Since pumpkin is very well stored, you can cook tasty and quick dishes from it almost all winter. The most common dish on our tables is porridge, but pumpkin is good in salads, casseroles, pies and soups. We have selected the most delicious and healthy recipes for you - cook for health.

How to cook pumpkin - pumpkin and apple salad

• Take in equal amounts of pumpkin and apple pulp (100 g each).
• Peel them and grate them on a special grater for Korean salads.
• Toss apples and pumpkin.
• Pour the dressing over the salad (1 tablespoon lemon juice, 1 tablespoon liquid honey, ground cinnamon on the tip of a knife).
• Sprinkle the salad with any nuts.
• A handful of seedless raisins are a great addition to your meal.

You can make this salad in 10 minutes.

How to cook pumpkin - baked pumpkin

Baked pumpkin can be served with both sweet and savory sauces.

• For the dish, take a round pumpkin and cut it into large chunks. Remember to remove the seeds.
• Place the slices on a baking sheet and place in the oven preheated to 180 degrees. Cook the pumpkin until it is crusty on top and soft inside.

Baked pumpkin is suitable as a side dish for grilled meat - then add a little salt to the vegetable while cooking and sprinkle with dry herbs.

Serve the pumpkin from the oven as a dessert with cream, honey, custard.

A baked pumpkin is being prepared for 15-20 minutes.

How to make pumpkin - sweet pumpkin casserole

If you have boiled rice left over from lunch, make a quick casserole with pumpkin for dinner or breakfast.

• Cut the pumpkin pulp into cubes and boil them until soft - 10 minutes.
• Kill the boiled pumpkin with a blender or crush with a fork.
• Mix pumpkin puree and rice - take equal amounts.
• Add a raw egg to the mass (1 pc. Per 200 g of product) - mix.
• Add sugar to taste and stir again.
• Grease a baking dish with butter and put the pumpkin and porridge into it.
• Bake the dish in a well-preheated oven for 25-30 minutes.
• Serve the casserole with sour cream or jam.

You will need no more than 30 minutes to cook this dish.

How to make pumpkin - pumpkin and apple pie

For a delicious sweet pie, you need ready-made puff pastry. Usually housewives buy it in the store for future use and store it in the freezer.

• Place two frozen dough sheets on a cutting board for easy defrosting.
• While the dough is plastic, cut 2 apples and 100 grams of pumpkin pulp into small cubes or large strips.
• Place one layer of dough in a baking dish and shape into rims. Before this, grease the form with any oil.
• Place apples and pumpkin on the dough. Sprinkle them with sugar (0.5 cups) and add 50-70 grams of frozen butter, grated on a coarse grater. Spread the butter evenly over the filling.
• From the second layer of dough, cut into long strips and place them on top of the apples and pumpkin in a wire rack.
• Whisk 1 egg and 1 tablespoon of milk. Lubricate the strips of dough and sides with this liquid mass.
• Bake the cake until golden brown.

To bake the cake, set the oven temperature to 185 degrees and the timer to 35 minutes.

Pumpkin has a fairly neutral flavor, so it can be added to meat stews, vegetable caviar, bun or pancake dough. If you are expecting guests, then prepare stuffed pumpkin. It will take a little more time than the dishes described above, but this treat is worth it.

Find the best author's and classic pumpkin recipes quickly on a wonderful online resource for gourmet lovers, the site. Try delicious first courses made from this amazing fruit, light and healthy side dishes, salads, casseroles, desserts and sauces. Pumpkin pulp is so tasty, healthy and versatile that any dish is prepared quickly and without additional worries.

For successful cooking, it is important to learn how to choose the right pumpkin. For cooking, the size of the vegetable is very important. The pulp of too large fruits is loose, fibrous, with a not very pleasant taste. Small pumpkins, as a rule, are not ripe and the same is not suitable for cooking. The ideal choice would be medium-sized, plump, without damage to the fruit. Only tender pulp is used for food. The inner seeds, together with the fibrous surrounding tissue, are carefully removed. The thick, tough peel is peeled off the same along with the greenish bottom layer.

The five most commonly used ingredients in quick pumpkin recipes are:

Interesting recipe:
1. Peel the pumpkin, chop, beat with a blender until puree.
2. Salt, add spices to taste. Add sifted quality flour. Knead medium-hard texture, elastic dough (like dumplings)
3. Roll out the dough into a "sausage". Cut it into small circles. Press a circle of dough against the teeth of a fork and by pressing the pad of your thumb (not too strong, but not too weak) leave a striped pattern on it, while slightly rolling it out. The dough should slip and pop out with a patterned curl.
4. Dip the prepared gnocchi in boiled salted water.
5. As soon as they come up after boiling, put in a colander. Let the water drain and dry slightly.
6. Prepare the duxelle: fry the finely chopped onion with mushrooms until the moisture evaporates.
7. Place the gnocchi over the duxelle. Fry for a few minutes.
8. When serving, sprinkle with chopped fresh herbs.

Five quickest pumpkin recipes:

Helpful hints:
... For the preparation of the first and second dishes, it is more correct to pick up round pumpkin varieties. For sweet desserts and casseroles - pear-shaped, pineapple, melon varieties.
... Steam or oven cooking methods retain most of the nutrients in the pumpkin. The vegetable is especially necessary in children's and dietary diets.

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

Composition:
potatoes - 500g
bell peppers - 4 pcs. (preferably multi-colored)
pumpkin - 500g
carrots - 2 pcs.
onions - 2 pcs.
garlic - 2 heads
vegetable oil - 50g
salt, pepper - to taste

Preparation:
Cut pumpkin and peeled potatoes into slices. Pepper to remove seeds and cut lengthwise into 4-6 pieces. The carrots should be peeled and cut into large enough strips, and the onions should be cut into half rings. You don't need to peel the garlic - you just need to wash the heads and cut each across. Put all the vegetables in a bowl, add oil, salt and pepper, add herbs to taste and stir by hand. Place on a baking sheet covered with parchment and bake for 35-40 minutes at 180 degrees. All vegetables should be soft.

Recipe 2 - Pumpkin Soup

Composition:
vegetable broth - 700 ml
onion - 1 head
pumpkin - 800 g
cream - 4 tablespoons

garlic - 2 cloves

Preparation:
The pumpkin should be sliced ​​and the seeds removed. The onion must be peeled and cut into half rings, and the peeled cloves of garlic must be simply crushed. For 5 minutes, fry the onion in a deep saucepan in oil, then add the garlic and fry for another 3 minutes. Put pumpkin slices in a saucepan, salt and add a little coriander, pour in the broth. Bring to a boil and cook over low heat, covered with a lid, for about 20 minutes. And now you can serve the soup to the table as it is, or you can pre-grind all its ingredients with a blender.

Recipe 3 - Pumpkin and Pork Stew

Composition:
pork - 1 kg of 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, salt and pepper, add seasonings to taste (nutmeg and ginger are especially good), mix and leave for a while - marinate. Cut pumpkin, potatoes (peeled) and bacon into cubes, onion - half rings, garlic - chop or pass through a press.

Heat the oil in a deep saucepan, fry the bacon for 3 minutes. Remove the cooked bacon, put half of the meat in the same oil, 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 - pour in the juice too), pour 1 glass of hot water into a saucepan. Put bacon and fried meat there. When it boils, reduce the heat, let it simmer under the lid for 10 minutes. After that, dip the potatoes and pumpkin into a saucepan and cook for another half hour, adding salt to taste at the very end.

Recipe 4 - Pumpkin Pasta

Composition:
any pasta (better in the form of bows) - 180 g
small pumpkin - 1 pc.
cream - 0.5 cups
honey - 1 table spoon
grated cheese - 50 g
salt, pepper - to taste
dry sage and nutmeg - to taste

Preparation:
Wash the pumpkin and remove the seeds, cut off the peel. Cut into small cubes. Drizzle with honey, sprinkle with dried sage, stir. Put the pumpkin pieces in a parchment-lined form or on a baking sheet, put 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. To make the sauce: put the cream in a saucepan, warm up a little, add grated cheese, salt and pepper, add spices and chopped garlic to taste. Mix everything, warm up for a few minutes and turn off the heat.

Combine pasta, sauce and pumpkin on portioned plates.

Recipe 5 - Pumpkin Pie

Composition:
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
icing sugar - 3 tablespoons
vinegar slaked soda or baking powder
salt - a pinch

Preparation:
Peel the pumpkin from seeds, remove the peel. Gently grate the pulp on a medium or coarse grater. Chop the nuts, peel the orange and pass through a juicer. Grind egg yolks with sugar (honey) and butter. Mix with pumpkin, juice, nuts. Add whites, whipped with powdered sugar. Now add the flour to which the baking powder was previously added. Pour the dough into a greased mold, bake for about 45 minutes at 180 degrees.

Olga Moiseeva for the Women's magazine "Prelest"

The pumpkin vegetable, surprising in its composition, color and exquisite taste, is not always and not to everyone's liking: perhaps it is just a matter of improper preparation. It is pumpkin that is recommended (and no coincidence!) As one of the first vegetable lures for babies from 6 months. Pumpkin porridge is considered a traditional dish of Russian national cuisine, and its recipes are passed down from generation to generation. How to cook pumpkin deliciously so that its unique taste and useful properties are preserved?

Cooking pumpkin correctly

When cooking this vegetable and dishes from it it is recommended to observe the following rules:

1. The pumpkin should be peeled, cut in half and seeds removed.
2. The vegetable is cut into pieces, usually 2x2 cm cubes.
3. Boil pumpkin in salted water.
4. The cooking time is 20-40 minutes, depending on the cooking method: the vegetable is cooked in a double boiler for 20 minutes, in the "Stew" microwave mode it is cooked longer - 40 minutes. You can also boil the pumpkin in a small saucepan with a closed lid over low heat: the degree of readiness is determined with a fork - the pumpkin should be soft.

For pumpkin porridge, coarsely grated pumpkin is boiled in milk with butter

It should be noted that pumpkins of different varieties and different degrees of maturity cook in different ways: sometimes 5-7 minutes is enough for the cubes to become soft, and the kitchen is filled with an incredible aroma. Of course, grated pumpkin cooks even faster.

What can be cooked from pumpkin

Boiled pumpkin used as an ingredient in many dishes:

• pumpkin puree- these are boiled pieces of pumpkin, rubbed through a sieve (for very small crumbs, accustomed to liquid food) or chopped on a blender. You can add a pear or an apple to the pumpkin puree, this will only make the taste of the dish richer and more pleasant;
• cream soup with the addition of, in addition to pumpkin, various vegetables - potatoes, carrots, broccoli, zucchini, etc., crackers and fresh herbs;

Pumpkin puree soup

• boiled pumpkin can be prepared tasty and healthy salads: for example, with brine cheese (feta cheese, suluguni, Adyghe, chechil, feta), olives and green lettuce or salad with pickled cucumbers and tomatoes, seasoned with lemon juice and vegetable oil;
• useful for children and adults menu pumpkin(pumpkin porridge):

How to cook a garmon

Sometimes the exotic name "garmelon" is associated with watermelon. In fact, the garmon is ukrainian(historically in Little Russia) the name of the pumpkin. Despite the fact that they began to grow it 3-4 thousand years ago on the continent that later became America, the Slavs got acquainted with the pumpkin (garbuz, tavern) relatively recently - just some 400 years ago thanks to the Persian merchants.

Garbuz, tavern - all these are national and folk names for pumpkin

Garbuz, aka pumpkin, used in the preparation of a variety of dishes:

• pumpkin (garbuz) porridge or cereals with the addition of pumpkin (for example, millet porridge with pumpkin);
• soups and additives to soups, pickled pumpkin;
• salads from fresh, boiled, pickled vegetables;
• pumpkin bread and pies;
• desserts: cakes, marmalade, etc .;
• beverages: juices and jelly.

Besides boiling, sweet and delicious garmelon fried, stewed, baked and of course, eaten fresh... When cooked properly, even heat treatment does not deprive pumpkin of its beneficial and nutritious qualities. Useful and pumpkin seeds containing antihistamines and being a raw material for the production of expensive oils.

If you set a goal, this fruit alone will help set a chic table. For the first one you can serve puree soup with pumpkin bread, for the second - khanum, fragrant pickled pumpkin and, of course, pumpkin salad. And for sweets - marmalade and spicy pumpkin cookies.

Ingredients

• 400 g fresh pumpkin;
• 1 carrot;
• 1 onion;
• 2 potatoes;
• sunflower oil;
• 100 ml of 10% cream;
• 150 g small croutons;
• 2 cloves of garlic;
• salt, black pepper, hard cheese - to taste.

Preparation

Slice the onion thinly. Preheat a frying pan, pour in some sunflower oil and fry the onion for a few minutes. Then peel and cut the pumpkin, carrots and potatoes into small cubes.

Put fresh vegetables together with fried onions into a saucepan, pour in a little water and cook until tender. Add finely chopped garlic to the resulting mixture, pepper and salt. After that, beat the future puree soup with a blender and add cream.

The finished dish is served with crackers and grated cheese. The puree soup can be garnished with herbs and sesame seeds.

Ingredients

• 80 g pumpkin;
• 70 ml of water;
• 3 g dry yeast;
• 300 g wheat flour;
• 1 teaspoon salt
• 1 tablespoon sugar
• 10 g butter.

Preparation

Cut the pumpkin into small pieces and mash in a blender. Add water and whisk again. In a separate container, combine flour, yeast, salt and sugar, add pumpkin mixture and pre-softened butter.

Knead the dough to a dense, homogeneous consistency and place in a greased container. Cover the dough with a dry towel or cling film and leave in a warm place for 2 hours. During this time, preheat the oven to 220 ° C and prepare a baking dish lined with baking paper.

After the dough has risen, shape from it, put it in the finished form and leave in a warm place for another 40-50 minutes. Now that the dough is completely ready, it can be placed in the oven. Bake the pumpkin bread for 50 minutes. Cool the finished product on a wire rack.

Ingredients

For the test:

• 1 glass of water;
• 3 cups flour;
• 1 teaspoon salt
• 1 egg.

For filling:

• 500 g pumpkin;
• 2 onions;
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons of vegetable oil;
• black pepper to taste.

For the sauce:

• 150 g sour cream;
• 1 tablespoon of finely chopped greens
• 1 clove of garlic;
• salt, pepper - to taste.

Preparation

Khanum is a delicious and quick oriental dish, an excellent alternative to mantas. To prepare it, knead a dough of flour, water, eggs and salt. Knead the dough for at least 15 minutes, it should become elastic. Then cover the mixture with a towel and leave for 40 minutes.

For the filling, cut the pumpkin into small cubes and the onion into thin half rings. Lightly brown the onion in a preheated skillet, then add the pumpkin to it. The time for frying and mixing the ingredients should not exceed 5-10 minutes. Sprinkle the finished filling with pepper, salt and sugar.

Roll out the dough thinly, grease generously with vegetable oil. Spread the filling over the surface, slightly stepping back from the edges. Roll up a loose roll and tuck the edges of the dough on the sides. Place the roll carefully on a greased tray.

Khanum is cooked in a mantle or double boiler for 45-50 minutes. Cut the finished dish into pieces and serve with garlic from sour cream and herbs.

Ingredients

• 700 g pumpkin;
• 300 g sugar;
• 500 ml of water;
• 100 ml 9% vinegar;
• 8 pieces of cloves;
• 4 allspice peas;
• 4 black peppercorns;
• 1-2 slices of ginger root;
• 2 pinches of nutmeg;
• 1 cinnamon stick

Preparation

Pickled pumpkin has a pleasant sweet and sour taste and aroma of fragrant spices. This dish is served as a side dish or as a savory snack.

Dissolve sugar in water at room temperature, add vinegar and pour the resulting marinade on the pumpkin, cut into small pieces (about 2 × 2 cm). Cover the container with a lid or cling film and refrigerate for 12 hours.

Then add spices to the pumpkin and bring the mixture to a boil over medium heat. Reduce the heat and cook the pumpkin for another 7-15 minutes, until the pieces are easily pierced with a fork.

Let the boiled vegetable brew under the lid for half an hour, then remove the spices and place the pieces in a sterile sealed container. The pickled pumpkin is ready and ready for your table!

Ingredients

• 200 g pumpkin;
• 100 g of brine cheese (feta cheese, suluguni, Adyghe, chechil, feta);
• 20 g olives;
• olive oil, Mediterranean herbs, salt, pepper - to taste;
• lettuce leaves - optional.

Preparation

This salad is made in a hurry. It will perfectly decorate any table and will win the hearts of your guests with its unusual taste. So. Cut the pumpkin and cheese into 1–2 cm pieces, and combine the ingredients with the olive oil, the spices and the olives, which have been cut in half. You can decorate the finished dish with lettuce leaves.

Ingredients

• 1 kg pumpkin;
• 500 g sugar;
• ½ lemon.

Preparation

Choose a saucepan with a wide, thick bottom. Cut into cubes, boil in a little water for 10 minutes and puree with a blender. Add sugar to the finished mixture and cook for half an hour over low heat, stirring constantly. Then add ½ lemon and simmer for an hour. The finished marmalade will easily come off the sides and bottom of the pot.

Place the pumpkin marmalade on parchment (the thickness of the layer should not exceed 2 cm) and leave to dry for 3-5 days. Then cut it into slices, dry on both sides in a weakly heated oven and sprinkle with powdered sugar.

Store homemade pumpkin marmalade in a cool dry place.

Ingredients

• 1 egg;
• 100 g pumpkin puree;
• 70 g butter;
• 110 g cane sugar;
• 180 g wheat flour;
• ½ teaspoon baking powder;
• ¼ teaspoon of baking soda;
• 1 g vanillin;
• a pinch of ground cloves;
• 1 teaspoon ground cinnamon

Preparation

Mash softened butter with sugar and vanilla. Then add the egg, pumpkin puree (boil the peeled pieces until tender and grind in a blender) and mix all the ingredients thoroughly.

Pour flour, cinnamon, ground cloves sifted with baking powder and baking soda into the first part of the resulting product and mix everything well again. On a baking sheet covered with baking paper, place the finished dough with a tablespoon so that the future cookies are at an average distance from each other. Bake for 20 minutes in an oven preheated to 180 ° C.

Bon Appetit!