There are many useful substances in pumpkin. Puree soups, jams and candied fruits are prepared from the pulp, added to porridge, pastries and baked in pieces. Its seeds and even flowers are also eaten.
Pumpkin pulp puree is suitable for children and diet food. Pumpkin puree can be an alternative to the usual mashed potatoes as a side dish for meat or fish. Or serve as the basis for a beautiful and delicious soup. Pumpkin puree can even be prepared for the winter.
Classic pumpkin puree
Try making pumpkin puree for dinner with meat or chicken cutlets.
Ingredients:
- pumpkin pulp - 500 gr.;
- milk - 150 gr.;
- oil - 40 gr.;
- salt, spices.
Cooking:
- Pumpkin must be washed, cut into slices and seeds removed.
- Cut off the hard peel from the pieces and cut the flesh into small pieces.
- Boil in salted water until soft and drain.
- Puree with a blender or pusher, adding a little warm milk.
- Add a piece of butter to the finished puree and serve as a side dish for dinner.
- You can add chopped garlic and herbs.
Children and adults will be delighted with the bright orange garnish.
More easy way cooking, which will preserve the maximum amount of vitamins and minerals in the pumpkin.
Ingredients:
- pumpkin - 1 kg .;
- cream - 100 gr.;
- oil - 40 gr.;
- salt, spices.
Cooking:
- Wash the pumpkin and cut into several pieces. Remove seeds.
- Lay the slices on a baking sheet covered with baking paper. Season with coarse salt and add aromatic herbs. You can put a few cloves of garlic.
- Bake in preheated oven for about one hour, checking doneness with a knife or fork.
- The pulp from the baked pumpkin is easily removed with a spoon.
- Put the finished pieces in a suitable container and punch with a blender.
- For a softer, creamier taste, cream can be added.
- You can make a side dish from such a puree, or you can make a cream soup by adding a sufficient amount of chicken or meat broth and spices.
Ingredients:
- pumpkin - 100 gr.;
- water - 100 ml;
Cooking:
- Cut the pulp of the pumpkin into small pieces and boil until soft in a small amount of clean water.
- Soft pieces can be crushed with a blender, and for the smallest it is better to rub through a fine sieve.
- For the first acquaintance with this vegetable, which is very useful for the proper development of the baby, it is better to give quite a bit. Dilute pumpkin puree with breast milk.
- Cooked puree without additives can be stored in the refrigerator for several days.
- For better absorption of beta-carotene in puree, add a drop of olive oil.
- For older children, pumpkin can be added as one of the components of vegetable and meat soups a couple of times a week.
Pumpkin contains a fair amount of sugars and is usually very palatable to children without the addition of salt or sugar.
A bright, sunny vegetable dessert with apples can be eaten simply with tea or used as a pastry filling.
Ingredients:
- pumpkin - 100 gr.;
- apple - 100 gr.;
- water - 50 ml;
Cooking:
- Cut the pumpkin into small pieces and put to boil.
- A little later, put the peeled apple slices into the saucepan.
- When all the products become soft, remove all the pieces from the liquid and grind with a blender.
- Add sugar or honey to taste.
- When serving, you can add sour cream or whipped cream.
Both children and adult members of your family will like this puree.
lovers useful pumpkin probably more than once asked the question “What to cook from pumpkin”, except for the common and well-known porridge. I am also one of them. The other day I cooked a side dish of pumpkin, which disappeared with a bang, without waiting for the main meat dish.
To be honest, I did not expect such a surprise from the stewed pumpkin: I thought it would turn out to be a loose mass with a pumpkin flavor, turning into puree in places and nothing more. But no! I made a mistake and was very pleasantly surprised.
Pumpkin is an amazing vegetable (or berry): it can be stored at room temperature almost until the summer, while even improving their useful qualities. Pumpkin surpasses all vegetables in iron content, and contains more valuable proteins than chicken or quail eggs!
- Type of dish: garnish
- Calorie content: 75 kcal
How to cook pumpkin
Ingredients :
- pumpkin - 600 g.,
- sour cream - 150-200 g.,
- garlic - 3-4 cloves,
- butter - about 10 g for frying,
- salt and pepper to taste,
- greens - a bunch,
- walnuts - for sprinkling, if desired
The ratio is not strict, the amount of ingredients can be varied to your liking.
Cooking:
1. Cut the pumpkin into large pieces (2 x 2 cm) and fry them in a pan in butter for about 2 minutes.
2. At this time, we are preparing the most important thing - filling for the pumpkin. We combine sour cream, chopped garlic, chopped herbs, salt and pepper and mix them well.
3. Fill sour cream sauce pumpkin and simmer until cooked through for about 15 minutes under a closed lid.
4. After we let it cool down a little and absorb the sauce. Serve stewed pumpkin to the table, sprinkled with chopped walnuts on top.
It turns out delicious side dish or separate diet dish from a pumpkin. If you replace sour cream with yogurt, do not add nuts and remove oil, you will get an even less high-calorie dish. This is a healthy recipe.
Agree, preparing such a dish is quite simple and not long, but it turns out unusual and very useful side dish from a pumpkin.
For several years now, pumpkin has taken pride of place in my family's diet. I hope you enjoy this recipe and the pumpkin itself.
Other pumpkin recipes:
Bon appetit and stay healthy! Leave your comments - feedback is very important!
How many dishes can be prepared from a bright, orange pumpkin! The easiest option is to cook porridge or make mashed potatoes, which should be rolled into jars for the winter, so that even in the cold you can enjoy the taste of a vegetable. How to keep all the benefits of the queen of autumn and cook a treat for the whole family from it?
The benefits and harms of pumpkin puree
To begin with, it is worth understanding what the benefits and harms of pumpkin puree are. The basis of the dish is a vegetable rich in carotene and vitamin A, which have a positive effect on vision and improve skin condition. The B group of vitamins helps support performance nervous system, fight insomnia, relieve fatigue. In addition, pumpkin contains a lot of ascorbic acid, which protects the body from infections. Magnesium and potassium are important for the heart and blood vessels, and iron for the process of hematopoiesis.
Pumpkin pulp is rich in fiber and fibers, which are necessary for cleansing the intestines and normalizing the digestive tract. low calorie vegetables attract those who are on a diet, and folic acid is especially useful for pregnant women. Antioxidants and fruit acids contained in pumpkin help normalize kidney function, remove toxins from the body.
In addition to the benefits, pumpkin also has some harm and contraindications for use. These include individual intolerance, allergies. Do not get carried away with vegetable ulcers and patients with gastritis, as this can exacerbate the disease. Diabetics should also be careful when eating pumpkin pulp, because it contains a lot of sugar and can cause an increase in glucose levels.
How to make pumpkin puree
To prepare pumpkin puree, you need to take a ripe fruit with a dense peel, on which there are no flaws and spoiled places (it is best to choose homemade varieties for puree - Butternut or Kroshka). The vegetable is peeled, seeds, loose areas, and the flesh is cut into cubes or slices. Then they need to be cooked using a slow cooker, in the usual way or bake in the oven.
You can prepare pumpkin puree with a fork, mashing the pieces until smooth, or grind through a sieve, but it is more convenient to use a blender, mixer or food processor. It only takes a couple of minutes to turn the soft pieces into a creamy mass. The finished product can be diluted with broth and make cream soup by adding pasta or any boiled cereal (rice, millet). To prepare for the winter, hot mashed potatoes should be placed in jars, corked and cleaned in a cool place.
How much to cook pumpkin for baby puree? The process lasts from half an hour to an hour, depending on the chosen brewing method. In a slow cooker, cooking lasts 40-50 minutes, in a saucepan - up to an hour, in a pressure cooker - 20-30 minutes, in the oven, baking lasts about an hour. Season the delicious healthy dish for a child you need vegetable or butter. V baby puree often put cottage cheese, cream, sour cream.
Pumpkin puree in a slow cooker
To diversify your diet, try making pumpkin puree in a slow cooker. From the fruit comes fragrant dessert or delicious first baby food. The peeled pulp is cut into pieces, steamed in a multicooker bowl. It should languish for 15 minutes until it becomes soft. Then the pieces need to be slightly cooled and crushed to a puree state. If you plan to cook a savory dish or side dish, then you can add cheese, spices, salt, black ground pepper.
pumpkin puree recipe
Before you cook pumpkin puree step by step, you should take care of choosing the right recipe. There are many options for delicious treats: for baby food and for harvesting for the future, salty and sweet treats, for dessert, pastries and as a base for soups. On the network you can find many photos and recipes for pumpkin puree - each hostess will be able to choose the best option.
Pumpkin puree for the winter
- Cooking time: 1 hour.
- Servings: 10 persons.
- Calorie content of the dish: 48 kcal.
- Purpose: for dessert.
- Cuisine: European.
Pumpkin puree for the winter can be prepared in two ways - from boiled or oven-baked pulp. You will need citric acid or sour juice (pomegranate, cranberry, orange) for canning. Piquant fruit sourness successfully sets off the sweetness of the vegetable, gives the delicacy a pleasant, unique aftertaste. About four liters of puree can be obtained from the quantities below.
Ingredients:
- pumpkin - 3 kg;
- sugar - 1 kg;
- pomegranate juice - a glass.
Cooking method:
- Peel the vegetable, cut into cubes, put on a baking sheet, send to bake for 40 minutes at 180 degrees.
- Grind with a blender, place in a larger container, pour juice, sprinkle with sugar.
- Cook over low heat for 10 minutes.
- Transfer the hot puree to sterilized jars.
- Seal, cool. Only after that you can store the jars in the refrigerator or send them to the home cellar.
baby pumpkin puree recipe
- Cooking time: half an hour.
- Servings: 2 persons.
- Calorie content of the dish: 10 kcal.
- Destination: for lunch.
- Cuisine: European.
The recipe for pumpkin puree for babies will come in handy for young mothers who plan to introduce a new dish into the baby's diet. For better absorption of carotene and vitamin A, a drop of vegetable oil is added to the finished pumpkin puree for babies. A prerequisite is the thorough grinding of the product, in which lumps may form during cooking.
Ingredients:
- pumpkin - 100 g;
- water - half a glass;
- vegetable oil- a drop.
Cooking method:
- Peel the vegetable. Cut into small slices, mark in a ladle or saucepan, fill with water.
- Put on fire, close the lid, simmer for 20 minutes until cooked.
- Drain the liquid, wipe through a sieve.
- Mix with oil. The finished product can not be stored for a long time, you need to eat immediately.
Pumpkin and apple puree for the winter
- Cooking time: 2.5 hours.
- Servings: 5 persons.
- Calorie content of the dish: 50 kcal.
- Purpose: for dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
Pumpkin and apple puree for the winter has a pleasant sweet and sour taste. It is very useful in winter and spring, when we lack vitamins so much. To prepare pumpkin puree for the winter at home, you will need to prepare a vegetable, boil it with the addition of apples, grind it to a gruel. Then the hot mass is poured into jars and carefully sealed.
Ingredients:
- pumpkin - 1 kg;
- apples - half a kilo;
- sugar - 80 g;
- citric acid - 10 g.
Cooking method:
- Remove the peel from the fruit, scrape out the pulp.
- Wash the apples, remove the core, cut both components into pieces.
- Pass through a meat grinder or grind with a blender, pour the resulting apple gruel with sugar.
- Boil for two hours in a saucepan over low heat, add citric acid.
- Arrange the puree in sterilized jars, cork, put away for storage.
pumpkin and potato puree recipe
- Cooking time: half an hour.
- Servings: 4 persons.
- Calorie content of the dish: 16 kcal.
- Purpose: for dinner.
- Cuisine: European.
- Difficulty of preparation: medium.
A step-by-step recipe for mashed pumpkin and potatoes will help housewives make a delicious diet dish that is well absorbed by the body. This delicacy is also suitable for children, due to the large amount of vitamins and minerals. The addition of potatoes makes the dish more satisfying, saturated. To give a special flavor to the finished treat, you can add a little unrefined, aromatic butter or cream.
Ingredients:
- potatoes - 7 pcs.;
- pumpkin - half a kilo;
- garlic - 3 cloves;
- salt - a pinch;
- olive oil- 50 ml;
- parsley - 25 g.
Cooking method:
- Peel the vegetables, cut into small pieces, cover with water.
- Boil for 25 minutes, salt. Drain the liquid, add chopped garlic, oil.
- Instead of olive oil, you can put butter or cream with a fat content of 10%.
- The next step is to make the puree.
- Serve with chopped parsley.
Pumpkin puree with cream
- Cooking time: half an hour.
- Servings: 3 persons.
- Calorie content of the dish: 41 kcal.
- Destination: for lunch.
- Cuisine: European.
- Difficulty of preparation: medium.
Pumpkin puree with cream is more like a soup that pleasantly warms and satiates. The dish has a spicy taste due to the addition of fragrant spices - garlic, nutmeg. The delicacy will look especially elegant if sprinkled with pumpkin or sesame seeds or served with croutons and grated cheese. The thickness of the soup can be adjusted by adding broth.
Ingredients:
- pumpkin - 0.4 kg;
- onion - 1 pc.;
- chicken bouillon- 400 ml;
- cream - half a glass;
- garlic - a clove;
- nutmeg- 2 g;
- olive oil - 40 ml;
- sesame - 20 g.
Cooking method:
- Cut the onion into rings, crush the garlic with a knife. Sauté in oil until translucent, remove garlic.
- Peel the pumpkin, cut into small pieces, send to the onion.
- Pour in the broth, cook covered for 20 minutes.
- Grind the mass with a blender, and then season with spices, pour in the cream.
- Boil, remove from fire.
- Sprinkle with sesame seeds and serve with croutons.
Pumpkin and carrot puree
- Cooking time: half an hour.
- Servings: 2 persons.
- Calorie content of the dish: 9 kcal.
- Purpose: for dessert.
- Cuisine: European.
- Difficulty of preparation: simple.
Pumpkin and carrot puree is very sweet and bright, has a beautiful orange color. The dish is rich in vitamin A and carotene, great for baby food. It is best to serve a delicacy with heavy cream or a piece of butter, seasoned with raisins, dried fruits or nuts. For sweetness, you can add a spoonful of honey or maple syrup, sprinkle with powdered sugar.
Ingredients:
- pumpkin - 150 g;
- carrots - 1 pc.;
- water - 600 ml;
- olive oil - 10 ml.
Cooking method:
- Wash carrots, peel. Remove the peel from the pumpkin, cut the flesh into diamonds, and the carrots into circles.
- Pour the vegetables with a glass of water, boil for six minutes (they should remain slightly firm).
- Add the remaining water, oil, heat for another 10-12 minutes, beat with a blender until smooth.
- Serve with your favorite ingredients.
Pumpkin puree from Yulia Vysotskaya
- Cooking time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 62 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: medium.
Pumpkin puree from Yulia Vysotskaya will appeal to all family members. The rich, thick consistency of the dish helps to quickly get enough and keep warm in the cold season. The spiciness of the soup is given by garlic and spicy hot pepper, and piquant sweetness - Orange juice. Serve a treat to the table with finely chopped greens, slices of garlic (to taste) and crackers.
Ingredients:
- pumpkin - half a kilo;
- potatoes - 2 pcs.;
- carrots - 1 pc.;
- apple - 1 pc.;
- onion - 1 pc.;
- garlic - 2 cloves;
- hot hot pepper - 1/3 pod;
- butter- 20 g;
- olive oil - 20 ml;
- water - 60 ml;
- cream - half a glass;
- orange juice - 40 ml;
- nutmeg - 5 g;
- ground ginger - 10 g.
Cooking method:
- Cut pumpkin pulp into large cubes, potatoes with carrots into small slices.
- Onions, garlic, peppers must first be peeled, then chopped.
- Melt the butter, mix with olive oil and fry the onion and garlic in this mixture until transparent.
- Sprinkle with spices, fry for two minutes, add carrots. Cook for a minute over high heat, pour water, boil. Reduce heat, cover, simmer for 10 minutes.
- Put the pumpkin, potatoes, peppers, fry for three minutes.
- Enter apple slices, cook for two minutes, pour boiling water to the level of vegetables. Simmer for half an hour.
- Beat with a blender until puree, add cream, juice, spices. Bring to a boil, but do not overcook.
- Sprinkle with grated cheese, seeds, garlic croutons.
Learn how to cook other recipes.
Pumpkin puree with cheese
- Cooking time: half an hour.
- Servings: 4 persons.
- Calorie content of the dish: 32 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Pumpkin puree with cheese is more like a soup - this treat is served as a first course. For cooking, you can use any cheese - classic hard or melted, but the soup with Parmesan will be especially tasty. Ready meal has a pronounced creamy taste, rich texture and pleasant aroma of spices. Serve soup puree with wheat croutons.
Ingredients:
- pumpkin - half a kilo;
- potatoes - 4 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- processed cheese- 100 g;
- butter - 50 g;
- bay leaf - 1 pc.;
- sweet ground paprika- 5 g;
- allspice - a pinch;
- water - 1.5 l;
- bread - 4 slices.
Cooking method:
- Cut pumpkin pulp with potatoes into slices, sprinkle with spices. Pour the cubes into a saucepan, cover with water, season with bay leaf, simmer for 10 minutes.
- After boiling, add potatoes, cook for 10 minutes.
- Melt the butter, fry the chopped onion and garlic.
- As soon as the potatoes are cooked, put the browned vegetables. Take out the bay leaf.
- Remove from heat, cool, puree with a blender, season.
- Reduce the heat, put the cheese and cook until it is completely dissolved, stirring constantly.
Pumpkin puree secrets
Professionals reveal the secrets of making pumpkin puree:
- diced pulp can be placed in the freezer, and then, if necessary, defrost and chop;
- the most useful pumpkin delicacy will come from a baked vegetable or cooked in a slow cooker;
- it is best to bake a vegetable in foil or parchment;
- cream soup should not be boiled, otherwise dairy products may curdle;
- cook mashed potatoes on low heat and strictly on time to preserve as much as possible useful material useful vegetable.
Video: Pumpkin puree
