the peeled carrots into strips. Add to skillet with chicken and onions.
- Add chopped potatoes to chicken and vegetables.
- Cut the remaining vegetables: tomato into cubes, pepper into strips. Chop the parsley. The garlic just needs to be peeled.
- Add vegetables and pumpkin pulp to the pan, stir, salt and pepper. Transfer the filling to the pumpkin pot and cover with a lid.
- Spread foil on a baking sheet, place the stuffed pumpkin in the center and wrap it tightly with foil along with the tail.
- Heat the oven to 180-200 degrees and bake for 1.5-2 hours until it becomes soft.
2. Pumpkin puree soup
Ingredients:
- pumpkin - 500 g
- champignons - 200 g
- onions - 1 pc.
- red bell pepper - 1 pc.
- garlic - 1-2 cloves
- sour cream - 2-3 tbsp. l.
- hard cheese - 30 g
- salt, black pepper, paprika, ground coriander - to taste
Preparation:
- Boil the pumpkin until half cooked in a small amount of water.
- Fry the champignons with onion, garlic and bell pepper (set aside some mushrooms and pepper for decoration), add pumpkin, salt, spices, sour cream and simmer until tender.
- Puree the finished soup in a blender, adjusting the thickness with hot broth. Serve the creamy soup along with the remaining stewed mushrooms and grated cheese.
3. Fruit pilaf in pumpkin
Ingredients:
- rice - 6 tbsp. l.
- pumpkin (whole) - 400-500 g
- honey - 1 tbsp. l.
- dried apricots - 10-15 pcs.
- raisins - 2 tbsp. l.
- cinnamon - 1/5 tsp.
- cream (33%) - 100 ml
Preparation:
- Cut off the top of the pumpkin and carefully remove the seeds. Cut off some of the pulp so that the walls become thinner.
- Soak rice in hot water for 10 minutes. Any rice will do.
- In a separate bowl, mix chopped pumpkin pieces, raisins, chopped dried apricots. Add honey or sugar to taste. Add rice (after draining the water in which it was soaked) and stir.
- Now you need to put the resulting filling into the pumpkin. Don't fill the squash to the top; the rice will swell and need room.
- Pour the cream over the rice and stir lightly until the cream reaches the bottom of the pumpkin. If there is no cream, you can add regular milk, but then add another 1 tablespoon of butter.
- Cover the pumpkin with a “lid” and wrap it in foil.
- The pumpkin is ready for baking. It bakes for quite a long time, about 2 hours at 180 degrees. 15 minutes before the end of baking, open the foil so that the pumpkin browns on top.
4. American Pumpkin Pie with Cinnamon
Ingredients:
- wheat flour - 400 g
- butter - 250 g
- chicken egg - 3 pcs.
- pumpkin - 900 g
- sugar - 200 g
- cream (30%) - 200 ml
- cinnamon, vanillin - to taste
- salt - to taste
Preparation:
- Sift flour and salt into a deep bowl. Rub between palms with soft oil until the mixture resembles bread crumbs, then add the lightly beaten egg and knead the dough. Roll it into a ball, wrap it in film and put it in the refrigerator for 30-50 minutes.
- Peel the pumpkin and remove the seeds. Cut the pulp into cubes. Place in a thick-bottomed saucepan or saucepan, add a little water and simmer until soft and the liquid has completely evaporated. Using a blender, grind the pulp into a homogeneous mass.
- Roll out the dough on a lightly floured surface and line it with a low round pan about 30 cm in diameter. Place a sheet of baking paper on top of the dough and add any cereal. This will allow the crust to bake evenly. Bake for 15 minutes at 190 degrees.
- Place pumpkin puree in a deep bowl, beat with 2 eggs, sugar, cream, spices and salt. Pour the mixture into the pan with the baked dough. Bake the pie for 50-55 minutes at 180 degrees. When the pie has cooled, you can safely cut it into portions.
Pumpkin is delicious and useful product, and from it you can prepare a thousand nutritious dishes that will delight taste qualities and bright design!
A pleasant circumstance is that cooking from the juicy, ripe pulp of pumpkin is a pleasure. The pulp of this fruit is amenable to any type of heat treatment. But even in its raw form, the pumpkin is so good that you won’t be able to tear yourself away! It is juicy, aromatic, and has a very appetizing appearance. Well, even a child knows how many vitamins are in this gift of nature. By the way, pumpkin pulp is low-allergenic and acceptable for baby food; it can be fed to young babies (from 6 months).
How to cook pumpkin quickly and tasty
Another remarkable quality of the sunny orange fruit is its versatility in the culinary arts. You can use pumpkin to prepare first and second courses, salads, desserts, drinks, seasonings and sauces, baked goods and snacks. That is, the pulp can be used in absolutely any type of gastronomic achievement. And if you have at least a piece of pumpkin lying around in your refrigerator, it’s delicious and healthy breakfast, lunch or dinner is guaranteed for you!
What do you need to know to cook pumpkin correctly? Here are a few tricks that will come in handy when preparing this product:
- To cook a pumpkin, it must be thoroughly peeled, seeds and membranes removed. There is no need to cook the pumpkin for a long time. Once the product has reached sufficient softness, heat treatment can be completed.
- To make a dessert from pumpkin, just flavor the peeled pulp cane sugar, honey and cinnamon. Then you need to put the product in the oven for a while and bake the delicious slices.
- Eating pumpkin raw is not only possible, but also necessary. Pumpkin smoothies are very good. The pulp does not require preliminary heat treatment to prepare a hearty, vitamin-packed pumpkin smoothie.
- Pumpkin can be fried, simmered, stewed, baked with other vegetables and/or fruits. The pulp of this fruit is combined with a host of other plant food components.
- Pumpkin does not really need any additions or seasonings to enhance its taste and aroma. The pulp of this fruit has a very pleasant aroma, and the taste of pumpkin is simply incredible. Therefore, if you don’t have spices or don’t use them, in a situation with pumpkin, this is not a problem at all!
- Pumpkin pulp is universal in literally everything! This product can play a leading role in lunch or become an original side dish for the main dish. Pumpkin can also be a dessert or become the basis for original baked goods.
- The pulp of this fruit is mainly used in salads raw. Only a number of recipes indicate the need for preliminary heat treatment to obtain the desired consistency.
- You can make jams and confitures from pumpkin. It can be used as a filling for pies and to enrich vegetable and fruit compositions.
- Not only the pulp of the pumpkin is edible, but also the seeds. Cores pumpkin seeds have an original pleasant taste. It's good to eat them. Seeds are also added to some dishes as a decoration or to enhance the piquant note in a culinary composition.
This is a general overview list of tips and tricks that will benefit any housewife and even a chef when preparing pumpkin dishes. But, of course, every connoisseur of this product also has some of his own tricks that help make tasty and aromatic dishes from pumpkin.
How to select and store pumpkin
To please the cooking result, you should first take a pumpkin good quality. Today you can buy this product at the market, supermarket or greengrocer. Pumpkin is sold either whole or sliced. The product is very inexpensive. Depending on the region and variety, the price varies from 20 to 100 rubles per kilogram. But the most expensive pumpkin is in the northern regions of the country. However, this is not a problem either. Basically, you don't need a large pumpkin for one meal. You can buy 1-2 pieces, weighing 100-150 grams, and this is enough to prepare a dish for 3-4 servings.
If you are buying a whole pumpkin, there are three things you need to look for:
- peel;
- stalk;
- "top of the head".
So, the peel should be dense, not withered, uniform in structure and texture. The stalk may be slightly dried out or fresh. The main thing is that it does not have foulbrood. The “crown” can also be slightly dried out and always without foulbrood. When pressing on the cavity, it should not fall or sag. When tapping and shaking inside the fruit, no movement of the pulp is felt, no splashes are heard.
If you buy a piece of pumpkin, you should pay attention to the following points:
- color;
- aroma;
- condition of the peel.
The pumpkin should be bright orange or rich yellow. The aroma is fresh, sweet, pleasant. The peel should not have wormholes or putrefactive inclusions. The pulp should be dense, not falling apart.
Having chosen a quality pumpkin, you can start preparing a delicious dish or throw the pulp into the freezer for storage. You can also store pumpkin in the refrigerator, but in this case the product will retain its freshness for a maximum of two weeks. IN freezer pumpkin can be stored for a long time. However, after defrosting, the pulp loses its previous structure, although it is still suitable for cooking.
What to make from pumpkin: quick and tasty
Consider pumpkin dishes. Recipes instant cooking, as well as options for more complex step by step instructions are offered in a special section of the site.
And here we give examples of the most simple and interesting recipes, which are useful for every day, and can also be a good choice for organizing the menu for a festive feast.
Vitamin salad from pumpkin “Bright Glade”
This salad will give you taste and aroma, as well as nourish it with vitamins and delight you with its original design.
To prepare 3-4 servings, take:
- ripe pumpkin pulp - 100 grams;
- 1 medium carrot;
- pulp of 1 large juicy apple;
- green onions - to taste;
- parsley and/or dill - to taste;
- 1–2 drops of lemon juice;
- 1-2 drops of olive oil.
Grate the pumpkin pulp, carrots and apple on a medium grater. The apple can be peeled or left as is. It depends on personal preference. Form a clearing from fruit and vegetable shavings on a flat dish. Scatter chopped green onions or torn dill and parsley over the clearing. Combine lemon juice with olive oil and season the salad.
Porridge made from pumpkin, wheat and honey
Pumpkin porridge is legendary! It is tasty, healthy and very easy to prepare. Here is one of the simplest and most accessible recipes.
For 3-4 servings you will need:
- wheat cereal - 1/3 cup;
- pumpkin pulp - 100–150 grams;
- honey - 1–2 tablespoons;
- water - 1.5 cups.
Honey in the recipe can be replaced with cane sugar.
Peel the pumpkin pulp, wash and cut into small cubes. Pour water over the pumpkin cubes and place over medium heat. As soon as the water boils, you can add wheat cereal, pre-soaked for 20 minutes, and reduce the heat to low intensity. The porridge will cook for 35–40 minutes. As soon as almost all the liquid has evaporated and the cereal has swelled, the porridge is ready. Honey can be added when the porridge has cooled slightly (40 degrees or less). Sugar can be added to the porridge immediately after cooking. If not special diets and your own limitations, you can flavor the porridge with a small amount of butter.
Spicy pumpkin pancakes
Pumpkin pancakes are a very tasty and simple dish that is suitable for breakfast, dinner or lunch. This food option can also be served as a complement to richer and more complex dishes.
To prepare 3-4 servings you need:
- pumpkin pulp - 150–200 grams;
- carrots - ½ medium;
- 1–2 cloves of garlic;
- dill - ½ bunch;
- semolina - 4–5 tablespoons;
- boiling water - 1/3 cup;
- vegetable oil for frying.
Grate the pumpkin and carrots on a medium grater. Press the garlic through a press. Finely chop the dill. Add semolina into boiling water in a thin stream and mix well. Do not brew! You should get a sticky substance. Mash the grated vegetables with your hands so that they release the juice. Add cereal with boiling water to the mixture and mix everything thoroughly. Add greens and garlic. Leave the mixture for 30–40 minutes to allow the cereal to swell. Then heat a frying pan and pour oil into it. Place pancakes with a tablespoon onto a hot frying pan and fry on both sides for 2 minutes on each side. Ready-made pancakes can be served sprinkled with herbs or topped with natural soy yogurt.
Sunny pumpkin and pineapple smoothie
When we want something nutritious and refreshing, we think of smoothies! This divine drink is two in one. It helps satisfy hunger and quench thirst. So, if you have a piece of pumpkin and pineapple, you can make a very summery and beautiful smoothie.
For 2-3 servings you need the following products:
- pumpkin pulp - 100 grams;
- fresh pineapple pulp - 100 grams;
- melon pulp - 50–70 grams;
- water in half with lemon juice - 2 tbsp. l.;
- honey - ½ teaspoon.
Cut the fresh pulp of the listed products into small cubes and place in a blender bowl. Add water with lemon juice. Process the ingredients into a smooth puree. Flavor the finished smoothie with a small amount of natural flower or May honey.
Pumpkin is beautiful, healthy, tasty, varied and versatile. A piece of tasty pulp will always be “by the way” in the home refrigerator. Pumpkin is a popular product in restaurant cuisine. Don't underestimate pumpkin. It’s better to try more and more new discoveries involving this product! This will add a bright note to the menu and saturate the body with vitamins.
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Pumpkin is an exceptional plant, a permanent resident of gardens and vegetable gardens, as well as kitchens and pantries of Russians. This product is very tasty and healthy from crust to seeds. It contains vitamins A and C, a large amount of fiber, pectin fiber, calcium, magnesium and iron. And finally, this is a necessary attribute used in English-speaking countries, and in last years and among younger generation in Russia, to celebrate Halloween.
Pumpkin often stays in the beds until the last minute, and sometimes remains there and overwinter as unnecessary, due to its huge size or large quantity copies. If this is about your garden, be sure to take the pumpkin home and prepare delicious dishes, because there are a great many of them. For example, you can choose one of the ten simple and quick recipes presented below.
1. Pumpkin and kohlrabi stew
The dish is very healthy and easily absorbed by the body. All products can be found in the garden, and the vitamin complex, mineral salts and vegetable proteins included in its composition will provide the family with health, strength and energy.
What to take:
- Peeled pumpkin – 300 g
- Kohlrabi cabbage - 2 pcs.
- Pepper (sweet), carrots, onions - 1 pc.
- Garlic - 5 cloves
- Vegetable oil)
- Salt - to taste
How to cook:
To prepare the stew, it is better to use a thick-walled pan. Cut all vegetables: onions, carrots, pumpkin, cabbage and bell peppers into small cubes. Place the dishes on the fire and pour in the oil. When the oil is hot, add the vegetables, starting with the onions. Cover the pan with a lid and cook over low heat, stirring occasionally, for 45 minutes. At the very end of the process, about ten minutes before the dish is fully cooked, add salt and chopped garlic cloves. The ingredients are for four people.
2. Pumpkin millet porridge
Millet porridge with pumpkin is a dish of Russian cuisine, known for centuries. The ingredients are very simple and inexpensive. The dish turns out to be very healthy and nutritious. Cooking porridge in water.
What to take:
- Pumpkin (small) - 1 pc.
- Millet - 1.5 cups
- Water - 3 glasses
- Honey, salt - to taste
How to cook:
Wash the pumpkin, remove seeds and peel. Cut into small pieces. The cereal must be washed and filled with water. Then add pumpkin, honey and salt. Bring the mixture to a boil, reduce heat and then cook, stirring, for twenty minutes. If the millet has not softened and the water has already evaporated, add more. Next, we use the standard method of bringing the porridge to readiness: remove the pan from the stove, wrap it in a towel or blanket and leave for half an hour. Well, let’s serve the porridge with butter.
3. Pumpkin puree soup with celery
Not a single full meal is complete without soup, and if the dish contains all the bright colors of autumn, then it will undoubtedly set the mood and make the day warmer and more comfortable. Let's prepare a lean version of vegetable soup.
What to take:
- Pumpkin - 0.5 kg
- Potatoes - 2 pcs.
- Celery - 0.1 kg
- Onions, carrots - 1 pc.
- Vegetable oil – 3 tbsp. spoons
- Water (vegetable broth) - 0.5 l
- Salt, herbs, spices - to taste
How to cook:
To ensure the soup has a rich taste, fry the vegetables in vegetable oil before cooking. Cut onions, carrots, celery, pumpkin, potatoes into fairly small pieces. First immerse the pumpkin in the heated oil and leave for about five minutes. Then we send in celery and potatoes. Stir the mixture so that it does not stick to the bottom. Lastly, add carrots and onions to the stewed vegetables, season everything with spices and simmer for a few more minutes.
Fill everything with hot water or vegetable broth, add salt and cover with a lid. Cook the soup until the vegetables are ready, about half an hour, you can check by looking at the carrots. After the soup has cooled, transfer it to a blender or grind it directly in the pan. Serve the puree soup with herbs and croutons.
4. Pumpkin salad with apple and carrots
A salad made from fresh vegetables is always welcome, and if it is prepared for a couple of minutes, it retains all its nutritional properties and will give a charge of freshness and vigor to both adults and children.
What to take:
- Pumpkin (pulp) - 0.2 kg
- Carrot, apple - 1 pc.
- Olive oil – 30 ml
- Lemon juice – 5 ml
- Sugar, salt, spices - to taste
How to cook:
Peel the pumpkin from the peel and seeds, grate the pulp. Grate the carrots and apple as well, but the apple last, as the fruit quickly darkens. The salad dressing is very simple: mix lemon juice and oil and add to the chopped ingredients. Mix the resulting mass and leave for about fifteen minutes so that the salad is well soaked. If desired, add sugar, salt or spices to the dish.
5. Pumpkin jam with lemon
Pumpkin jam has never occupied a leading position among preparations for the winter, so it will be more pleasant to surprise guests and family by putting it on the table for evening tea. Here is one of the simplest and fastest cooking options.
What to take:
- Pumpkin (pulp) – 1 kg
- Sugar – 1 kg
- Water - 1 glass
- Lemon – 1 piece
How to cook:
We clean the pumpkin, leaving only the pulp, which we chop into small pieces. We also finely chop the lemon (with peel). Place the ingredients in an enamel bowl or pan. Add a glass of boiling water and cook over medium heat for about fifteen minutes and only after the pumpkin becomes soft, add sugar. Cook the mixture for five minutes until the crystals disappear. Turn off the heat and grind the jam in a blender, and then pour into jars. The product should be stored in the refrigerator.
6. Pumpkin in the oven with honey and nuts
Pumpkin is an excellent base for preparing dessert, especially if you want to please your sweet tooth. As always, a minimum of ingredients and maximum pleasure.
What to take:
- Pumpkin (peeled) - 0.5 kg
- Walnuts – 0.1 kg
- Honey, sugar, butter - 1 tbsp. spoon
How to cook:
Peel the pumpkin and cut into slices 1 cm thick. Place the pieces on a baking sheet and pour with a small amount of water (two tablespoons). Cover the sheet with foil and bake in the oven. Leave there for half an hour at a temperature of 190 degrees. It's time to prepare the sweet mixture. To do this, you need to chop the nuts and melt the butter. Add honey and sugar. After the specified time has passed, remove the pumpkin from the oven, remove the foil and pour over the sweet nut-honey mixture. Place the dessert back in the oven for another ten minutes. The healthy sweet is ready to serve.
7. Pumpkin pancakes
Even if pumpkin is not a popular product in the family, it’s worth trying to please your loved ones with a breakfast of pumpkin pancakes. Tasty and healthy “sun on a plate” will not leave anyone indifferent.
What to take:
- Pumpkin (peeled) - 0.5 kg
- Eggs - 2 pcs.
- Flour, sugar - 3 tbsp. spoons
- Soda - 0.5 teaspoon
- Vanillin - to taste
- Vegetable oil
How to cook:
We clean the pumpkin from seeds and peel and grate it on a medium-sized grater. Beat the eggs into the pumpkin mixture and mix. Next comes sugar and flour. Don't forget to add a little soda and, if desired, vanillin. Heat the vegetable oil in a frying pan and start baking the pancakes. Spread them in a thin layer and fry over medium heat, keep on each side for about three minutes until golden brown. Sunny breakfast is ready.
8. Pumpkin in sour cream and garlic sauce
Are you planning to cook fish or meat for dinner, but don’t know what to come up with as a side dish? An excellent alternative to boring buckwheat and mashed potatoes is a pumpkin dish.
What to take:
- Pumpkin - 0.5 kg
- Sour cream (fat) - 0.2 l
- Garlic - 4-5 cloves
- Greens (parsley, dill)
- Salt, pepper - to taste
- Vegetable oil
How to cook:
First, we clean the pumpkin, free it from the peel, fibrous part and seeds. Cut the pulp into large pieces and send them to fry in a heated frying pan with vegetable oil. Cook over high heat. We wait for the pumpkin to brown and at the same time make the sauce. Finely chop the garlic and herbs, mix with sour cream. Pour the mixture over the pumpkin.
Salt and pepper the dish, mix and cover the pan with a lid. Leave to simmer over low heat for ten minutes. As a result, the pumpkin pieces should be soft, but not turn into mush. Can also be used as an independent dish.
9. Candied pumpkin
Today it is no longer possible to surprise anyone with candied fruits from the most exotic fruits. It is much more pleasant, cheaper and healthier to prepare homemade sweets for the winter from fruits and vegetables from your own garden. For example, from pumpkin.
What to take:
- Pumpkin – 1 kg
- Sugar - 0.5 kg
- Lemon - 1 pc.
- Powdered sugar
How to cook:
To prepare the dish you will need a ripe and dense sweet pumpkin. Peel it and cut the pulp into even cubes of about 2 cm. Place the pumpkin in a saucepan and add sugar. Place lemon, pre-cut into half rings, on top. Place the resulting mass in the refrigerator for about 12 hours. After this, cook the pumpkin pieces over low heat for five minutes.
Then leave it undisturbed for 4 hours and put it back on the fire for five minutes. Let the mass cool. Place the slices in a sieve and wait for all the syrup to drain. Prepare the baking sheet: lay out the foil and carefully lay out the pieces. Place the pumpkin in the oven (temperature 100°C) and dry for four hours. Take out the “marmalades” and sprinkle with powdered sugar.
10. Cupcake with pumpkin, carrots and nuts
What do you think of the pumpkin bake idea? Just a little patience and a handful of nuts, and a delicious and crumbly pumpkin muffin is ready for your guests.
What to take:
- Pumpkin - 0.4 kg
- Carrots - 0.1 kg
- Flour - 0.2 kg
- Butter - 0.2 kg
- Sugar - 0.1 kg
- Eggs - 4 pcs.
- Nuts (almonds or walnuts) - 0.1 kg
- Sour cream (low-fat) - 50 g
- Baking powder - 10 g
How to cook:
Pumpkin and carrots must be peeled and grated. In a separate bowl, beat the butter and sugar, add the sour cream there and beat again. Now comes the turn of the eggs, which we introduce one at a time, continuing to thoroughly mix the mass and bringing it to a homogeneous state. Add vegetables and chopped nuts to the resulting mixture.
Sift the flour, add baking powder and gradually add it to the general mixture, kneading the dough. Cover the bottom of the baking dish with parchment paper, lay out the dough and place in an oven preheated to 180 degrees. We bake the cake for about an hour.
Bon appetit!