Pumpkin is very useful, it is easily digested, contains many vitamins, water and fiber, and also belongs to low-sugar and low-carbohydrate foods, therefore it is recommended for nutrition of diabetics and people with diseases of the gastrointestinal tract. Pumpkin can be used to make soups and cereals, puddings and casseroles, pies and desserts.
Pick your recipe
You will need
-
- For soup:
- 2 cups of milk;
- 1.5 cups of water;
- 300 g pumpkin;
- 1 tbsp millet;
- sugar;
- salt;
- butter.
- For porridge:
- 3 cups of milk or water;
- 600 g pumpkin;
- 1 cup of millet;
- butter;
- sugar;
- salt.
- For casserole:
- 300 pumpkins;
- 200 g of cottage cheese;
- 2 tbsp semolina;
- 0.5 cups of milk;
- 1 egg
- sugar;
- caraway;
- sour cream;
- butter.
- For the filling of the pie:
- 1 kg of pumpkin;
- 200 g of millet or rice;
- 2 tbsp Sahara;
- raisins;
- 150 g butter;
- salt.
- For dessert:
- 500 g pumpkin;
- 150 g of sugar;
- vegetable oil.
Instruction manual
1
To make soup, first boil millet until half cooked. Then boil milk, diluted with water, add peeled and diced pumpkin and cook for 10 minutes. Combine all the ingredients, add salt and sugar to taste and cook the soup for another 10-15 minutes until tender. When serving, put in a plate a piece of butter and crackers made of white bread.
2
To cook porridge, peel the pumpkin from the skin and seeds, cut into small slices and pour boiling milk diluted with water. Put sugar, salt and cook for 5-10 minutes. Carefully sort and rinse millet, add it to milk with pumpkin, mix well and cook over medium heat for 30-40 minutes. Put butter in the cooked porridge.
3
As a second course, you can cook pumpkin casserole with cottage cheese. Cut the peeled pumpkin into slices or slices, season in butter for 7-10 minutes. Boil milk, sprinkle semolina with a thin stream and cook porridge. Rub the cottage cheese through a sieve or using a blender. Combine all the ingredients, add the egg, sugar and salt to taste, caraway seeds and mix well.
4
Prepare a baking dish: grease the bottom and sides with butter and sprinkle with crushed crackers. Put the pumpkin-curd mass in a mold (pan, baking sheet, etc.), smooth, grease with an egg and bake in the oven until a crust forms. Serve the finished casserole with sour cream.
5
Pumpkin is a great filling for pies. Finely chop the peeled and peeled pumpkin, salt and let stand, and rub it with your hands to let the juice stand out. Boil millet or rice and add it to the pumpkin mass, put sugar, raisins, pour melted butter and mix well. This filling is best combined with yeast dough.
6
For dessert, you can serve baked pumpkin. Peel the inside of the seeds and cut the pumpkin into crescent slices 4-5 cm wide. Cut each slice in 2-3 places 2 cm deep, sprinkle with granulated sugar, put on a greased baking sheet and bake in the oven.
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