What to cook with pumpkin. Pumpkin dishes, recipes with pumpkin

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

How to cook pumpkin – pumpkin and apple salad

• Take pumpkin and apple pulp in equal quantities (100 g each).
• Peel them and grate them on a special grater for Korean salads.
• Stir in apples and pumpkin.
• Pour dressing over the salad (1 tbsp lemon juice, 1 tbsp liquid honey, ground cinnamon on the tip of a knife).
• Sprinkle the salad with any nuts.
• An excellent addition to the dish would be a handful of seedless raisins.

You can prepare this salad in 10 minutes.

How to cook pumpkin – baked pumpkin

Roasted pumpkin can be served with either sweet or savory sauces.

• For the dish, take a round pumpkin and cut it into large pieces. Don't forget to remove the seeds.
• Place the slices on a baking sheet and place in an oven preheated to 180 degrees. Cook the pumpkin until the top is covered with a crust and the inside is soft.

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

As a dessert, serve pumpkin from the oven with cream, honey, and custard.

The baked pumpkin takes 15-20 minutes to prepare.

How to cook pumpkin – sweet pumpkin casserole

If you have leftovers from lunch boiled rice, then prepare a quick pumpkin casserole for dinner or breakfast.

• Cut the pumpkin pulp into cubes and boil them until soft – about 10 minutes.
• Blend the boiled pumpkin with a blender or mash with a fork.
• Mix pumpkin puree and rice - take them in equal quantities.
• Add to mass a raw egg(1 piece per 200 g of product) – stir.
• Add sugar to taste and stir again.
• Grease a baking dish with butter and place the porridge with pumpkin in it.
• Bake the dish for 25-30 minutes in a well-heated oven.
• Serve the casserole with sour cream or jam.

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

How to cook pumpkin - pumpkin and apple pie

For a delicious sweet pie you will need ready-made puff pastry. Housewives usually buy it in the store for future use and store it in the freezer.

• Place two frozen layers of dough on a cutting board for easy defrosting.
• While the dough becomes plastic, cut 2 apples and 100 grams of pumpkin pulp into small cubes or large strips.
• Place one layer of dough in a baking dish and form sides. Before doing this, grease the mold with any oil.
• Place apples and pumpkin on the dough. Sprinkle them with sugar (0.5 cups) and add 50-70 grams of frozen butter, grated on a coarse grater. Distribute the butter evenly over the filling.
• Cut long strips from the second layer of dough and place them on top of the apples and pumpkin in a lattice shape.
• Beat 1 egg and 1 tablespoon milk. Lubricate the dough strips and sides with this liquid mixture.
• Bake the pie until golden brown.

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

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

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

cdn.minimalistbaker.com

Ingredients

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

Preparation

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

Place fresh vegetables along with fried onions in a saucepan, add a small amount of water and cook until tender. Add finely chopped garlic to the resulting mixture, pepper and salt. After this, beat the future puree soup with a blender and add cream.

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

hlebomoli.ru

Ingredients

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

Preparation

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

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

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

irecommend.ru

Ingredients

For the test:

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

For filling:

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

For the sauce:

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

Preparation

Khanum is a tasty and quick dish of oriental cuisine, an excellent alternative to manta rays. To prepare it, knead the dough from flour, water, eggs and salt. Knead the dough for at least 15 minutes until it becomes elastic. Then cover the resulting mass with a towel and leave for 40 minutes.

For the filling, cut the pumpkin into small cubes and the onion into thin half rings. In a preheated frying pan, lightly fry the onion, then add the pumpkin to it. The time for frying and mixing ingredients should not exceed 5–10 minutes. Sprinkle the finished filling with pepper, salt and sugar.

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

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

ivona.bigmir.net

Ingredients

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

Preparation

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

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

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

Let the boiled vegetable sit under the lid for half an hour, then remove the spices and place the pieces in a sterile airtight container. The pickled pumpkin is ready and begging to be served on your table!

fifochka.blogspot.ru

Ingredients

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

Preparation

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

heaclub.ru

Ingredients

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

Preparation

Choose a pan with a wide and thick bottom. Cut into cubes, boil in small quantity water for 10 minutes and puree in a blender. Add sugar to the finished mixture and cook over low heat for half an hour, stirring constantly. Then add ½ lemon and continue to simmer the mixture for an hour. The finished marmalade will easily lag behind the walls and bottom of the pan.

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

Homemade pumpkin marmalade should be stored in a cool, dry place.

7dach.ru

Ingredients

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

Preparation

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

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

Bon appetit!

https://site/wp-content/uploads/2018/10/prevtykva.jpg

Pumpkin is an exceptional plant, a permanent resident of gardens and vegetable gardens, as well as kitchens and pantries of Russians. This product is very tasty and healthy from crust to seeds. It contains vitamins A and C, a large amount of fiber, pectin fiber, calcium, magnesium and iron. And finally, this is a necessary attribute used in English speaking countries, and in last years and among the younger generation in Russia, to celebrate Halloween.

Pumpkin often stays in the beds until the last minute, and sometimes remains there and overwinter as unnecessary, due to its huge size or large quantity copies. If this is about your garden, be sure to take the pumpkin home and prepare delicious dishes, because there are a great many of them. For example, you can choose one of ten simple and quick recipes presented below.

1. Pumpkin and kohlrabi stew

The dish is very healthy and easily absorbed by the body. All products can be found in the garden, and vitamin complex, mineral salts and vegetable proteins included in its composition will provide the family with health, strength and energy.

What to take:

• Peeled pumpkin – 300 g
• Kohlrabi cabbage - 2 pcs.
• Pepper (sweet), carrots, onions - 1 pc.
• Garlic - 5 cloves
• Vegetable oil)
• Salt - to taste

How to cook:

To prepare the stew, it is better to use a thick-walled pan. Cut all vegetables: onions, carrots, pumpkin, cabbage and bell peppers into small cubes. Place the dishes on the fire and pour in the oil. When the oil is hot, add the vegetables, starting with the onions. Cover the pan with a lid and cook over low heat, stirring occasionally, for 45 minutes. At the very end of the process, about ten minutes before the dish is fully cooked, add salt and chopped garlic cloves. The ingredients are for four people.

2. Pumpkin millet porridge

Millet porridge with pumpkin is a dish of Russian cuisine, known for centuries. The ingredients are very simple and inexpensive. The dish turns out to be very healthy and nutritious. Cooking porridge in water.

What to take:

• Pumpkin (small) - 1 pc.
• Millet - 1.5 cups
• Water - 3 glasses
• Honey, salt - to taste

How to cook:

Wash the pumpkin, remove seeds and peel. Cut into small pieces. The cereal must be washed and filled with water. Then add pumpkin, honey and salt. Bring the mixture to a boil, reduce heat and then cook, stirring, for twenty minutes. If the millet has not softened and the water has already evaporated, add more. Next, we use the standard method of bringing the porridge to readiness: remove the pan from the stove, wrap it in a towel or blanket and leave for half an hour. Well, let’s serve the porridge with butter.

3. Pumpkin puree soup with celery

No one full lunch can’t do without soup, and if the dish contains everything bright colors autumn, it will undoubtedly create the mood and make the day warmer and more comfortable. Let's prepare a lean version of vegetable soup.

What to take:

• Pumpkin - 0.5 kg
• Potatoes - 2 pcs.
• Celery - 0.1 kg
• Onions, carrots - 1 pc.
• Vegetable oil – 3 tbsp. spoons
• Water (vegetable broth) - 0.5 l
• Salt, herbs, spices - to taste

How to cook:

To ensure the soup has a rich taste, fry the vegetables in vegetable oil before cooking. Cut onions, carrots, celery, pumpkin, potatoes into fairly small pieces. First immerse the pumpkin in the heated oil and leave for about five minutes. Then we send in celery and potatoes. Stir the mixture so that it does not stick to the bottom. Lastly to stewed vegetables add carrots and onions, season everything with spices and simmer for a few more minutes.

Fill everything up hot water or vegetable broth, add salt and cover with a lid. Cook the soup until the vegetables are ready, about half an hour, you can check by looking at the carrots. After the soup has cooled, transfer it to a blender or grind it directly in the pan. Serve the puree soup with herbs and croutons.

4. Pumpkin salad with apple and carrots

A salad made from fresh vegetables is always welcome, and if it is prepared for a couple of minutes, it retains all its nutritional properties and will give a charge of freshness and vigor to both adults and children.

What to take:

• Pumpkin (pulp) - 0.2 kg
• Carrot, apple - 1 pc.
• Olive oil – 30 ml
• Lemon juice – 5 ml
• Sugar, salt, spices - to taste

How to cook:

Peel the pumpkin from the peel and seeds, grate the pulp. Grate the carrots and apple as well, but the apple last, as the fruit quickly darkens. Salad dressing is very simple: mix lemon juice and butter and add to the chopped ingredients. Mix the resulting mass and leave for about fifteen minutes so that the salad is well soaked. If desired, add sugar, salt or spices to the dish.

5. Pumpkin jam with lemon

Pumpkin jam has never occupied a leading position among preparations for the winter, so it will be more pleasant to surprise guests and family by putting it on the table for evening tea. Here is one of the simplest and fastest cooking options.

What to take:

• Pumpkin (pulp) – 1 kg
• Sugar – 1 kg
• Water - 1 glass
• Lemon – 1 piece

How to cook:

We clean the pumpkin, leaving only the pulp, which we chop into small pieces. We also finely chop the lemon (with peel). Place the ingredients in an enamel bowl or pan. Add a glass of boiling water and cook over medium heat for about fifteen minutes and only after the pumpkin becomes soft, add sugar. Cook the mixture for five minutes until the crystals disappear. Turn off the heat and grind the jam in a blender, and then pour it into jars. The product should be stored in the refrigerator.

6. Pumpkin in the oven with honey and nuts

Pumpkin is an excellent base for making dessert, especially if you want to please your sweet tooth. As always, a minimum of ingredients and maximum pleasure.

What to take:

• Pumpkin (peeled) - 0.5 kg
• Walnuts – 0.1 kg
• Honey, sugar, butter - 1 tbsp. spoon

How to cook:

Peel the pumpkin and cut into slices 1 cm thick. Place the pieces on a baking sheet and pour with a small amount of water (two tablespoons). Cover the sheet with foil and bake in the oven. Leave there for half an hour at a temperature of 190 degrees. It's time to prepare the sweet mixture. To do this, you need to chop the nuts and melt the butter. Add honey and sugar. After the specified time has passed, remove the pumpkin from the oven, remove the foil and pour over the sweet nut-honey mixture. Place the dessert back in the oven for another ten minutes. The healthy sweet is ready to serve.

7. Pumpkin pancakes

Even if pumpkin is not a popular product in the family, it’s worth trying to please your loved ones with a breakfast of pumpkin pancakes. Tasty and healthy “sun on a plate” will not leave anyone indifferent.

What to take:

• Pumpkin (peeled) - 0.5 kg
• Eggs - 2 pcs.
• Flour, sugar - 3 tbsp. spoons
• Soda - 0.5 teaspoon
• Vanillin - to taste
• Vegetable oil

How to cook:

We clean the pumpkin from seeds and peel and grate it on a medium-sized grater. Beat the eggs into the pumpkin mixture and mix. Next comes sugar and flour. Don't forget to add a little soda and, if desired, vanillin. Heat the vegetable oil in a frying pan and start baking the pancakes. Spread them in a thin layer and fry over medium heat, keep on each side for about three minutes until golden brown. Sunny breakfast is ready.

8. Pumpkin in sour cream and garlic sauce

Are you planning to cook fish or meat for dinner, but don’t know what to come up with as a side dish? An excellent alternative to boring buckwheat and mashed potatoes will become a pumpkin dish.

What to take:

• Pumpkin - 0.5 kg
• Sour cream (fat) - 0.2 l
• Garlic - 4-5 cloves
• Greens (parsley, dill)
• Salt, pepper - to taste
• Vegetable oil

How to cook:

First, we clean the pumpkin, free it from the peel, fibrous part and seeds. Cut the pulp into large pieces and send them to fry in a heated frying pan with vegetable oil. Cook over high heat. We wait for the pumpkin to brown and at the same time make the sauce. Finely chop the garlic and herbs, mix with sour cream. Pour the mixture over the pumpkin.

Season the dish with salt, pepper, mix and cover the pan with a lid. Leave to simmer over low heat for ten minutes. As a result, the pumpkin pieces should be soft, but not turn into mush. Can also be used as an independent dish.

9. Candied pumpkin

Today it is no longer possible to surprise anyone with candied fruits from the most exotic fruits. It is much more pleasant, cheaper and healthier to prepare homemade sweets for the winter from fruits and vegetables from your own garden. For example, from pumpkin.

What to take:

• Pumpkin – 1 kg
• Sugar - 0.5 kg
• Lemon - 1 pc.
• Powdered sugar

How to cook:

To prepare the dish you will need a ripe and dense sweet pumpkin. Peel it and cut the pulp into even cubes of about 2 cm. Place the pumpkin in a saucepan and add sugar. Place lemon, pre-cut into half rings, on top. Place the resulting mass in the refrigerator for about 12 hours. After this, cook the pumpkin pieces over low heat for five minutes.

Then leave it untouched for 4 hours and put it back on the fire for five minutes. Let the mass cool. Place the slices in a sieve and wait for all the syrup to drain. Prepare the baking sheet: lay out the foil and carefully lay out the pieces. Place the pumpkin in the oven (temperature 100°C) and dry for four hours. Take out the “marmalades” and sprinkle with powdered sugar.

10. Cupcake with pumpkin, carrots and nuts

What do you think of the pumpkin bake idea? Just a little patience and a handful of nuts, and a delicious and crumbly pumpkin muffin is ready for your guests.

What to take:

• Pumpkin - 0.4 kg
• Carrots - 0.1 kg
• Flour - 0.2 kg
• Butter - 0.2 kg
• Sugar - 0.1 kg
• Eggs - 4 pcs.
• Nuts (almonds or walnuts) - 0.1 kg
• Sour cream (low-fat) - 50 g
• Baking powder - 10 g

How to cook:

Pumpkin and carrots must be peeled and grated. In a separate bowl, beat the butter and sugar, add the sour cream there and beat again. Now comes the turn of the eggs, which we introduce one at a time, continuing to thoroughly mix the mass and bringing it to a homogeneous state. Add vegetables and chopped nuts to the resulting mixture.

Sift the flour, add baking powder and gradually add it to the general mixture, kneading the dough. Cover the bottom of the baking dish parchment paper, spread the dough and place in the oven preheated to 180 degrees. We bake the cake for about an hour.

Bon appetit!

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. Anything!

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- 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. Bell pepper cut 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, dip 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 puree 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 layers, alternating, in a baking dish. upper layer brush 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 in a bowl egg yolks and slowly pour into the hot sauce, stirring continuously 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 ready dish 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 butter granulated sugar, nutmeg and cinnamon in a saucepan and heat slightly. 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. Ready pie invert 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. From ready dough Form the donuts (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 in a glass cold water starch 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

Today we want to eat not only tasty, but also healthy foods. Pumpkin is exactly such a product, a vegetable. The beneficial properties of pumpkin are largely due to its high content of carotenoids. In addition, pumpkin contains a lot of fiber and vitamins. But it is important to know how to cook pumpkin in order to retain maximum of its benefits. So, you've read about beneficial properties pumpkins or you wanted to cook something original, and now you are thinking about what you can cook with pumpkin. Pumpkin is prepared in the most different ways. There is steamed pumpkin, baked pumpkin, stewed pumpkin, baked pumpkin, even fried pumpkin. You can prepare both first, second and dessert dishes from pumpkin, simple dishes from pumpkin and more complex, there are recipes for preparing pumpkin dishes for all occasions. How to cook pumpkin is up to you; it’s actually difficult to spoil pumpkin.

Let's start with the second courses. Second pumpkin dishes often prepared with meat, these are pumpkin with meat in the oven, pumpkin in a pot with meat. Pumpkin dishes with meat are prepared with a combination of other vegetables, potatoes, and onions. Pumpkin and chicken dishes are popular. Many people like this kind of pumpkin, recipes with meat are satisfying, and delicious dishes made from pumpkin and chicken meat easy to prepare. And for those who are on a diet, they will suit Lenten dishes from pumpkin. Sweet pumpkin dishes include various casseroles and soufflés. You can do something simpler, for example, baked pumpkin with honey, oven-baked pumpkin with sugar, baked sweet pumpkin with cinnamon. Pumpkin with honey creates a very interesting taste and aroma.

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