Healthy, juicy, budget-friendly and underrated. This is the culinary lot of our today's heroine. Pumpkin side dishes: quick and tasty recipes from our selection will delight even those who have not tried anything pumpkin... Except maybe baked desserts and sweet cheesecake.
We will prepare pumpkin for meat and fish, for lunch and dinner. Let's taste the deliciousness of vegetables together! All dishes offered are easy to prepare. We described them step by step with photos, secrets of taste and proven proportions.
We recommend paying attention to salads made from raw vegetables. They are at the beginning of the article. These are excellent vitamin side dishes for meat. In winter, the choice of fresh vegetables is more boring. Yes, and long cooking is tiring. And this is where a quick and tasty salad for cutlets or a meatball comes in handy.
By the way, the favorite dish of children and men is pumpkin pancakes. The best recipes for every taste!
For those on a diet, we have the calorie content of suitable pumpkin dishes right before the list of ingredients.
Are you looking for hot side dishes?
Start from point number 4. The best recipes for purees, stews and baked vegetables in the oven with photos step by step.
French pumpkin soup
Prepare this soup for several days at once, because over time the dish infuses and becomes even tastier.
You will need:
0.5 kg pumpkin, 3 potatoes, 1 onion, 70 g celery root, 1.5 glasses of milk, 0.5 tsp.
dried ginger, spices, 150 g white bread croutons. Preparation:
Lightly fry the diced vegetables in vegetable oil, pour in boiling water so that it lightly covers the contents of the saucepan. When the vegetables become soft, drain the broth and puree the products with a blender, pouring in heated milk to achieve the desired thickness. Boil the puree soup for 8 minutes over low heat, add spices.
Cooking in a pan
How long and how to cook pumpkin in a saucepan if it is cut into pieces? To weld correctly, you need to follow the steps:
- Fill the pan with water and turn on the stove. The liquid should completely cover the pumpkin cubes.
- After the water has boiled, you need to add small pumpkin cubes and various spices (to taste). You need to cook for 20 minutes over low heat.
To check whether the cubes are cooked, one of them must be carefully pierced. If it turns out to be soft inside, then the stove can be turned off. Then you should drain the water and use the cubes. By adding sour cream and herbs to the dish, you can get a wonderful dinner, an excellent dietary dish. And if you use honey and chopped nuts, you will get a great dessert!
Pumpkin porridge in the oven
Even our ancestors cooked healthy pumpkin porridge with millet!
You will need:
450 g pumpkin, 1 glass of millet, 3 glasses of homemade milk, 0.5 tsp.
salt, 1.5 tsp. sugar, butter. Preparation:
Boil the pumpkin pieces in milk for about 15 minutes, then add the millet scalded with boiling water, let it simmer for about 10 minutes. Put the pan with the porridge in the oven, let it simmer under the lid for half an hour, serve with a piece of butter.
Another puree recipe for children and adults
How long does it take to cook pumpkin for puree? First, you need to decide on the cooking method (in a saucepan, microwave, slow cooker, etc.). Twenty minutes in a saucepan will be enough, but only 10 minutes in a pressure cooker or double boiler. You can try making super quick pumpkin puree. For this you will need:
- Finely chopped potatoes.
- Sliced pumpkin.
- Butter (preferably low-fat).
- Milk.
- Eggs.
Place the pumpkin pieces into the pressure cooker. Then you need to add potatoes, the total number of which should exceed the number of pumpkin slices several times. Vegetables need to be cooked for 10 minutes. Then add all the other ingredients and mix thoroughly. It is worth adding some spices (to taste). This makes an excellent side dish that can be eaten with or without meat products.
Chicken meat with pumpkin
Pumpkin perfectly complements chicken dishes, making it more juicy and tasty.
You will need:
400 g pumpkin pulp, 300 g chicken meat, 1 tbsp.
l. butter, 2 cloves of garlic, 1 tsp. honey, 2 tbsp. l. lemon juice, 0.5 tsp. dried herbs. Preparation:
Season chicken and pumpkin cut into small cubes with salt and spices, add chopped garlic, lemon juice and liquid honey. When the mixture has marinated for about half an hour, fry it in vegetable oil. Pour over melted butter and bake in the oven.
Pumpkin and Bean Hummus Recipe
Shouldn't we try hummus, a traditional Jewish dish made from chickpeas? Let’s quickly and worry-free repeat a variation of the classic recipe with the addition of our orange heroine. Invite your family and guests to the table: it will be delicious!
- Cooking time: 30 minutes (if chickpeas are ready)
Pumpkin hummus with photo - it's quick, original and very tasty!
We need:
- Chickpeas - 400 g
- Pumpkin puree – 320 g
- Seeds - 10 g
- Olive oil - 1 tbsp. l.
- Lemon juice - 2 tbsp. l.
- Sesame paste - 2 tbsp. l.
- 1 pinch each of turmeric, asafoetida, ground black pepper
- Ground nutmeg - a pinch
- Salt - 2 pinches
The step-by-step process is attractive in its simplicity, but you will have to think about the menu in the evening.
The puree can be prepared according to the previous recipe. Soak the chickpeas for 10–12 hours. It's convenient to do this overnight. Keep in mind: 200 grams of dry product yields 400 grams after cooking. In the morning, boil the chickpeas until soft (about 45 minutes on the stove).
Grind the chickpeas and pumpkin puree using a blender. Add the remaining ingredients to the mixture and mix. You can effectively place seeds on top.
Bean puree (even from canned beans!) or lentil cream will turn out just as good. The key is to find the best spices for these hearty grains. It tastes especially good with red paprika, ginger, turmeric, nutmeg, coriander, cumin and black pepper.
Have you already discovered lentils, chickpeas and beans? We know, we know how it happens in the cold season. There have already been surges of gambling interest in legumes. And little by little we describe the most successful finds. Here you will find a recipe for classic hummus with step-by-step photos.
Pumpkin in sour cream sauce
Baked pumpkin with sour cream sauce and garlic can serve as an excellent addition to pasta or vegetables.
You will need:
0.5 kg of pumpkin, 150 ml of fat sour cream, 3-4 cloves of garlic, 1 bunch of parsley.
Preparation:
Fry the pumpkin cut into cubes until golden brown, pour over the sauce made from sour cream with garlic, herbs and spices. Simmer covered for ten minutes.
Pumpkin in Greek
Greek chefs add basil, garlic and olive oil to the pumpkin. It turns out incredibly tasty!
You will need:
600 g nutmeg pumpkin pulp, 1-2 cloves of garlic, 1 tomato, 1 tbsp.
l. olive oil, 1 tsp. dried basil, sea salt. Preparation:
Fry the diced pumpkin in olive oil until golden brown, add salt and season with basil. Add grated tomato and garlic to the pan. Pour in a couple of tablespoons of water, put in the oven to bake for half an hour.
Homemade pumpkin ravioli
Essentially, ravioli are delicious Italian dumplings. You can experiment endlessly with the filling. This season, we definitely recommend trying homemade pumpkin ravioli.
Ingredients:
For the test:
- Durum flour 300 g
- Soft flour 150 g
- Thyme leaves 1 tbsp. l.
- Warm water 100 ml
- Yolks 4 pcs.
- Saffron pinch
- Salt to taste
For filling:
- Baked pumpkin 250 g
- Sage leaves (chopped) 2 pcs.
- Butter 50 g
- Cream 22% 3 tbsp. l.
For the sauce:
- Rich chicken broth 400 ml
- Shallots 4 pcs.
- Cider or dry wine 250 ml
- Butter 70 g
- Thyme leaves 1 tsp.
- Olive oil 5 tbsp. l.
- Salt, pepper to taste
Cooking method:
- Prepare the dough. In a food processor, using the dough hook, combine the flour, saffron and olive oil. Without ceasing to knead, add the yolks, thyme leaves, and warm water one at a time. When the dough becomes homogeneous, form it into a ball, wrap it in film and leave at room temperature for 20-30 minutes.
- Let's prepare the filling. Bake the pumpkin in advance (at 180 degrees for 45-50 minutes). Then cool the pumpkin, remove the skin and mash the pulp. Mix it with all the other ingredients for the minced meat. Mix well, add salt and pepper.
- Roll out the dough into thin layers 2 mm thick. Place the filling onto 1 layer with a teaspoon one at a time, at a distance of 3-4 cm from each other, carefully cover with a second layer of dough on top, lightly press down and cut the layers into ravioli. Place them on a floured baking sheet.
- Prepare the sauce. Finely chop the shallots. Fry it until soft along with thyme leaves, add cider, evaporate everything by half, pour in the broth and evaporate by half. Then add salt, pepper, butter, mix well and remove from heat.
- Boil the ravioli in plenty of boiling salted water. After the ravioli float, cook them for 4-5 minutes, then arrange on plates and pour over the sauce.
Pumpkin donuts
Garlic dumplings with pumpkin look very bright and appetizing. You can serve them not only with red borscht, but also with any other dishes instead of bread.
You will need:
For buns:
150 pumpkin puree, 150 ml of the broth in which the pumpkin was boiled, 500-550 g of sifted flour, 1 egg, 1 tsp.
instant yeast, 0.5 tbsp. l. sugar, 1 tbsp. l. butter, 1 tsp. salt. For garlic filling:
2-3 cloves of garlic, 0.25 bunches of dill, 0.25 tsp.
salt, 3 tbsp. l. vegetable oil. Preparation:
Dissolve yeast and sugar in warm pumpkin broth; when a foamy head appears, mix with egg, butter, pumpkin mixture, salt, and flour. When the dough has doubled in volume, form it into buns, wait until they rise, and put them in the oven. Pour hot pampushki with a mixture of chopped herbs and garlic, vegetable oil and salt.
Pumpkin pancakes
Pumpkin pulp produces juicy, tender and very tasty potato pancakes.
You will need:
200 g pumpkin, 1 egg, 1 small onion, 1 tbsp.
l. flour, 1 tbsp. l. vegetable oil. Preparation:
Add egg, spices, finely chopped onion, and flour to finely grated pumpkin. Fry pumpkin pancakes in vegetable oil on both sides.
Raw spaghetti pumpkin
To make this delicious recipe, you will need a spiral vegetable slicer. Don't have a useful device yet? No problem! We can use a grater for Korean carrots or a Berner with an attachment for thin strips. You won't get long spaghetti, but you can quickly get very thin slices.
- Cooking time - 20 minutes
- Calorie content per serving - no more than 270 kcal
Fast, tasty, aesthetically pleasing - an unsurpassed recipe for a unique side dish!
For 1 large serving:
- Pumpkin – 200 g
- Raw almonds - ⅓ cup
- Date - 1-2 pcs.
- Garlic - 1-2 cloves
- Lemon juice - 1 tbsp. spoon
- Salt, pepper and other spices - optional
- Water to dilute the sauce
How to make the recipe.
We clean the sunny beauty and chop it into thin strips using any of the indicated methods.
Soak the almonds overnight. If desired, the nuts can be peeled. Pour the kernels into the blender, along with garlic, dates, lemon juice, spices and a little water. We quickly do a squeak-squeak and evaluate the consistency. Add some water and continue until you get a flowing and thick paste.
Season the spaghetti squash with sauce and start eating right away. Tasty! Am-am!
Add to the spicy collection!
By the way, you can very easily make Korean pumpkin from long pumpkin straws. But it won’t work quickly. The vegetable should sit in the refrigerator for 12 hours. But the process itself and the proportions are elementary, just like with Korean carrots.
Pumpkin salad
Pumpkin salad can be offered to guests as an appetizer, or you can simply prepare it for dinner as an independent dish.
You will need:
200 g pumpkin, 1-2 eggs, 1 clove of garlic, 2 tbsp.
l. mayonnaise. Preparation:
Grate the pumpkin using a Korean carrot grater and mix with the coarsely grated egg. Chop the garlic and add to the mayonnaise, season the resulting sauce with the pumpkin salad.
Pumpkin casserole with meat
Pumpkin goes especially well with meat and potatoes. Freeze bags of chopped squash so you can make this delicious casserole all year round!
You will need:
Bottom layer:
650 g minced meat, 1 onion, 1 carrot, 3 tbsp.
l. frozen green peas, 3 tbsp. l. corn, 40 ml soy sauce, 30 ml ketchup, 1 tbsp. l. flour, 1 clove of garlic, 0.3 tsp. ground coriander, salt and pepper. Top layer:
0.5 kg pumpkin, 0.5 kg potatoes, 0.25 onions, 2 cloves of garlic.
Preparation:
Fry the onions and carrots in oil along with the minced meat, add the remaining ingredients for the bottom layer of the casserole, simmer for 5-10 minutes and transfer to a baking dish. For the top layer, prepare puree from pumpkin, potatoes, onions and garlic boiled in water, place in an even layer in a mold and bake in the oven.
Korean style pumpkin and eggplant salad
Are you looking for an unusual and easy side dish that is quick, tasty and healthy at the same time? Here's a recipe just for you!
- Cooking time - 20 minutes
- Calorie content per serving - about 330 kcal
For 2 large servings:
- Eggplants – 150 g
- Pumpkin – 150 g
- Onions - 30 g
- Tomatoes – 80 g
- Garlic - 3 cloves
- Sugar - a pinch
- Salt - 0.5 tsp.
- Sunflower oil - 2 tbsp. l.
- Soy sauce - 2 tbsp. l.
- Vinegar 9% - 1 tbsp. l.
- Coriander - 0.2 tsp.
- Ground black pepper - 0.3 tsp.
- White and black sesame seeds - 1 tbsp. l.
It's quick and easy to prepare!
Chop the eggplants into cubes, add salt and let sit for 30 minutes. Rinse with running water and dry with a towel. Spray the slices with oil and mix. Yes, yes, still raw and cold. This way the blue ones will take less oil when processed in a frying pan. Fry the cubes in a well-heated frying pan for 5 minutes, stirring constantly.
Cut the tomatoes into strips and the onions into half rings. For sunny carrots, we take a special grater for Korean vegetables.
Place the prepared ingredients in a bowl and add garlic, soy sauce, vinegar, sugar, and pepper, passed through a press. Mix with two forks facing each other. All that remains is to sprinkle colorful sesame seeds on top.
Just the sight of this side dish makes you hurry to take a seat at the table! And for the teeth - how delicious it is!
How to reduce the calorie content of any pumpkin deliciousness?
For fried side dishes, we won’t be too lazy to remind you about the culinary brush. This is the best assistant for maximum nutritional value of fried foods.
You can also quickly spray a frying pan with oil from a spray bottle: look for a convenient new product in a large supermarket. It’s not a sin to splash just a little water to create a stewing effect. The main thing is to do this right away so that the liquid has time to evaporate.
Pumpkin pancakes with cheese
The pancakes are made piquant by adding ginger and garlic.
You will need:
0.5 kg of pumpkin, 220 g of hard cheese, 2 eggs, 1 cup of sifted flour, 2 cm of fresh ginger root, 3 cloves of garlic, herbs.
Preparation:
Grate the pumpkin pulp and cheese on a coarse grater, garlic and ginger root on a fine grater, mix with egg, flour, chopped herbs, salt and pepper. Leave the dough to sit for about an hour, then fry the pancakes.
Pearl barley risotto with pumpkin
Pumpkin has an amazing taste. This makes it an indispensable ingredient for Italian dishes. Be sure to try making pearl barley risotto with pumpkin.
Ingredients:
- Pumpkin 200 g
- Leek 40 g
- Pearl barley 150 g
- Parmesan cheese 40 g
- Butter 30 g
- Red onion 70 g
- Fennel seeds 1 g
- Garlic 3 cloves
- Bay leaf 1 pc.
- Vegetable broth 650 g
- Sea salt to taste
- Pepper to taste
Cooking method:
- Peel and seed the pumpkin and cut into 1 x 1 cm pieces, peel and thinly slice the red onion, finely chop the leek, crush the garlic cloves, peel and chop coarsely; bring the broth to a boil.
- Heat 1/3 of the butter in a deep frying pan and fry the fennel seeds over medium heat, stirring constantly, for 10 seconds.
- Add 1 tbsp. a spoonful of olive oil, garlic, leeks and red onion, and fry over high heat for 1 minute until the onions are golden.
- Add pumpkin, bay leaf, salt and pepper and fry, stirring constantly, 2 minutes over medium heat; Grate the Parmesan on a coarse grater.
- Add pearl barley to the same pan and fry for 1 minute.
- Pour the hot broth over the pearl barley so that the broth is level with the cereal, and simmer at a gentle boil, stirring constantly and adding broth as it evaporates for 30 minutes.
- Add the remaining butter and stir; Divide the risotto into bowls, sprinkle with Parmesan and serve immediately.
Pumpkin baked with potatoes
If you need to quickly prepare a delicious and healthy dinner, then this recipe will definitely help you out!
You will need:
5 potatoes, 350 g pumpkin, 1 onion, 100 g hard cheese, 3 tbsp.
l. melted butter and vegetable oil, 1 clove of garlic, 1 tsp. Provencal herbs, 0.5 tsp. sea salt. Preparation:
Cut the pumpkin and potatoes into thin slices, pour in a sauce made from vegetable and butter, garlic, seasonings, and a couple of tablespoons of grated cheese. Leave to marinate for 20 minutes, then transfer to a baking dish, alternating with chopped onion in half rings. Bake in the oven for 45-50 minutes, then sprinkle with grated cheese and place in the oven for another five minutes.
Diet pumpkin puree, recipe with step-by-step photos
Ingredients:
- Pumpkin
- Water
- Salt
I do not indicate the quantity of products, since there can be as much pumpkin as you like, the volume of water should cover the vegetable, and salt should be used to taste.
Step-by-step preparation:
1. Since the pumpkin vegetable is quite large, we will cut off the necessary part from it, and it is better to put the rest in the refrigerator. But remember that cut pumpkin does not last long. You must use it up within 10 days. Then it will begin to wither, become soft and may begin to rot.
2. Peel the cut piece of pumpkin from the hard peel, remove the seeds, remove the fibers with a large metal spoon and wash. Then cut into pieces, the size of which can be any. This only affects the cooking speed. Place the vegetable in the cooking pot.
3. Fill the pumpkin with drinking water so that it just covers the vegetable. Let's add a little salt.
Tip: you can cook pumpkin in milk, meat or vegetable broth. This depends on the further use of the puree.
4. Place the pan on the stove and bring to a boil. Reduce the heat, close the lid and cook over low heat for about 15-20 minutes.
The pumpkin should become soft. Check its readiness by piercing it with a fork or knife.
5. Salt the broth using a colander, but do not pour it out. It is healthy, you can just drink it, or use it for cooking soup, making smoothies, stews, baking pancakes, desserts, etc. Pound the boiled pumpkin with a masher; you can also grind it through a sieve or beat it with a blender.
6. We will get a homogeneous smooth mass.
7. That’s it, the pumpkin diet puree is ready! If it turns out to be too watery, place it in a fine iron sieve to drain excess liquid.
Use as directed or store in the refrigerator for one week, in the freezer for 3 months.
PS: I would also like to note that you can make healthy and tasty pumpkin puree from baked vegetables in the oven. There the pumpkin is baked for about 30-45 minutes at 200°C until it can be easily pierced with a fork. Afterwards the vegetable is beaten until smooth.
In addition to pumpkin, you can use other vegetables in this recipe, such as carrots or zucchini. Thus, adding tasty and healthy variety to your daily menu.
Bon appetit!
Pumpkin for dessert
Baked pumpkin with sugar is not only tasty, but also very healthy!
You will need:
1 kg of pumpkin, 150 g of sugar, a handful of pine nuts, 1 tbsp.
l. honey Preparation:
Place small slices of pumpkin in a baking sleeve, add sugar and mix, tie the edges, make several punctures in the sleeve with a toothpick. Bake in the oven, serve, drizzled with honey and sprinkled with pine nuts.
Bruschetta with pumpkin and goat cheese
Pumpkin goes fantastic with goat cheese. This gastronomic tandem will literally take you to the pinnacle of bliss. See for yourself and make bruschetta with pumpkin and goat cheese.
Ingredients:
- Bread (preferably whole wheat flour) 8 slices
- Small pumpkin 1/2 pcs.
- Goat cheese 200 g
- Mixture of seeds (sunflower, flax, sesame) 1-2 tbsp. l.
- Honey 8 tsp.
- Salt, pepper to taste
- Olive oil 1 tbsp. l.
Cooking method:
- Peel the pumpkin and cut it into small pieces. Place in baking dishes, pour with olive oil and bake in an oven preheated to 210 degrees for 10 minutes.
- Place the bread on a baking sheet lined with parchment paper. Cut the goat cheese into 16 slices. Place 2 slices of cheese on each piece of bread, season with salt and pepper.
- Remove the pumpkin from the oven and place the pieces on the bruschetta. Drizzle honey on top, sprinkle with seeds and bake for 10-15 minutes.
Pumpkin casserole with dried fruits
An amazingly tasty delicacy made from pumpkin baked with dried fruits and cream.
You will need:
0.5 kg of nutmeg pumpkin, 250 ml of cream (or milk), 50 g of prunes, raisins, dried apricots, 1 egg, 70 g of sugar.
Preparation:
Boil the pumpkin cut into pieces until tender, place in a baking dish, sprinkle with raisins and cut into strips of prunes and dried apricots. Whip the cream with the egg and sugar, pour in the pumpkin and dried fruits, and bake in the oven.
Jelly with pumpkin “Autumn golden”
An excellent dessert for tea on cold autumn-winter evenings. It's very easy to prepare!
You will need:
300 g pumpkin, 2 tbsp.
l. gelatin, 50 ml water, 3 tbsp. l. sugar, a pinch of cinnamon or vanilla. Preparation:
Pumpkin pulp, cut into cubes, sprinkle with sugar in a saucepan, cook for half an hour, constantly draining the released juice. Use a blender to puree the boiled pumpkin, add gelatin dissolved in water in a thin stream, add cinnamon or vanilla. Pour into molds and wait for it to harden.
Candied pumpkin
Pumpkin can easily replace unhealthy candies. Candied pumpkin can also be used to decorate cakes or pastries.
You will need:
1 kg pumpkin, 1 orange, 1 cinnamon stick, 1 kg sugar, 700 ml water, 2 clove buds.
Preparation:
Cut the pumpkin into thin slices, dip it along with cinnamon and cloves in hot sugar syrup made from sugar and water. Boil for five minutes and cool - repeat this procedure three times. Place the pumpkin on a baking sheet and sushi in the oven at 50 degrees or in an electric dryer.
Pumpkin cookies
Cookies based on pumpkin pulp are especially delicious, be sure to make them for the holidays!
You will need:
200 g of baked pumpkin pulp, 0.5 sticks of butter, 2 tbsp.
l. sour cream, 100 g sugar, 1 egg white, 400 g sifted flour, 10 g baking powder, 1 tsp. vanilla, a pinch of salt, roasted pumpkin seeds, 1 packet of vanilla, 1 yolk and 1 tsp. milk for lubrication. Preparation:
Mix flour, salt, sugar, baking powder, vanilla, add butter and rub with your hands to form crumbs. Add pumpkin puree, egg white and sour cream, crushed pumpkin seeds. Roll out the resulting dough into a thin layer, cut out the shapes, brush with the yolk whipped with milk and put in the oven to bake.
Cold cheesecake with pumpkin
Pumpkin makes delicious desserts. Treat your guests to a cold pumpkin cheesecake. Every housewife can prepare it according to our recipe. Friends will be absolutely delighted.
Ingredients:
- Cookies “Jubilee”2 50 g
- Roasted hazelnuts 55 g
- Butter 80 g
- Sugar 50 g
- Fat sour cream 200 g
- Condensed milk 7 tbsp. l.
- Pumpkin puree 400 g
- Chocolate chips to taste
- Cinnamon to taste
- Ground nutmeg to taste
- Salt to taste
Cooking method:
- Grind the cookies and hazelnuts.
- Add softened butter, sugar and a pinch of salt. Grind to obtain medium sized crumbs. Place the pieces of dough into a glass pan and smooth them out to form a cheesecake base about 7-8 millimeters thick. Place in the refrigerator.
- Beat the sour cream until fluffy.
- Without stopping whisking, pour in the condensed milk. Mix half of this mixture thoroughly with pumpkin puree, season with cinnamon and nutmeg.
- Spread the pumpkin mixture onto the cookie base.
- Add the remaining cream on top.
- Place the cheesecake in the refrigerator for at least 2 hours.
- Sprinkle with chocolate chips before serving.
Pumpkin flatbreads
Soft and airy kefir dough cakes with pumpkin filling - a delicious and healthy breakfast!
You will need:
1.5 kg of pumpkin, 0.5 kg of flour, 400 ml of kefir, 1 tsp.
salt and baking soda, 0.5 cups of sugar, butter. Preparation:
Knead a soft dough from flour, kefir, salt and baking soda, divide into ten parts and roll out flat cakes. Puree the baked pumpkin with sugar in a blender, place a couple of spoons of pumpkin on one half of the flatbread, cover with the other half (like chebureks), seal the edges with a fork. Fry in butter until done.
Pumpkin-citrus curd
An amazingly delicious dessert that is worth making at least once to fall in love with it forever!
You will need:
150 g pumpkin puree, 120 g sugar, juice from 2 oranges, 100 g butter, 2 yolks, 1 egg, 3 tbsp.
l. orange zest. Preparation:
In a saucepan, whisk the orange juice, zest, sugar, egg and yolks, and place in a water bath. Cook, stirring until it becomes a smooth cream, add pumpkin puree, cook until thickened. Grind the mixture through a sieve, mix with butter, and store in a glass jar in the refrigerator. Shelf life is a week.
How and how much to cook pumpkin for a child?
To prepare a product for an infant or child from one to three years old, you will need pumpkin (450-550 grams) and water (100-150 ml). You should prepare it like this:
- The pumpkin must be peeled and cut into small cubes.
- Place the resulting pieces in a saucepan, add hot water or boiling water.
- How long does it take to cook pumpkin for a child? Cooking pumpkin for baby puree should not take more than 30 minutes. If the cubes turn out to be small, then it should be cooked for no more than a quarter of an hour. Steamed pumpkin takes only 15 minutes. In addition, the cooking time depends on the initial density of the vegetable.
- If you want to make pumpkin puree, place the boiled pieces in a blender. Now they need to be crushed there until a homogeneous mixture is obtained.
- Then transfer the puree to a separate container, add sugar or salt (to taste). The puree is ready for your baby to eat!
The puree can be stored in the refrigerator for three days in airtight bags or jars. Plus, it can be frozen. Then use it after a long period of time. Since the puree will not lose its beneficial properties (only a small part), bright color and taste!
American pumpkin pie
An American recipe for pumpkin pie will attract even your neighbors with its aroma.
You will need:
For the dough:
180 g frozen butter, 250 g sifted flour, 8 tbsp.
l. ice water, a pinch of salt. For the filling:
600 g pumpkin puree, 4 eggs, 350 ml condensed milk, 1 tsp.
ground cinnamon, a pinch of nutmeg, 0.25 tsp. ground ginger and cloves, salt on the tip of a knife. Preparation:
Chop the sifted flour into very fine crumbs with a knife and grated frozen butter, pour in ice water, quickly knead the dough, and put it in the freezer. After half an hour, roll out the chilled dough into a flat cake, place it in a mold, form high sides and put it back in the freezer for 15 minutes. Bake the crust in the oven, pricking it first with a fork and covering with a sheet of foil. Mix the ingredients for the filling, pour it onto the baked dough in the mold, bake for about an hour and a half.
Pumpkin pie with cream
A simple recipe for a delicate and light dessert with cream that will decorate even the most sophisticated holiday table.
You will need:
For the dough:
150 g pumpkin, 3 eggs, 0.75 cup flour, 0.75 cup sugar, 1 tbsp.
l. sour cream, 1 tsp. baking powder, a pinch of salt. For cream:
1 glass of sugar, 500 ml of milk, 4 tbsp.
l. semolina, 150 g butter, 1 tbsp. l. citrus zest. Preparation:
Make semolina porridge from milk, semolina and sugar; when it has cooled a little, beat with a mixer, adding a piece of butter and adding the zest. Mix the ingredients for the dough, bake a thin rectangular cake, wrap it in a roll and cool. Carefully unroll the cake, brush with cooled cream, and roll again. Ready!
Pasta with pumpkin and onion
To prepare a masterpiece pasta, you don’t need to buy countless ingredients. Pumpkin, onions, pasta and spices guarantee a perfect dinner. We are sharing a recipe for pasta with pumpkin and onions.
Ingredients:
- Pasta (pappardelle) 340 g
- Butter 4 tbsp. l.
- Red onion (large) 1 pc.
- Salt to taste
- Ground black pepper to taste
- Pumpkin 650 g
- Fresh thyme 3 sprigs
- Ground thyme 2 tsp.
- Hard cheese 70 g
- Grated hard cheese for serving
- Water 1.5 cups
Cooking method:
- Thinly slice the onion.
- Peel the pumpkin, remove the seeds and cut into medium pieces.
- Grate the cheese.
- Prepare pasta according to package directions. Pour 1 cup of the pasta water into a separate bowl. Drain off the remaining water using a colander. Return the pasta back to the pan.
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add onion to the pan. Salt and pepper to taste. Cook, stirring, until soft. This will take about 15 minutes. Remove from heat and transfer caramelized onions to another bowl. Leave it warm and return the pan to the stove.
- Place the pumpkin and thyme sprigs into a frying pan and fill them with 1.5 cups of water. Cook, covered halfway, for 5 to 8 minutes, until the squash is tender and most of the water has evaporated.
- Add onion, pumpkin, thyme sprigs, 2 tablespoons of butter, 70 grams of cheese and 1/2 of the water that remained after cooking to the pasta. If the sauce is too thick, add more water.
- Before serving, garnish with grated cheese.
