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 dessert - 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 crackers;
• 2 cloves of garlic;
• salt, black pepper, hard cheese - to taste.

Cooking

Finely chop the onion. Heat the pan, pour in a little sunflower oil and fry the onion for a few minutes over a fire. Then peel and cut the pumpkin, carrots and potatoes into small cubes.

Put fresh vegetables together with fried onions in a saucepan, pour a small amount of 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. Puree soup can be decorated with herbs and sesame seeds.

Ingredients

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

Cooking

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

Knead the dough to a dense homogeneous consistency and put it 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 it out of it, put it in the finished form and leave it in a warm place for another 40-50 minutes. Now that the dough is completely ready, it can be placed in the oven. Bake pumpkin bread for 50 minutes. Cool the finished product on a wire rack.

Ingredients

For test:

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

For filling:

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

For sauce:

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

Cooking

Khanum is a delicious and quick oriental dish, a great alternative to mantas. To prepare it, knead the dough from flour, water, eggs and salt. Knead the dough for at least 15 minutes, it should become elastic. Then cover the resulting mass 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 fry the onion in a preheated pan, then add the pumpkin to it. The time of 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 retreating from the edges. Roll up a loose roll and tuck the edges of the dough on the sides. Carefully place the roll on an oiled tray.

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

Ingredients

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

Cooking

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

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

Then add spices to the pumpkin and bring the mixture to a boil over medium heat. Lower the flame and simmer 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. Pickled pumpkin is ready and asks for your table!

Ingredients

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

Cooking

This salad is prepared in a hurry. It will perfectly decorate any table and win the hearts of your guests with its unusual taste. So. Cut the pumpkin and cheese into 1-2 cm pieces, mix the ingredients with olive oil, seasonings and halved olives. The finished dish can be garnished with lettuce leaves.

Ingredients

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

Cooking

Choose a pot with a wide and thick bottom. Cut into cubes, boil in a small amount of 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 continue to simmer the mixture for an hour. Ready marmalade will easily fall behind the walls and bottom of the pan.

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

Homemade pumpkin marmalade should be stored 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 soda;
• 1 g vanillin;
• a pinch of ground cloves;
• 1 teaspoon ground cinnamon.

Cooking

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

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

Bon Appetit!

It is customary to start talking about pumpkin recipes with pumpkin porridge. This collection of 9 top recipes does not include it, although I will definitely link to the classic recipe from another page. And I will definitely remind you of the well-known: pumpkin is a universal vegetable. In the strictest sense of the word.

You can make anything from pumpkin, from bread to sweets. Pumpkin is stewed, baked, boiled, fried, eaten raw in salads. Even flowers are eaten (stuffed). Not to mention seeds.
Enchanting cakes, pies and cookies are obtained from pumpkin. Candied pumpkin and dried pumpkin slices are delicious. And salted in jars for the winter, pumpkin is as good as in jam.

It is clear that the pumpkin has a magical background, because it is not only "food", but also the heroine of one of the most wonderful holidays. It contains carotenoids and a whole pharmacy. In a word, this bright beauty has an interesting “personality”. And therefore, we will arm ourselves with forks, spoons, as well as an orange mood, and sketch out for our pleasant appetite a small list of top recipes that can be prepared from pumpkin.

Pumpkin pie

About pumpkin recipes with love, Magic Food.

Nothing decorates an almost empty garden like a bright pumpkin that looks like an orange of unprecedented size. And if in the fairy-tale world, with a slight movement of the hand, it could be turned into a carriage, then in our reality, skilled housewives can easily turn it into delicious pumpkin dishes. “What is so fabulous that you can cook from an ordinary pumpkin?” - you ask. Yes, whatever!

Add vegetables and fruits to it - you get a wonderful pumpkin salad. Fill a pumpkin with cheese or dried fruits with a light biscuit dough - here's a pumpkin casserole for you. Can cook delicious pumpkin dishes on the first. With pumpkin, soups are original and unique. And what a wonderful porridge comes out with pumpkin, which can be cooked right in the pumpkin. Craving something sweet? Please: pies, pies, cupcakes and donuts. On the third - pumpkin jelly.

Isn't it magic - from one pumpkin you can cook a full, tasty and healthy dinner for the whole family. Moreover, all delicious pumpkin dishes are completely different from each other, sometimes it’s hard to guess that they are prepared on the basis of this orange giant. So, our dear sorceress hostesses, hurry up for a pumpkin, and here are some recipes for fabulously delicious dishes, simple to make, but quick to eat.

Pumpkin salad with cucumbers, tomatoes and herbs

Ingredients:
400 g pumpkin,
3-4 tomatoes
2 fresh cucumbers
1 onion
2 tbsp parsley greens,
3-4 tbsp vegetable oil,
salt, paprika or red ground pepper, table vinegar - to taste.

Cooking:
Cut the pumpkin and cucumbers into cubes, slice the tomatoes, chop the parsley, grate the onion on a fine grater. Add spices to taste and stir.

Pumpkin and plum salad with raisins and sour cream

Ingredients:
250 g pumpkin,
250 g plums,
100 g raisins,
150 ml of finished tea,
100 g 20% ​​sour cream,
Melissa, sugar - to taste.

Cooking:
Grate the pumpkin on a coarse grater. Remove the pits from the plums, and finely chop the plums themselves. Soak raisins in chilled tea for 1 hour. Combine the prepared products, season with sour cream and sugar and serve, garnished with lemon balm greens.

Milk soup with pumpkin and almonds

Ingredients:
1 kg pumpkin,
2 liters of milk
150 g loaf,
1 tbsp butter,
150 g almonds
salt, sugar or honey - to taste.

Cooking:
Peel the pumpkin, cut into large pieces, fill with water so that it covers the pumpkin, and let it boil. Then drain in a colander to drain the water. Then put the pumpkin in a saucepan, add a sliced ​​loaf without a peel, pour half the milk, salt and simmer for 20-25 minutes until the pumpkin becomes soft. Rub the finished pumpkin through a sieve or chop with a blender, put the resulting puree in a saucepan, pour in the remaining milk and let it boil. Add butter, crushed almonds and sugar or honey to taste.

Pumpkin soup with sweet peppers and walnuts

Ingredients:
3 small pumpkins
1 liter beef broth
1 sweet pepper
1 onion
3 tbsp vegetable oil,
1 tbsp ground paprika,
2 tsp basilica,
walnuts, salt, black ground pepper - to taste.

Cooking:
Cut the pumpkin into cubes, sprinkle with salt and leave for 1 hour in a colander. Cut the sweet pepper into thin long strips, chop the onion. Heat vegetable oil in a frying pan and fry pumpkin, pepper and onion in it for 5 minutes. Sprinkle with basil, ground black pepper, paprika and salt. Heat the strained broth in a saucepan, add vegetables to it and let it brew for 10 minutes. Serve the finished soup to the table with crushed walnuts.

Soup with mushrooms and pumpkin

Ingredients:
200 g pumpkin,
1 liter of water
1-2 potatoes
200 g fresh or 75-100 g boiled mushrooms,
1 fresh cucumber
1 tomato or 2 tsp tomato puree,
1 onion
1 tbsp vegetable oil,
1 piece parsley or celery root
green onions, salt - to taste.

Cooking:
Mushrooms cut into small cubes, finely chopped onion and parsley root stew in vegetable oil. Cut the pumpkin and potatoes into cubes, dip in hot water and cook until almost cooked. Then add mushrooms, cucumber and thinly sliced ​​tomato and cook until all ingredients are soft. If instead of a tomato you took tomato puree, stew it with mushrooms and onions. Remember that the pumpkin boils quickly, so do not keep the soup for a long time in a warm place and do not reheat it. Serve the finished soup to the table with finely chopped green onions.

Pumpkin cream soup with bacon

Ingredients:
pumpkin,
750 ml vegetable or chicken stock
2 carrots
1 onion
250 g bacon
125 g smoked bacon
3 tbsp sour cream or yogurt
1 tbsp vegetable oil,
parsley, salt, ground black pepper - to taste.

Cooking:
Heat the oil in a saucepan and fry the finely chopped onion and bacon over low heat for 6-8 minutes until the onion is golden. Peel the pumpkin from the peel and seeds, transfer to a saucepan, add the grated carrots and pour in the broth. Bring to a boil and cook for 20 minutes. Separately, fry the smoked bacon for 5-6 minutes until crispy and set aside. Puree the soup in a blender, season with salt and black pepper to taste and serve with sour cream, chopped parsley and toasted bacon.

Pumpkin baked with onions "Pikantnaya"

Ingredients:
pumpkin,
onion,
vegetable oil,
mayonnaise,
salt, black ground pepper, herbs - to taste.

Cooking:
Peel the pumpkin, cut into thin slices, salt and pepper to taste and fry in vegetable oil on both sides. While the pumpkin is fried, cut the onion into half rings and also fry in vegetable oil until golden brown. In a baking dish, lay out in layers, alternating, pumpkin and onion, grease the top layer with mayonnaise and put in an oven preheated to 180 ° C for 10-15 minutes. Serve to the table, garnished with chopped greens.

Pumpkin-carrot casserole

Ingredients:
2-3 pumpkin slices
1 carrot
2 apples
1 egg
2 tbsp semolina,
1 tbsp vegetable oil,
salt, sugar - to taste.

Cooking:
Peel the pumpkin, cut into small cubes and, together with the carrots and apples grated on a coarse grater, let them soften in milk until soft. Add salt, sugar and semolina to taste. Stir and remove from heat after 5 minutes. Cool the resulting mass, then add the protein and yolk whipped separately from each other to it. Pour the mixture into a greased baking dish and bake in an oven preheated to 180°C for 20-25 minutes. Serve with sour cream.

Pumpkin and cheese casserole

Ingredients:
1 kg pumpkin pulp
150-200 g of grated hard cheese,
1 stack milk,
2 tbsp flour,
3 tbsp breadcrumbs,
1 tbsp butter,
2 egg yolks,
½ stack water,
4 tbsp finely chopped onion,
1 bay leaf,
salt - to taste.

Cooking:
Cut the pumpkin into thin slices and put in a saucepan along with onion and bay leaf, cover with water and bring to a boil. When it boils, cover the pot with a lid and cook over low heat for 15 minutes. Then drain the water and remove the bay leaf. Fry flour in a pan, pour in a thin stream, stirring, milk and continue stirring until the mass boils. Boil for 5 minutes on low heat. Whisk the egg yolks in a bowl and slowly pour into the hot sauce, stirring constantly to prevent curdling. Mix the prepared pumpkin, half of the cheese and the sauce. Pour the mixture into an oiled baking sheet. Mix remaining cheese with breadcrumbs and sprinkle on top. Place the tray in a preheated oven at 180°C for 30 minutes.

pumpkin noodles

Ingredients:
200 g pumpkin,
3 eggs,
1 tbsp butter,
1 tbsp Sahara,
flour - how much dough will take,
salt - to taste.

Cooking:
Cut the peeled pumpkin into pieces and boil in a small amount of water. Then rub through a sieve, add eggs, salt, sugar, butter and beat well. Then add flour and knead a stiff dough, roll it into thin sheets, cut the noodles and boil them in milk. Noodles can be dried and stored in an airtight container.

Pumpkin with rice porridge and raisins

Ingredients:
1 small pumpkin
1 stack rice,
1 stack sour cream
100 g butter,
1 stack raisins,
5 yolks,
6 proteins,
salt, sugar - to taste.

Cooking:
Cut off the top of the pumpkin, scoop out the seeds and some of the pulp with a spoon. Slightly let down the removed pulp. Boil rice, mix with half the pulp, add sour cream, butter, raisins, salt, sugar, yolks mashed with sugar and whipped whites. Mix everything, fill the pumpkin with this mass and cover it with the cut top. Bake the pumpkin in the oven until done. 10 minutes before serving, sprinkle the finished dish with grated cheese.

Pumpkin cutlets

Ingredients:
1 kg pumpkin,
100 ml cream
3 eggs,
2 tbsp decoys,
1 tbsp Sahara,
ground crackers,
vegetable oil.

Cooking:
Grate the peeled pumpkin, squeeze the juice. Combine the pumpkin with cream and simmer until cooked for 5 minutes under the lid. Add semolina, sugar, egg yolks to the hot mass and stir. Then form small cutlets, roll them in beaten egg white and ground breadcrumbs and fry in vegetable oil.

Draniki with pumpkin

Ingredients:
500 g pumpkin,
2 eggs,
sugar,
flour,
fat,
sour cream.

Cooking:
Grate the peeled pumpkin, beat the eggs into the mass, sweeten to taste and knead thick potato pancakes with the addition of flour, but so that you can take them with a spoon and fry them in a pan with the addition of fat. Serve with sour cream.

Pumpkin pie

Ingredients:
400 g peeled pumpkin,
200 g ready-made shortcrust pastry,
1 egg
2 tbsp ground cinnamon,
a pinch of ground nutmeg
2 tbsp Sahara,
2 tbsp butter.

Cooking:
Combine butter, granulated sugar, nutmeg and cinnamon in a saucepan and heat slightly. Add chopped pumpkin and cook for 10-15 minutes until soft, stirring, then set aside. Divide the dough into two parts and roll out. Put one half on the bottom of the pie dish, spread the pumpkin filling on top, cover with another layer of dough and trim the edges. Lubricate the surface of the pie with an egg and sprinkle with sugar, make 2-3 holes for steam to escape. Heat a baking sheet in the oven at 200°C, put the cake pan on it and bake for 30 minutes until golden brown.

Pie with pumpkin and dried fruits

Ingredients:
For test:
2 eggs,
⅓ stack. Sahara,
½ stack flour,
1 tsp baking powder
vanillin.
For filling:
250 g peeled pumpkin,
1 handful of sour dried fruits,
50 g butter,
¼ stack. Sahara.

Cooking:
Cut the peeled pumpkin into slices 2 cm thick. Pour melted butter into a mold with a diameter of about 20 cm and sprinkle sugar in an even layer. Arrange the pumpkin slices close to each other on top. Place the mold in an oven preheated to 200 ° C for 20-30 minutes and bring the pumpkin to softness. For the dough, beat the eggs, sugar and vanilla with a mixer until fluffy. Then stir in flour with baking powder. Remove the pumpkin form from the oven and pour the washed raisins. Then pour the dough in an even layer and put in the oven for 12-17 minutes. Invert the finished cake onto a plate and carefully remove the mold.

Pumpkin muffins with honey

Ingredients:
500 g peeled pumpkin,
50 g butter,
1 egg
¼ stack. Sahara,
2 tbsp honey,
⅓ tsp soda,
¾ stack. flour,
1 guest raisin,
1 handful of nuts.

Cooking:
Grate the pumpkin on a medium grater. Beat softened butter, sugar, salt, honey, egg and pumpkin with a mixer. Add flour mixed with baking soda. Grease cupcake molds with butter and sprinkle with flour. Lay out the pumpkin batter. Bake for 17-20 minutes at 200°C.

pumpkin donuts

Ingredients:
500 g pumpkin,
2 stack wheat flour
1 tbsp Sahara,
15 g fresh yeast
200 ml vegetable oil,
powdered sugar.

Cooking:
Cut the peeled pumpkin and seeds into pieces and boil. Drain the liquid and puree in a blender. From sugar, yeast, 1 tbsp. vegetable oil and pumpkin puree, knead the dough and leave for 2 hours so that it rises. Form donuts from the finished dough (do this with oiled hands so that the dough does not stick), place on a greased surface. After proofing, deep-fry the donuts, put on a napkin and sprinkle with powdered sugar.

Kissel from pumpkin

Ingredients:
500 g pumpkin pulp
4 stack water,
40 g butter,
4 tbsp corn starch.

Cooking:
Cut the pumpkin into pieces and simmer under the lid, adding a little water and butter until the pumpkin is soft. Rub the mass through a sieve, pour in 3 cups of water and bring to a boil. Dissolve starch in a glass of cold water and gently, stirring constantly, pour into the pumpkin. Bring to a boil, let it boil a little and remove from the stove.

Delicious pumpkin dishes are sure to be table kings this fall.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

We've rounded up all the pumpkin dishes we've cooked up for Red Beauty Week. There is everything here - desserts, snacks, soups, cereals, side dishes and even ice cream. All of them are dietary, vitamin and healthy. No more than 200 calories! Do not miss the moment to please your family with delicious and healthy dishes!

Pumpkin Dishes: Diet Pancakes

Ingredients:

• pumpkin - 200 g
• rice flour - 30 g
• egg - 1 pc.
• sweetener - to taste

KBJU per 100 grams: 89 / 4.14 / 2.38 / 14.17

How to cook:

1. Peel the pumpkin from the peel and seeds.
2. Grate on a coarse grater. Transfer to a deep bowl, break the egg and add the sweetener.
3. Mix with a fork until smooth and sift in the flour.
4. Mix all the ingredients in a homogeneous mass and put the pancakes with a spoon on a hot pan.
5. Fry the pancakes on both sides for 5-7 minutes over low heat under a closed lid.

Sweet pumpkin with brown rice

Ingredients:

• pumpkin - 150 g
• brown rice - 50 g
• water - 200 ml
• natural yogurt - 40 g
• raisins - 20 g
• walnuts - 3 pcs
• sweetener - to taste

KBJU per 100 grams: 81.14 / 2.15 / 2.54 / 13.63

How to cook?

cooking rice

Add rice to boiling water. Stir occasionally and cook until fully cooked.

cooking pumpkin

1. Peel the pumpkin from seeds and peel, transfer to a baking sheet and place in an oven preheated to 180 degrees for 30 minutes. Let it cool and grate on a coarse grater.
2. Add pumpkin, yogurt and sweetener to rice. Mix everything.
3. Peel the nuts, chop a little and add to the rice along with the raisins. Mix well.
4. Serve the finished dish to the table.

pumpkin bread

Ingredients:

• baked pumpkin - 180 g
• eggs - 2 pcs.
• milk 1% - 70 ml (I take coconut light)
• whole grain rice flour - 120 g
• baking powder - 1 tsp
• spices - to taste

KBJU per 100 grams: 166.43 / 5.8 / 5.05 / 23.66

How to cook?

1. Mix pumpkin puree, eggs, milk in a large bowl.
2. Add spices to taste, rice flour, baking powder. Stir the dough thoroughly.
3. Pour it into a bread pan.
4. Lubricate the mold with oil or do without it - this is optional. The finished product comes off easily.
5. Send to a preheated oven. Bake for 40 minutes at 180 degrees.

Serve yogurt with pumpkin bread. An unusual and useful combination.

Pumpkin Dishes: Delicious Puree Soup

Ingredients:

• pumpkin - 200 g
• cauliflower - 200 g
• onion - ½ onion
• garlic - 2 cloves
• milk - 100 ml
• water - 4 glasses
• olive oil - 2 tbsp. l.
• paprika - to taste
• Italian spices (herbs) - to taste
• turmeric - 1 tsp

KBJU per 100 grams: 30.25 / 0.94 / 1.85 / 3.13

How to cook:

1. Finely chop the garlic and onion and fry in olive oil for 2-3 minutes over low heat.
2. Add water. Vegetable or meat broth will also work.
3. Dip pumpkin, cut into cubes and cauliflower, disassembled into small inflorescences, into water (broth).
4. Season with paprika, Italian herbs. Cook until vegetables are lightly cooked. Pour the vegetable mixture into a bowl. Add milk, turmeric. Spice put for color.
5. Puree the mixture with a blender until smooth.
6. Dream up with decoration. Suitable greens, pumpkin seeds.

Pumpkin soup with millet and garlic

Ingredients:

• pumpkin - 700 g
• carrots - 1 pc.
• onion - 1 pc.
• millet - 3 tbsp. spoons
• olive oil - 15 ml
• spices - to taste
• vegetable broth - 1 l

KBJU per 100 grams: 33.7 / 1.04 / 1.05 / 6.1

How to cook:

1. Cut the carrots into circles, and chop the onion. Then fry them in olive oil for 2-3 minutes.
2. Peel the pumpkin from seeds, skin and cut into pieces. If you want the soup to cook faster, cut the pumpkin into smaller pieces.
3. Add the pumpkin to the fried carrots and onions, pour over the vegetable broth and cook over low heat with the lid closed until the vegetables are soft.
4. Add millet and spices to taste. Stir and cook for another 15-20 minutes until the cereal is ready.
5. Grind the mass with a hand blender.
6. Pour the finished soup into bowls and serve.

Pumpkin in a slow cooker with chicken and vegetables

Ingredients:

• pumpkin - 300 g
• onion - 50 g
• carrots - 1 pc.
• broccoli - 150 g
• cauliflower - 100 g
• chicken fillet - 200 g
• spices - to taste
• olive oil - 20 ml
• water - 150 ml

KBJU per 100 grams: 57.71 / 5.62 / 2.32 / 4.47

How to cook?

1. Clean the pumpkin from seeds, bones and cut into pieces.
2. Cut the carrots into slices, and chop the onion. Pour olive oil into the multicooker bowl, add pumpkin, onion and carrot. Turn on the "Frying" mode and fry for 10 minutes, stirring occasionally.
3. Cut the chicken into pieces.
4. Add broccoli and cauliflower to pumpkin. Stir and fry for another 5 minutes.
5. Add chicken and spices to taste to the bowl. Stir, pour water, close the lid. Turn on the "Extinguishing" mode for 25 minutes.
6. When everything is ready, divide into portions and serve.

Pumpkin in the oven

Ingredients:

• pumpkin - 200 g
• carrots - 1 pc.
• onion - 1 pc.
• cabbage or lettuce - 40 g
• greens - to taste
• cheese 9% - 30 g
• spices - to taste
• olive oil - 25 g

KBJU per 100 grams: 92.93 / 3.29 / 6.38 / 6.8

How to cook:

1. Peel the pumpkin from seeds, peel and cut into cubes.
2. Transfer the pumpkin to a baking dish. Put the carrots cut into slices on top and add spices. Put in an oven preheated to 170 degrees for 35 minutes.
3. Cut cabbage, greens and cheese as you like. Add the roasted vegetables and olive oil to it and stir.
4. Divide into portions and serve.

Indian pumpkin stew

Ingredients:

• coriander - 1 teaspoon
• turmeric - 1 teaspoon
• paprika - 1 teaspoon
• cumin - 1 teaspoon
• red pepper - 0.5 tsp (or to taste)
• salt - 1 teaspoon
• garlic - 3 cloves (or to taste)
• ginger - 12 g (or to taste)
• tomato paste - 6 tablespoons
• parsley - 1 small bunch
• onion - 100 g
• pumpkin - 600 g
• coconut oil - 1 teaspoon
• coconut milk 150 ml

How to cook:

1. Grind the coriander, turmeric, paprika, cumin, red pepper and salt into powder. It is better to crush the spices in a mortar, but we are modern people, we like everything to be fast. In a coffee grinder or in a chopper - whack-whack and you're done.
2. Transfer spices to a deep bowl, add garlic and ginger, tomato paste, parsley and a little water. If your blender is not powerful, then it is better to cut the ginger and garlic into small pieces.
3. Blend all ingredients with an immersion blender until smooth.
4. Finely chop the onion.
5. Cut the pumpkin into cubes 2*2*1 cm.
6. Fry the onion in coconut oil until golden, add the hot sauce and simmer for a couple of minutes.
7. Add chopped pumpkin and pour over coconut milk and mix well.

Pasta Sauce with Pumpkin and Cashew Nuts

Ingredients:

• pumpkin (puree) - 250 ml
• cashew - a handful
• olive oil - 1 tbsp. l.
• vegetable broth - 100-150 ml
• cherry tomatoes - 2-3 pcs.
• lemon juice (I use Mirin rice vinegar) - 1/2 l
• garlic - half head
• salt (I use Himalayan pink) - to taste
• basil

How to cook:

1. Peel the pumpkin from seeds, skin and cut into pieces.
2. Simmer for 20-25 minutes. Put the stewed pumpkin, a handful of cashews, cherry tomatoes, lemon juice, basil, and salt into a blender.
3. Add vegetable broth and puree everything.
4. Boil spaghetti.
5. Put the sauce on top, stir it with pasta and serve.

Millet porridge with pumpkin

Ingredients:

• pumpkin - 150 g
• millet - 50 g
• milk - 180 ml
• natural yogurt - 40 g
• water - 100 ml
• sweetener - to taste

KBJU per 100 grams: 68.31 / 2.92 / 1.8 / 11.02

How to cook:

1. First, put the millet to boil. To do this, boil the milk and add porridge to it. Stirring, cook until tender.
2. Peel the pumpkin and cut into cubes. Then simmer in a pan for 15 minutes. Stir occasionally and add water.
3. Add yogurt and sweetener to the finished pumpkin. Grind everything with a blender.
4. Add the pumpkin mixture to the porridge and stir until smooth.

Pumpkin pie with cottage cheese and dried fruits

Ingredients:

• pumpkin - 1 pc.
• eggs - 2 pcs.
• cottage cheese - 400 g
• natural yogurt - 30 g
• rice flour - 30 g
• sweetener - to taste
• walnuts - to taste

KBJU per 100 grams: 41.97 / 2.68 / 1.14 / 7.54

How to cook?

1. Clean the pumpkin from seeds and pulp. Cut the pulp into pieces and simmer in a pan until soft.
2. Transfer the cottage cheese to a deep bowl, break the eggs and add the sweetener.
3. Stir until smooth, add stewed pumpkin and yogurt.
4. Grind everything with a blender, add rice flour and knead the dough.
5. Fill the pumpkin with this mixture and put in the oven preheated to 180 degrees for 45 minutes.
6. Cool the finished pumpkin pie and serve right in the pumpkin.

Cake with nuts, seeds, dried fruits and pumpkin without baking

Ingredients:

• walnut - 50 g
• sunflower seeds - 40 g
• pumpkin seeds - 15 g
• raisins - 40 g
• pumpkin - 450 g (can be replaced with banana, mango, persimmon)
• orange zest - 1/4 teaspoon
• honey - 1 tablespoon
• coconut oil - 50 g
• coconut flour - 50 g (you can grind coconut flakes)
• cocoa butter - 20 g
• banana - 80 g
• cardamom - a pinch
• salt - a pinch

KBJU per 100 grams: 231.08 / 4.6 / 17.01 / 16.76

How to cook:

1. Pumpkin (it is better to take musky, it is sweeter), cut into a 2x2 cm cube and bake in the oven or in a slow cooker until soft. If you cook from banana, mango or persimmon, then you do not need to bake them.
2. Pour boiling water over the raisins and soak in drinking water for 3 hours, then drain the water and dry the dried fruits.
3. Prepare a detachable form 16 cm and another form with a diameter 1-1.5 cm smaller than the one in which we will collect the cake.
4. Use a potato masher to puree half of the whole baked pumpkin. Add honey and orange zest to it, evenly distribute the puree in a form of a smaller diameter and send it to the freezer for 3-4 hours. It should turn out a cake-floe.
5. Transfer the prepared walnuts, pumpkin and sunflower seeds to a blender with an S-shaped blade and smash until fine crumbs.
6. Add soaked raisins, ground cardamom and salt to them.
7. The result should be a sticky mass, which must be evenly distributed over the bottom of the mold. A little nut mass should be set aside to make balls to decorate our healthy cake.
8. It will be very convenient if the bottom in a detachable form is replaced with a special substrate made of golden laminated cardboard, which are sold in pastry shops. Then it remains only to remove the sides, and the cake will already be on a substrate on which you can serve it.
9. Melt coconut oil and cocoa butter in a water bath. The bottom of the cup containing the oil must not touch the hot water. Then combine the melted butter with the remaining baked pumpkin and banana and blend with an immersion blender until you get a creamy mass. Add coconut flour and knead the "dough".
10. Spread half of this mass in an even layer on top of the nut layer in a split form.
11. Put the ice floe from the puree and then - the remaining coconut mass. Level the top as best you can with a spoon or silicone spatula.
12. From the reserved nut mass, roll up round sweets, roll them in coconut flour and place on the cake. Sprinkle it with coconut flakes, nuts, seeds and dried fruits. Show your imagination, make a useful cake elegant.
13. Put the cake to harden in the refrigerator for 5 hours, then remove the mold and serve.

Pumpkin dessert

Ingredients:

• pumpkin - 300 g
• apple - 2 pcs.
• pear - 2 pcs.
• water - 200 ml
• walnuts - 20 g
• sweetener - to taste

KBJU per 100 grams: 52.53 / 1.02 / 1.75 / 9.38

How to cook:

1. Peel the pumpkin and cut into cubes.
2. Peel apples from seeds and cut into cubes.
3. Do the same with pears.
4. Transfer the pumpkin, pears, apples to a hot pan and add 100 ml of water. Simmer, stirring occasionally. When the water has evaporated, add the remaining 100 ml and simmer for another 15 minutes with the lid closed.
5. Transfer everything to a bowl and add the sweetener.
6. Grind with a blender until smooth.
7. Divide among servings and garnish with nuts.

Pumpkin ice cream with cashews, dates and cinnamon

Ingredients:

• coconut milk - 1 can (358 ml)
• pumpkin puree - 100 g
• dates - 45 g (5 large fruits)
• cashew - 70 g
• maple syrup or agave syrup - 1 tbsp. a spoon
• spices - cinnamon, dry ginger, nutmeg - 1 teaspoon each

KBJU per 100 grams: 236.8 / 4.4 / 15.6 / 19.8

How to cook:

1. Coconut milk is better to take a light version, the so-called light. Or cook it yourself.
2. Soak nuts for 2-3 hours. If the blender is powerful, then this process can be skipped. But it's better to soak.
3. Bake pumpkin at 180°C for 15-20 minutes. You can use a multicooker. If there is no ready-made pumpkin, use baby pumpkin puree. Maple syrup can be replaced with honey.
4. Mix all ingredients in a blender and blend until smooth. This process is quite long, about 3-5 minutes with stops. So that the dates are well dispersed, and nuts.
5. Pour the resulting mass into a container and place in the freezer for 1.5-2 hours.
6. If tapioca starch (or another) was not added, it is necessary to periodically beat the mass with a blender several times during the cooling process. Then you will finally get rid of ice crystals. And you can beautifully put bright orange ice cream in a bowl.
7. Let the ice cream thaw a little before serving. And now the tender, delicious, creamy ice cream is ready.

Pumpkin jam without sugar

Ingredients:

• pumpkin - 500 g
• dates - 100 g
• raisins - 50 g
• water - 250 ml
• olive oil - 10 ml
• nuts - to taste

KBJU per 100 grams: 69.87 / 1.15 / 1.35 / 15.46

How to cook:

1. Peel the pumpkin from seeds, peel and cut into pieces. Pour olive oil into a saucepan or ladle in which you will cook jam, and put pumpkin in it. Stir. Pour 100 ml of water and simmer for 10 minutes.
2. Remove the pit from the dates and cut into pieces.
3. Add raisins, dates, lemon juice to the pumpkin and place on the stove. Pour in water and cook for 40-60 minutes, stirring occasionally.
4. Let the jam cool down and add nuts. Then transfer to jars or plates and serve.

pumpkin for kids

Ingredients:

• pumpkin - 250 g
• natural yogurt - 35 g
• banana - 1 pc.
• raisins - to taste
• sweetener - to taste

KBJU per 100 grams: 49.49 / 1.62 / 0.42 / 11.49

How to cook:

1. Peel the pumpkin from the peel and seeds and cut into cubes.
2. Transfer the pumpkin to a baking dish and place in an oven preheated to 170 degrees for 35 minutes.
3. Add chopped banana and sweetener to the finished pumpkin.
4. Next, blend with a blender until smooth. Add raisins and yogurt.
5. Mix well and serve, garnished with bananas and raisins.

Today we want to eat not only delicious, but also healthy foods. Such a product, a vegetable, is a pumpkin. The beneficial properties of pumpkin are largely associated with a high content of carotenoids. In addition, pumpkin contains a lot of fiber and vitamins. But it's important to know how to cook pumpkin to get the most out of it. So, you read about the health benefits of pumpkin or you wanted to cook something original, and now you are thinking what can be cooked from pumpkin. Pumpkin is cooked in a variety of ways. There is steamed pumpkin, baked pumpkin, stewed pumpkin, baked pumpkin, even fried pumpkin. You can cook both first, second and dessert pumpkin dishes, simple pumpkin dishes and more complex ones, there are recipes for cooking pumpkin dishes for all occasions. How to cook a pumpkin is up to you, spoiling a pumpkin is actually difficult.

Let's start with the second course. Second pumpkin dishes often cooked with meat, this is a pumpkin with meat in the oven, a pumpkin in a pot with meat. Pumpkin dishes with meat are prepared with a combination of other vegetables, potatoes, onions. Chicken and pumpkin dishes are popular. Many people like such a pumpkin, recipes with meat are hearty, and delicious dishes from pumpkin and chicken meat are easy to prepare. And for those who are on a diet, lean pumpkin dishes are suitable. Pumpkin dishes are sweet, these are various casseroles, soufflés. You can do something simpler, for example, this is pumpkin baked with honey, pumpkin baked in the oven with sugar, pumpkin baked in the oven sweet with cinnamon. Pumpkin with honey forms a very interesting taste and aroma.

Many recipes with pumpkin can be prepared for children, of course, if it is not pumpkin with meat, pumpkin stuffed with bacon, etc. Pumpkin Dishes for children, they are usually prepared from steamed or boiled pumpkin, this is pumpkin with rice, pumpkin with apples, or pumpkin with chicken, pumpkin stew with vegetables and other dietary pumpkin dishes. Now about where the pumpkin is being prepared. Pumpkin recipes can use both a simple pot and more modern kitchen units. A pumpkin is being prepared in a slow cooker, a pumpkin in a microwave oven, a pumpkin in an oven, a pumpkin in a double boiler, a pumpkin in an air grill. Oven pumpkin dishes help preserve the flavor of the pumpkin and give it a delicate texture. If you are interested in oven-roasted pumpkin, the recipe we recommend is roasted pumpkin meat. For those who save their time, pumpkin dishes in a slow cooker and pumpkin dishes in the microwave are suitable. The original recipe is whole pumpkin baked in the oven or stuffed pumpkin baked in the oven. Such a dish is prepared from a whole pumpkin, it is scraped inside, the filling is placed there, after which the pumpkin is cooked in the oven. This recipe is also good because it allows you to prepare a beautiful and extraordinary dish that looks interesting on the table. So this is a great option if you don't know what to cook with pumpkin. We hope our tips will help you, and you will get a very tasty pumpkin. Recipes with photos will give you even more confidence in your abilities. Choose pumpkin recipes with photos, pumpkin dishes with photos, pumpkin recipes with photos, and cook pumpkin for health!