There were pies, porridge too. What about stew?

How, have you ever tried vegetable stew with pumpkin ?!

Well, this is not difficult to fix - the components, like in any other stew, are cooked on the fly, and eaten almost faster.

Vegetable stew with pumpkin - general principles of cooking

Pumpkin vegetable stew can be stewed in a deep thick-walled pan, or multicooker, baked using an oven in clay pots or in a sleeve.

Almost any vegetables that are always at hand, both fresh and frozen, are used in the preparation. Vegetable stew with pumpkin is often cooked with cabbage, zucchini, potatoes, eggplant, sweet pepper, beans. Often, tomatoes, mushrooms, peas, poultry are added to it. The constant components of any vegetable stew are carrots and onions.

Preliminary preparation of vegetables consists in thorough washing under water, peeling and chopping. They are cut into cubes or cubes, trying to maintain a single size - no more than one and a half centimeters.

Eggplants added to the dish require separate preparation, slices of the vegetable must be soaked in saline, or soak for a short time, sprinkled with salt. This will help get rid of the characteristic bitterness of this vegetable.

When stewing, the products are laid in a certain sequence, starting with those that take longer to cook. Pumpkin is laid almost at the end. In a slow cooker, the dish should be prepared in two modes. First, the products are fried in the baking mode, after which they are brought to readiness on the “Stewing” option. With cooking in the oven, everything is much simpler: all components are placed in a container intended for baking and cooked at 180 degrees, the time indicated in the recipe.

Vegetable stew tasty both hot and chilled. It can be served on its own or with a side dish. In its quality, this dish is best suited for boiled potatoes or mashed potatoes made from it.

Braised vegetable stew with pumpkin in a pan

Ingredients:

400 gr. already peeled pumpkin;

300 gr white cabbage;

Small eggplant;

Medium-sized carrot - 1 pc.;

120 ml of thick tomato juice;

Two onions;

Sweet pepper pod;

A teaspoon of curry;

Hot peppers, finely ground - 1/4 tsp;

Frozen sunflower oil;

Incomplete spoon of caraway seeds;

Sugar - 1.3 tablespoons.

Cooking method:

1. Cut the peel from the eggplant, and cut the pulp into centimeter cubes. Salt, mix, put in a colander and put it on a bowl. After half an hour, rinse the pieces under running water and pat dry with a towel.

2. Chop cabbage into thin short strips. We cut the carrots and pumpkins into small cubes. To make the dish look harmonious, their size should not differ significantly from eggplant.

3. Cut the onions and seed-free bell pepper into small slices of approximately the same size.

4. Pour about 30 grams of sunflower oil into a wide and high pan and warm it well over low heat. Dip the chopped carrots with onions into it and fry, systematically stirring, until the slices of carrots soften.

5. Add the cabbage, slightly salt and continue cooking, without removing the lid, until the cabbage settles. Add tomato juice to the vegetables, mix and bring to readiness, without covering the pan with a lid.

6. Transfer the stewed vegetables with tomato into a bowl, and pour a little oil in the pan and as soon as it is hot, lower the dried eggplant. Add chopped bell pepper and slices of pumpkin pulp immediately.

7. Season everything with spices that you can choose at your own discretion, although it is recommended to use the cumin, curry, ground red pepper offered in the recipe, mix and simmer over low heat for a quarter to 1/3 hours.

8. Mix softened vegetables with previously fried and adjust the taste of the stew by adding salt and sugar. Cook the dish over medium heat for about two minutes and remove from the stove.

Recipe for pumpkin stew with vegetables and meat for a slow cooker

Ingredients:

A pound of pork pulp;

A kilogram of potatoes;

Medium-sized carrot - 1 pc.;

400 grams of ripe pumpkin;

Large onion;

Two red fleshy tomatoes;

Garlic - at least 3 cloves.

Cooking method:

1. Cut off all the films from the meat, rinse the piece well with cold water, dry and cut into pieces of arbitrary shape.

2. Put the pulp in a dry bowl of the multicooker and, stirring, fry in the baking mode for 20 minutes.

3. Peel potatoes, onions, garlic and carrots. Thinly cut the onion into half rings, chop the garlic cloves finely with a knife. Cut the carrots into centimeter cubes, and potatoes into small, not too thin slices.

4. Transfer all the chopped vegetables to the meat, pepper and season with a little spices, mix and, without changing the mode for another seven minutes, continue cooking.

5. Cut the tomatoes from the side of the stalk, scald with boiling water and remove the peel using the back of the knife blade. Cut the pulp into small slices and send to the bowl.

6. After waiting 10 minutes, add pumpkin and potatoes sliced \u200b\u200bin centimeter cubes. Salt and pour 200 ml of warm water immediately. Set the slow cooker for one and a half hours in the "Extinguishing" mode.

Simple vegetable stew with pumpkin and canned beans

Ingredients:

600 grams of pumpkin without a peel;

Onion - 1 head;

A half-liter can of white canned beans;

600 gr young zucchini;

A bunch of ordinary garden parsley;

Two sweet peppers;

Half a glass of vegetable broth or water;

40 ml of frozen lean oil.

Cooking method:

1. Cut the pulp of zucchini and pumpkin, trying to maintain the same size.

2. Chop the onion in small slices, chopped peppers into small pieces of square shape.

3. In vegetable oil until soft, first fry the onion and immediately add chopped pumpkin, slices of zucchini and bell pepper to it.

4. After extinguishing the vegetables over low heat until cooked, pour the washed canned beans and finely chopped parsley. Season the stew with your favorite spices, salt to taste, and mix well and simmer for a couple of minutes under the lid.

5. Remove from heat and let stand for half an hour before serving so that the stew is infused.

Baked potted vegetable stew with pumpkin in sour cream filling

Ingredients:

5 large potatoes;

300 gr cauliflower, frozen or fresh;

Sour cream 20% fat - 200 ml;

One big carrot;

Six tablespoons of green peas;

400 grams of pumpkin;

Two eggs;

250 grams of hard cheese.

Cooking method:

1. Thinly peel the potato and cut it into slices or quarters with a sharp knife. Thinly cut the peel from the pumpkin, remove the seeds. Cut carrots and thick pulp into thin slices.

2. Combine all chopped vegetables in a large bowl, add the cabbage inflorescences and mix.

3. Arrange the cooked vegetable mixture in clay pots, pour 50 ml of vegetable broth or filtered water into each and place in the oven for 40 minutes. The cooking temperature is 180 degrees.

4. Pour the eggs into the sour cream. With a light whipping, bring the sour cream filling to homogeneity and fill it with the vegetables baked in pots. Add the green peas and place the containers in the oven for another 40 minutes.

5. Sprinkle the stew with the cheese chopped on a grater, and when the melted cheese crumbs are well browned, remove the pots from the oven.

Pumpkin stew with vegetables and mushrooms

Ingredients:

A kilogram of pumpkin without peel and seeds;

Two large bitter onions;

Large carrot - 2 pcs.;

Two bell peppers;

10 large champignons;

Half a liter of decoction or drinking water;

Red small tomatoes - 6 pcs.

Cooking method:

1. Tomatoes for 2 minutes dip in boiling water, then remove and immediately place in cold. In the area of \u200b\u200bthe stalk, make an incision and peel the tomatoes.

2. Peeled peppers and onions finely chopped into seeds. Grate the carrots in a coarse grater, and cut the pumpkin pulp into medium-sized cubes.

3. In warmed vegetable oil, lightly fry the onions along with the carrots. Add thin plates of mushrooms and continue cooking until the juice protruding from them evaporates.

4. As soon as the vegetables and champignon slices begin to brown, add bell pepper and pumpkin. Add a little salt, stir well and leave to simmer at a moderate temperature. Do not forget to stir the vegetables, if necessary, add water or a decoction, otherwise they will burn. There should not be much liquid, it should only slightly cover the prepared vegetables.

5. After half an hour in the stew add crushed garlic and chopped tomatoes, mix thoroughly and boil slowly. Then reduce the heat, slightly salt the dish, taking the sample, pepper and bring to readiness - complete softening of the vegetable pieces, at very low heat.

Baked vegetable stew with pumpkin and chicken in the sleeve

Ingredients:

1 kg of chicken or whole chicken;

A pound of pumpkin;

Two small carrots;

Small eggplant - 500 gr.;

Large onion;

A pound of young zucchini;

A pair of cloves of garlic;

A third of a teaspoon of pepper ground in a mortar;

Lavrushka - 3 leaves.

Cooking method:

1. Rinse the chicken carcass or fillet thoroughly with water. If you took the fillet, cut it into 2 cm cubes, chop the whole carcass into small portions.

2. Remove the peel from the eggplant and zucchini, and cut the flesh into small pieces into small pieces of the same size.

3. In the same way, grind the pumpkin without peel and seeds, and dissolve the carrots into thin rings.

4. Put all the crushed products in one bowl. Add a tablespoon of table salt, parsley and ground pepper, mix thoroughly.

5. Fill the mixed ground ingredients into the baking sleeve and tighten the free edge tightly.

6. Transfer the filled sleeve to the roasting pan, pierce the film with a needle in different places and place it in a heated oven.

7. Bake the vegetable stew for an hour, then remove, carefully cut the top of the sleeve and lay the finished dish in plates.

Pumpkin vegetable stew - cooking tips and tricks

To ensure that the dish has a presentable appearance and does not turn into porridge with prolonged stewing, cut all the vegetables into pieces of the same size, do not grind and do not violate the order of the food.

Be sure to rinse the eggplant soaked in salt in order to remove the remaining salt with bitterness. Salt vegetable stew with pumpkin when adding eggplant, you need to carefully, taking a sample, otherwise you can salt.

Often in a vegetable stew with pumpkin, you need to add liquid. It is not necessary to use water, add meat, not too greasy, broth or lean vegetable broth - the dish will turn out much tastier.

Pumpkin vegetable stew is a real treat for gourmets. A juicy, bright, self-cooked dish will please both fans of vegetarian food and meat-eaters. The dish is perfectly garnished with chop or roast meat, poultry, but can be an independent dish.

As well, it is best to cook pumpkin dish on low heat, without rushing and letting the juices of different ingredients combine in a harmonious taste.

If the family has elderly people or small children, pumpkin stew must be included in your menu. Vegetable stew with pumpkin is an ideal dish for people with gastrointestinal problems, weakening of peristalsis and frequent depression. But very carefully eat pumpkin stew with vegetables if you are diagnosed with diabetes mellitus, there are cases of subsequent significant increase in blood sugar.

Unlike ordinary stew, vegetable stew with pumpkin requires compliance with certain rules and allows a lot of additions:

1. The pumpkin must be ripe, but stiff, otherwise the pieces will turn into porridge;

2. Strong spices are unacceptable, since the taste of pumpkin will completely clog;

3. A little cereal added to pumpkin stew will only enrich the taste facets. But do not add millet, it is better to do with rice;

4. Fodder pumpkin is also suitable for cooking, just stew it a little longer;

5. Do not combine pumpkin and cabbage, it threatens with excessive gas formation;

6. To diversify pumpkin stew, select vegetables with a starchy structure.

And now it's time to start buying the ingredients in a vegetable stew with pumpkin, the recipe with a photo will explain in detail all the stages of cooking. What you need to take:

• 1 kg of peeled pumpkin pulp;
• 2 large sweet carrots;
• 2 onion heads;
• 6 medium sized tomatoes;
• 2 Bulgarian sweet peppers;
• 3 cloves of garlic;
• 6-8 large raw champignons;
• 0.5 l of vegetable broth (possible from cubes);
• Salt, spices, cooking oil.

How to cook pumpkin stew with vegetables:

1. Dice the onion, grate the carrots, wash and peel the tomatoes, peel the seeds from the seeds, chop into slices. Cut the pumpkin into cubes;

2. Heat a little vegetable oil over a fire, dip onions, carrots and fry until half-cooked;

3. Add slices of pepper and cubes of pumpkin, add a little salt and simmer for about 35 minutes. If there is not enough juice, add the broth, but not excessively, but only to cover the vegetables a little;

4. Add garlic crushed through a press, slices of tomatoes and warm until boiling;

5. Salt, pepper, add spices and bring to readiness on a very low fire.

The slower the heating, the tastier the dish. The total cooking time takes approximately 1.5 hours. It remains to chop fresh herbs and decorate the finished vegetable stew with pumpkin. The recipe with the photo must be in your cookbook, because this is the basic version of stew, where any fantasies and additions are possible.

What have we not cooked from a pumpkin dish yet?

There were pies, porridge too. What about stew?

How, have you ever tried vegetable stew with pumpkin ?!

Well, this is not difficult to fix - the components, like in any other stew, are cooked on the fly, and eaten almost faster.

Vegetable stew with pumpkin - general principles of cooking

Almost any vegetables that are always at hand, both fresh and frozen, are used in the preparation. Vegetable stew with pumpkin is often cooked with cabbage, zucchini, potatoes, eggplant, sweet pepper, beans. Often, tomatoes, mushrooms, peas, poultry are added to it. The constant components of any vegetable stew are carrots and onions.

Preliminary preparation of vegetables consists in thorough washing under water, peeling and chopping. They are cut into cubes or cubes, trying to maintain a single size - no more than one and a half centimeters.

Eggplants added to the dish require separate preparation, slices of the vegetable must be soaked in saline, or soak for a short time, sprinkled with salt. This will help get rid of the characteristic bitterness of this vegetable.

When stewing, the products are laid in a certain sequence, starting with those that take longer to cook. Pumpkin is laid almost at the end. In a slow cooker, the dish should be prepared in two modes. First, the products are fried in the baking mode, after which they are brought to readiness on the "Stew" option. With cooking in the oven, everything is much simpler: all components are placed in a container intended for baking and cooked at 180 degrees, the time indicated in the recipe.

Vegetable stew tasty both hot and chilled. It can be served on its own or with a side dish. In its quality, this dish is best suited for boiled potatoes or mashed potatoes made from it.

Braised vegetable stew with pumpkin in a pan

400 gr. already peeled pumpkin;

300 gr white cabbage;

Small eggplant;

Medium-sized carrot - 1 pc.;

120 ml of thick tomato juice;

Two onions;

Sweet pepper pod;

A teaspoon of curry;

Hot peppers, finely ground - 1/4 tsp;

Frozen sunflower oil;

Incomplete spoon of caraway seeds;

Sugar - 1, 3 tablespoons.

Cooking method:

1. Cut the peel from the eggplant, and cut the pulp into centimeter cubes. Salt, mix, put in a colander and put it on a bowl. After half an hour, rinse the pieces under running water and pat dry with a towel.

2. Chop cabbage into thin short strips. We cut the carrots and pumpkins into small cubes. To make the dish look harmonious, their size should not differ significantly from eggplant.

3. Cut the onions and seed-free bell pepper into small slices of approximately the same size.

4. Pour about 30 grams of sunflower oil into a wide and high pan and warm it well over low heat. Dip the chopped carrots with onions into it and fry, systematically stirring, until the slices of carrots soften.

5. Add the cabbage, slightly salt and continue cooking, without removing the lid, until the cabbage settles. Add tomato juice to the vegetables, mix and bring to readiness, without covering the pan with a lid.

6. Transfer the stewed vegetables with tomato into a bowl, and pour a little oil in the pan and as soon as it is hot, lower the dried eggplant. Add chopped bell pepper and slices of pumpkin pulp immediately.

7. Season everything with spices that you can choose at your own discretion, although it is recommended to use the cumin, curry, ground red pepper offered in the recipe, mix and simmer over low heat for a quarter to 1/3 hours.

8. Mix softened vegetables with previously fried and adjust the taste of the stew by adding salt and sugar. Cook the dish over medium heat for about two minutes and remove from the stove.

Recipe for pumpkin stew with vegetables and meat for a slow cooker

A pound of pork pulp;

A kilogram of potatoes;

Medium-sized carrot - 1 pc.;

400 grams of ripe pumpkin;

Large onion;

Two red fleshy tomatoes;

Garlic - at least 3 cloves.

Cooking method:

1. Cut off all the films from the meat, rinse the piece well with cold water, dry and cut into pieces of arbitrary shape.

2. Put the pulp in a dry bowl of the multicooker and, stirring, fry in the baking mode for 20 minutes.

3. Peel potatoes, onions, garlic and carrots. Thinly cut the onion into half rings, chop the garlic cloves finely with a knife. Cut the carrots into centimeter cubes, and potatoes into small, not too thin slices.

4. Transfer all the chopped vegetables to the meat, pepper and season with a little spices, mix and, without changing the mode for another seven minutes, continue cooking.

5. Cut the tomatoes from the side of the stalk, scald with boiling water and remove the peel using the back of the knife blade. Cut the pulp into small slices and send to the bowl.

6. After waiting 10 minutes, add pumpkin and potatoes sliced \u200b\u200bin centimeter cubes. Salt and pour 200 ml of warm water immediately. Set the slow cooker for one and a half hours in the "Extinguishing" mode.

Simple vegetable stew with pumpkin and canned beans

600 grams of pumpkin without a peel;

Onion - 1 head;

A half-liter can of white canned beans;

600 gr young zucchini;

A bunch of ordinary garden parsley;

Two sweet peppers;

Half a glass of vegetable broth or water;

40 ml of frozen lean oil.

Cooking method:

1. Cut the pulp of zucchini and pumpkin, trying to maintain the same size.

2. Chop the onion in small slices, chopped peppers into small pieces of square shape.

3. In vegetable oil until soft, first fry the onion and immediately add chopped pumpkin, slices of zucchini and bell pepper to it.

4. After extinguishing the vegetables over low heat until cooked, pour the washed canned beans and finely chopped parsley. Season the stew with your favorite spices, salt to taste, and mix well and simmer for a couple of minutes under the lid.

5. Remove from heat and let stand for half an hour before serving so that the stew is infused.

Baked potted vegetable stew with pumpkin in sour cream filling

5 large potatoes;

300 gr cauliflower, frozen or fresh;

Sour cream 20% fat - 200 ml;

One big carrot;

Six tablespoons of green peas;

400 grams of pumpkin;

Two eggs;

250 grams of hard cheese.

Cooking method:

1. Thinly peel the potato and cut it into slices or quarters with a sharp knife. Thinly cut the peel from the pumpkin, remove the seeds. Cut carrots and thick pulp into thin slices.

2. Combine all chopped vegetables in a large bowl, add the cabbage inflorescences and mix.

3. Arrange the cooked vegetable mixture in clay pots, pour 50 ml of vegetable broth or filtered water into each and place in the oven for 40 minutes. The cooking temperature is 180 degrees.

4. Pour the eggs into the sour cream. With a light whipping, bring the sour cream filling to homogeneity and fill it with the vegetables baked in pots. Add the green peas and place the containers in the oven for another 40 minutes.

5. Sprinkle the stew with the cheese chopped on a grater, and when the melted cheese crumbs are well browned, remove the pots from the oven.

Pumpkin stew with vegetables and mushrooms

A kilogram of pumpkin without peel and seeds;

Two large bitter onions;

Large carrot - 2 pcs.;

Two bell peppers;

10 large champignons;

Half a liter of decoction or drinking water;

Red small tomatoes - 6 pcs.

Cooking method:

1. Tomatoes for 2 minutes dip in boiling water, then remove and immediately place in cold. In the area of \u200b\u200bthe stalk, make an incision and peel the tomatoes.

2. Peeled peppers and onions finely chopped into seeds. Grate the carrots in a coarse grater, and cut the pumpkin pulp into medium-sized cubes.

3. In warmed vegetable oil, lightly fry the onions along with the carrots. Add thin plates of mushrooms and continue cooking until the juice protruding from them evaporates.

4. As soon as the vegetables and champignon slices begin to brown, add bell pepper and pumpkin. Add a little salt, stir well and leave to simmer at a moderate temperature. Do not forget to stir the vegetables, if necessary, add water or a decoction, otherwise they will burn. There should not be much liquid, it should only slightly cover the prepared vegetables.

5. After half an hour in the stew add crushed garlic and chopped tomatoes, mix thoroughly and boil slowly. Then reduce the heat, slightly salt the dish, taking the sample, pepper and bring to readiness - complete softening of the vegetable pieces, at very low heat.

Baked vegetable stew with pumpkin and chicken in the sleeve

1 kg of chicken or whole chicken;

A pound of pumpkin;

Two small carrots;

Small eggplant - 500 gr.;

Large onion;

A pound of young zucchini;

A pair of cloves of garlic;

A third of a teaspoon of pepper ground in a mortar;

Lavrushka - 3 leaves.

Cooking method:

1. Rinse the chicken carcass or fillet thoroughly with water. If you took the fillet, cut it into 2 cm cubes, chop the whole carcass into small portions.

2. Remove the peel from the eggplant and zucchini, and cut the flesh into small pieces into small pieces of the same size.

3. In the same way, grind the pumpkin without peel and seeds, and dissolve the carrots into thin rings.

4. Put all the crushed products in one bowl. Add a tablespoon of table salt, parsley and ground pepper, mix thoroughly.

5. Fill the mixed ground ingredients into the baking sleeve and tighten the free edge tightly.

6. Transfer the filled sleeve to the roasting pan, pierce the film with a needle in different places and place it in a heated oven.

7. Bake the vegetable stew for an hour, then remove, carefully cut the top of the sleeve and lay the finished dish in plates.

Pumpkin vegetable stew - cooking tips and tricks

Be sure to rinse the eggplant soaked in salt in order to remove the remaining salt with bitterness. Salt vegetable stew with pumpkin when adding eggplant, you need to carefully, taking a sample, otherwise you can salt.

Often in a vegetable stew with pumpkin, you need to add liquid. It is not necessary to use water, add meat, not too greasy, broth or lean vegetable broth - the dish will turn out much tastier.

Surprisingly, this red-haired beauty - pumpkin - has always been associated with me only with porridge and ... Cinderella (more precisely, with her carriage). But once I tried just amazingly delicious pies with pumpkin filling. And then it dawned on me: there are no tasteless products, there are unsuccessful recipes! And pumpkin is just the product that gives a lot of reasons for inspiration and experimentation. And she has one remarkable feature that is simply a sin not to use: a pumpkin willingly accepts and harmoniously supplements the tastes and aromas of the products and spices that make up her company. Here, for example, stewed pumpkin with vegetables. Try adding a little garlic, hot pepper and paprika to the dish - and the usual-looking vegetable stew will sparkle with new colors.

Ingredients:

• pumpkin - 500 g
• carrots - 1 pc.,
• bulgarian pepper - 1 pc.,
• tomatoes - 2 pcs.,
• potatoes - 2-3 tubers,
• zucchini - 200 g
• onion - 1 pc.,
• garlic - 2-3 cloves,
• salt to taste
• ground red pepper - a pinch,
• ground paprika - a pinch,
• other seasonings and spices - at will and taste,
• lemon juice - 0.5-1 tbsp. l.,
• a pinch of sugar
• greens - at will,
• vegetable oil - up to 100 ml.

Cooking method

For stewing vegetables, any container with a thick bottom is suitable. In this case, an ordinary pan was used. All vegetables, excluding garlic, it is better to wash, peel and chop in advance in any way convenient for you - cubes or straws. The main thing is that the pumpkin should be cut a little larger than the rest of the vegetables. Peel from tomatoes is desirable to remove.

After that, we heat the vegetable oil, switch the heating of the stove to medium and, stirring, fry the onions and carrots on it. After a few minutes, we throw a pinch of sugar to the vegetables - it will not only complement the taste of the dish, but also give the vegetables an appetizing color.

After another 5-7 minutes. add potatoes and zucchini to the pan. We mix the vegetables, close the lid and simmer for about 10 minutes. In theory, the zucchini should let the juice in and the vegetables should not burn, but just in case, you can look under the lid and check. If they still burn, turn down the heat of the stove, the vegetables should be stewed, not fried.

Next to the dish are added Bulgarian pepper, tomatoes and pumpkin. Salt the vegetables right there, add all the spices and simmer the vegetables until the liquid evaporates and the vegetables soften. This may take 15 to 25 minutes.

When the dish is ready, remove it from the stove, add a little garlic, passed through the press, lemon juice and herbs. Gently mix and insist, covering with a lid, 10-15 minutes. Ah, what a fragrance ... Do you hear? Now you can serve the vegetables!

   Calorie content:   Not specified
   Time for preparing:   Not specified

  For this stew choose a pumpkin with a neutral taste or slightly sweet, with bright flesh. Like zucchini, it goes well with many vegetables, Provencal herbs, spices. According to this recipe, vegetable stew with pumpkin is prepared in a lean version, from a very modest set of products, but it turns out not only tasty, but also quite satisfying. For meat lovers, you can cook, and then the vegetable stew will act as a side dish.

Ingredients:
- potatoes - about 1 kg.,
- peeled pumpkin - 300 grams,
- carrots - 2 pcs.,
- onion - 2 pcs.,
- Provencal herbs - 1 tsp.,
- seasoning curry - 0.5 tsp.,
- ground pepper - to taste,
- bay leaf - 1 pc.,
- vegetable oil,
- any fresh greens,
- salt.

Recipe with photo step by step:

1. Cut the peeled onions into large half rings.

2. Cut the carrots coarsely into long strips or circles.

3. Cut the potatoes larger than for the soup. If the potato is medium in size, then cut it into 4 parts, small - in half or leave whole.

4. Peel the pumpkin. Remove the middle with the fibers and seeds with a knife or spoon. Cut the pumpkin coarsely, almost like a potato.

5. In a deep saucepan, heat 2-3 tbsp. l vegetable oil and lay out the onions. On a quiet fire, lightly brown it.

6. When the onion starts to golden, put carrots to it and simmer for several minutes.

7. Put the potatoes. Shuffle. Leave the fire weak and warm the potatoes. If there is not enough oil, add but a little so that the stew does not turn out to be greasy. The potato should be lightly browned and soaked in oil. Make sure vegetables are not burnt.

8. Add all the spices. You can make your own bouquet of spices, add only what you like. For example, not everyone likes curry, it can be replaced with Imereti saffron - it will also give a bright color, but the taste of the stew will not change.

9. Before adding pumpkin, pay attention to the density of the pulp - the preparation time of the pumpkin depends on this. If the flesh is loose, then the pumpkin cooks quickly, if hard, dense, then the preparation will take longer. Add a solid pumpkin to the stew 5 minutes after the potato. Pumpkin with tender pulp can be added 10 minutes before stew is ready. Stir all the vegetables.

10. Pour in boiling water (or vegetable broth) so that the potatoes are almost covered with liquid. Salt to taste.

11. Cover. Cook the stew on a quiet fire for about 30 minutes (until the potatoes and pumpkins are soft). Before turning off the fire, put a bay leaf and greens.

12. The finished pumpkin-vegetable stew will be more aromatic if you let it stand under the lid for several minutes and add fresh greens when serving.

Making desserts can be very exciting, where you can put your soul in and feel like a professional chef - we recommend cooking for dessert