Not many people know that raw pumpkin is also very useful. First of all, it helps to reduce blood sugar levels: for this you need to take pumpkin juice on an empty stomach. Grated pumpkin is an essential part of cleansing morning salads: the coarse fiber and fiber act as a “scourer,” helping the intestines work properly and regularly. Pumpkin seeds are a treasure trove of minerals, contain antioxidants that prevent aging of cells, and are an excellent preventive measure against parasites.
Pumpkin is very useful – baked, boiled – for baby food. It is hypoallergenic, easy to digest, goes well with other vegetables, with meat, with cottage cheese, with fruit. Big, big … benefits
Pumpkin and turkey meatball soup is easy to make with Oursson KP0600NSD
Chop the onion in the mixer cup with the blender on speed 5-7. Cut the slices of whole wheat bread and the turkey into maximum 5 cm pieces. Remove foils and veins from turkey pieces. Place the prepared ingredients in the mixer bowl, pour in the cream, salt, add pepper. Select Blender mode, speed – 2, time – 10 seconds and press “Start” button. Gradually increase the chopping speed to 5. Prepare the ground turkey, put it in a bowl, add the finely chopped herbs and mix together. Moisten your hands with water and form 12 meatballs. Roughly chop pumpkin, potatoes and carrots into large cubes and place them in mixer cup. Select the Heating mode, temperature – 100⁰C, time – 15 minutes. Place the steamer basket on the mixer cup. Place 12 meatballs on the top tier and close with a lid. Then choose Cooking Mode, speed 3, time – 10 minutes and press “Start” button.
Place three meatballs each in deep plates, fill them with puree soup, season with cream and sprinkle with seeds. Serve ready-made puree soup as a first course with slices of pumpkin baguette.
Oursson Kitchen Processor KR0600NSD
Processor with 10 levels of power makes the dream come true of a single gadget doing everything by itself: weighing, cutting, stirring, whipping, cooking, and not just one dish, but several at once. It can chop nuts and spices, chocolate and hard cheese, grind cereals, sugar, spices and coffee, mix smoothies, milkshakes and sauces, make soups, main courses and desserts. Steam cooks vegetables, meat, fish, rice and pasta, makes ice, whips egg whites, cream and foam for cappuccino, kneads dough for bread, pizza, pasta and baked goods, chops meat. Infinite temperature control between 37°C and 100°C ⁰C allows you to preserve all the vitamins in pureed fruit and vegetables for baby food and diet diets. The appliance weighs all the ingredients before you start. The self-cleaning function makes it indispensable and extremely user-friendly.
The pumpkin becomes..
Not in the carriage, that’s trivial. Of course, it’s easy to turn a pumpkin into a crock pot. Stuffing the pumpkin is very handy, it bakes perfectly, and serving it is a pleasure: the guests are always delighted. The main thing is to put the pumpkin in the oven: do not take a very tall sample or bake several pumpkins at once. Pumpkin itself is quite bland, so you have to decide what you want to turn it into: an unsweetened main dish or a dessert.
Pumpkin with meat in Italian style for hungry wolves
Do you remember how in the book about Cipollino the hungry wolves cast greedy glances at the round and fat pumpkin kumu? But even fairy wolves can’t be called vegetarians. It turns out that in Italy they often cook pumpkin with meat.
Need: Meat beef, pork or halved , tomatoes – cherry or any other, onions, olive oil, mix of nuts and seeds for Italian cooking pumpkin seeds, flax seeds, pine nuts or pine nuts , red bell pepper, garlic, hot black pepper, mix of dried Italian herbs – rosemary, thyme, oregano, a big bunch of arugula or basil. The proportions are by eye, it all depends on the size of the pumpkin.
Methods: wash the pumpkin, cut off the “lid” and scrape out all the seeds. Cut meat and onion into big cubes and fry in olive oil. At the end of the frying, add chopped garlic, turn off, put chopped bell peppers and tomatoes I took already chopped ready-made tomatoes, they taste better in winter than fresh, but some “plastic” tomatoes . Salt and pepper it, add spices and pour the mass into the pumpkin. Cover the top of the pumpkin with foil and bake in the oven for about 30-40 minutes. Use a toothpick to check that the pumpkin is done – it should be soft. At the end of baking remove the foil and brush the tops with melted butter or olive oil. Add fresh arugula or basil when serving. Fry nut mixture in olive oil and add to each portion about a teaspoon.
Armenian Lenten Pumpkin – Gapama
This dish belongs to very ancient cuisine and was originally cooked in stone ovens which were built right in the ground. It is convenient because there are no strict proportions for the “stuffing”, you can use whatever you have in the house.
You need: Medium pumpkin, melted butter, honey, rice, dried fruits raisins, cornel, apricots, prunes – to taste , almonds or other nuts – to taste.
Preparation: Rinse pumpkin well, cut off “lid”, remove seeds and pulp. Rinse pumpkin inside and brush with melted butter. Mix the rice, chopped pumpkin pulp, washed dried fruits, put everything in the pumpkin and pour the honey. Cover with a “lid” and simmer in the oven for 2 to 3 hours. When the skin of the pumpkin is soft, you are ready. When serving, sprinkle each portion with melted butter or even honey, for those with a sweet tooth . Remember that the rice will swell in the simmering, don’t put a lot of it. There must be enough room in the pumpkin, do not stuff it too tightly.
Garnish with pumpkin
Side dish vegetables – it’s very delicious, it’s just important to know what spices, herbs and seasonings they go with. Pumpkin, strange as it may seem, is good with ingredients typical of Mediterranean cuisine – rosemary, basil, oregano, but our traditional onion, garlic, parsley and dill are just as good.
Greek-style pumpkin garnish
You need: 500 g chopped pumpkin flesh, 400 g peeled and chopped tomatoes, garlic, basil, sea salt or feta cheese, olive oil, black pepper.
Preparation: Dry pumpkin flesh and fry in olive oil, add tomatoes, crushed garlic and stew for about 15 minutes. Serve with a sprinkling of basil, black pepper and crumbled cheese.
Sauté pumpkin garnish à la française
You need: 500g diced pumpkin, a big bunch of green onions, 3 garlic cloves, 2 tablespoons of butter.
Preparation: roast the pumpkin in 1 tbsp. Garnish with a tablespoon of butter, cover with a lid, turn down the heat and simmer until soft. Add chopped onion and garlic, oil and cook 2 to 3 minutes, increasing the heat. Stir the dish constantly and, if necessary, add 2 tbsp. spoonfuls of water.
Pumpkin garnish à la française
You will need: To puree: baked pumpkin flesh – 500-600 g, egg yolks – 3 pieces, 100 ml of heavy cream, salt, nutmeg. For the soufflé: pumpkin puree, 3 egg whites, 100g semolina.
Cook: roast or stew the pumpkin, put it in a blender, add the egg yolks and cream and beat it. If the pumpkin is watery, you can make a soufflé out of it: Whites and semolina whipped with a pinch of salt should be added to the pumpkin puree, put the mass into a dish and bake.
American pumpkin garnish
You will need: 5 slices of bacon, 600 gr chopped pumpkin flesh, 2 onions, 1 cup of cream or sour cream you can replace it with bio-yoghurt , herbs to taste.
Preparation: Bring the bacon in a pan until crispy, put it out, and in the melted fat lightly fry the pumpkin and onion. Add cream or sour cream, salt and simmer. Add finely chopped herbs at the end, serve with the meat, garnishing each portion with a toasted slice of bacon.
Last winter I had a fabulous luck: a friend of mine brought me … a huge pumpkin, which literally reigned in my quite spacious kitchen, as if turning it into an old five-meter kitchen of a long demolished “khrushchevka” house. “Why, they even make a cake out of pumpkin,” my friend informed me when she saw my pale face. – Um… In America…” For a couple of winter months my culinary life has taken a pumpkin direction. I’ve tried lots of recipes, some I’ve rejected, some I’ve improved, but there were some that made me… go out and buy a new pumpkin when all that was left of my beauty was the seeds.
Make millet porridge with pumpkin and pistachios in
Panasonic SR-DF101WTQ multicooker
Fry pistachios and pumpkin with sugar in butter 25g in Baking program for 20 minutes until pumpkin caramelizes . After the beep, add milk, salt and rinsed millet. Select the Milk porridge mode and press “Start.
Multicooker Panasonic SR-DF101WTQ
Many people dream of a multicooker, but are afraid of two things: complicated operation and the large size of the device. Panasonic has solved this problem by releasing a compact microprocessor-controlled multicooker with touchscreen cooking. Multicooker control is elementary: each button corresponds to one automatic program – Baking, Milk porridge, Soup, Steaming. Just choose and press “Start”! After cooking is complete, the appliance automatically enters Keep warm mode up to 5 hours . It comes with everything you need: a bowl with non-stick coating, measuring cup, spatula for porridge, steamer container. The appliance is mobile, weighs only 2.4 kg, and its dimensions 235x384x280 mm allow you to place it in any kitchen.
In general, it’s clear why the kind godmother made a carriage for Cinderella out of pumpkin – there was nothing bigger in the garden. It is not uncommon for a pumpkin to grow to 15-20 kg. The question arises: how do you store it if you cut it up, because you can’t use a large pumpkin at once. The best way is to quickly freeze the pieces of pulp spread in bags or containers. Better, if the refrigerator mode allows, is blast freezing, so the vegetable will retain maximum nutrients. And there’s really much to preserve in a pumpkin! Only carotene a source of vitamin A in it more than in carrots, and it is also rich in pectin, vitamins C, E, B1, B2, B3, proteins, enzymes, mineral salts, calcium, magnesium, iron, phosphorus, copper, cobalt.
What are some creative and delicious ways to prepare and enjoy pumpkin?