Pumpkin is perhaps the most delicious and healthy vegetable, which contains a lot of micro and macro elements and vitamins.
What to cook from pumpkin quickly and tasty - the basic principles of cooking
Pumpkin is such a versatile vegetable that it can be used to prepare first and second courses, pastries, desserts and even drinks.
As for the first courses, pumpkin soups are especially tasty from pumpkin. For their preparation, in addition to pumpkin, meat, cream, mushrooms, sour cream and other vegetables are used. The second dishes are prepared from cereals, vegetables, mushrooms, etc. Especially often, roast or stew is made from pumpkin.
Pumpkin can be sliced and baked with spices or honey. Stuffed vegetables are prepared for special occasions. As the filling, pumpkin pulp, mushrooms, vegetables, herbs, meat, etc. are used. For this dish you need to take a medium-sized vegetable. It is pre-washed, the top is cut off and a fiber with seeds is selected with a spoon. Then the vegetable is baked until half-cooked, the filling is laid inside and continued to bake until cooked.
A variety of desserts and pastries are prepared from pumpkin. It can be pies, puddings, casseroles, pancakes, etc.
To spend even less time on cooking, it is better to prepare the pumpkin in advance.
Recipe 1. What to cook from pumpkin quickly and tasty: baked vegetable with herbs
Ingredients
kg of pumpkin;
salt;
head of garlic;
a pinch of dried rosemary, thyme, mint and marjoram;
20 ml of vegetable oil;
coarse black pepper - a pinch.
Cooking method
1. Wash the pumpkin thoroughly, dry it with a disposable towel. With a sharp knife, peel the vegetable and peel the seeds and fiber with a spoon. Cut the pulp of pumpkin into slices 2 cm thick.
2. Preheat the oven to 180 degrees. Cover the baking sheet with foil and place the slices of pumpkin on it in one layer.
3. Peel and wash the garlic cloves between the slices of the vegetable.
4. Using a silicone brush, grease the pumpkin and garlic with vegetable oil.
5. In a plate, combine the salt with spices, mix and sprinkle the pumpkin slices with a spicy mixture. Bake for an hour and cool.
Recipe 2. What to cook from pumpkin quickly and tasty: mashed soup with potatoes and garlic
Ingredients
liter of broth or water;
green onions;
four potatoes;
a small pod of chili pepper;
large stalk of leek;
coarsely ground black pepper;
200 g of peeled pumpkin;
salt;
a slice of ginger;
15 ml of vegetable oil;
garlic - three cloves.
Cooking method
1. Cut the leaves from a large stalk of leek and chop them into thin strips. Grind the white part in thin circles.
2. Remove the husks from the cloves of garlic, peel fresh ginger. Chop garlic and ginger finely or grate with small sections.
3. Cut a piece of peeled pumpkin into not too large cubes. Peel, wash, cut the potatoes in half and crumble in small slices or cubes.
4. Place the broth or water in a pan and place on the stove. In a boiling liquid, dip the slices of potatoes and cook for about seven minutes until half cooked. Now add the pumpkin and cook until the vegetables are ready.
5. Heat a small amount of vegetable oil in a pan. Put the leek in it and let it cook until half ready. Add garlic, ginger and cook for a couple more minutes. Add the fry to the pan with vegetables and cook for another five minutes. Salt, remove from heat and cool slightly.
6. Puree the contents directly in the pan. Pour the soup into plates, add chopped green onions to each, a couple of rings of chili pepper and season with pepper.
Recipe 3. What to cook from pumpkin quickly and tasty: Korean salad
Ingredients
a pound of pumpkin pulp;
ground red pepper;
vegetable oil;
apple cider vinegar - 20 ml;
honey - 10 ml;
garlic - two cloves;
spices for Korean carrots - 10 g;
bulb;
salt.
Cooking method
1. Peel the pumpkin, remove the fiber with seeds. Wash the pulp and grind it in Korean salad dressing. If you don’t have one, you can use the usual coarse grater. Put the pumpkin in a deep bowl.
2. Peel, wash and chop the onion with thin feathers. In a frying pan, heat the vegetable oil, put the onion in it and sauté it until soft.
3. Add chopped onions, apple cider vinegar, finely chopped garlic, honey, spices and salt to the chopped pumpkin. Mix well. Add red pepper to taste, adding a little bit of it.
4. Cover with a flat plate. Set a can of water on top and put it in the cold for five hours.
Recipe 4. What to cook from pumpkin quickly and tasty: millet porridge in milk
Ingredients
200 g of millet groats;
70 g of plums. oils;
400 g of peeled pumpkin pulp;
4 g of salt;
700 ml of milk;
50 g of white sugar;
50 ml of drinking water.
Cooking method
1. In a pan where porridge will be cooked, pour in drinking water and bring it to a boil. Then pour in the milk. This is done in order to exclude burning.
2. Dissolve sugar and salt in milk. Cover the pan with a lid and bring the contents to a boil over high heat.
3. Measure out the right amount of millet groats, sort it out and rinse well until clean water. Washed millet pour boiling water and leave for five minutes. Then flip it over in a colander.
4. Peel the pumpkin peel, fiber, and seed. Cut the vegetable into small pieces.
5. Inject boiled cereal into boiling milk. Stir and cook until boiling. Now add the chopped pumpkin, stir. As soon as the contents begin to boil, cover, turn the heat to a minimum and cook porridge for another 20 minutes.
6. Remove the pan from the heat, add butter to the porridge, mix, cover again, wrap and leave for half an hour.
Recipe 5. What to cook from pumpkin quickly and tasty: cottage cheese and chocolate mousse
Ingredients
200 g low-fat home-made cottage cheese;
100 g pumpkin;
half a stack. warm milk;
50 g of powdered sugar;
75 g of white sugar;
10 g of cocoa powder;
50 ml of thick cream or sour cream;
nuts or grated chocolate.
Cooking method
1. Place the cottage cheese in a deep plate, pour half a glass of milk to it and add half the sugar. If you are using shop pasta-like cottage cheese, add half as much milk. Beat the cottage cheese with sugar and milk with a submersible blender until a creamy mass is obtained. Add sour cream and beat for a couple of minutes.
2. In a separate bowl, combine powdered sugar with cocoa powder and mix. Pour this mixture into the curd mixture and continue whisking until smooth. Pour the cottage cheese and chocolate mousse into a bowl and put in the refrigerator for half an hour, or place in the freezer for 15 minutes.
3. Peel the pumpkin from the peel, seeds and fibers. Wash and chop the pulp into thin slices. Steam the vegetable, or bake in the oven until soft. Transfer the soft pumpkin into a bowl and mash with a crush to a puree state. Cool.
4. Remove the mousse cups from the refrigerator. Top with pumpkin puree, sprinkle with chopped nuts or grated chocolate.
Recipe 6. Pumpkin and carrot juice
Ingredients
pumpkin - 400 g;
vegetable oil - 5 ml;
carrot;
citric acid - a pinch;
granulated sugar - half a stack.
Cooking method
1. Peel the pumpkin, scoop up the seeds with fibers with a spoon. Wash the pulp and cut into small pieces. Put in a saucepan, pour hot water, pour white sugar and add citric acid.
2. Put the pan on the fire, bring to a boil, reduce the heat and languish about the softness of the vegetable.
3. Peel and rinse the carrots. Grind the vegetable on a grater with small sections.
4. Add the carrots to the cooked pumpkin and simmer for another three minutes. Remove the pan from the heat. Pure the contents using a food processor or a hand blender. There should be more liquid than pulp, otherwise you will not get juice, but puree. Pour the drink into glasses or a jug, add a few drops of vegetable oil.
Recipe 7. Candied pumpkin
Ingredients
icing sugar - 20 g;
pumpkin pulp - two kg;
starch - 25 g;
two large oranges;
cinnamon;
sugar - 700 g;
vanillin;
drinking water - stack.
Cooking method
1. Peel the pumpkin from the peel, seeds and fibers. Cut the flesh into strips or cubes.
2. Peel the oranges, and take them apart.
3. In a saucepan, combine drinking water with sugar and vanilla. Put on fire and cook until sugar is dissolved. Put chopped pumpkin in boiling syrup. Spread slices of oranges on top. Boil and cook for about ten minutes. Remove from heat and leave for ten hours. Then cook another ten minutes. So boil the pumpkin three times at ten-hour intervals.
4. Then strain, remove the orange slices. Line a baking sheet with parchment and put slices of vegetable on it. Put in the oven and dry at minimum temperature for five hours.
5. Combine powdered sugar with starch and cinnamon. Shuffle. Roll the candied fruit in this mixture. Store the treat in a tightly closed jar.
What to cook from pumpkin quickly and tasty - tips and tricks
- Pumpkin soup will turn out tastier if you cook it from a baked vegetable.
- For desserts and sweet pastries, it is better to use nutmeg pumpkin.
- To further reveal the taste of the vegetable, add spicy herbs and spices.
- For cooking, you can use fresh or frozen vegetables.
