We have collected all the pumpkin dishes that we prepared during the week dedicated to the red-haired beauty. 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! Don't 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 peel and seeds.
2. Grate on a coarse grater. Place in a deep bowl, break the egg and add sweetener.
3. Stir with a fork until smooth and sift in the flour.
4. Mix all the ingredients into a homogeneous mass and spoon the pancakes onto a hot frying 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, place on a baking sheet and place in an oven preheated to 180 degrees for 30 minutes. Let it cool and grate it on a coarse grater.
2. Add pumpkin, yogurt and sweetener to the rice. Mix everything.
3. Peel the nuts, chop them a little and add them 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 the loaf pan.
4. Grease the pan with oil or do without it - this is optional. The finished product comes off easily.
5. Place in a preheated oven. Bake for 40 minutes at 180 degrees.

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

Pumpkin dishes: delicious creamy 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 the pumpkin, cut into cubes, and cauliflower, disassembled into small florets, into the water (broth).
4. Season with paprika and Italian herbs. Cook until vegetables are lightly cooked. Place the vegetable mixture in a bowl. Add milk, turmeric. The spice is added for color.
5. Using a blender, puree the mixture until smooth.
6. Get creative with decorations. Greens and pumpkin seeds will do.

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 smaller.
3. Add the pumpkin to the fried carrots and onions, pour in 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 mixture using 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. Peel the pumpkin from seeds, seeds and cut into pieces.
2. Cut the carrots into slices and chop the onion. Pour olive oil into the multicooker bowl, add pumpkin, onions and carrots. Turn on the “Fry” mode and fry for 10 minutes, stirring occasionally.
3. Cut the chicken into pieces.
4. Add broccoli and cauliflower to the pumpkin. Stir and fry for another 5 minutes.
5. Add chicken and spices to the bowl to taste. 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 salad – 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. Place carrots cut into slices on top and add spices. Place in an oven preheated to 170 degrees for 35 minutes.
3. Chop the cabbage, herbs and cheese as you like. Add the roasted vegetables and olive oil and move around.
4. Divide into portions and serve.

Indian style pumpkin stew

Ingredients:

• coriander – 1 teaspoon
• turmeric – 1 teaspoon
• paprika – 1 teaspoon
• cumin – 1 teaspoon
• red pepper – 0.5 teaspoon (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 coriander, turmeric, paprika, cumin, red pepper and salt into powder. It’s better to grind the spices in a mortar, but we are modern people, we like everything to be done quickly. In a coffee grinder or shredder – whack-whack and you’re done.
2. Place the spices in 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 brown, add hot sauce and simmer for a couple of minutes.
7. Add the chopped pumpkin and coconut milk and mix well.

Pasta sauce with pumpkin and cashews

Ingredients:

• pumpkin (puree) – 250 ml
• cashews - 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 a head
• salt (I used pink Himalayan) - to taste
• basil

How to cook:

1. Peel the pumpkin from seeds, skin and cut into pieces.
2. Simmer for 20-25 minutes. Place stewed pumpkin, a handful of cashews, cherry tomatoes, lemon juice, basil, and salt in a blender.
3. Add vegetable broth and puree everything.
4. Cook the spaghetti.
5. Place the sauce on top, stir it into the 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, let the millet cook. To do this, boil the milk and add porridge to it. Stirring, cook until done.
2. Peel the pumpkin and cut into cubes. Then simmer in a frying pan for 15 minutes. Stir occasionally and add water.
3. Add yogurt and sweetener to the finished pumpkin. Grind everything using 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 frying pan until soft.
2. Place the cottage cheese in a deep bowl, break the eggs and add 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 place in an oven preheated to 180 degrees for 45 minutes.
6. Cool the finished pumpkin pie and serve directly 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 tbsp
• 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. Cut the pumpkin (it’s better to take the musk pumpkin, it’s sweeter) into 2x2 cm cubes and bake in the oven or in a slow cooker until soft. If you cook with banana, mango or persimmon, you don’t 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 16 cm springform pan and another pan with a diameter 1-1.5 cm smaller than the one in which we will assemble the cake.
4. Use a potato masher to puree half of the entire roasted pumpkin. Add honey and orange zest to it, distribute the puree evenly in a smaller mold and place in the freezer for 3-4 hours. It should look like an ice floe.
5. Place the prepared walnuts, pumpkin and sunflower seeds into a blender with an S-shaped blade and blend until finely crumbled.
6. Add soaked raisins, ground cardamom and salt to them.
7. The result should be a sticky mass, which must be distributed in an even layer over the bottom of the mold. We need to set aside a little of the nut mass to make balls to decorate our healthy cake.
8. It will be very convenient if the bottom of the springform pan is replaced with a special base made of golden laminated cardboard, which are sold in confectionery stores. Then all you have to do is remove the sides, and the cake will already be on a base on which you can serve it.
9. Coconut oil and cocoa butter must be melted in a water bath. The bottom of the cup containing the oil should not touch the hot water. Then combine the melted butter with the remaining baked pumpkin and banana and beat with an immersion blender until you get a cream-like mass. Add coconut flour and knead into a “dough”.
10. Spread half of this mixture in an even layer on top of the nut layer in a springform pan.
11. Add the puree ice cube and then the remaining coconut mixture. Smooth the top as best you can with a spoon or silicone spatula.
12. Roll the reserved nut mixture into round candies, roll them in coconut flour and place on the cake. Sprinkle it with coconut, nuts, seeds and dried fruits. Show your imagination and make this healthy cake look elegant.
13. Let the cake harden in the refrigerator for 5 hours, then remove the pan 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 the apples from seeds and cut into cubes.
3. Do the same with pears.
4. Transfer the pumpkin, pears, apples to a hot frying 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. Place everything in a bowl and add sweetener.
6. Grind with a blender until smooth.
7. Divide into portions 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)
• cashews – 70 g
• maple syrup or agave syrup - 1 tbsp. 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. It is better to take a lighter version of coconut milk, the so-called light. Or cook it yourself.
2. Soak the nuts for 2-3 hours. If the blender is powerful, then this process can be skipped. But it’s better to soak it.
3. Bake the pumpkin at 180°C for 15–20 minutes. You can use a slow cooker. If you don't have ready-made pumpkin, use baby pumpkin puree. Maple syrup can be replaced with honey.
4. Mix all ingredients in a blender and puree until smooth. This process is quite long, about 3-5 minutes with stops. So that the dates and nuts are well distributed.
5. Pour the resulting mass into a container and place in the freezer for 1.5–2 hours.
6. If tapioca (or other) starch was not added, you need to periodically beat the mass with a blender several times during the cooling process. Then you will finally get rid of the ice crystals. And you can beautifully put bright orange ice cream in a bowl.
7. Let the ice cream melt slightly before serving. And now the tender, tasty, 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 the pan or ladle in which you will cook the jam and place the pumpkin there. Stir. Pour 100 ml of water and simmer for 10 minutes.
2. Peel 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 finished jam cool and add nuts. Then transfer to jars or plates and serve.

Pumpkin for children

Ingredients:

• pumpkin – 250 g
• natural yogurt – 35 g
• banana – 1 piece
• 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 and remove 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.

01/5/2017 at 19:27 · Pavlofox · 44 430

Top 10 most delicious pumpkin dishes

Pumpkin is not only very healthy, but also quite appetizing; you can use it to prepare many savory dishes for every taste. Usually, by the end of summer, this wonderful one appears in almost every family (and maybe not in a single copy); as a rule, it is brought from the dacha or given by neighbors or relatives. For those who don’t know what to do with pumpkin, we have collected 10 of the most delicious recipes.

10.

A spicy and very tasty dish. To prepare it you need the following products:

• pumpkin – 300 g;
• chicken breast – 1 pc.;
• hard cheese – 200 g;
• garlic – 3 cloves;
• mayonnaise – 100 g.

Boil the pumpkin until soft and cut into thin pieces. The boiled chicken breast is removed from the bone and chopped with a knife. The cheese is grated and the garlic is passed through a press. Everything is mixed and seasoned with mayonnaise. You can salt the salad to taste.

9.

One of the most delicious and original dishes. To prepare it, the following ingredients are taken:

• 1 kg of peeled pumpkin pulp;
• 2 large sweet carrots;
• 2 onions;
• 6 medium sized tomatoes;
• 2 sweet bell peppers;
• 3 cloves of garlic;
• 8 large fresh champignons;
• 0.5 liters of vegetable broth;
• salt, spices,
• cooking oil.

Cut the onion into cubes, grate the carrots, wash and peel the tomatoes, remove the seeds from the pepper and chop into slices. Cut the pumpkin into cubes. Heat a little vegetable oil over the fire, add the onions and carrots and fry until half cooked. Add pepper slices and pumpkin cubes, add a little salt and simmer over low heat for about 35 minutes. Add garlic pressed through a press, tomato slices and heat until boiling. Salt, pepper, add spices and bring to readiness over low heat. The slower the heating occurs, the tastier the dish will be. The total cooking time takes approximately 1.5 hours.

8.

It will appeal to those who are tired of banal food combinations. For preparation you need the following ingredients:

• 0.5 kg of meat (pork, chicken or beef);
• 0.5 kg of potatoes;
• 400 g pumpkin;
• 100 ml sour cream.

It is best not to use chicken fillet for this option as it is too dry. Let's start processing the vegetables: peel them and cut them into cubes. In a hot frying pan, lightly fry the pork or beef cut into pieces, and then transfer it to the form in which the dish will be baked. Separately, you should brown the vegetables a little and send them to the meat. Add sour cream and spices to them. Mix everything well, cover with a lid and simmer for 40 minutes. in the oven.

7.

A very tasty dish. To prepare it you will need the following ingredients:

• boiled pasta – 200 g;
• egg – 2 pcs.;
• sugar – 1 tbsp. l.;
• pumpkin – 150 g;
• apple – 1 pc.;
• vegetable oil – 1 tbsp. l.;
• milk – 1 glass;
• salt - to taste.

Boil the pasta. Peel the pumpkin, remove the seeds and grate on a medium grater. Cut the apple into cubes. If desired, you can grate it. Add pasta and spice mixture (optional). Beat eggs with milk, add sugar and vanilla as desired. Grease the mold with vegetable oil, lay out the mixture of vegetables and pasta and pour in the milk-egg mixture. Cover the pasta with pumpkin with foil and bake at 190 degrees for 20 minutes, and then without foil for 8 minutes. Serve the casserole hot with sour cream, jam or honey.

6.

The most delicious vegetable dish. For 4 servings we will need:

• 600 g pumpkin;
• 1 onion (medium size);
• 1 carrot (medium size);
• 4 sweet peppers of any color;
• 2 large cloves of garlic;
• a small bunch of dill and parsley;
• 4 tbsp. vegetable oil;
• 0.5 tsp citric acid;
• 1 tsp salt.

Heat the vegetable oil in a frying pan and add the chopped onion first. Fry over high heat for about three minutes, stirring. After three minutes, pour the grated carrots into the pan and, stirring, continue to fry over high heat for another three minutes. Next, add the chopped bell peppers to the pan and fry for another three to four minutes, stirring continuously. After 4 minutes, add the pumpkin cubes to the vegetables, stir and reduce the heat to medium. While the pumpkin and vegetables are roasting, dilute citric acid in a glass of water, then pour the solution into the frying pan. Salt the vegetables in a frying pan, mix, cover and simmer over low heat for 20 minutes. After 20 minutes, add the greens, mix and turn off. Add the garlic, passed through a press, to the stewed pumpkin when serving.

5.

Very tasty dessert. To prepare it you will need:

• 1 medium sized pumpkin;
• granulated sugar;
• lemon acid.

The pumpkin should be washed well and cleared of seeds. Then we cut it into small cubes. Place the whole mass in a saucepan and add a little water. Cover the pan with a lid and leave on low heat. The mass should simmer until soft. The finished mixture should be rubbed through a colander or ground in a food processor, then add granulated sugar and leave to simmer over low heat. You need to cook the mixture until it thickens; the consistency of the jam should be slightly thicker than jam. To prevent the jam from being too sweet, add citric acid or lemon juice. The jam is good both for rolling for the winter and for storing in refrigerators.

4.

One of the most delicious dishes made from this amazing and very healthy plant product. Ingredients:

• pumpkin – 1 kg;
• milk – 0.5 l.;
• sugar – 1 tbsp. l.;
• butter – 30 g;
• millet – 3-4 tbsp. l.

Peel the vegetable and cut it randomly into small pieces, add water and boil until tender (about 10 minutes). Drain the water and chop the pumpkin. You can turn it all into puree, or you can leave whole pieces. Fill the pumpkin with milk and put it on the fire. When the milk boils, add millet (I don’t like thick porridge and only add 3 spoons), butter, sugar. Cook the porridge over medium heat for seven or ten minutes. After this, the porridge is allowed to stand for about a quarter of an hour, after which it can be eaten.

3.

One of the most delicious desserts made from a sweet vegetable. Ingredients:

• pumpkin 1 kg;
• 0.5 tbsp. Sahara;
• 1 lemon.

Peel the vegetable and remove seeds, cut into cubes about 2 cm. Place in a mold, add sugar. Peel the lemon, cut into small cubes and add to the pumpkin, mix. Place in the oven, covered, for 30 minutes at 175 C, stir, taste for sweetness, add sugar if necessary, and bake for another 10 minutes without a cover. Recommended to be consumed cold.

2.

A very appetizing delicacy that will appeal to many. Ingredients:

• 500 g pumpkin (peeled);
• 150 g flour;
• 50 ml vegetable oil;
• 1 egg;
• 2 tbsp. l. Sahara;
• 1.5 tsp. baking powder;
• 1 pinch of salt.

Preparation: cut the pumpkin pulp into 2-3cm pieces, place in a saucepan, add boiling water so that it almost covers the vegetable, boil for 15-20 minutes until soft, then place in a colander. Place the cooled pumpkin pieces into a blender bowl or mash into a puree using a masher. Add flour, sugar, salt mixed with baking powder and sifted into the prepared pumpkin puree, beat in the egg and knead into a homogeneous dough, reminiscent of thick sour cream in consistency. You can start baking.

1.

A very tasty dish in the form of sweet pastries.

For the test:

• 1 cup flour;
• ¼ glass of milk;
• 0.5 cups vegetable oil;
• a little salt.

For filling:

• pumpkin weighing about 1 kg;
• 0.5 cups of condensed milk;
• 2 eggs, a packet of vanillin;
• spices of your choice - ginger, nutmeg or ground cloves (a pinch of each);
• salt to taste.

Preparation: Wash the pumpkin, cut it and remove the seeds. Grease with vegetable oil on all sides and bake in the oven until soft. When the pumpkin has cooled, the pulp is separated from it and crushed in a blender or rubbed through a sieve, and then stirred into a homogeneous mass along with condensed milk, eggs and spices. The components intended for the dough are mixed with a mixer until a homogeneous plastic mass is obtained. It is laid out in a round form, greased with oil, lifting the edges of the dough along the sides of the form. The resulting base is filled with pumpkin filling and placed in the oven. Bake for half an hour at 180-200 degrees.

Tasty and healthy pumpkin can be used to prepare both the simplest dishes and serious culinary delights. Culinary experts love it and value it for its unique flavor profile and versatility. You can use it for winter preservation, desserts, salads, main courses, soups and more.

Preservation for the winter

During the winter, this product will help saturate the body with useful elements and vitamins.

Pumpkin and vegetable caviar

Ingredients:

• One kilogram of pumpkin, tomatoes, apples, green beans and sweet peppers;
• Half a kilo of onion;
• 300 grams of sugar;
• 50 grams of salt;
• 50 grams of vinegar.

Peel all the vegetables, pass them through a meat grinder one by one, and chop the onion. Take a basin and pour oil into it. The onion needs to be sautéed for ten minutes. Add tomatoes, pumpkin, sugar and salt and bring to a boil. After this, the remaining vegetables are added. You need to cook all this for an hour over medium heat. Add spices to taste and cook for another ten minutes. Then place in jars and seal.

Pumpkin salad

Ingredients:

• One medium pumpkin;
• 2 onions;
• 600 grams of vinegar;
• 300 grams of water;
• 100 grams of sugar;
• 30 grams of salt;
• 5 black peas and 3 allspice peas;
• A teaspoon of mustard seeds;
• 200 grams of canned pineapple pieces;
• Two bay leaves;
• Two pieces of cloves.

Peel and cut the pumpkin, sprinkle it with salt and leave for a day. To prepare the marinade, mix the remaining ingredients except the pineapple and heat until the sugar and salt dissolve, at the end add the pineapple and heat for another 5 minutes, let cool. The next day, put the pumpkin in jars and pour cold marinade over it. Sterilize the jars for an hour in boiling water, then you can roll them up.

Pumpkin in apple juice

Ingredients:

• One medium sized pumpkin;
• A liter of apple juice;
• 200 grams of sugar.

Peel the pumpkin and cut it into cubes. Bring the juice to a boil, add pumpkin and sugar. You can add cardamom and ginger to taste. Then put everything on the fire and cook for 20 minutes. Then place in sterilized jars and seal. You can take other juice, but it should not be too sour.

Pumpkin puree

You can make delicious puree with the addition of apples or plums. In the first case, the sequence is as follows:

• Peel the apples and pumpkin from seeds and peel;
• Grind using a meat grinder;
• Add sugar at the rate of four tablespoons per kilogram of pumpkin and half a kilogram of apples;
• Simmer for two hours;
• At the end of cooking, add a teaspoon of citric acid;
• Place the hot puree into jars and roll up.

The recipe with plum may be slightly different. Pumpkin and plum are taken in identical proportions, peeled, cut and boiled in a small amount of water until soft. Then they are ground using a sieve or crushed with a blender. The puree should be brought to a boil and poured into jars.

Pumpkin jam

Ingredients:

• A kilogram of pumpkin;
• A kilogram of sugar;
• 500 grams orange;
• 400 milliliters of water;
• Vanillin optional and to taste.

Cut the peeled pumpkin into cubes and blanch it for five minutes. The cubes should be no more than a centimeter in size. Pour boiling sugar syrup over them and leave overnight. Pass the oranges through a meat grinder and add to the pumpkin. In the morning, cook for 20-30 minutes, remove from heat for two hours. After this, cook until ready. The jam is ready when the pumpkin pieces become transparent. Finally, add vanillin and put everything into jars.

Dishes in the oven

Using the oven is one of the most delicious ways to cook pumpkin.

Pumpkin in the oven “country style”

Ingredients:

• One and a half kilograms of beef tenderloin;
• Two onions;
• A bunch of greenery;
• Two tablespoons of sunflower oil;
• Salt and ground black pepper to taste.

The pumpkin needs to be washed, cut off the top, and remove the seeds along with a small amount of pulp. Fry the beef, cut into small pieces, and the onion, cut into half rings, in oil until golden brown. Season all this with a little pepper and salt, add chopped herbs. Place the ingredients in the pumpkin and close the lid. You can add potatoes if you wish. Bake in the oven for an hour at a temperature of 180-200 degrees.

Pumpkin with lard and mushrooms

Ingredients:

• Four small pumpkins;
• 400 grams of oyster mushrooms or champignons;
• 250 grams of lard;
• Bulb;
• Bunch of mixed greens;
• 125 grams of butter;
• A tablespoon of syrup of your choice;
• 50 grams of sugar;
• Salt, cloves, cinnamon to taste.

Cut the caps off the pumpkins and remove the seeds. Chop the mushrooms and fry them using half the available butter. Melt the second half, add nutmeg, cloves, cinnamon, salt and sugar, and cool. Mix the resulting mass with syrup and coat the inner walls of the pumpkins with it. Place mushrooms and pieces of lard on top of them. Place the pumpkins on a baking sheet, place onion quarters with herbs around them, pour three centimeters of water into the baking sheet. Bake for 40 minutes at 200 degrees.

Baked pumpkin with tomatoes and cheese

Ingredients:

• One small pumpkin;
• 100 grams of cheese;
• Three tomatoes;
• Potatoes (5-6 large tubers);
• Sunflower oil;
• Pork fat;
• Salt.

The pumpkin needs to be cut into four parts, the seeds removed and boiled a little in soda and salt. Remove the peel and cut into slices. Place these slices and potato slices on a baking sheet greased with vegetable oil, sprinkle with grated cheese, and place tomato slices on top. Pour fat over everything and bake until fully cooked at 180 degrees.

Pumpkin slices with cream sauce

Ingredients:

• Pumpkin pulp in the amount of 800 grams;
• 200 grams of ham;
• 100 grams of cheese;
• 400 milliliters of milk;
• 100 grams of whipped cream;
• A bunch of green onions;
• Two tablespoons each of butter and flour;
• Ground nutmeg, pepper and salt to taste.

Cut the pumpkin into slices, remove the seeds. Chop the green onions. Easily fry the flour in oil, add milk and cream, and let it boil. Season with salt, pepper and nutmeg and add green onions. Wrap the pumpkin pieces in bacon and place them on a baking dish that must first be greased with oil. Pour creamy sauce over the slices and sprinkle with grated cheese on top. Preheat the oven to 180 degrees and bake for 40 minutes.

Chicken baked in pumpkin

Ingredients:

• One medium sized pumpkin;
• Chick;
• Half a glass of rice;
• Leek;
• 100 grams of butter;
• 200 grams of dried apricots and raisins;
• Vegetable oil and salt.

Cut off the top of the pumpkin, remove the seeds and pulp, leaving a layer of no more than one and a half centimeters on the sides. Rinse the rice and cook in salted water for five minutes, then drain the water and rinse the rice again. The white part of the leek should be cut into rings and fried in sunflower oil. Cut the dried apricots into thin strips. Add onions, raisins and dried apricots to the rice and mix well. Wash the chicken, dry it with paper towels, and divide into portions. Then you need to melt half the butter in a frying pan and fry the bird until golden brown. Place chicken, a mixture of rice, onions, raisins and dried apricots in the pumpkin, pour everything with the oil that remains after frying. Cover the pumpkin with the cut lid and secure with toothpicks. Preheat the oven to 180 degrees, melt the remaining butter, brush the outside of the pumpkin with it and bake for 1.5-2 hours until done.

Soups

Pumpkin soups are delicious and easy to prepare. The following recipes are worth checking out:

Easy pumpkin soup recipe

Ingredients:

• 800 grams of pumpkin pulp;
• Two carrots;
• Two potatoes;
• Bulb;
• Two and a half tablespoons of vegetable oil;
• A couple of chicken broth cubes;
• Liter of water;
• A glass of cream;
• A quarter tablespoon of ground nutmeg;
• A pinch of ground black pepper;
• Salt.

Preheat the oven to 220 degrees. Peel and seed the pumpkin and cut it into cubes. Coarsely chop the carrots, potatoes and onions. Place the pumpkin, onions, and carrots on a baking sheet or baking dish. Pour vegetable oil over all this and stir. Bake in the preheated oven for forty minutes until the vegetables are soft. In a deep saucepan, bring the water to a boil over medium heat and add the cubes. Boil the potatoes in boiling water for twenty minutes. After baking, chop the vegetables and add them to the soup. Cook over low heat, add spices and cream. Heat, but do not boil.

Milk pumpkin soup

Ingredients:

• A kilogram of pumpkin;
• 100 grams of butter;
• One large onion;
• A liter of milk;
• 150 milliliters of cream;
• Salt, paprika, black pepper, sugar to taste;
• Dill.

Peel the pumpkin and cut into small pieces. Remove the peel, fibers and seeds. Place in a saucepan, add water, salt it and cook for 15-20 minutes. Drain the water and grind the pumpkin in a blender or grind through a large sieve. Melt the butter in a saucepan and fry the chopped onion for five minutes until soft and translucent. Add pumpkin puree, heat for 10 minutes, stirring constantly. Gradually add hot milk and spices. Heat the soup, add more seasonings and cream. When the soup is in bowls, you can garnish it with dill.

Mushroom soup with pumpkin

Ingredients:

• 700 grams of pumpkin;
• 250 grams of chanterelles or other mushrooms;
• 1-2 potatoes;
• A tablespoon of butter;
• Two cloves of garlic;
• 100 milliliters of cream;
• Greens for decoration;
• Pepper and salt to taste.

Melt butter in a frying pan and fry chopped garlic. Add the mushrooms, previously peeled and chopped, and fry them for about fifteen minutes without a lid. Add fried mushrooms, peeled and diced pumpkin pulp and potatoes to the pan. Add two glasses of water and bring to a boil. Add pepper and salt, cook for half an hour until the vegetables are cooked. Afterwards, pass the finished soup through a blender until it has the consistency of puree. Return the soup to the pan, add cream and heat it for a couple more minutes.

Vegetable soup puree

Ingredients:

• 1.2 kilograms of pumpkin pulp;
• Bulb;
• Four potatoes;
• Two carrots;
• A piece of butter;
• Two bouillon cubes;
• 150 milliliters of sour cream;
• Three glasses of water;
• Pepper and salt to taste.

Cut the pumpkin, carrots and potatoes into large cubes. Fry the onion with butter until soft. Add the vegetables, simmer everything for five minutes, add water, add cubes, cook for forty minutes over low heat, covering with a lid. Puree using a hand blender and add salt and pepper. Remove from heat and add sour cream. Then heat the soup a little, but do not bring it to a boil so that the sour cream does not curdle.

Pumpkin soup with apple and chili

Ingredients:

• Large onion;
• Small gourd pumpkin;
• Sweet and sour apple;
• 600 milliliters chicken broth;
• 85 grams pepperoni sausage;
• Half a teaspoon of dry chili;
• Garlic clove;
• Half a teaspoon of dry thyme or a sprig of fresh thyme.

Remove the seeds from the pumpkin and chop it, mince the onion, apple, chilli, sausage and garlic. Place the sausage in a large frying pan and fry for 3-4 minutes until the fat drains out and the pieces become golden brown. Then take it out and dry it on a paper towel. Reserve the sausage for garnish. Place the onion in a frying pan and fry a little in fat for five minutes, stirring occasionally. Combine pumpkin, garlic, apples, chili and thyme, cover and cook for 45 minutes over low heat until the pumpkin becomes soft. Remove the thyme branch and place the contents of the frying pan into a food processor or blender. Add about half the broth and puree the vegetables. Add everything to the pan, pour the rest of the broth there. Warm it up a little and add some salt. Serve the soup hot, with croutons and pepperoni.

Second courses

Pumpkin adds piquancy to main courses. As a result, they turn out satisfying, but not heavy.

Goulash with turkey and pumpkin

Ingredients:

• 500 grams of pumpkin pulp;
• Two turkey thighs;
• Two large onions and potatoes;
• Four cloves of garlic;
• Two glasses of chicken broth;
• One bay leaf;
• A sprig of fresh thyme;
• A tablespoon of ground hot and sweet paprika;
• Three tablespoons of sunflower oil;
• Salt to taste.

Wash the turkey, remove the meat from the bone and cut it into small pieces. Peel the onions, garlic, potatoes and pumpkin. Cut the pumpkin and potatoes into 3 cm cubes, chop the onion and garlic. Wash and dry the thyme, remove the leaves. Place the turkey in a plastic bag, add two teaspoons of salt and paprika, tie the bag and shake thoroughly. Heat the oil in a saucepan, add the turkey in the spices and cook for five minutes. Place potato and pumpkin pieces, as well as onions, into the bag containing the spices. Shake the bag, then add the contents to the turkey in the pan. Cook for five minutes, stirring. Pour in the broth, add garlic, thyme and bay leaf, bring everything to a boil, reduce the heat and cook covered for an hour.

Manti with pumpkin and lamb

Ingredients:

• 400 grams of lamb meat;
• 250 grams of pumpkin;
• 150 grams of fat tail;
• Two large white onions;
• Butter;
• Salt, ground black pepper;
• Sour cream, herbs and butter for serving.

The dough will require salt, 200 grams of bottled water and half a kilo of flour.

Knead the dough from warm water, sifted flour and salt, wrap it in film and leave it warm for 20 minutes. Chop the pumpkin, fat, meat and onion, add salt and pepper to taste, add two tablespoons of cold water and mix thoroughly. Roll out the dough into a layer on a surface where flour is sprinkled, cut out circles with a diameter of 8-9 cm from it. Place the filling into circles. Bring the edges of the dough together over the minced meat and pinch to form a shape. Immediately cover the finished manti with a slightly damp towel. Grease the steamer rack with oil and place the manti. Steam at high boil for 40-45 minutes.

Casserole with pumpkin, apples and sausages

Ingredients:

• 400 grams of pumpkin;
• Two eggs;
• 50 grams each of smoked bacon and Russian cheese;
• 8 sausages, which can be slightly smoked;
• Two apples;
• A tablespoon of vegetable oil;
• Pepper and salt to taste.

Peel the pumpkin and remove the seeds, wash the pulp, cut it into large cubes, place in salted boiling water, cook until tender for seven minutes. Place in a colander and let cool, then puree. Grate the cheese. Add cheese and eggs to the pumpkin puree, beat until smooth. Place in bowls. If necessary, add salt and pepper. Cut the whites into small pieces, cut the sausages in half. Wash the apples, cut into quarters and remove the core. Cut the quarters in half.

Heat vegetable oil in a frying pan and fry the bacon for three minutes. Add the sausages and cook until crispy, about five minutes. Place the bacon and sausages in a baking dish, add the apple and mix everything together. Pour in the pumpkin puree and bake for 20 minutes in the oven, preheat to 200 degrees.

Pumpkin steaks

Ingredients:

• 6 pieces of pumpkin 1.5 centimeters thick;
• 100 grams of flour;
• Three tablespoons of vegetable oil;
• A tablespoon of ground paprika;
• Half a teaspoon each of ground black pepper and chili;
• A pinch of ground coriander and white pepper;
• Salt to taste;
• 200 grams of processed cheese;
• 100 milliliters of cream;
• A bunch of green onions;
• Garlic clove;
• Salt to taste.

In a large container, mix flour, salt and all spices. Add pumpkin there and mix well again, leave for 10 minutes. Make the sauce. To do this, melt the cheese, pour in the cream, stir and cook for five minutes. Add chopped onion and garlic, salt. Remove from heat and leave warm. Heat vegetable oil in a frying pan. Fry the pumpkin steaks for two minutes on all sides. Serve with sauce.

Pilaf with pumpkin and apple

Ingredients:

• 500 grams of pumpkin;
• Three apples;
• 50 grams of raisins;
• 100 grams of melted butter;
• 300 grams of rice;
• Salt.

Wash and dry the raisins, core the apples, and peel the pumpkin. Cut the pumpkin and apple into cubes. Mix apples and raisins, rinse rice in several waters. Heat half the oil in a saucepan. Place pumpkin and half the rice on the bottom. Then comes a layer of raisins and apples, place the remaining rice on top, pour in the other half of the oil. Add 600 ml salted hot water. Cover the pan tightly with a lid and place it in the preheated oven for 50 minutes. Instead of an apple, you can take quince.

Sweet dishes

Pumpkin can be the basis of dietary sweet dishes.

Cottage cheese and pumpkin casserole

Ingredients:

• Half a kilo of pumpkin;
• 250 grams of cottage cheese;
• A glass of milk;
• Four eggs;
• Four tablespoons of semolina;
• 80 grams of butter;
• About 100 grams of sugar;
• A pinch of salt;
• Half a glass of sour cream;
• 3-4 tablespoons of vegetable oil.

Peel the pumpkin and cut into small pieces. Heat a frying pan, pour 2-3 tablespoons of vegetable oil, add pumpkin there, fry over medium heat for 5-7 minutes, stirring. Bring the milk to a boil, add salt and sugar, gradually, stirring, add semolina. Brew semolina to form a thick mass. Beat eggs in a bowl. Add a couple of tablespoons of sugar to them and beat again. Add cottage cheese and beat everything together. Add semolina mass and mix. Add the roasted pumpkin and stir well again.

Turn on the oven. Grease the mold with a spoon of vegetable oil, place the prepared mixture there and place a piece of butter on top. Place the pan in the preheated oven and bake until done for 20 minutes. Permissible temperature is 180-190 degrees. The casserole tastes better when eaten hot. Can be served with jam or sour cream.

Pumpkin pancakes

Ingredients:

• 3 cups flour;
• A teaspoon of salt;
• 3 tablespoons sugar;
• 3 teaspoons baking powder;
• Two glasses of pumpkin puree;
• Two eggs;
• Half a glass of nuts;
• Three tablespoons of maple syrup or honey;
• Two teaspoons of vanillin;
• 2.5 glasses of milk, half a glass of cream;
• A tablespoon of spice mixture: cinnamon, cloves, nutmeg and ground ginger.

In one of the containers, mix flour, salt, sugar and baking powder. Mix everything and leave for now. Microwave the pumpkin until soft. Remove the skin, cut into pieces, place in a bowl and puree. Add vanilla and eggs to it. Mix everything well. Add milk and spices and mix. Add pumpkin puree to the dry mixture and mix everything with a spoon. If necessary, add milk. Heat the frying pan and grease it with oil, pour the dough onto it with a spoon. Fry several pancakes at the same time until golden brown. Pour the cream into a bowl, add honey or syrup. Beat everything with a mixer or blender to make a creamy mask. Chop the nuts. Place the pancakes on a plate, add butter cream on top, pour over honey, sprinkle with nuts and serve.

Pumpkin cheesecake

Ingredients:

• 250 grams of pumpkin puree;
• 120 grams of shortbread cookies;
• 350 grams of cottage cheese;
• Two eggs;
• A quarter teaspoon of dry ginger;
• Two tablespoons of starch;
• 120 grams of sugar;
• A glass of nuts;
• A teaspoon of ground cinnamon;
• 10 grams of vanilla sugar.

Combine cookies, nuts and soft butter in a food processor. Grind until fine crumbs. Transfer the mixture into a baking dish until it is completely filled. Leave in the refrigerator for 20 minutes. Now grind the pumpkin puree, cottage cheese, eggs and sugar in the bowl of a food processor. Add vanilla sugar, ginger, cinnamon and starch, mix everything. Place the filling directly onto the cookies. Bake for 50 minutes at 190 degrees. Leave to harden and carefully remove the cake from the pan.

Pumpkin cake

Ingredients:

• Cup of pumpkin puree;
• Four eggs;
• A third of a glass of maple syrup;
• 250 grams of cream cheese;
• 400 grams of flour;
• A teaspoon of salt;
• Half a teaspoon of sugar;
• Half a teaspoon of vanillin and the same amount of powdered sugar;
• Four tablespoons of cream 10%.

Grease the cake pan with margarine or butter. In a mixer, beat maple syrup, pumpkin puree and eggs. Mix salt, flour and baking powder in small parts. Pour half of the dough into the mold. Beat cream cheese with sugar and vanilla in a mixer. Spread this mixture evenly over the top of the first layer of dough. Level with a teaspoon. Pour the second part of the dough with pumpkin, also smooth it out. Place in an oven preheated to 180 degrees and bake for about 40-50 minutes. Judge the finished cake, make the glaze by whipping the cream with powdered sugar. Pour glaze over the cake. Let it sit for 20-30 minutes before using.

Steamed honey pumpkin

Ingredients:

• One piece of medium pumpkin;
• A tablespoon of fresh ginger;
• A tablespoon of olive oil;
• A quarter glass of honey;
• Half a teaspoon of salt.

Bring water to a boil in a saucepan. Place the pumpkin in the pan and cook it without a lid for 2.5 minutes. Turn the pumpkin over and cook for the same amount of time. Drain the water and let the pumpkin cool. Peel it, remove the seeds, cut into cubes. In a bowl, combine pumpkin, chopped ginger, oil, salt and honey. Cook in a steamer for 15 minutes. Place the pumpkin on a large platter and serve immediately.

Unripe pumpkin recipes

Green pumpkin is also often used in cooking. It can successfully complement numerous salads and many other dishes.

Jam with pumpkin, orange and cinnamon

Ingredients:

• 500 grams of unripe pumpkin;
• One orange;
• 250 grams of sugar;
• Half a cinnamon stick.

Peel the pumpkin from skin and seeds, cut into small cubes. Place the pieces in a saucepan, cover with sugar, and leave for two hours. Chop the orange and zest very finely and add it to the pumpkin along with a cinnamon stick. Place the pan over medium heat and bring to a boil, stirring constantly until most of the liquid has evaporated and the pumpkin pieces are cooked. You can pour the jam into jars or use it immediately.

Pumpkin pancakes

Ingredients:

• 500 grams of peeled pumpkin pulp;
• 150 grams of flour;
• Egg;
• 50 milliliters of sunflower oil;
• Two tablespoons of sugar;
• One and a half teaspoons of baking powder;
• A pinch of salt.

Cut the pulp into pieces 2-3 cm in size, place in a saucepan, pour boiling water so that the vegetable is almost completely covered, cook for 15-20 minutes until soft, place in a colander. Place the cooled pieces in a blender or mash with a masher to make a puree. Add a mixture of flour and baking powder, a beaten egg, sugar and salt to the puree, knead the dough until it is homogeneous, like thick sour cream. Heat the oil in a frying pan, spoon out the dough, forming pancakes. Fry them over medium heat until they are browned on both sides.

Pumpkin and banana salad

For it you will need:

• 250 grams of pumpkin;
• Big apple;
• Banana;
• Red onion;
• 3 tablespoons unsweetened and low-fat yogurt;
• 2 tablespoons ground almonds;
• 2 tablespoons each of lemon and orange juice;
• A tablespoon of 9% vinegar;
• Fresh parsley;
• A tablespoon of vegetable oil.

Grate the pumpkin, apple and banana, cut them into thin slices, chop the onion and chop the greens. Mix everything and season with sauce, which will include yogurt, almonds, citrus juice and vegetable oil.

Salad with honey, apples, pumpkin and nuts

Ingredients:

• 300 grams of pumpkin;
• One medium sized apple;
• 30 grams of peeled and chopped walnuts;
• A tablespoon of lemon juice.

Cut the pumpkin into one centimeter cubes, mix with honey, leave for half an hour. Add apples, also diced, season with ground nuts and lemon juice.

Pumpkin and celery salad

Ingredients:

• 300 grams of pumpkin;
• 100 grams of celery;
• 50 grams of tomato paste or puree;
• 200 grams of mayonnaise;
• Sugar, salt, lemon juice.

Boil the pumpkin until it becomes soft in water, to which you need to add sugar and lemon juice. Place the pumpkin in a sieve, let cool and puree. Cut the celery into pieces. Salt the mixture and season with mayonnaise and tomato paste sauce. The latter can be replaced with ketchup.

Nothing decorates an almost empty garden more than a bright orange pumpkin, similar in size to unprecedented sizes. And if in a fairy-tale world, with a slight movement of the hand, it could be turned into a carriage, then in our reality, skillful housewives can easily turn it into delicious pumpkin dishes. “What so fabulous can you make from an ordinary pumpkin?” - you ask. Whatever!

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

Isn’t it magic - from one pumpkin you can prepare a complete, tasty and healthy lunch for the whole family. Moreover, all the delicious pumpkin dishes are completely different from each other, sometimes it is difficult to guess that they are prepared on the basis of this orange giant. So, our dear fairy housewives, hurry up to get the pumpkin, and here are a few recipes for you to start with for fabulously delicious dishes, easy 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,
3-4 tbsp. vegetable oil,
salt, paprika or ground red pepper, table vinegar - to taste.

Preparation:
Cut the pumpkin and cucumbers into cubes, tomatoes into slices, 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 ready-made tea,
100 g 20% ​​sour cream,
lemon balm, sugar - to taste.

Preparation:
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.

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.

Preparation:
Peel the pumpkin, cut into large pieces, add water to cover the pumpkin, and let it boil. Then place in a colander to drain. Then put the pumpkin in a saucepan, add the sliced ​​loaf without the crust, pour in half the milk, add salt and simmer for 20-25 minutes until the pumpkin is soft. Rub the finished pumpkin through a sieve or grind with a blender, place 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 of beef broth,
1 sweet pepper,
1 onion,
3 tbsp. vegetable oil,
1 tbsp. ground paprika,
2 tsp basilica,
walnuts, salt, ground black pepper - to taste.

Preparation:
Cut the pumpkin into cubes, sprinkle with salt and leave in a colander for 1 hour. Cut the sweet pepper into thin long strips, chop the onion. Heat vegetable oil in a frying pan and fry the pumpkin, peppers and onions 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 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.

Preparation:
Fry mushrooms cut into small cubes, finely chopped onions and parsley root in vegetable oil. Cut the pumpkin and potatoes into cubes, put them in hot water and cook until almost done. Then add the mushrooms, cucumber and tomato, cut into thin slices, and cook until all the ingredients are soft. If you used tomato puree instead of tomatoes, simmer it along with mushrooms and onions. Remember that pumpkin boils quickly, so do not keep the soup in a warm place for a long time and do not heat it. Serve the finished soup with finely chopped green onions.

Pumpkin soup with bacon

Ingredients:
pumpkin,
750 ml vegetable or chicken broth,
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.

Preparation:
Heat the oil in a pan and fry the finely chopped onion and bacon over low heat for 6-8 minutes until the onion is golden. Peel the pumpkin and remove seeds, place it in a saucepan, add 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. Grind the soup in a blender to puree, season with salt and black pepper to taste and serve with sour cream, chopped parsley and fried bacon.

Spicy pumpkin baked with onions

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

Preparation:
Peel the pumpkin, cut into thin slices, salt and pepper to taste and fry in vegetable oil on both sides. While the pumpkin is frying, cut the onion into half rings and fry in vegetable oil until golden brown. Place pumpkin and onion in a baking dish in layers, alternating, brush the top layer with mayonnaise and place in an oven preheated to 180°C for 10-15 minutes. Serve to the table, garnished with chopped herbs.

Pumpkin and carrot casserole

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

Preparation:
Peel the pumpkin, cut into small cubes and, together with grated carrots and apples, simmer 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 white and yolk, beaten separately from each other. Place the mixture in a greased pan 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 grated hard cheese,
1 stack milk,
2 tbsp. flour,
3 tbsp. breadcrumbs,
1 tbsp. butter,
2 egg yolks,
½ cup water,
4 tbsp. finely chopped onion,
1 bay leaf,
salt - to taste.

Preparation:
Cut the pumpkin into thin slices and place in a saucepan along with the onion and bay leaf, cover with water and bring to a boil. Once it boils, cover the pan and simmer over low heat for 15 minutes. Then drain the water and remove the bay leaf. Fry the flour in a frying pan, pour in the milk in a thin stream, stirring, and continue stirring until the mixture boils. Boil for 5 minutes over 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 the cheese and sauce. Place the mixture on a greased baking sheet. Mix the remaining cheese with breadcrumbs and sprinkle on top. Place the baking sheet in an oven preheated to 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.

Preparation:
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 into thin sheets, cut the noodles and boil them in milk. The 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.

Preparation:
Cut off the top of the pumpkin and use a spoon to scoop out the seeds and some of the pulp. Lightly simmer the scooped out pulp. Boil the rice, mix with half the pulp, add sour cream, butter, raisins, salt, sugar, mashed yolks with sugar and whipped whites. Mix everything, fill the pumpkin with this mixture and cover the top with the cut off 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.

Preparation:
Grate the peeled pumpkin and squeeze out the juice. Combine pumpkin with cream and simmer until tender for 5 minutes under the lid. Add semolina, sugar, egg yolks to the hot mixture 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.

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

Pumpkin pie

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

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

Pie with pumpkin and dried fruits

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

Preparation:
Cut the peeled pumpkin into slices 2 cm thick. Pour melted butter into a mold about 20 cm in diameter and sprinkle sugar in an even layer. Place the pumpkin pieces close to each other on top. Place the pan in an oven preheated to 200°C for 20-30 minutes and cook until the pumpkin is soft. For the dough, beat eggs, sugar and vanillin with a mixer into a fluffy foam. Then stir in the flour and baking powder. Remove the pumpkin pan from the oven and add the washed raisins. Then pour in the dough in an even layer and place in the oven for 12-17 minutes. Turn the finished pie onto a plate and carefully remove the pan.

Pumpkin cupcakes with honey

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

Preparation:
Grate the pumpkin on a medium grater. Beat softened butter, sugar, salt, honey, egg and pumpkin with a mixer. Add flour mixed with soda. Grease muffin tins with butter and sprinkle with flour. Pour in pumpkin dough. Bake for 17-20 minutes at 200°C.

Pumpkin donuts

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

Preparation:
Cut the pumpkin, peeled and seeded, into pieces and boil. Drain the liquid and prepare puree in a blender. From sugar, yeast, 1 tbsp. vegetable oil and pumpkin puree, knead the dough and leave for 2 hours for it to rise. 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, place on a napkin and sprinkle with powdered sugar.

Pumpkin jelly

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

Preparation:
Cut the pumpkin into pieces and simmer covered, adding a little water and butter until the pumpkin is soft. Rub the mixture through a sieve, pour in 3 cups of water and bring to a boil. Dissolve the starch in a glass of cold water and carefully, stirring continuously, pour into the pumpkin. Bring to a boil, let simmer briefly and remove from heat.

Delicious pumpkin dishes will undoubtedly be the kings of the table this fall.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pumpkin is one of the most delicious and healthiest vegetables for the body, from which you can prepare a lot of dishes. It contains many vitamins, macro- and microelements. Every housewife should remember several recipes from this amazing vegetable.

What to cook with pumpkin

The most successful dishes will be made from a medium-sized round vegetable, which weighs from three to five kilograms. What can you cook from pumpkin? You'll be surprised at how many options you have. It is used to make first courses, second courses, and sweet desserts. You can safely include dishes from it in the children's menu. Typically, before cooking anything with pumpkin, it is peeled and seeded, then steamed, baked or fried.

Pumpkin Recipes

If we talk about first and second courses, then the vegetable is ideally combined with pork, beef, any minced meat, mushrooms, cereals, and other products of plant origin. Pumpkin soups and stews are excellent. Often the vegetable is made into a roast, using it not only as an ingredient, but also instead of pots. The filling is placed directly inside the head, after removing the seeds. As for desserts, you have step-by-step recipes for pumpkin pies, pancakes, cottage cheese casseroles and many other sweets at your disposal.

Pumpkin baked in the oven

• Cooking time: 55 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 28 kcal per 100 g.
• Purpose: dinner, lunch, diet.
• Cuisine: European.

Pumpkin prepared in the oven according to this recipe is good both as a side dish for meat or fish, and as a separate dish. It is low-calorie, so even those girls who are on a diet are not prohibited from eating it. A great option for a light vegetarian lunch or dinner. Even a child who doesn't like vegetables, even though they are healthy, will likely enjoy these delicious baked pumpkin slices.

Ingredients:

• pumpkin – 0.8 kg;
• salt – 2 pinches;
• garlic – 3 cloves;
• ground coriander – 2 pinches;
• lemon – 1 small;
• vegetable oil – 30-40 ml;
• parsley - half a bunch.

Cooking method:

1. Mix the oil with squeezed lemon juice, coriander, chopped herbs, salt, and crushed garlic.
2. Pour the resulting marinade over the pumpkin pieces and stir.
3. Place the vegetables on a large sheet of foil and pinch the edges over the top into a pouch.
4. Cook in an oven preheated to 220 degrees for half an hour, then open the foil and bake for another 3-5 minutes.

Pancakes

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 115 kcal per 100 g.
• Purpose: breakfast, diet.
• Cuisine: French.

If you plan to cook something that will be incredibly tasty and also healthy, make pumpkin pancakes. In addition to the vegetable itself, oatmeal is added there. This dish is an ideal dietary breakfast. The pancakes look excellent thanks to the addition of baking powder to the dough; they turn out not thin like pancakes, but fluffy and rosy, which is clearly visible in the photo.

Ingredients:

• oat flakes – 60 g;
• pumpkin – 0.2 kg;
• salt - a pinch;
• flour – 100 g;
• kefir - a quarter glass;
• butter – 15 g;
• sugar – 40 g;
• baking powder – 1 tsp;
• eggs – 1 pc.

Cooking method:

1. Beat eggs with salt, mix with sugar and grated pumpkin.
2. Pour in kefir, add flakes and leave for a few minutes.
3. Combine flour and baking powder, sift, add to dough.
4. Spray a frying pan with oil and place over medium heat. Place pancakes on it with a spoon and fry on both sides.

Millet porridge

• Cooking time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 155 kcal per 100 g.
• Purpose: breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Milk porridge made from pumpkin with millet is liked by both children and adults. It turns out moderately sweet and does not contain too many calories. It is very simple to prepare it correctly; even a novice cook can cope with this task. The recipe uses millet, but you won’t spoil anything if you replace it with some other cereal, for example, rice or buckwheat. When serving, make sure that there is aromatic smoke floating, this will attract everyone in the household.

Ingredients:

• pumpkin – 0.4 kg;
• raisins - two-thirds of a glass;
• butter – 0.1 kg;
• millet – two thirds of a glass;
• salt - a pinch;
• sugar – 4 tbsp. l.;
• milk - 3 glasses.

Cooking method:

1. Cut the vegetable into pieces and cook for 15 minutes. Prepare puree using a blender.
2. Pour milk over the washed millet, add sugar, add boiled pumpkin puree and raisins, and add salt.
3. Cook the porridge until thickened. This will take approximately a quarter of an hour. Before turning off, add butter and immediately place on plates.

Cream soup

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 143 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Pumpkin soups with a creamy texture are a real delight. Not only are they delicious, but they also look appetizing. Remember how to make pumpkin soup, cook it - and you will understand how good this first course turns out. You can serve it without anything, but it’s better to make homemade croutons from white bread in the oven, they will complement the taste of the healthy soup.

Ingredients:

• pumpkin – 0.5 kg;
• water – 1.5 l;
• potatoes - 4 medium;
• salt – 1 tsp;
• onion – 1 medium;
• ground allspice – 2-3 pinches;
• garlic – 2 cloves;
• ground paprika – 0.5 tsp;
• processed cheese – 0.1 kg;
• bay leaf – 1 pc.;
• butter – 50 g.

Cooking method:

1. Boil the pumpkin cut into pieces for 10 minutes, dipping a bay leaf into the water. Add potatoes and cook the same amount.
2. Fry chopped onion and garlic in butter. Add to soup. Add salt and season.
3. After a couple of minutes, remove the pan from the heat and remove the bay leaf. Use a blender to puree.
4. Place over medium heat, add shredded cheese and cook until melted.

In a slow cooker

• Number of servings: 8 persons.
• Calorie content of the dish: 56 kcal per 100 g.
• Purpose: lunch, dinner, diet.
• Cuisine: European.
• Difficulty of preparation: easy.

If you choose a way to bake pumpkin, you can use not only the oven, but also a slow cooker. This technique will seem even simpler to many. If you remember how to cook pumpkin in a slow cooker, you can do it at any time using the delayed start function. You can serve the dish with any meat or fish as a side dish.

Ingredients:

• pumpkin – 1.2 kg;
• salt – 1 tsp;
• garlic – 2 cloves;
• ground white pepper – 2-3 pinches;
• olive oil – 100 ml;
• dried basil – 1-1.5 tbsp. l.

Cooking method:

1. Cut the vegetable into pieces and place in the multicooker bowl.
2. Mix the oil with crushed garlic, salt, pepper, and basil. Let the dressing sit for 15 minutes.
3. Pour the sauce over the vegetable slices and stir. Cook on the “Bake” program for an hour.

Pie

• Cooking time: 1.5 hours.
• Number of servings: 16 persons.
• Calorie content of the dish: 186 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.

The autumn vegetable is often added to baked goods, especially those intended for children who refuse healthy food. If you want to try something new and original, check out this pumpkin pie recipe. It is easy, even those who are not very friendly with baking can succeed. The dessert turns out very sweet, appetizing in appearance, looks beautiful in the photo, on the table.

Ingredients:

• pumpkin – 0.6 kg;
• salt – 2 pinches;
• sugar – 2 cups;
• soda, slaked with lemon juice or vinegar - 1 tsp;
• flour – 0.5 kg;
• vanillin – 2 sachets;
• sour cream – 0.4 l;
• eggs – 4 pcs.

Cooking method:

1. Beat eggs with salt, add sour cream, sugar, vanillin, soda and salt. Gradually add flour.
2. Pour the dough into a large diameter mold. Place in the oven, preheating it to 180 degrees, for 15 minutes.
3. Remove and arrange the pumpkin slices. Return to the oven and bake for about another hour.

Casserole

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 212 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: American.
• Difficulty of preparation: high.

Pumpkin casserole with pasta and bacon is an American dish. You can prepare it both for a festive table and for an ordinary family dinner. The dish looks great in the photo, it turns out very rosy and appetizing. For the recipe, it is advisable to use large pasta, for example, horns or tubes. With small items, the casserole can look like porridge.

Ingredients:

• pumpkin – 0.5 kg;
• spices;
• pasta – 0.4 kg;
• salt;
• hard cheese – 0.25 kg;
• flour - a quarter cup;
• bacon – 0.1 kg;
• milk – 0.6 l.

Cooking method:

1. Cook the pasta al dente.
2. Boil the diced pumpkin pulp in half a liter of milk. It should become very soft.
3. Grate the cheese, fry the bacon.
4. Mix the flour with the remaining 100 ml of milk, pour into where the vegetable is being cooked. Cook for 2 minutes, add 0.2 kg of cheese and keep on fire until the latter melts.
5. Mix pasta, bacon and pumpkin sauce, add salt and spices.
6. Place in pan, sprinkle with remaining cheese. Bake in the oven at 200 degrees for 15 minutes.

Cookie

• Cooking time: 1 hour.
• Number of servings: 35-40 pcs.
• Calorie content of the dish: 198 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Pumpkin cookies will really appeal to kids and other lovers of sweet pastries. It resembles gingerbread because the inside remains soft and the top is covered with a golden crispy crust. Depending on your preference, you can add a little more or less sugar to the dough. You can replace coconut flakes in the recipe with poppy seeds, it will also turn out very tasty.

Ingredients:

• pumpkin puree – 3 cups;
• flour – 7-8 glasses;
• butter – 150 g;
• eggs – 3 pcs.;
• coconut flakes – 150 g;
• baking powder – 1.5 sachets;
• sugar – 12 tbsp. l.;
• vanillin – 1.5 sachets.

Cooking method:

1. Mix pumpkin puree with soft butter, coconut flakes, vanilla, and eggs.
2. Add sifted flour with baking powder. Knead the dough.
3. Form into balls and place on a baking sheet lined with baking paper.
4. Preheat the oven to 180 degrees, cook the cookies there for a quarter of an hour.

Compote

• Cooking time: half an hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 98 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Latvian.
• Difficulty of preparation: easy.

When listing what can be made from pumpkin, you should definitely mention a tasty, aromatic, healthy drink. Having prepared it at least once, you will add to the list of your favorite drinks. The pumpkin compote turns out sweet, has a very beautiful color, the kids will definitely like it and will benefit their health. Be sure to try making this drink.

Ingredients:

• pumpkin – 0.5 kg;
• water – 1 l;
• sugar – 150-200 g;
• lemon – 1 pc.;
• cloves (sticks) – 6 pcs.

Cooking method:

1. Boil the water. Pour sugar into it, add cloves and pieces of pumpkin pulp.
2. Cook until the vegetable becomes soft, but do not overcook so that it does not break down into fibers.
3. Before turning off, add juice squeezed from one lemon. Strain the compote, removing the pulp, cool and serve.

With meat

• Cooking time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 187 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Spanish.
• Difficulty of preparation: high.

You have already heard many times that pumpkin and meat go well together, but now all you have to do is make sure of this by preparing the next dish. Stewed pork with this vegetable, seasoned with a bouquet of aromatic spices, is simply delicious. You can prepare this dish before your guests arrive if you want to impress them with your culinary talent. Strictly follow the recipe proportions and you will be satisfied with the result.

Ingredients:

• pork – 0.5 kg;
• vegetable oil - 4 tbsp. l.;
• pumpkin pulp – 0.5 kg;
• salt – 1 tsp;
• onion – 1 pc.;
• cinnamon – 1 stick;
• garlic – 1 clove;
• curry – 1 tbsp. l.;
• water – 0.3 l;
• cumin – 0.5 tsp;
• chili pepper – 1 pc.;
• almonds – 30 g.

Cooking method:

1. Fry the meat cut into medium pieces in vegetable oil over high heat. Transfer it to another container. In the same frying pan, fry the chopped onion and garlic.
2. When the vegetables turn golden, add pumpkin slices to them.
3. Add chopped chili pepper, curry, cumin, almonds, cinnamon stick. Fry for a minute.
4. Fill the food with water. When it boils, add the meat. Add some salt.
5. Simmer over low heat for at least an hour.

Roasted pumpkin

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 122 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

Fried pumpkin is one of the best side dishes for meat and fish. In combination with vegetables, it can even serve as an independent dish. The recipe is not suitable for those who are on a diet, because it does not involve baking, but frying, which adds calories to the food. The dish prepared according to the following recipe is very tasty both cold and hot.

Ingredients:

• pumpkin – 0.3 kg;
• dill - half a bunch;
• onion – 1 large;
• balsamic vinegar - 3 tbsp. l.;
• bell pepper – 1 large (preferably red);
• sugar – 2 pinches;
• hot pepper - half a pod;
• salt – 0.5 tsp;
• garlic – 3 cloves.

Cooking method:

1. Cut the onion into rings, bell pepper into cubes, and fry.
2. Add thin slices of pumpkin pulp. Season with chopped capsicum.
3. Fry over low heat until all vegetables are soft.
4. Add chopped dill, crushed garlic, sugar, salt, vinegar. Stir the ingredients and fry over high heat until the liquid evaporates.

Pudding

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 193 kcal per 100 g.
• Purpose: dessert.
• Cuisine: English.
• Difficulty of preparation: high.

Check out another dessert recipe that you can prepare for breakfast, lunch or dinner. Honey pumpkin pudding is very tender, tasty and sweet. The dish has an airy texture and a pleasant golden hue. Be sure to try making this wonderful delicacy; your family members of all ages are guaranteed to enjoy it.

Ingredients:

• pumpkin – 0.3 kg;
• vegetable oil;
• salt - a pinch;
• flour - 3 tbsp. l. with a slide;
• honey - 3 tbsp. l.;
• eggs – 3 pcs.

Cooking method:

1. Cut the pumpkin pulp into pieces, boil in water or steam (steamed vegetables are more tender), and puree.
2. Mix the puree with the yolks and honey. Gradually add sifted flour.
3. Beat the remaining egg whites into a thick white foam, adding salt. The mass should not drain from the spoon.
4. Carefully fold the whites into the dough. Place in a mold greased with vegetable oil.
5. In an oven preheated to 200 degrees, bake the pudding for half an hour to 40 minutes.

Video

Do you know how many people claim that they don't like fall vegetables in any form? It's only because they don't know how to cook pumpkin. With this product it is easy to make a first course, a second course, a side dish, and a dessert. If you are thinking about what to cook with pumpkin quickly and tasty, watch some great video recipes. They will probably inspire you to create culinary masterpieces with your own hands. Don't be afraid to experiment - and then with the help of rollers you will make a lot of delicious and healthy pumpkin dishes.

With Chiken

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

How to cook pumpkin tasty and quickly