What to cook pumpkin quickly and tasty - healthy dishes for every taste. A selection of pumpkin delicacies: soups, pastries, drinks

What to cook pumpkin quickly and tasty - healthy dishes for every taste. A selection of pumpkin delicacies: soups, pastries, drinks

Pumpkin is perhaps the most delicious and healthy vegetable, which contains a lot of micro and macro elements and vitamins.

What to cook from a pumpkin quickly and tasty - the basic principles of cooking

Pumpkin is so versatile vegetable that you can cook first, second courses, pastries, desserts and even drinks.

As for the first courses, mashed soups are especially tasty from pumpkin. For their preparation, in addition to pumpkin, use meat, cream, mushrooms, sour cream and other vegetables. Second courses are made from cereals, vegetables, mushrooms, etc. Especially often pumpkin cooked roast or stew.

Pumpkin can be cut into slices and baked with spices or honey. For special occasions, stuffed vegetables are cooked. Pumpkin pulp, mushrooms, vegetables, greens, meat, etc. are used as a filling. For this dish you need to take a medium-sized vegetable. It is pre-washed, cut off the top and with a spoon choose fibers with seeds. Then they bake the vegetable until half cooked, put the stuffing inside and continue to bake until done.

A variety of desserts and pastries are made from the pumpkin. These can be cakes, puddings, casseroles, pancakes, etc.

To spend even less time on cooking, it is better to prepare the pumpkin well in advance.

Recipe 1. What to cook from a pumpkin quickly and tasty: a baked vegetable with spicy herbs


kg of pumpkin;


garlic head;

on a pinch of dried rosemary, thyme, mint and marjoram;

20 ml of vegetable oil;

coarse black pepper - pinch.

Method of preparation

1. Thoroughly wash the pumpkin, pat dry with a disposable towel. Using a sharp knife, peel off the vegetable and clean the fiber with seeds with a spoon. Pumpkin pulp cut into slices 2 cm thick.

2. Preheat the oven to 180 degrees. Cover the baking tray with food foil and place pumpkin slices on it in one layer. 3. Peel the garlic cloves, wash and place them between the slices of vegetable.

4. Using a silicone brush, brush the pumpkin and garlic with vegetable oil.

5. Combine salt and spices in a plate, mix and sprinkle with pumpkin spice mixture. Bake for an hour and cool.

Recipe 2. What to cook out of pumpkin quickly and tasty: soup with potatoes and garlic


liter of broth or water;

spring onions;

four potatoes;

small pod of chili;

large leek stem;

ground black pepper;

200 g of peeled pumpkin;


a piece of ginger;

15 ml of vegetable oil;

garlic - three slices.

Method of preparation

1. Cut leaves from a large stalk of leek and chop them into thin strips. Crush the white part into thin circles.

2. Remove peel from garlic cloves, peel fresh ginger. Garlic and ginger finely crumble or grate with small sections.

3. Cut a piece of peeled pumpkin into small cubes. Peel the potatoes, wash them, cut them in half and crumble in small chunks or cubes.

4. Place the broth or water in a saucepan and place on the stove. In a boiling liquid dip the slices of potatoes and cook for 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 in her leek and sprinkle it until half ready. Add the garlic, ginger and cook for another couple of minutes. Fry add to the pan with vegetables and cook for another five minutes. Salt, remove from heat and cool slightly.

6. Flavor the contents directly in the pan. Pour the soup into plates, add chopped spring onions, a couple of chili peppers to each and season with pepper.

Recipe 3. What to cook out of a pumpkin quickly and tasty: Korean salad


Half a kilo of pumpkin pulp;

red pepper;

vegetable oil;

apple vinegar - 20 ml;

honey - 10 ml;

garlic - two cloves;

spices for carrots in Korean - 10 g; bulb;


Method of preparation

1. Peel the pumpkin, remove the fiber with seeds. Wash the pulp and grind on a grater for Korean salads. If you do not have this, you can use the usual large grater. Put the pumpkin in a deep bowl.

2. Clean, wash and chop the bulb with thin feathers. In a skillet, heat the vegetable oil, put the onion in it and then pass it until soft.

3. Add chopped onion, apple cider vinegar, finely chopped garlic, honey, spices and salt to the minced pumpkin. Mix thoroughly. Add red pepper to taste, sprinkling it a little.

4. Cover with a flat plate. Place a jar of water on top and place it in the cold for five hours.

Recipe 4. What to cook from a pumpkin quickly and tasty: millet porridge with milk


200 g of millet groats;

70 g plums. oils;

400 g of purified pumpkin pulp;

4 g of salt;

700 ml of milk;

50 g of white sugar;

50 ml of drinking water.

Method of preparation

1. In the pan, where the porridge will be cooked, pour in drinking water and bring it to boil. Then pour in the milk. This is done in order to avoid burning.

2. In milk, dissolve sugar and salt. Cover the pan with a lid and bring the contents to a boil over high heat.

3. Measure out the right amount of wheat cereal, sort it and rinse well to clean water. Washed millet pour boiling water and leave for five minutes. Then flip to a colander.

4. Peel the pumpkin from the peel, fibers and seeds. Slice the vegetable into small pieces.

5. Enter the washed cereal into the boiling milk. Stir and cook until boiling. Now add chopped pumpkin, stir. As soon as the contents begin to boil, cover, twist the heat to a minimum and cook the porridge for another 20 minutes.

6. Remove the pan from the heat, add butter to the porridge, mix, re-cover, wrap and leave for half an hour.

Recipe 5. What to cook out of pumpkin quickly and tasty: cottage cheese and chocolate mousse


200 g low-fat cottage cheese;

100 g pumpkin;

half stack warm milk;

50 g of powdered sugar;

75 g white sugar;

10 g of cocoa powder;

50 ml of thick cream or sour cream;

nuts or grated chocolate.

Method of preparation

1. Place the cottage cheese in a deep plate, pour half a glass of milk to it and add half of the sugar. If you use shop-pasty curd, add half the milk. Beat the cottage cheese with sugar and milk in an immersion blender until you get a creamy mass. Add sour cream and beat a couple more minutes.

2. In a separate bowl, combine the icing sugar with cocoa powder and mix. Pour this mixture into the cottage cheese mixture and continue to beat until smooth. Curd-chocolate mousse spread on ice cream bowl and refrigerate for half an hour, or place in the freezer for 15 minutes.

3. Clean the pumpkin from the peel, seeds and fibers. Wash and cut the flesh into thin slices. Steam the vegetable or bake in the oven until soft. Put the soft pumpkin in a bowl and mash with a purse to a puree. Cool it down.

4. Remove the ice cream pan with mousse from the fridge. Top with pumpkin puree, sprinkle with chopped nuts or grated chocolate.

Recipe 6. Pumpkin and carrot juice


pumpkin - 400 g;

vegetable oil - 5 ml;


citric acid - pinch;

granulated sugar - half stack.

Method of preparation

1. Peel the pumpkin, scrape the seeds with fibers with a spoon. Pulp wash and cut into small pieces. Put in a saucepan, cover with hot water, add white sugar and add citric acid.

2. Put the pot on the fire, bring to boil, reduce the heat and stew about the softness of the vegetable.

3. Peel and rinse the carrot. Grind the grated vegetable with small sections.

4. In the almost finished pumpkin, add carrots and stew for another three minutes. Remove pan from heat. Content is purged using a food processor or immersion blender. The liquid must be larger than the pulp, otherwise you will not have juice, but puree. Pour the drink into glasses or a jug, add a few drops of vegetable oil.

Recipe 7. Candied Pumpkin


powdered sugar - 20 g;

pumpkin pulp - two kg;

starch - 25 g;

two large oranges;


sugar - 700 g;


drinking water - stack.

Method of preparation

1. Peel the pumpkin from the peel, seeds and fibers. Pulp cut into strips or cubes.

2. Peel oranges, and disassemble into slices.

3. In a saucepan, combine drinking water with sugar and vanilla. Put on the fire and boil until sugar is dissolved. Put crushed pumpkin into boiling syrup. Top with slices of oranges. Boil and boil for about ten minutes. Remove from heat and leave for ten hours. Then cook for another ten minutes. So boil the pumpkin three times at intervals of ten hours.

4. Then strain, remove the orange slices. Baking a baking sheet with parchment and put the pieces of vegetable on it. Put in the oven and dry at a minimum temperature for five hours.

5. Combine powdered sugar with starch and cinnamon. Stir. Ready candied roll in this mixture. Keep the treat in a tightly closed jar.

What to cook pumpkin quickly and tasty - tips and tricks

  • Pumpkin soup is more tasty if you cook it from baked vegetable.
  • For desserts and sweet pastries, it is better to use nutmeg.
  • To further reveal the taste of the vegetable, add spicy herbs and spices.
  • For cooking, you can use a fresh or frozen vegetable.
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