Which pumpkin should I get?
First you need to determine what kind of pumpkin you have in front of you - decorative or table. Decorative pumpkins are often sold at markets; they are very cute, bright and beautiful. They are often bought for their beauty - but these pumpkins are difficult to eat.
Related article A simple recipe for creamy pumpkin soup
Table pumpkin may not have a brightly colored skin, but its flesh should be as deep orange as possible: this means that the pumpkin contains a lot of vitamin A.
The pumpkin's tail should not be cut off. In ripe fruit it falls off on its own. And the skin should be dense, but not oaky. By the way, it often happens that the pumpkin seems to be covered with wax. This is a natural wax, it protects the fruit from drying out, and this pumpkin is stored longer - uncut, of course.
It is better not to take huge pumpkins; they are often overripe. And are you sure that you will master such a giant in a few days, because an uncut pumpkin can be stored for months, and if you cut off a piece, then a week - that’s all.
It is not recommended to buy pieces of pumpkin, firstly, due to hygienic reasons, because you don’t even know whether it was cut with a clean knife and how it was stored. Secondly, it is not always possible to understand from a piece whether it was cut from a ripe pumpkin. To determine how ripe the pumpkin was, you need to taste the seeds. They should be ripe and large.
Question answer
What delicious and healthy dishes can be prepared from pumpkin?
For porridges, roasts, and purees, nutmeg pumpkin is suitable - elongated, with dark orange skin and a round thickening on the tail. It is aromatic and soft, stews and boils well. The small Bylinka pumpkin with greenish-blue skin is very suitable for whole roasting. And an ordinary pumpkin will look great baked in slices.
Pumpkin, potatoes and tomatoes in the oven
Such dishes always delight housewives, since they do not require long preparations or standing at the stove; you simply put the vegetables in the oven and you can go about your business. Meanwhile, the kitchen is filled with the pleasant smell of the finished dish.
To prepare you need:
- 1 small pumpkin;
- 3 medium potatoes;
- 2 tomatoes;
- olive oil;
- dry thyme, rosemary
- a handful of fresh basil;
- salt, pepper to your taste
1. Before you start cooking, set the oven to preheat at 200 C. Then we start preparing the vegetables: wash the pumpkin, if it has a rough skin, then peel it, if not, then immediately cut it into slices. Peel the potatoes or cook them in their skins, or cut them into slices. Wash the tomatoes and cut into slices. Try to cut the vegetables into slices of the same size so that they do not turn out that the potatoes are cooked, but the pumpkin still needs time.
2. Place all vegetables on a baking sheet or in a mold greased with olive oil. Sprinkle olive oil on top of the vegetables, add salt, add dry herbs, and mix everything. After which the vegetables can be placed in the oven for 30 minutes until the vegetables are ready.
3. The pumpkin should be soft and easy to separate, and the potatoes should also be easy to pierce with a fork. If the vegetables are ready, you can take them out of the oven! Before serving, chop fresh basil and sprinkle on top.
And finally, a video recipe from the chef on how to deliciously bake stuffed pumpkin:
Baking pumpkin in its skin is good because the skins are then removed much faster and more conveniently than from a raw vegetable.
But the point of cooking pumpkin with peel in the oven is not only this.
Unpeeled pumpkin pieces do not spread and retain their shape and appetizing appearance.
And also, many housewives know how difficult it can be to peel a pumpkin from its hard skin if it has been stored for a long time in the winter.
We offer simple, quick and tasty recipes on how to cook baked pumpkin directly in the peel for dessert during Lent or as a healthy second course.
How to bake pumpkin in peel
Small pumpkins - up to 1.5 kg, can be baked whole. Before doing this, wash the pumpkin and wipe dry. Pierce with a knife in several places, place in a mold or on a baking sheet and place in an oven preheated to 200 degrees for 45-60 minutes.
Readiness is checked by piercing with a knife or fork - the device should easily enter the pulp of the vegetable. Before eating, cut the fruit into two halves and cool for 20 minutes.
Whole pumpkin in the oven
Millet porridge with pumpkin
Photo: Shutterstock.com
- 300-400 g pumpkin
- 1 cup millet
- 2 glasses of milk
- 2-3 tbsp. brown sugar
- Salt
Step 1. Cut a large pumpkin into cubes. Throw into boiling milk, add sugar, a little salt and cinnamon. Step 2. Rinse a glass of millet (very, very thoroughly) and pour boiling water over it, then the porridge will not taste bitter. Step 3. Pour 2 cups of hot water over the cereal, boil for 2 minutes, turn off, and drain the water. Salt the cereal. Step 4. Next 2 options: 1. Mix cereal and milk with pumpkin, throw in a piece of butter and bake in the oven. 2. Place the cereal in milk with pumpkin and cook over low heat under a heavy lid.
The slower the porridge is cooked, the more fragrant it will become.
Recipe Pumpkin with milk. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pumpkin with milk”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 72.5 kcal | 1684 kcal | 4.3% | 5.9% | 2323 g |
| Squirrels | 2.2 g | 76 g | 2.9% | 4% | 3455 g |
| Fats | 1.8 g | 56 g | 3.2% | 4.4% | 3111 g |
| Carbohydrates | 12 g | 219 g | 5.5% | 7.6% | 1825 |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.8 g | 20 g | 9% | 12.4% | 1111 g |
| Water | 80.8 g | 2273 g | 3.6% | 5% | 2813 g |
| Ash | 1.265 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 172.4 mcg | 900 mcg | 19.2% | 26.5% | 522 g |
| Retinol | 0.015 mg | ~ | |||
| beta carotene | 0.948 mg | 5 mg | 19% | 26.2% | 527 g |
| Vitamin B1, thiamine | 0.043 mg | 1.5 mg | 2.9% | 4% | 3488 g |
| Vitamin B2, riboflavin | 0.094 mg | 1.8 mg | 5.2% | 7.2% | 1915 |
| Vitamin B4, choline | 19.81 mg | 500 mg | 4% | 5.5% | 2524 g |
| Vitamin B5, pantothenic | 0.241 mg | 5 mg | 4.8% | 6.6% | 2075 g |
| Vitamin B6, pyridoxine | 0.11 mg | 2 mg | 5.5% | 7.6% | 1818 |
| Vitamin B9, folates | 8.379 mcg | 400 mcg | 2.1% | 2.9% | 4774 g |
| Vitamin B12, cobalamin | 0.056 mcg | 3 mcg | 1.9% | 2.6% | 5357 g |
| Vitamin C, ascorbic acid | 4.46 mg | 90 mg | 5% | 6.9% | 2018 |
| Vitamin D, calciferol | 0.102 mcg | 10 mcg | 1% | 1.4% | 9804 g |
| Vitamin E, alpha tocopherol, TE | 0.408 mg | 15 mg | 2.7% | 3.7% | 3676 g |
| Vitamin H, biotin | 1.96 mcg | 50 mcg | 3.9% | 5.4% | 2551 g |
| Vitamin K, phylloquinone | 0.8 mcg | 120 mcg | 0.7% | 1% | 15000 g |
| Vitamin RR, NE | 1.0179 mg | 20 mg | 5.1% | 7% | 1965 |
| Niacin | 0.42 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 255.69 mg | 2500 mg | 10.2% | 14.1% | 978 g |
| Calcium, Ca | 55.94 mg | 1000 mg | 5.6% | 7.7% | 1788 |
| Silicon, Si | 12.561 mg | 30 mg | 41.9% | 57.8% | 239 g |
| Magnesium, Mg | 23.47 mg | 400 mg | 5.9% | 8.1% | 1704 g |
| Sodium, Na | 216.76 mg | 1300 mg | 16.7% | 23% | 600 g |
| Sera, S | 20.64 mg | 1000 mg | 2.1% | 2.9% | 4845 g |
| Phosphorus, Ph | 53.7 mg | 800 mg | 6.7% | 9.2% | 1490 g |
| Chlorine, Cl | 30.66 mg | 2300 mg | 1.3% | 1.8% | 7502 g |
| Microelements | |||||
| Aluminium, Al | 11.8 mcg | ~ | |||
| Bor, B | 54.9 mcg | ~ | |||
| Vanadium, V | 0.65 mcg | ~ | |||
| Iron, Fe | 0.646 mg | 18 mg | 3.6% | 5% | 2786 g |
| Yod, I | 2.41 mcg | 150 mcg | 1.6% | 2.2% | 6224 g |
| Cobalt, Co | 0.59 mcg | 10 mcg | 5.9% | 8.1% | 1695 g |
| Lithium, Li | 0.966 mcg | ~ | |||
| Manganese, Mn | 0.1137 mg | 2 mg | 5.7% | 7.9% | 1759 g |
| Copper, Cu | 90.23 mcg | 1000 mcg | 9% | 12.4% | 1108 g |
| Molybdenum, Mo | 1.6 mcg | 70 mcg | 2.3% | 3.2% | 4375 g |
| Nickel, Ni | 1.774 mcg | ~ | |||
| Tin, Sn | 2.61 mcg | ~ | |||
| Rubidium, Rb | 9.3 mcg | ~ | |||
| Selenium, Se | 1.908 mcg | 55 mcg | 3.5% | 4.8% | 2883 g |
| Strontium, Sr | 3.26 mcg | ~ | |||
| Titanium, Ti | 0.04 mcg | ~ | |||
| Fluorine, F | 6.01 mcg | 4000 mcg | 0.2% | 0.3% | 66556 g |
| Chromium, Cr | 0.57 mcg | 50 mcg | 1.1% | 1.5% | 8772 g |
| Zinc, Zn | 0.3508 mg | 12 mg | 2.9% | 4% | 3421 g |
| Zirconium, Zr | 0.02 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.527 g | ~ | |||
| Mono- and disaccharides (sugars) | 10.8 g | max 100 g | |||
| Glucose (dextrose) | 1.758 g | ~ | |||
| Fructose | 1.97 g | ~ | |||
| Essential amino acids | 0.034 g | ~ | |||
| Arginine* | 0.043 g | ~ | |||
| Valin | 0.036 g | ~ | |||
| Histidine* | 0.016 g | ~ | |||
| Isoleucine | 0.029 g | ~ | |||
| Leucine | 0.051 g | ~ | |||
| Lysine | 0.039 g | ~ | |||
| Methionine | 0.02 g | ~ | |||
| Methionine + Cysteine | 0.034 g | ~ | |||
| Threonine | 0.029 g | ~ | |||
| Tryptophan | 0.01 g | ~ | |||
| Phenylalanine | 0.031 g | ~ | |||
| Phenylalanine+Tyrosine | 0.055 g | ~ | |||
| Nonessential amino acids | 0.08 g | ~ | |||
| Alanin | 0.033 g | ~ | |||
| Aspartic acid | 0.059 g | ~ | |||
| Glycine | 0.025 g | ~ | |||
| Glutamic acid | 0.095 g | ~ | |||
| Proline | 0.021 g | ~ | |||
| Serin | 0.043 g | ~ | |||
| Tyrosine | 0.024 g | ~ | |||
| Cysteine | 0.013 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 24.96 mg | max 300 mg | |||
| beta sitosterol | 1.311 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.8 g | max 18.7 g | |||
| 4:0 Oil | 0.004 g | ~ | |||
| 6:0 Kapronovaya | 0.005 g | ~ | |||
| 8:0 Caprylic | 0.004 g | ~ | |||
| 10:0 Kaprinovaya | 0.01 g | ~ | |||
| 12:0 Lauric | 0.008 g | ~ | |||
| 14:0 Miristinovaya | 0.034 g | ~ | |||
| 16:0 Palmitinaya | 0.198 g | ~ | |||
| 17:0 Margarine | 0.001 g | ~ | |||
| 18:0 Stearic | 0.08 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.592 g | min 16.8 g | 3.5% | 4.8% | |
| 14:1 Myristoleic | 0.005 g | ~ | |||
| 16:1 Palmitoleic | 0.024 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.36 g | ~ | |||
| 18:1 cis | 0.001 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.004 g | ~ | |||
| Polyunsaturated fatty acids | 0.199 g | from 11.2 to 20.6 g | 1.8% | 2.5% | |
| 18:2 Linolevaya | 0.174 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.002 g | ~ | |||
| 18:3 Linolenic | 0.005 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.001 g | ~ | |||
| 20:4 Arachidonic | 0.004 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 5.9% |
The energy value of pumpkin with milk is 72.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Stuffed pumpkin
Photo: www.globallookpress.com
- 1 small pumpkin
- 500 g fatty minced meat
- 1 cup of already cooked porridge (rice, millet, pearl barley, buckwheat)
- 2 onions
- Cumin
- Red pepper
- Black pepper
- Salt
Article on the topic
About the benefits of pumpkin: protects against colds, strengthens the heart and cleanses the liver
Step 1. Cut off the top of a small pumpkin, remove the seeds and some of the pulp with a spoon. But leave a layer of pulp in the pumpkin. Step 2. Fry the onion in oil, add minced meat to it, and then finely chopped pulp. Salt, pepper, add cumin and cereal. Step 3. Place the filling into the pumpkin, place it firmly on a baking sheet, and bake until the lid is soft (about 40 minutes, but depends on the size of the pumpkin).
In a slow cooker
Main products:
- a pinch of salt;
- water – 150 ml;
- pumpkin – 0.5 kg;
- a piece of butter - 70 g;
- milk – 0.32 l;
- granulated sugar – 150 gr.;
- white rice – 160 gr.
How to prepare pumpkin porridge with rice in milk in a slow cooker:
- Chop the peeled orange vegetable into small cubes.
- Place the pieces on the bottom of the multicooker bowl.
- Fill with water and add oil.
- In the kitchen appliances menu, click on the “Baking” button and cook for 25 minutes.
- When the time is up, add sugar, washed rice and salt.
- Pour in the milk and mix the ingredients.
- Change the cooking mode: “Milk porridge” or “Stew”. Time – 50 minutes.
- After the porridge is ready, you can add any dried fruits you wish.
Tricks for working with pumpkin
- Pumpkin does not have its own distinct taste. It's slightly sweet. Therefore, it must be “supported” with spices. Cinnamon, cardamom, nutmeg are suitable for sweet dishes, and hot chili pepper, coriander, cumin for stews and casseroles with meat.
- Roasting in the oven intensifies the flavor of the pumpkin, while boiling or steaming makes the pumpkin bland.
- To avoid losing vitamins, store the pumpkin on a glassed-in balcony in winter, or choose the coldest and darkest place in the house.
Millet-rice porridge
Recipe ingredients:
- rice – 90 gr.;
- sugar – 25 gr.;
- milk – 0.3 l;
- a pinch of salt;
- water – 0.3 l;
- millet cereal – 80 gr.
Step-by-step preparation:
- We rinse the millet several times under the tap.
- Place it in a pan of water and cook for 5 minutes.
- Add washed rice cereal to it, pour in milk and cook for another 15 minutes.
- All that remains is to close the dish with a lid and wait until the porridge is soaked for about 10 minutes.
How to cook pumpkin porridge with rice in water?
Ingredients for the recipe:
- steamed rice - half a glass;
- water – one and a half glasses;
- pumpkin – 150 g;
- sugar and salt;
- sweet cream butter (but it’s also good without it).
Cooking pumpkin and rice porridge in water:
Place the washed rice in a saucepan with boiling water (if you don’t have a saucepan, you can use a saucepan). Add some salt and keep on low heat until almost done.
Then add fresh pumpkin cut into cubes and sugar, cover the saucepan with a lid and cook for another 10 minutes: the porridge is ready.
Oil is added during cooking, on a plate, or not used at all - it all depends on desire.
