What can you cook from pumpkin: fast, tasty, for weight loss

Pumpkin cake

Pumpkin is an excellent vegetable for baking. Unlike other cakes, pumpkin baked goods are easy to prepare and turn out tender and sweet. This recipe does not require an oven; a frying pan is suitable for baking the cakes. The cake is reminiscent of the pancake type of making, familiar to us from the famous “Napoleon”.

The basis is airy and juicy cakes, which are smeared with sour cream. You can make any cake decoration.

Ingredients:

Sugar – 400 g;
Pumpkin – 300 g;
Fat sour cream (20%) – 250-300 g;
Milk – 250 g;
Flour – 200 g;
Turmeric – 1/3 tsp;
Vegetable oil.

Prepare the cakes:

The fruit must be washed and the peel removed with a knife;
Then grind the pumpkin on a fine grater or meat grinder; small pieces fry better and faster;
You should separate half the amount of sugar and add it to the raw materials for the cakes. This will allow you not to feel a significant difference in sweetness between the cake and the cream;
Add milk, maybe cold, but not heated, and mix everything;
Add turmeric to the resulting dough for aroma and pleasant color;
Little by little add flour to the dough and mix it all at the same time, eliminating any lumps. The consistency should be similar to pancakes, but a little thicker, since we need thicker and fluffier cakes;
Add oil to the frying pan and place the dough on it. Over medium heat, frying takes 2-3 minutes for each side; Tip: do not use a very wide frying pan; it is not suitable for flipping pancakes.
Place the cakes on a plate and set aside until cool.

Making the cream:

Pour sour cream into a container and add the second part (200 g) of sugar;
Beat with a mixer for about 5 minutes until the sugar dissolves;
The cream is ready, you can use it.

Finishing the cake:

You need to coat all the cakes with cream and put the cake in the refrigerator for half an hour;
Place the decor you like on top and the dish is ready.

A few simple steps will help you prepare a delicious pumpkin cake that goes perfectly with tea or milk.

How to cook pumpkin in garlic and sour cream sauce

First you need to prepare the sour cream sauce. Add chopped herbs to sour cream, squeeze in garlic, add a little black pepper and paprika.
Mix the sauce well and set aside for now.
Cut the peeled pumpkin pulp into cubes or small slices.
Place the pumpkin pieces in a frying pan heated with vegetable oil.
Fry quickly over high heat until slightly golden brown.
Then add sour cream and garlic sauce.
Stir and simmer for just a couple of minutes.
Next, pour 30 ml of water into the pan, add salt and stir again.
Cover the pan with a lid and simmer the pumpkin in the sauce for another 3 minutes. The dish is ready, you can serve it!

Cheesecake

The cheesecake has a pronounced, delicate pumpkin flavor. The recipe is ideal for those who don’t know what to cook from pumpkin quickly and tasty. The preparation method is simple, since, unlike cakes, it does not require soaking, cutting, layer-by-layer baking or even kneading the dough. There are some cooking features; you should immediately take into account that the cheesecake needs to be left to brew for a day in the refrigerator.

Ingredients:

Cream cheese – 680 g;
Pumpkin puree – 425 g or 700 g of raw vegetable;
Sugar – 1.5 cups;
Cookies – 125 g;
Sour cream – 75-100 g;
Butter – 80 g;
Eggs – 3 pcs;
Flour – 2 tbsp. l.;
Yolk – 1 piece;
Cinnamon – ½ tbsp;
Muscat – 1/8 tbsp;
Cloves – 1/8 tbsp.

Let's take a look at how to make pumpkin puree:

Take the pumpkin, peel it and cut into medium slices;
Place in a saucepan and add water, put on gas and wait for it to boil;
Cook for 30 minutes over low heat, the fruit should become soft;
Drain the water and leave the boiled pumpkin in a sieve for 30 minutes;
Then rub the raw materials through a sieve.

Cheesecake base:

Usually the base is cookies, so that's what we'll do. You can take any you like, the approximate weight of the pack should be 125 g;
You can use a grater or food processor to grind the cookies to make crumbs. More beautiful grain shape when processed through a grater;
The melted butter needs to be mixed with the crumbs to form a kind of dough;
Distribute the dough evenly throughout the pan. It’s better to line the bottom with paper or tracing paper to prevent the cheesecake from sticking. The layer should be thin and cover part of the sides 2 cm high; there is no need to achieve a perfectly even layout;
The base is baked in the oven. A temperature of 180° is suitable. You need to bake for 7 minutes, then remove and wait for the cake to cool.

Cream:

You need to take cream cheese, choose the brand according to your taste. You will need 680 g or 4 cans;
Pour into a container and beat at high speed for 5 minutes, so you get an airy cream;
Add the remaining ingredients: sugar, eggs, puree, flour, sour cream and cinnamon;
Beat again to form a liquid mass;
Pour mixture into prepared pan.

All that remains is to put it on baking. An important nuance - if you just put the pan in, the top of the cheesecake will crack; to prevent this from happening, you need to put boiling water under the cake, this will allow partial steaming. Oven temperature 160 °C. Bake the cheesecake for 1 hour, then leave it in the oven for another 2 hours. Next, you need to take out the baked goods and wait for them to cool. After everything, put it in the refrigerator for 8 hours.

Pumpkin stuffed with chicken

This interesting dish is not only tasty, but also quite presentable. Therefore, it can be served not only for a family dinner, but also on a holiday table. Since a delicious pumpkin recipe in the oven requires the use of a certain set of ingredients, check in advance if you have on hand:

600 grams of chicken fillet.
100 ml fat sour cream.
A couple of kilogram pumpkins.
Salt and ground pepper (to taste).

Pumpkins are washed, freed from tops and seeds and put aside. The cut out pulp is processed using a grater and then mixed with sour cream, fillet pieces, salt and spices. The pumpkins are filled with the resulting minced meat, covered with the tops, placed on a baking sheet with a little water at the bottom, and put in the oven. Bake the dish at 180 degrees for an hour.

Pumpkin pie

Pumpkin pie in the USA is called pumpkin pie, which is in great demand. In our area, the dish has been known for a long time, but it is not yet very popular; apparently, the recipe was simply forgotten. So, let’s refresh our memory and consider another option that can be prepared from pumpkin. The recipe is quite simple, all complicated steps with the dough have been eliminated, so even a beginner will feel confident.

Ingredients:

For the test:

Flour – 200 g;
Butter – 120 g;
Water – 3.5 tbsp.

For filling:

Pumpkin – 800 g;
Condensed milk – ½ can;
Cream 33% – 3 tbsp;
Eggs – 2 pcs;
Honey – 1.5 tsp;
Spices - 1 tsp, but full, with a slide

For spices:

Cinnamon – 0.5 tsp;
Ginger – 1/5 tsp;
Muscat – 1/5 tsp;
Cloves – 2 pcs;
Star anise – 1 pc.

Pumpkin puree:

You need to peel the pumpkin and remove the seeds;
Cut into pieces, the shape does not matter;
Pour water and put on fire to cook;
The cooking time depends on the variety, usually 15-20 minutes are enough;
The water is drained so that the glass is completely, you will have to wait 10-15 minutes;
The pumpkin is ground through a sieve, the fruit is soft, so there will be no problems. As a last resort, you can use a blender.

Dough:

You need to take flour and pour it on the table;
Place solid butter on top and add salt;
Using a knife, cut the butter, sprinkling flour on top each time. The finished result should be crumbs, approximate diameter 5 mm;
A slide with a “crater” is laid out from the crumbs, into which cold water is added and the dough is quickly kneaded. There is no need to stir for a long time; uneven dough is fine;
To prepare the base, you need to place the dough in a mold lined with paper and roll it out along all edges.

Filling:

Add condensed milk to the pumpkin puree and stir;
Pour in spices, add honey, 2 eggs and cream;
Mix thoroughly.

The masterpiece should be finished in the oven by baking at 180°C for 1 hour. Place the pie at the very bottom, otherwise it won’t bake. Decor made from buttercream is perfect.

If you doubt that it will turn out delicious, cook it and you will be surprised by the result.

Simple and quick pumpkin recipes

When you are short on time for cooking, but want something tasty and unusual, feel free to give preference to pumpkin. Below are some simple recipes that you can follow to please your loved ones with new dishes.

Pumpkin puree soup

Main ingredients:

pumpkin – 800 gr.;
onion – 1 pc.;
garlic – 2 cloves;
oil drain – 40 gr.;
sunflower oil. – 2 tbsp. l.;
broth – 700 gr.;
potatoes – 1 pc.;
grated ginger – 1 tsp;
curry pepper - half a teaspoon;
cream – 200 ml;
ham or sausage – 150 gr.

Recipe:

Heat the sunflower oil in a saucepan and add the butter.
Peel and finely chop the onion and add it to the melted butter, along with garlic, ginger and curry.
While the seasonings soften in the oil, let's get to the pumpkin. We clean it and cut it into cubes.
We do the same with potatoes and pour it all into our pan. Pour the broth here so that it covers the vegetables and cook over low heat until they soften.
Cut into strips and fry the ham. Then pour the contents of the pan into a blender and bring to a puree-like consistency.
Pour it back and add the ham, salt, pepper and herbs. Mix.
Next, put the pan on low heat and, stirring constantly, bring to a boil and turn off.
With the remaining broth you can dilute the puree to the desired thickness and pour into portions.
You can decorate the resulting puree soup with herbs, fried pumpkin seeds or the same ham.

Pumpkin puree

You will need:

pumpkin - any quantity.

Pumpkin puree can serve as a preparation for a future dish, a side dish, or even a dish on its own. It is especially popular among those who want to lose weight due to its low calorie content.

Preparation:

Cut our orange vegetable into 4 parts and bake for 20 minutes in the oven at 150 degrees.
Remove the skin, cut into even smaller pieces and grind in a blender until pureed.
Then add spices and salt to taste and serve.

This puree goes well with meat and fish. In addition, it is perfectly stored in the refrigerator for up to 6 months, but if the puree is prepared for later storage, you should not add any spices to it.

Casserole

Need to:

pumpkin - 800 gr.;
egg – 2 pcs.;
milk – 100 ml;
semolina – 2 tbsp. l.;
flour – 2 tbsp. l.;
Sunflower oil – 50 gr.

Cooking steps:

After pre-cleaning, grate the pumpkin on a coarse grater.
Eggs, milk, flour and semolina need to be kneaded into the dough and poured over the grated pumpkin. You can add sugar to taste.
Bake in the oven at 180 degrees for 35-40 minutes.

Very tasty with sour cream or jam.

Bread

The mentality has been formed in such a way that bread for us should not have a distinct taste, but pumpkin bread will change the idea of this product. Baked goods can be given to a child who refuses to eat pumpkin separately. We are preparing an interesting version - with many seasonings, it is better not to use them for children. The bread turns out to be very soft, does not stale, with a thin crispy crust.

Ingredients:

Flour – 380 g;
Pumpkin puree – 150 g;
Water – 130 g;
Vegetable oil – 2.5 tbsp;
Yeast – 2 tsp;
Sugar – 2 tsp;
Hot pepper – 1/4 small pod;
Provencal seasonings – 1 tsp;
Garlic – 1 clove.

Pumpkin puree:

It is necessary to clean the fruit from pumpkin seeds and peel;
Grind to form medium pieces;
Steam for 15-20 minutes;
Drain and wipe the pumpkin well.

Dough:

Mix yeast and sugar, add 1/3 of water (about 40-45 ml). Leave the dough to rise;
Place the puree in a bowl, add water and add the yeast mixture;
Next, add 1/3 of the flour and salt;
Knead the dough and add another 1/3 of the flour. We repeat the procedure again;
Brush the mixture with oil and leave to rise.

Seasonings. Seasonings will be used for aroma and taste, but they are not required:

Add oil to the frying pan and add chopped garlic and pepper;
Heat the mixture until the garlic turns golden;
Leave the oil until it cools.

When the dough has risen, you need to add seasonings to it and mix well. Leave the dough to rise for 30-60 minutes. Then make bread of any shape, you can have several. We will bake in the oven so that the crust does not burst, it is worth making cuts on top. It is better to bake with steam, so boiled water is installed at the bottom, and the stove is heated to 250 °C. After 10 minutes, take out the water and reduce the temperature to 180 °C, bake for another 10 minutes.

Pumpkin bread in the oven turns out crispy, golden brown, smooth and beautiful. Thanks to the presence of dietary properties, you can eat without harming your figure.

In a slow cooker

Number of servings: 8 persons.
Calorie content of the dish: 56 kcal per 100 g.
Purpose: lunch, dinner, diet.
Cuisine: European.
Difficulty of preparation: easy.

If you choose a way to bake pumpkin, you can use not only the oven, but also a slow cooker. This technique will seem even simpler to many. If you remember how to cook pumpkin in a slow cooker, you can do it at any time using the delayed start function. You can serve the dish with any meat or fish as a side dish.

Ingredients:

pumpkin – 1.2 kg;
salt – 1 tsp;
garlic – 2 cloves;
ground white pepper – 2-3 pinches;
olive oil – 100 ml;
dried basil – 1-1.5 tbsp. l.

Cooking method:

Cut the vegetable into pieces and place in the multicooker bowl.
Mix the oil with crushed garlic, salt, pepper, and basil. Let the dressing sit for 15 minutes.
Pour the sauce over the vegetable slices and stir. Cook on the “Bake” program for an hour.

Millet porridge with milk

Delicious millet porridge is perfect for a child, it allows you to fill the body with vitamins and improve well-being. It's hard to find a better breakfast.

Ingredients:

Milk – 700 ml;
Prepared pumpkin – 400 g;
Millet cereal – 200 g;
Oil – 50-70 g;
Water – 50 ml;
Sugar – 2 tbsp;
Salt – ¾ tsp.

A fairly simple and tasty recipe for making millet porridge with pumpkin:

Pour some cold water into the pan and boil it, then add milk. Water will prevent the milk from burning;
Dissolve salt and sugar in the liquid and boil the mixture;
At this time, prepare the porridge - measure out 200 g and remove the black grains, then rinse it. Next, pour boiling water over the porridge for 3-5 minutes to remove the bitterness and strain it;
The pumpkin must be cleaned of seeds, fibers and peel. Grind the fruit, it is better to make medium or small pieces;
After the milk boils, add the porridge and let it come to a boil again;
Now add the pumpkin, bring the mixture to a boil and cover with a lid;
Turn the stove on to medium mode and leave for 20-25 minutes;
The liquid evaporates, the porridge becomes ready, all that remains is to add oil and let it brew for 30 minutes.

Now you know a great way to cook pumpkin for a child so that it turns out tasty, healthy and at the same time easy.

Second courses

The range of main courses with pumpkin is varied, and the systematization is very arbitrary. The principles of preparing the same dish in different cultural traditions are very similar, but they include some kind of “zest”.

For example, porridge. In them, pumpkin can be present in the form of puree, or maybe in the form of pieces. Cereals can be rice, millet or pearl barley. The variability of recipes in this case depends on the preferences and fantasies of the cook.

Porridge with pumpkin

From Belarusian cuisine, we will take Tykovnik:

Ingredients:

Pumpkin – 400 gr.;
Millet – 1 glass;
Milk – 2 glasses;
Butter – 70 gr.;
Cream – 100 gr.;
Egg – 1 pc.

Technology:

Cut the pumpkin into small pieces, add water, boil for 3-5 minutes. Drain the water, pour milk into the pan so that it barely covers the pumpkin and cook until softened over low heat. Rub the resulting mass through a sieve. You should end up with 1 cup of pumpkin puree.
Rinse the millet thoroughly, add water and boil for 5-7 minutes over high heat. Then drain the water and pour in hot milk. Cook the millet in milk over medium heat until tender, about 10-12 minutes.
Finely chop the hard-boiled egg, mix with cream, butter, pumpkin puree and porridge.
Grease the pot with oil and place the resulting mass into it. Close the lid tightly and bake in the oven at a temperature of 130-150˚C, 15 minutes.

In Russian cuisine, there was a similar recipe, but rice was used instead of millet. The cooking technology differed only in that:

Egg was excluded from the recipe;
50-70 grams were added to the composition. honey or sugar;
The finished semi-finished product was also baked in the oven, but in an open frying pan.

Rice porrige

The next popular way to cook pumpkin porridge with rice is as simple as the previous recipe. We will need:

Pumpkin – 400 g;
Milk – 400 ml;
Round rice – 1 cup;
Butter – 40 g;
Sugar – 2 tbsp;
Salt – 1 pinch.

Prepare the rice:

Rinse the cereal until clean water;
Pour in water and simmer until the liquid is eliminated, making sure that the rice does not stick.

Pumpkin:

Remove all unwanted parts from the fruit and chop finely;
Melt butter (1 tbsp) in a frying pan and place the pumpkin;
Simmer a little and add 2-3 tbsp. water, now continue to simmer, stirring occasionally;
The desired consistency is soft pumpkin, which needs to be crushed to form a puree;

Add milk to the bowl as the water has already boiled away. Add salt, sugar, butter and continue cooking, stirring occasionally. When the rice is cooked, add pumpkin and mix everything. Using the same recipe, you can cook pumpkin in a slow cooker, so you don’t even have to stir it.

What to cook from pumpkin for the winter

Sun pumpkin will delight you on cold winter days with its rich summer flavor. Read the most popular recipes for canned pumpkin below.

Spiced pumpkin

Take for a liter jar:

0.5 kg pumpkin;
0.7 liters of water;
4 tbsp. l. Sahara;
1–2 buds of cloves;
black pepper – 2-3 peas;
1 tbsp. l. vinegar 9%.

Preparation:

To get syrup, pour water into a saucepan and add spices. Bring to a boil.
Place the chopped pumpkin in it and cook for a few (5-7) minutes, but do not overcook it.
Then add vinegar and roll it into a sterilized jar.

Pumpkin jam with apples

Ingredients:

one and a half kilograms of pumpkin;
2 oranges or lemons;
kilogram of apples;
0.5 liters of water;
2 kilograms of sugar.

How to cook?

Peel the pumpkin and apples, chop them finely, citrus fruits too, but do not peel them.
Dissolve sugar in water and boil, then add pumpkin and fruit there and boil again.
Remove from the stove and let it brew for several hours, then boil again for five minutes and leave to brew again.
Boil for the third time until tender - about 5-10 minutes, and pack into jars with iron lids.

Cream soup with zucchini

Let's look at one of the simplest and cheapest options for making pumpkin soup.

Ingredients:

Broth – 800 ml;
Zucchini – 1 piece;
Pumpkin pulp – 300 g;
Onion – 1 piece;
Vegetable oil – 2-3 tbsp;
Cream – 50 ml;
Seasonings – 1 tbsp;
Salt.

Recipe:

Peel the onion and garlic, then chop and fry for a few minutes;
Prepare the pumpkin by finely chopping it, add to the onion and garlic for frying;
Next, cut the zucchini into cubes and add to the rest of the vegetables;
Fry for another 3-5 minutes;
Simmer in its own juice for 5 minutes, stirring occasionally, then add broth and boil everything, cook for 7 minutes;
Add cream and let the soup boil, then set aside for 10 minutes;
Blend the soup with a blender and you're done.

Delicious served with crackers.

Pumpkin with pearl barley and vegetables. For diabetics.

Products for 4 servings

1 pumpkin
1 cup pearl barley
100 g smoked cheese
1 onion
2 cloves garlic
0.5 liters vegetable broth
zest of 1 lemon
bunch of parsley
salt
ground black pepper
vegetable oil
50 g cherry tomatoes
1 pepper
greenery

Chicken cream soup

Meat often accompanies creamy soups, so we couldn’t miss this recipe. A slow cooker is perfect for cooking.

Chicken – 2 drumsticks;
Pumpkin – 100 g;
Potatoes – 1 piece;
Carrots – 50 g;
Butter – 50 g;
Onion – 40 g;
Celery – 30 g;
Salt.

Recipe:

Place the meat in a saucepan and add water. Wait until it boils and skim off the foam;
Peel and chop the vegetables, then add everything except the squash and butter to the simmering chicken broth;
When the vegetables are half ready, add the pumpkin, chopped to medium sized cubes;
You need to cook until everything becomes soft and remove the chicken from the soup;
Grind the vegetables in a blender;
When serving, the dish should be hot, and chicken and butter should be placed on top.

Croutons will perfectly complement the taste of cream soup.

Summer stew with pumpkin

Ingredients:

Early ripening pumpkin – 500 g;
Onions – 120 g;
Carrots – 200 g;
Tomatoes – 250 g;
Vegetable oil – 30 ml;
Parsley - 50 g;
Spinach – 50 g;
Salt, pepper - to taste.

Cooking time: 35 – 40 min.

Calorie content (per 100 g): 60-64 kcal.

Pumpkin and carrots are peeled and cut into slices.

The onion is cut into half rings. In a frying pan, add onion to heated vegetable oil, which is sautéed for about 5 minutes until dark yellow. When the onions are ready, add tomato paste, mixing it with the onions.

Next, add vegetables, season with pepper and salt. Add about 50g of water to the frying pan, closing it with a lid. The dish is stewed until cooked (about half an hour). The finished stew is sprinkled with parsley and spinach.

Classic juice

Pumpkin juice is quite thick, so you should add water before drinking.

Ingredients:

Pumpkin – 3.5 kg;
Water – 1 l;
Sugar – 12 tbsp;
Lemon juice - half;
Citric acid – 5 g (for preservation).

Recipe:

To get good pumpkin juice, you need to clear the fruit of all seeds and remove the peel;
Cut the fruit into large pieces, place in a saucepan and add water;
Cook until the squash is tender, which may take up to 40 minutes;
Use a blender to create a puree;
Add sugar to taste (we got 12 tbsp) and citric acid, it serves as a preservative;
Pass everything through a sieve and you will get high-quality pumpkin juice.

The prepared dish is perfect as a drink, but it is qualitatively different in its benefits for the body.

Pumpkin in sour cream with garlic in a frying pan

When cooked properly, pumpkin fried with garlic in a frying pan with sour cream and herbs becomes soft, but maintains the integrity of the slices. It is important to fry the slices in small portions in hot oil, placing the slices in one layer so that they acquire a golden brown crust on all sides during the first stage of heat treatment.

Ingredients:

pumpkin – 400 g;
sour cream – 150 g;
garlic – 4 cloves;
parsley – 0.5 bunch;
salt, pepper, oil.

Preparation

The peeled pumpkin is cut into large cubes or cubes and fried in hot oil until golden brown.
Sour cream is mixed with chopped herbs and garlic, seasoned to taste with salt and pepper, and poured into a frying pan.
Cover the vessel with a lid and reduce the heat to medium.
After 5-7 minutes of simmering, the pumpkin in sour cream sauce with garlic will be ready.

Juice with apples

Pumpkin juice goes well with the taste of apples and oranges, we use this fact in the recipe.

Ingredients:

Apples – 2.1 kg;
Peeled pumpkin – 0.9 kg;
Orange – 500-600 g (2 pcs);
Water – 250 ml;
Sugar – 200 g;
Lemon – 1 piece;

Recipe:

Rinse the pumpkin well and remove fibers, peel and seeds;
Cut into small slices;
Place in a saucepan and add water, cook for 20-25 minutes, the mixture should become soft;
Citrus fruits must be doused with boiling water and the zest removed. Next, cut the fruit in half and squeeze out the juice;
Soft, juicy apples are ideal. Cut them into four parts and remove the seeds;
Squeeze the juice from the apples and peel it through cheesecloth;
Add orange and lemon juices and zest to the pumpkin. Then boil for another 5 minutes;
Using a blender, make the mixture liquid and add apple juice, sugar;
Boil for another 5 minutes and you can pour into jars.

Pumpkin is an incredibly versatile product that can be used in a variety of ways and the fruit shows its best side everywhere.

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Pumpkin baked with garlic and herbs

Pumpkin with rosemary and garlic, baked in a mold in the oven, is exquisite in taste and surprisingly aromatic. Fresh thyme and basil will not be amiss in the composition, the leaves of which need to be torn off, like rosemary needles, from the branches and mixed into sour cream sauce along with chopped garlic and spices.

Ingredients:

pumpkin – 700 g;
sour cream – 200 g;
garlic – 3 cloves;
fresh rosemary – 2 sprigs;
curry – 2 pinches;
salt pepper.

Preparation

The pumpkin is cut and flavored with a sauce of sour cream, rosemary and garlic, seasoned to taste with salt, pepper, and curry.
Spread the mixture into a mold and place it in an oven preheated to 190 degrees.
In 25 minutes, the pumpkin in sour cream sauce with rosemary and garlic will be ready.

Pumpkin with cheese and garlic in the oven

Baked pumpkin with sour cream and garlic under a cheese crust turns out incredibly appetizing. The dish is prepared without unnecessary fuss from available products, and the result exceeds all expectations. This casserole is both a light dinner on its own and a great original side dish for baked or fried meat.

Ingredients:

pumpkin – 0.5 kg;
sour cream – 130 g;
water – 50 ml;
garlic – 2 cloves;
hard cheese – 120 g;
Provençal herbs – 2 pinches;
salt, ground black pepper, oil.

Preparation

Place the diced pumpkin in an oiled pan, adding a little water.
Mix sour cream with Provencal herbs, garlic, salt the mixture and pepper.
Spread the sauce evenly over the pumpkin, sprinkle with cheese and bake covered for 30 minutes and another 10-15 minutes without a cover.

Fried pumpkin in batter with sour cream

Fried pumpkin in batter will appeal to every connoisseur of this wonderful vegetable. It can be served with boiled pork or sausage.

Ingredients:

400 g pumpkin;
1 chicken egg;
1 tbsp. fat sour cream;
2 tbsp. wheat flour;
50 ml vegetable oil;
0.5 tsp ground paprika;
2 pinches of salt.

Take a bottle gourd, wash it, separate the oblong part from the wide one. Cut off the tails and cut the vegetable crosswise into 2-3 parts. We cut each part into rings about 1 cm thick. And we divide each ring into two equal half rings.

Break the eggs into a bowl, stir them with a fork, add sour cream. Season the mixture with paprika and salt to taste. Pour flour into another plate.

Advice! You can easily check the readiness of the dish with a regular toothpick. When it easily pierces a piece of pumpkin, the dish is ready.

Roll each piece of pumpkin in flour and then dip in batter. Place in hot oil and brown on both sides. Then turn the heat down to low, cover with a lid and bring the pumpkin to readiness. Cooking time depends on the thickness of the pieces, the degree of ripeness and the type of pumpkin.

Roasted pumpkin can be served as is. Top with a zesty sauce or make creative ham sandwiches using battered pumpkin instead of bread.

Pumpkin appetizer with garlic

Pumpkin in sour cream sauce is a recipe that can be served as an original appetizer or warm salad. The sweetish vegetable pulp contrasts perfectly with the salty cheese and zesty garlic sour cream sauce. Feta can be replaced with feta cheese, and sour cream with natural thick yogurt without any additives.

Ingredients:

pumpkin – 350 g;
sour cream – 130 g;
garlic – 2-3 cloves;
feta – 100 g;
dill – 0.5 bunch;
arugula - a handful;
salt, pepper, oil, herbs.

Preparation

Slice the pumpkin and fry in oil until golden brown.
Mix sour cream with garlic, dill, salt and pepper to taste.
Serve fried pumpkin in sour cream sauce with garlic on a common platter, complemented by arugula, other herbs and crumbled feta.