The most delicious pumpkin dish. Healthy pumpkin dishes for slimness, health, beauty! Recipes for bright, tasty and healthy pumpkin dishes

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 can be so fabulous made 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 and cut the pumpkin in 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 for a long time. warm place and don't heat it up. 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 until pureed, 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 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. 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

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 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, at your disposal step by step recipes pumpkin pies, pancakes, casseroles with cottage cheese and many other sweets.

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 the squeezed lemon juice, coriander, chopped herbs, salt, crushed garlic.
2. Pour the resulting marinade over the pumpkin pieces and stir.
3. Place vegetables on large leaf foil and collect the edges on top with a “bag”.
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 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 the mold large diameter. 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 be loved by kids and other lovers. 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 the 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 for high fire. 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

You know that many people claim that they don't like autumn vegetable 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.

Baked pumpkin

Pumpkin porridge with millet

Cake

Pumpkin with apples baked in the oven

With Chiken

Pumpkin donuts are a wonderful and unusual dessert for a cozy tea party. Surprise your loved ones! The recipe for pumpkin donuts is quite simple, the dish is budget-friendly, but the taste will amaze everyone;)

Pumpkin compote for the winter is very beautiful and healthy, and most importantly, delicious. At first I didn’t believe it, until my mother-in-law convinced me to try it. Since then I have been making pumpkin compote according to her recipe.

Very unusual dish, which will amaze your family, friends, as well as all gourmets - a pumpkin appetizer. Beautiful, crispy, combining both sweet and salty flavors. Meet us!

Pumpkin casserole is a magical dish. If you are biased towards this fruit, then I guarantee that you simply do not know how to prepare it correctly. Read and learn!

Pumpkin pancakes are an unusual dish at first glance, but they are prepared quite simply and quickly. The resulting pumpkin pancakes are very tender, juicy, beautiful color and incredibly tasty :)

Pumpkin puree is a storehouse of vitamins that can be stored in the refrigerator for quite a long time and used to prepare a wide variety of dishes. It's easy to prepare, easy to store and long lasting.

Today we are preparing an interesting dish, which I gave a lot of common name- baked goods with pumpkin. I myself don’t fully understand what ends up happening - pie, pizza, biscuits or pies :)

Carotene-rich pumpkin inspires us to create a variety of delicious dishes. At my dacha, the pumpkin usually grows gigantic, and after cutting it, it must be used. I'm making spicy pickled pumpkin!

Sunny pumpkin jam will greatly delight lovers of this vegetable. Making jam is easy, the appearance and aroma are wonderful, and the taste is delicious. In addition, pumpkin is a storehouse of vitamins and minerals.

Pumpkin cheesecake recipe. To protect the cheesecake top from cracking, do not open the oven while the cake is baking or cooling.

My aunt always made pumpkin jam with dried apricots. The most interesting thing is that her jam was always different, sometimes it was amber and transparent, sometimes it was some kind of red mess. But it was always delicious!

Porridge with pumpkin is not only tasty, but also healthy. I suggest you step by step instructions, how to cook porridge with pumpkin in a slow cooker - even a beginner can figure out this recipe.

Do you want some sun in winter? Make pumpkin and orange jam for the winter! It will not only improve your mood bright yellow, taste qualities, but will also replenish your diet with vitamins.

I’ll tell you how pumpkin porridge is cooked - traditional, without unnecessary ingredients, the most in the classic way. Only the most basic ingredients - and nothing extra. The porridge turns out - upper class!

Try giving your favorite minced meat a little new taste- add pumpkin to the minced meat. Minced pumpkin, which is unusual for us, is a classic in Central Asia, where it is added to manti and other dishes.

It's mid-September, the kitchen is filled with homemade tomatoes and pumpkins. Well, we prepare delicious dishes by recycling excess food. Tomato soup with pumpkin - welcome!

Check out the recipe for pumpkin porridge, which was inherited from my grandmother! Pumpkin porridge is tasty, healthy and very beautiful.

There are such products that no matter what you cook with, everything is healthy and tasty. Pumpkin is one of them. And if you add honey to the pumpkin, it turns out incredibly appetizing, beautiful and, of course, healthy dessert.

Chocolate pumpkin muffins are delicious and original muffins made according to Jillian Michaels' recipe. It would seem nothing complicated - but what a magnificent result!

Pumpkin cake is a very popular cake in America, which is not difficult to prepare even for a beginner. The cake turns out great - with a moist texture and rich flavor. Try it!

Very tasty and aromatic pumpkin soup. I advise you to prepare it for your children as the soup is very healthy.

Pumpkin lovers and connoisseurs, this is your dish. A piece of sunshine on the dining table. Tasty, healthy and beautiful.

I like to go on a visit not empty-handed, but with some kind of treat. One of my latest treats is Pumpkin Cheese and Seed Pie. Everyone was delighted :)

A popular American recipe for Thanksgiving.

Appetizer "Mosaic" of tomatoes, pumpkin and cucumbers

Appetizer "Mosaic" of tomatoes, pumpkin and cucumbers is great snack For festive table. Cheap to prepare, but tasty and effective.

Pumpkin soup with shrimp is a hearty, thick and flavorful soup that has a very original and unusual taste. The combination of products is very successful - I recommend trying it.

Pumpkin soup with potatoes and leeks is a very tender and flavorful vegetable soup that perfectly warms you up in the cold season. The ingredients are simple and affordable - there is no reason to refuse this soup! :)

Pizza with pumpkin, pear and Gorgonzola is a very successful experiment on the theme of classic Italian cuisine. The perfect combination of ingredients makes this pizza worth trying.

Recipe for a salad of baked squash, lentils, cumin, arugula, goat cheese, mint leaves and roasted seeds.

Recipe for crostini with roasted squash, sage, ricotta, lemon zest and garlic.

Baked squash recipe with sesame oil, miso, maple syrup, orange juice, lemon juice, lemon zest, tofu and your choice of toppings.

Salad recipe with roasted squash, arugula, toasted walnuts, dried cranberries and Parmesan cheese.

Recipe for a sweet vegetable side dish of carrots, sweet potatoes and butternut squash with garlic.

Recipe for making yeast buns with pumpkin puree, spices and powdered sugar glaze, cream cheese and vanilla extract.

Recipe for cookies with pumpkin puree, oatmeal, ground cinnamon and vanilla extract.

A sweet salad recipe made from pumpkin, apples and carrots, which is ideal for a light breakfast.

This wonderful dish is perfect for both children and adults. It is very beneficial for the stomach, has a low calorie content and can be included in dietary nutrition. And it's also easy to prepare.

Pumpkin is considered very useful product. It contains many vitamins. Ascorbic acid will boost immunity, B vitamins strengthen hair and nails. Pumpkin calms the nervous system.

Pumpkin bread is another one original way using this wonderful vegetable in cooking. This fresh homemade pumpkin bread will give any store-bought bread a run for its money. Try it!

Pumpkin season is in full swing, so let's continue cooking with pumpkin! I recommend trying to bake a pumpkin-walnut pie - there is little hassle with it, the ingredients are simple, but the result is very good.

Another option for preparing pumpkin is my favorite pumpkin in puff pastry. The resulting envelopes are very beautiful and tasty.

Pumpkin season is in full swing, so don't yawn and prepare pumpkin dishes! I present to your attention sweet pie- pumpkin in shortcrust pastry. It doesn’t sound very good, but believe me, it turns out luxurious :)

Carbonara, Bolognese, Neapolitan - all this is hackneyed and uninteresting. But pasta with pumpkin and shrimp - how do you like this combination? :) Let's give it a classic Italian pasta unusual shape and taste.

My children do not eat pumpkin in any form, the only exception being pumpkin pancakes with cheese. Everyone in our family loves them. Prepare quickly and easily.

Porridge in pumpkin is a very cheap and easy to prepare, but impressive Russian dish traditional cuisine. If you put this on the table, it will outshine any delights and delicacies.

Pumpkin season is in full swing, so I try to cook pumpkin dishes as often as possible. Pumpkin pie with honey is one of my latest culinary inventions :)

Pumpkin season is in full swing. I suggest making Edwardian pumpkin pie - a very tender and aromatic pie, which is a classic in English national cuisine.

This method of cooking pumpkin is very popular in our family. The pumpkin-curd pie turns out to be very tender, and the pumpkin itself, interestingly, is practically not felt in it. I recommend!

Among all the candied fruits that I prepared this year, candied pumpkin was the most popular. I am sharing my signature recipe.

Pumpkin pies are very easy to prepare and delicious pies that can diversify your daily diet, especially in the midst of pumpkin season.

At the beginning of autumn, at the height of pumpkin season, we decided to prepare our favorite manti with pumpkin, adding bacon and cheese. It turned out unconventionally and very tasty.

It is customary to start a conversation about pumpkin recipes with pumpkin porridge. It is not in this selection of 9 top recipes, although I will definitely refer to classic recipe from another page. And I will definitely remind you of the well-known: pumpkin is a universal vegetable. In the strictest sense of the word.

You can make anything from pumpkin, from bread to candy. Pumpkin is stewed, baked, boiled, fried, and eaten raw in salads. They even eat flowers (stuffed). Not to mention the seeds.
Pumpkin makes fabulous cakes, pies and cookies. Candied pumpkin and dried wedges are delicious. And pumpkin pickled in jars for the winter is just as good as in jam.

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

Pumpkin pie

About pumpkin recipes with love, Magic Food.

Since pumpkin is a seasonal vegetable, the period of ripeness of which begins in the fall, and you want to receive the benefits of the vitamins and minerals it contains all year round, There is great way storing this sweet “sunshine”. It is inconvenient to store the whole fruit at home, and even with central heating it is hardly possible for a long time, therefore correctly place the pumpkin in the freezer for later use.

How to freeze and defrost pumpkin

Before moving on to the question of what can be prepared from defrosted pumpkin, let’s figure out how to properly freeze this “sunny berry”. The easiest way - freezing in pieces:

1. Raw fresh pumpkin is peeled and cut into cubes of approximately 2x2 cm.
2. Freeze for 2 hours on a board lined with parchment: the pieces should be laid out in one layer and not touching each other.
3. Frozen pieces are placed in a special bag or container and placed in the freezer for storage.
4. In this way, frozen pumpkin pieces will not stick together; to prepare the dish, just defrost the required amount.

Frozen pumpkin

The disadvantage of this method is for a long time to freeze even one big fruit, and what if there are several of them? In addition, when defrosted due to the water contained in the pumpkin, the pieces will most likely become watery and unattractive. And pumpkin cut in this way takes up a lot of space in the freezer.

Frozen pumpkin retains almost all vitamins and nutrients

A more compact way would be storing grated pumpkin or ready-made puree. Alas, this method is not without its drawbacks: preparing the semi-finished product on a grater will take a lot of time, although a meat grinder or food processor can significantly speed up the procedure. And in any case, a lot of pumpkin juice flows down. The grated pumpkin is placed in bags or containers and frozen.

How to defrost pumpkin for preparing various dishes? Depending on the freezing method, there are several options:

1. The pieces usually do not defrost on their own because they become limp and spread out: they are placed in boiling water or milk (for example, when preparing porridge).
2. Grated frozen pumpkin is also not defrosted separately; it is added to dishes at the end of cooking.
3. Frozen pumpkin puree (the recipe is given below) is defrosted in the microwave or on the bottom shelf of the refrigerator at a temperature of 6-8°C.

Pumpkin cannot be thawed and frozen again: all thawed product must be consumed

What dish can be made from frozen pumpkin?

The first and most comfortable way to store pumpkin and its subsequent preparation is ready-made puree:

• the pumpkin is pre-boiled or baked directly with the peel (after baking, the peel is easily separated from the pulp);
• You can grind the pumpkin in a blender or rub it through a sieve;
• the puree is frozen in any suitable container - silicone molds, containers, plastic jars, glasses, etc.;
• the finished dish is defrosted in microwave oven or on the bottom shelf of the refrigerator.

Recipes for quick and tasty frozen pumpkin dishes are varied: soups and puree soups, vegetable stew and side dishes, cereals and pumpkin porridge, pastries and desserts, pancakes and pancakes, meat dishes. What can you make from frozen pumpkin?

Pumpkin cut into cubes

Turns out, ways to use this frozen vegetable depend on how it was frozen:

• ready-made frozen puree, for example, for dietary nutrition or feeding the baby is defrosted and heated. Puree is perfect as an ingredient in baking dough;
• grated pumpkin added to the dough for pancakes and muffins, used as a filling for pancakes and pies, in the preparation of casseroles and cutlets. Saturated bright color pumpkin fibers will look great in vegetable and meat soups, giving them a special deep taste;
• diced pumpkin added to soups, vegetable side dishes and stews, meat dishes, sautés, porridges and purees. In salads, you should not count on the high decorative quality of thawed cubes, but they will retain their great taste.

Frozen pumpkin is suitable for main and sweet dishes, goes well with various spices

How to cook frozen pumpkin

To ensure that a dish prepared using defrosted pumpkin does not disappoint in taste or color, it is recommended to listen to the next tips:

1. Fruits intended for freezing must be evenly colored, without spots, with a dry tail without signs of rotting.
2. Drying it in the oven or blanching will help make the pumpkin less watery (the pieces are placed in boiling water in a colander for 2-3 minutes, allowed to drain, and then frozen).
3. Possessing excellent medicinal properties pumpkin seeds should not be thrown away: washed and dried in the oven, they will be useful for their antihistamine and vasodilating effects.

You can store frozen pumpkin in the freezer for up to 12 months.

And for a tasty and healthy dessert we offer pumpkin charlotte recipe:

• The dough is prepared as for an ordinary charlotte: 3 chicken eggs, 1 tbsp. flour, 1 tbsp. granulated sugar, 1 tsp. baking powder for dough;
• Place frozen or fresh pumpkin in pieces on the bottom of a baking dish lined with parchment, sprinkle with sugar to taste;
• The first layer is filled with dough and baked in an oven preheated to 180°.

The charlotte turns out tender, airy and very tasty! Interesting option submissions – the finished pie is turned over: A sunny pumpkin layer will be a real decoration for any holiday table.

https://youtu.be/k5qHX58mZQM?t=6