Coming very soon Lent, and with him they become topical issues“what to cook” and “how to cook tasty Lenten food?”. You really don't know what you can cook with pumpkin? Then coming to you! And mind you, not empty-handed, but with recipes for pumpkin dishes from different countries peace.
Great Lent: fasting is beneficial!
Pumpkin dishes come in both sweet and savory varieties. Well, what's the matter? Indulge seven pumpkin dishes using recipes from around the world.
Cooking khapama (Armenia)
You will need:
Pumpkin - 1.5 kg
Rice - 100 g
Refined sunflower or olive oil- 50g
Sugar - 50 g
Pitted cherry plum - 100 g
Raisins - 0.5 cups
Apples - 200 g
Salt and cinnamon - to taste.
How to cook:
Wash the whole pumpkin well, cut off the top, remove the seeds and fruit pulp with a spoon, and rinse the inside thoroughly with water. Separate the edible part of the pulp from the seeds, chop finely, add rice boiled until half cooked, raisins, cherry plums, finely chopped apples, cinnamon, salt. Fill the pumpkin with the resulting filling, close tightly with the cut off top, place the pumpkin on a greased sheet and bake in a medium-heated oven. If the top crust begins to burn, cover the pumpkin with foil, dampened cold water paper. Pumpkin is served hot, cut into portioned pieces and pouring heated oil over it.
R recipe offered by Romania
You will need:
Pumpkin
Vegetable oil - 30 g
Horseradish - to taste
Filling:
Tomatoes - 100 g
Rice - 150 g
Onion - 1 piece
Garlic - a few cloves
Salt, pepper - to taste
How to cook:
Peel a small pumpkin, cut in half, remove the contents and add the filling: pre-soaked rice, diced tomatoes, chopped and fried onion, a few cloves of garlic, salt, pepper. Sprinkle the stuffed halves with grated horseradish and pour vegetable oil, Bring until cooked over high heat in the oven for 15 minutes, adding water as needed.
Ukraine enters the scene
You will need:
Pumpkin - 1 kg
Apples - 6-7 pcs.
Sunflower oil - 2 tbsp. spoons
Sugar - 2 tbsp. spoons
Water - 0.5 cups
Walnuts - ¾ cup
Cinnamon - 0.5 teaspoon
Salt - to taste
How to cook:
Wash the pumpkin with cold water, remove the skin, cut into small pieces, put in a saucepan, add finely chopped apples, peeled and cored, salt, sugar, sunflower oil, water and simmer until done. Roasted pumpkin: Cut the peeled pumpkin into slices, add salt, roll in flour and fry in a frying pan with butter until tender. The finished pumpkin can be poured with sweet syrup or olive oil with garlic.
Cooking kutabs in Azerbaijani style
You will need:
Pumpkin - 1 piece
Pomegranate - 100 g
Wheat flour - 400 g
Onion - 4 pcs.
Sunflower oil - 50 g
Cinnamon, salt - to taste
How to cook:
Cut off the skin of the pumpkin, finely chop the pulp, place in a shallow cauldron, add water and simmer with the lid closed. Separately sauté the onion and add to the pumpkin, add salt, cinnamon, pomegranate and mix. Knead a stiff dough from sifted flour, water and salt, roll it out with a layer of 1 mm, cut out circles to fit the size of the bowl. Place the filling on half the circle, fold it into a crescent shape, press the edges together, bake in the oven or fry on both sides in a frying pan. When serving, pour hot vegetable oil over it.
Roasted pumpkin
You will need:
Pumpkin - 1 pc. (average)
- salt
- vegetable oil
How to cook:
Peel the pumpkin skin and cut the pulp into thin slices. Salt each one and leave for 30 minutes.
Heat the frying pan well, pour oil into it, wait for it to warm up too, and lay out the pumpkin. Fry evenly on each side for about 3-5 minutes.
Ready delicious pieces Place on paper to remove excess oil.
Appetizing porridge with pumpkin
You will need:
Pumpkin - 400 gr.
- wheat porridge- 3 tbsp.
- water - 5 tbsp.
- vegetable oil - 2 tbsp. spoons
- honey - 2 tbsp. spoons
- salt
How to cook:
Pour boiling water over the sorted and washed cereals. While the millet is swelling, peel and finely chop the pumpkin. Then put it in a frying pan and fry in vegetable oil. Pour the pumpkin into the porridge and put it on low heat, stir constantly and cook for no more than 30 minutes. When the porridge is almost ready, add honey and salt. Let the dish sit for about 15 minutes under the lid.
If you wish, you can add raisins, dried apricots or prunes to the porridge.
Fried pumpkin in breadcrumbs
You will need:
Pumpkin - 1 pc.
- breadcrumbs- 1 package
- garlic - 1 pc.
- greenery
- salt
- red pepper
- vegetable oil
How to cook:
Peel the pumpkin, cut out the core and cut the pulp into pieces (cubes or oblongs, depending on your taste).
Grate the garlic fine grater and mix it with pumpkin, leave to brew for an hour.
Then thoroughly pepper and salt the marinated pieces and sprinkle with breading. Pour it on hot frying pan and fry on all sides. Before serving, garnish with finely chopped herbs.
Stewed pumpkin with mushrooms
You will need:
- pumpkin - 400 gr.
- mushrooms - 300 gr.
- garlic - 1 pc.
- onion - 2 pcs.
- carrots - 1 pc.
- greenery
- salt
- black pepper
- vegetable oil
How to cook:
Cut the peeled mushrooms into pieces and throw them into boiling water for 15 minutes. Take it out and let it dry slightly.
Finely chop the onion, grate the carrots on a fine grater, fry lightly and set to simmer in a saucepan over low heat.
Peel the pumpkin and cut it into small cubes, add to the onions and carrots, salt, pepper and pour in 1 cup mushroom broth.
When the pumpkin is almost ready, add mushrooms, herbs and squeeze out the garlic, cover tightly with a lid and simmer for another 10 minutes.
Vegetable pumpkin manti
You will need:
Pumpkin - 400 gr.
- onion - 2 pcs.
- flour - 1 cup
- vegetable oil - 5 tbsp. spoons
- water
- greenery
- salt
- black pepper
How to cook:
Knead the dough: add salt to the flour, add butter and gradually pour in water. Knead well so that the dough does not stick to your hands. We hide it in a warm place for 30 minutes.
We clean the pumpkin and grate it using a coarse grater, repeat the same with the carrots. Chop the onion as finely as possible. Combine all parts of the filling, salt and pepper, add chopped herbs.
Now roll out the dough thinly and cut it into even squares. Place the filling in each piece of dough and combine the dough. If you have no experience in such modeling, then the easiest way is to mold it in the form of a bag.
Usually manti is cooked either in a pressure cooker or in a double boiler. If there is neither one nor the other, it doesn’t matter. Take regular saucepan, pour water and place on the stove, and place a metal colander on top. Just grease it with oil so that the manti does not stick. Cook until the pumpkin is ready, about 30-35 minutes.
Bon appetit!
I'm cooking Lenten manti from pumpkin. Dough: for a glass of lukewarm water, half a teaspoon of salt, a teaspoon citric acid pour this into the flour, add 2 tablespoons of vegetable oil there and knead a not very stiff dough, let it sit for 30 minutes, covered with a cup. Prepare the filling: cut the pumpkin into small cubes, onion rings, there should be a lot of onion, the same amount as pumpkin or more, add black pepper, other spices, salt, vegetable oil, to taste. We make manti, eat different ways how to wrap them. Steam in a mantyshnitsa for 40-45 minutes. You can simply bake the pumpkin in the oven. Some people cook lean porridge from rice or millet with pumpkin.
Cut into slices, put in a frying pan, pour a little water, put fruit on top and bake.
Cream soup. Cut the pumpkin into cubes, throw into boiling water, and add chopped onion. Cook until soft. Add tomatoes or tomato paste, salt to taste. Spices and herbs are also to taste.
You can also add potatoes and carrots during the cooking process.
Grind in a blender.
There are a lot good dishes from pumpkin, which are made lean. This ranges from baked pumpkin to soups and main courses, pumpkin porridge and risotto, bulgur with pumpkin, pilaf with pumpkin, pumpkin stewed with mushrooms, pumpkin pancakes and manta rays, lean pancakes with pumpkin, dumplings with pumpkin, salad with pumpkin, stuffed pumpkin in the oven, pickled pumpkin, pumpkin jam, pumpkin drinks, as well as all kinds of baked goods, such as pies, pies, even lean pumpkin muffins.
There is a wide variety of Lenten pumpkin dishes that can be found on the website, or on the website, also on this website.
For example, let's cook stewed pumpkin.
For two servings: products:
pumpkins - 400 g, one tomato, one onion, Bay leaf one piece, a little vegetable oil for frying, salt and ground black pepper, paprika to taste.
Preparing stewed pumpkin is not difficult.
First of all, peel and chop the onion, lightly fry in a frying pan with vegetable oil. Next, add to it a grated tomato without peel, spices, and bay leaf.
Then add the peeled and cut into pieces pumpkin to the pan. Simmer everything together for about 15 - 20 minutes. The stewed pumpkin is ready.
Bon appetit!
You can make pasta with pumpkin.
Peel the pumpkin and cut into cubes.
Take vegetable oil (olive oil, if available), two or three fresh or frozen tomatoes, a clove of garlic.
Heat the oil with a clove of garlic; when it turns slightly pink, discard.
Set aside from the heat so as not to shoot, add chopped or crushed tomatoes - as you like.
Lightly simmer these tomatoes, then lay out the pumpkin and add water or broth with a cube so that it lightly covers the pumpkin. Then simmer until the pumpkin is creamy.
Add water so that the pumpkin is always slightly covered. You can stir, you don’t need to cover it tightly, place a wooden spoon under the lid. It’s convenient for her to stir from time to time. Salt to taste, parsley or whatever you have.
When the pumpkin is tender and creamy, the sauce is ready. Cook the pasta, discard and combine with pumpkin sauce when both the pasta and the sauce are hot.
The sauce can be prepared in advance, or you can even freeze it in the freezer ready-made. But before combining with pasta, it must be brought to a boil.
You can add onions, frying them before adding tomatoes. This is not for everyone.
When not fasting, sprinkle with grated cheese. But if you fast, sprinkle with nuts.
Delicious lean soup made from pumpkin, potatoes, and onions. Finely chop the onion, fry in vegetable oil, cut the pumpkin into pieces, add to the onion, fry everything together until the pumpkin is soft. Place potatoes cut into pieces into boiling water, cook until half cooked, add pumpkin and onions and cook until done. There should be only enough water to cover the vegetables. Then beat everything in a blender, add salt and pepper, and heat through.
And millet porridge with pumpkin and raisins. Cook in small quantity add pumpkin pieces, add millet, add salt and honey and cook the porridge until tender. Wash the raisins, dry and fry in vegetable oil, and then add to the porridge. Mix well.
Recipe lean puree soup from pumpkin.
You can prepare porridge with pumpkin and millet: cut peeled pumpkin (500g) into cubes, add to boiling water (3 cups) and cook for 10-15 minutes. Add washed millet (1 cup), salt, sugar and cook for another 10 minutes. Add raisins, stir and turn off the heat.
Lenten pumpkin dishes - great option For Lenten menu. Fasting can be treated differently, but it has long been noticed that giving up meat and fatty foods in the spring has a positive effect on the health of the body. Thus, both believers and non-religious lay people can observe fasting. But giving up meat does not mean long-term fasting. Quite the contrary, during this period special attention should be paid to vitamins and useful minerals, which are found in vegetables and fresh herbs.
Pumpkin belongs to the so-called winter vegetables, that is, it is perfectly stored during autumn and winter and does not lose taste and beneficial properties. It is believed that pumpkin, like potatoes, came to Russian cuisine from North America, but science knows wild species of Asian and African pumpkins, so it is a vegetable of global importance. Active culinary use of pumpkin began relatively recently, and for a long time healthy vegetable perceived as decorative or fodder. Pumpkin was ignored, preferring potatoes or carrots, but the situation changed with the study of the composition useful elements, who turned out to be richer than many famous and usual vegetables. In addition to its beneficial properties, pumpkin stores very well, is easy to prepare, and has pleasant aroma and taste.
Useful properties of pumpkin 
Pumpkin pulp is rich in vitamins: A, E, C, D, F, PP, T, group B, minerals and macroelements: magnesium, potassium, iron, calcium, as well as proteins, fiber and natural sugars. Pumpkin will be useful to everyone who follows overweight, it is recommended for disorders of the kidneys and heart, during pregnancy for edema, to reduce cholesterol levels. Pumpkin helps in the treatment of atherosclerosis, constipation, diabetes, gout, cholelithiasis and all diseases in which the kidneys must intensively remove water from the body. But if pumpkin helps to cope with illnesses, then for healthy people, pumpkin dishes will be like exercise for the body. Useful material are never superfluous, and if they are also cheap and tasty, then we should definitely take a closer look at healthy pumpkin and prepare lean pumpkin dishes.
How to cook pumpkin
Any preparation of pumpkin can be divided into two principles:
. Cook the pumpkin separately and then add it to other foods
. Cook pumpkin at the same time as other foods
The easiest way to cook pumpkin is baking. Cut the pumpkin, remove the seeds and cut into manageable pieces. You can bake with the peel on. Usually, 1 hour at 200 degrees is enough for the pumpkin to fully cook and become soft. Baked pumpkin can be used to make pie fillings, puree soups or sweet desserts.
All other methods of preparing pumpkin boil down to peeling the pumpkin, removing the skin, cutting into small pieces and boiling or frying with other foods. In this case, the pumpkin is saturated with the juices of neighboring products and can change its taste or change the taste and aroma of the dish with its own aromas.
Can you eat raw pumpkin?
In addition, pumpkin can be eaten raw. For example, in salads. To do this, the pumpkin pulp is grated or finely chopped and flavored with vinegar, oil and spices. By the way, instead of tropical fruits, sweet yoghurts use pumpkin pulp, so you can safely combine pumpkin with dairy products - it’s tasty and healthy.
Recipes with pumpkin 
Ingredients:
500 g pumpkin,
sesame seeds,
salt.
Preparation:
Peel the pumpkin and cut it in large pieces, place in a baking dish, sprinkle with olive oil, salt and bake for an hour at 180 degrees. Serve sprinkled with sesame seeds.
Ingredients:
1 glass of rice,
150-200 g orange sweet pumpkin,
1 glass of milk or water,
2 tbsp. spoons of honey or syrup,
2-3 tbsp. spoons of olive oil,
salt.
Preparation:
Cut the pumpkin into cubes and place in a saucepan, to which add olive (or any vegetable) oil. Lightly fry the pumpkin pieces and simmer the pumpkin over low heat for 15 minutes. Pour washed rice on top, add honey or syrup, add water or milk and cook covered over low heat for another 15 minutes. A saucepan with ready-made porridge cover with towels or something warm and let steam for another 10 minutes.
Ingredients:
500 g pumpkin,
1 cup millet,
2 glasses of milk,
1 glass of water,
1 tbsp. spoon of sugar.
Preparation:
Rinse the millet in water, pour boiling water over it and set to cook on low heat. After 15 minutes, add hot milk or water, add salt and cook until tender. Don't cut the pumpkin big pieces, sprinkle with sugar, stir. When the pumpkin gives juice, simmer it over low heat until soft. Mix millet porridge with pumpkin and serve.
Ingredients:
300 g pumpkin,
1 cup chickpeas,
1 teaspoon sesame seeds,
greenery,
salt.
Preparation:
Rinse the chickpeas and soak overnight in 3 glasses of water. The next day, wash the chickpeas and dry them on a towel. Cut the pumpkin into large pieces, sprinkle with olive oil and bake in the oven for 1 hour at 180-200 degrees. Heat a frying pan and fry the chickpeas in vegetable oil. Fry the chickpeas for about 5-7 minutes, stirring frequently. Salt the baked pumpkin and grind it in a blender, dilute with boiling water if necessary. Divide the puree soup into bowls, adding chickpeas to each bowl, sprinkling with sesame seeds and chopped herbs.
Ingredients:
500 g pumpkin,
2 potatoes,
2 onions,
30-50 g dried mushrooms,
2 tbsp. spoons of olive oil,
pepper,
greenery,
salt.
Preparation:
Place a saucepan with 2 liters of water on the fire. Soak the mushrooms in cold water. Peel the pumpkin and potatoes and cook in salted water. Wash the mushrooms and chop them. Cut the onion into half rings or cubes. Fry the onions and mushrooms in oil, pepper and salt them. Drain the water from the pot with the pumpkin and potatoes and prepare the puree. Add olive oil. Place the puree on a warm flat plate, add fried mushrooms and onions and garnish the dish with herbs.
Ingredients:
100 g pumpkin,
100 g thick coconut cream(milk)
1 teaspoon rum,
1 teaspoon lemon juice,
1 teaspoon sesame seeds,
A sprig of mint.
Preparation:
Bake the pumpkin in large pieces for an hour at a temperature of 180-200 degrees. Grind the pumpkin into a puree in a blender, add lemon juice and rum and mix thoroughly. Layer in a glass or glass coconut milk And pumpkin puree. Garnish the dessert with sesame seeds and a sprig of mint.
Ingredients:
1 cup traditional oatmeal(15-20 minute preparation),
1 cup flour,
150 g baked pumpkin,
2 tbsp. spoons of sunflower seeds,
50 ml olive oil,
2 tbsp. spoons of sugar,
½ hour spoons of salt,
¼ teaspoon of soda,
some water.
Preparation:
Preheat the oven to 200 degrees. Sift the flour, add cereal, salt, sugar, soda and seeds. Add the pureed pumpkin, a little water and oil. Knead dense dough. Dust the surface of the table with flour, divide the dough into small pieces, flatten them with your hands and place them on greased parchment. Bake at 200 degrees for 10-20 minutes, depending on the thickness of the cookies and the desired degree of baking. If the cookies are too thick, remove the baking sheet after 15 minutes of baking, turn each cookie over and place back in the oven for another 5-7 minutes.
Ingredients:
500 g pumpkin,
3 tbsp. spoons of flour,
3-4 tbsp. spoons of vegetable oil,
salt.
Preparation:
Cut the pumpkin into slices about 1 cm thick. Add salt, roll in flour and fry in oil over high heat.
Pumpkin rösti (rösti)
Ingredients:
1 potato,
100-150 g pumpkin,
1 onion,
1 tbsp. spoon of flour,
salt.
Preparation:
Grate the peeled pumpkin and potatoes to Korean carrots and carefully squeeze out the juice. Chop the onion. Mix pumpkin, potatoes and onions with flour, add salt. Heat a frying pan, heat the oil in it and transfer vegetable mixture, pressing firmly to the bottom. Fry on each side until crusty.
Ingredients:
1 bag of frozen vegetable mix,
300 g pumpkin,
200 g black bread,
olive oil,
spices to taste,
salt.
Preparation:
Cut the bread into cubes and cook the croutons (soft crackers) in the oven with the door open on low heat. In a hot frying pan, fry the pumpkin pieces and frozen vegetables until softened. Transfer the vegetables to a blender jar, add boiling water and puree. Divide the puree among bowls and top each with a handful of croutons.
Pumpkin in Greek
Ingredients:
1 kg pumpkin,
400 g tomatoes,
100 g tomato paste,
1 chili,
3 tbsp. spoons of olive oil,
3 cloves of garlic,
basil leaves,
salt.
Preparation:
Fry pumpkin pieces, tomatoes and chopped peppers in oil. Add tomato paste, garlic, basil, salt, stir and simmer over low heat for 20-30 minutes. Serve the dish on a Lenten table, sprinkled with fresh chopped herbs.
Ingredients:
300 g pumpkin,
2-3 apples,
1 lemon,
4 teaspoons honey.
Preparation:
Cut the pumpkin into small pieces, mix with honey and leave for half an hour. Remove the zest from the lemon, mix with the pumpkin and add the juice of half a lemon. Cut the apples into strips and mix with the rest of the ingredients. Salad ready.
Ingredients:
1 kg pumpkin,
800 g sugar,
3 lemons.
Preparation:
Cut the pumpkin into small cubes, mince the lemons, mix with pumpkin and sugar and leave overnight. The next day, stir and bring to a boil over low heat. Cook for about 1 hour.
Ingredients:
400 g peeled pumpkin,
1 onion,
2 cloves of garlic,
3 cm ginger root,
½ lemon (zest)
1 apple,
1.5 teaspoons of coriander seeds,
1 teaspoon allspice(peas),
¼ teaspoon ground cinnamon,
1 tbsp. spoon of vegetable oil,
salt.
Preparation:
Chop the onion, garlic, ginger and apple. Cut the pumpkin into cubes. Fry the coriander and pepper in a dry frying pan. Fry onion, garlic, ginger, zest and apple in vegetable oil for 5-7 minutes. Add pumpkin, spices, salt and simmer with the lid closed for 30 minutes. The vegetables should soften. Ready mixture grind in a blender. Add more salt and pepper if necessary. The sauce is perfect with legumes, potatoes or baked vegetables.
Pumpkin is a very easy product to prepare. Feel free to use it in sweet and spicy dishes, prepare purees, salads and other lean dishes from pumpkin. Pumpkin can be eaten in any quantity without harming your figure. The more pumpkin we eat, the more vitamins we get.
Now you know how to prepare delicious lean pumpkin dishes. Fast for health benefits!
Properties and excellent taste qualities pumpkins make it simply indispensable for a Lenten menu. You can make excellent puree soup, pie or cutlets from it, which we will discuss below in our recipes.
Lenten pumpkin soup
Ingredients:
- fresh pumpkin– 570 g;
- – 2 stems;
- fresh carrots– 90 g;
- onion – 90 g;
- garlic cloves – 2-3 pcs.;
- vegetable oil without aroma – 55 ml;
- tomato sauce or puree – 70 g;
- Cayenne pepper ground – 1 small pinch;
- ground nutmeg – 1 small pinch;
- freshly ground black pepper – 1 pinch;
- coarse salt - to taste.
Preparation
When starting to prepare the puree soup, let’s first prepare the base of the dish - pumpkin. If you have whole fruit, then we wash it, cut it in half, remove the middle with the seeds, cut off the hard peel, and cut the pulp into arbitrary pieces. Cut the peeled onion, celery stalks, and garlic cloves into pieces, after peeling them, and grate the carrots on a coarse grater.
Fry the onion in vegetable oil in a heated frying pan, and after a couple of minutes add the carrots and fry the vegetables together for a few more minutes.
Place the prepared pumpkin, celery stalks, and garlic into the pan and add the roast. Pour water into the vegetables until it completely covers them. Place the pan on the fire, let the contents boil over high heat, and then reduce the heat intensity and cook the vegetables until all the pieces are soft.
Now we process the vegetable mixture with a blender until puree is obtained, season the soup with salt, season with cayenne and black pepper, and also throw in a pinch of ground nutmeg and mix. After about ten minutes, the puree soup will infuse and be ready to serve.
Lenten pumpkin pie - recipe
Ingredients:
- sifted wheat flour – 315 g;
- fresh pumpkin – 670 g;
- granulated sugar – 220 g;
- light raisins – 190 g;
- baking powder – 20 g;
- any cognac or rum – 40 ml;
- ground cinnamon – 2 medium pinches;
- ground cloves - 1 medium pinch;
- – 75 g;
- orange fruit – 1 pc.
Preparation
To prepare Lenten pie from pumpkin, peel the vegetable from the hard peel and entrails with seeds, and cut the pulp into small cubes or grind on a coarse grater. Then mix the pumpkin mixture in a bowl with granulated sugar, honey, cognac or rum, ground cinnamon and cloves, and also add lemon zest and juice. Mix everything very thoroughly, add the sifted flour and knead again until the flour lumps dissolve. Transfer the resulting pie base to a baking dish oiled with vegetable oil and place it on the middle shelf of the preheated oven. Temperature while setting it to 185 degrees. After about forty minutes, check the readiness of the pie using a dry wooden skewer, remove the pan with the product from the oven and let it cool completely before serving.
Lenten recipe for zucchini and pumpkin cutlets
Ingredients:
- zucchini (fresh or frozen) – 270 g;
- pumpkin – 270 g;
- potatoes, boiled in their jackets – 320 g;
- wheat flour – 220 g;
- ground coriander – 1 pinch;
- ground black pepper – 1 pinch;
- fresh herbs dill – 3-4 sprigs;
- table salt - to taste;
- refined vegetable oil – 55 ml.
Preparation
Zucchini and pumpkin pulp grind using a blender container, and grind potatoes, boiled in their skins, peeled and cooled through fine grater. Combine the prepared ingredients in a bowl, add finely chopped dill, a pinch ground coriander and black pepper, table salt, four tablespoons of wheat flour and mix everything thoroughly. With moistened hands, form cutlets, bread them in the remaining flour and place them in odorless vegetable oil heated in a frying pan. Brown the product on both sides, then place it on a dish and serve.
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