Pumpkin dishes recipes: pumpkin cutlets, cream soup, pumpkin with rice and dried fruits, stuffed pumpkin, pale with pumpkin-apple filling, pumpkin muffins, pumpkin cheesecake, pumpkin marmalade-detailed instructions for cooking

To prepare delicious pumpkin dishes, read cooking tips and interesting recipes.

The autumn time always generously gives people a pumpkin crop. Unpretentious vegetable culture has excellent taste. Pumpkin nutrient pulp is very good for health. The fetal pulp is very watery and contains a lot of food fiber.

Pumpkin dishes recipe: pumpkin cutlets

The combination of pumpkin with complex dishes contributes to the process of digesting food. Pumpkin seeds are rich in zinc and contributes to the cleansing of the body.

Ingredients:

• 400 g of pumpkin pulp
• 400 g of potatoes
• 100 g of flour
• Crackers for panning
• Sunflower oil
• Salt and pepper to taste

The procedure for cooking pumpkin cutlets:

1. The pulp of pumpkin and peeled potatoes are shallow on a grater. Mix and squeeze excess moisture.
2. Season the vegetable mass with salt and pepper to taste. Pour the flour and knead the cutlet stuffing. Add a little chopped greens.
3. 1 tbsp. l. Put the minced meat on a panel with a panel. Run the vegetable balls in crackers and send a frying in a frying pan.

Pumpkin dishes recipe: pumpkin cream-soup

The vegetable crop is divided into table and fodder varieties. For long -term storage in winter, large -fruited varieties are ideal. Muscate varieties have the best taste characteristics.

Ingredients:

• 1 kg of pumpkin pulp
• 2 bulbs
• 400 g of potatoes
• 1 tbsp. milk
• 2 tbsp. water
• 1-15 g of ginger
• 15 g of sunflower oil
• Salt and pepper to taste

Pumping soup cooking order:

1. Cut the cleaned pumpkin into large pieces and put on a baking sheet covered with parchment. Send a bake in the oven. As soon as the pumpkin becomes soft, stop baking.
2. In a pan, slightly fry finely chopped onions. Grind potatoes to squares and add to the pan. Mix the vegetables, fry for a couple of minutes and pour water. Put the potatoes until soft.
3. In a pan for a soup, transfer pumpkin and stewed potatoes. Add the liquid from potatoes partially. Beat vegetables to a homogeneous mass.
4. Boil milk and mix with vegetable puree. Hold the pan for 10-15 minutes over low heat, stirring constantly. Add spices to taste.
5. Complete the hot pumpkin soup with crackers.

Pumpkin dishes recipe: pumpkin with rice and dried fruits

The size of the pumpkin directly affects its sweetness - the smaller, the sweeter. A dried ponytail signals the fetal ripening. For cooking, pumpkin with elastic and fleshy pulp is suitable, without fibers.

Ingredients:

• 250 g of rice cereal
• 300 g of pumpkin pulp
• 50 g of raisins
• 50 g of kuragi
• 1 glass of milk
• ¼ pack butter
• 2 tbsp. l. Sahara
• 5 g of cinnamon

The procedure for making sweet rice with pumpkin:

1. Rinse the rice of cold water thoroughly.
2. Cut the pumpkin pulp with cubes.
3. Grind dried apricots to the size of raisins.
4. Mix pumpkin with rice. Add dried fruits.
5. Mix porridge with milk and dried fruits. Pour into a pan and put on fire. Cook over low heat until rice is ready.

Stuffed pumpkin

We will get acquainted with another interesting pumpkin dishes recipe.

Ingredients:

• Medium pumpkin
• 5 kg pork goulash
• 20 g of tomato paste
• 5 kg of potatoes
• 2 bulbs
• 50 g of sour cream

The procedure for cooking stuffed pumpkin:

1. Remove the upper part of the pumpkin evenly. Close fibers and seeds. From the inner walls, cut off about 2 glasses of the pulp with a knife.
2. Cut the cleaned potatoes and onions.
3. Grind the pumpkin pulp. Finely chop the pork.
4. Heat the pan and fry the onion a bit.
5. Add goulash and pumpkin pulp. Fry no more than 10 minutes. Add potatoes.
6. Dilute tomato paste with sour cream with a glass of water and pour into a pan.
7. Season to taste spices and herbs.
8. Stew for a quarter of an hour under a closed lid.
9. Cool the stew and put in the pumpkin a little. Cover with a pumpkin hat and send for an hour to bake in the oven at a temperature of 180 degrees.

Pale

Ingredients for this recipe for pumpkin dishes:

• 400 g of pumpkin pulp
• 1 pack of oil
• 150 g of sugar
• 2 apples
• 5 g of ginger
• 350-400 g of flour
• 50 g of sour cream
• ½ tsp. baking powder
• ½ tsp. vanilla sugar
• 1 egg

The procedure for kneading and baking the pie:

1. Pour flour to the table, 50 g of sugar and 100 g of baking oil. Chop the products to a fine crumb with a knife.
2. Mix 1 yolk and sour cream in a bowl. Add vanilla sugar and baking powder.
3. Combine liquid ingredients with flour and knead the dough. Wrap with cling film and put in the refrigerator for half an hour.
4. Peel the pumpkin and apples from the peel. Cut into cubes.
5. Melt 100 g of butter in the saucepan and add 100 g of sugar. After dissolving the grains, add the pumpkin and put out a quarter of an hour. Next add apples and puree ginger. Stir and hold on fire for another 5 minutes.
6. Grease the baking dish with fat and sprinkle with flour. Put the dough with an even layer on the bottom and sides of the shape. Pour the filling on top and distribute evenly.
7. ¼ dough roll into a layer and cut the strips with a knife. Put with a grate or other pattern on top of the filling. Grease the decoration with protein with sugar.
8. Bake in the oven for an hour at a temperature of 180-200 degrees. Give the finished cake time to cool.

Pumpkin muffins

Ingredients:

• 500 g of pumpkin pulp
• 1 cup of sugar
• 5 eggs
• 1 cup of vegetable oil
• 5 cups of flour
• 15 g of baking powder
• 100 g of walnuts
• A pinch of ground cinnamon

Maffin preparation procedure:

1. Chop up the pumpkin pulp to the puree state.
2. Beat eggs with sugar and mix with pumpkin. Add oil.
3. Gradually add flour with baking powder and cinnamon.
4. Grind the nuts and add to the total mass.
5. Lubricate silicone or paper blanks with fat and half fill in dough.
6. Filled forms Send a bake for 20-30 minutes. Readiness to check with a wooden skewer.

Pumpkin cheesecake

Ingredients:

• 300 g of pumpkin pulp
• 5 packs of baking oil
• 1 cream of cream cheese
• 100 g of cottage cheese
• 400 g of sandy crumbs
• 2 eggs
• 100 g of sugar
• 5 g of vanilla sugar
• 30 g of cream
• 100 g of nuts
• Spices to taste

The procedure for cooking pumpkin cheesecake:

1. Combine the nuts with sand cookies and ground into the crumb. Add liquid oil.
2. Distribute the dough for the lower layer of dessert evenly in shape and send to the refrigerator for 60 minutes.
3. Cut the pumpkin pulp with cubes and bake in the oven. After cooling, grind the blender in mashed potatoes.
4. Mix cream, eggs and sugar in a bowl. Add spices.
5. Mix pumpkin puree with liquid components.
6. Put the stuffing of the cheesecake in the shape and send to bake for an hour. Before serving, the dessert must cool.

Pumpkin dishes recipe: pumpkin marmalade

Ingredients:

• 500 g of pumpkin pulp
• 1 cup of sugar
• Juice of half lemon

MARMELADA preparation procedure:

1. Cut the pulp of pumpkin into cubes and bake on parchment in the oven.
2. Rent a baked pumpkin to a puree consistency.
3. Move lemon juice with sugar and add to the pumpkin. Put the mass into a bowl and cook in a water bath to thicken.
4. Close the pumpkin mass on the parchment sheet and leave for a day.
5. Drunk marmalade to take shape and sprinkle with sugar.

Video: Simple and light pumpkin dishes