Cooking from pumpkin: 6 delicious recipes

Here they are real miracles: from a single pumpkin you can cook a full dinner, from soup to pie and dessert! Try it, and the beautiful prince will be at your feet ...

PUMPKIN PIE WITH LEMON AND ALMONDCooking time: 1 h 30 minFor 4 servings: • 300 g pumpkin pulp • 6 eggs • 250 g granulated sugar • 1 lemon • 1 pinch of salt • 200 g ground almonds • 200 g flour • 80 g chopped almonds • 4 tablespoons. tablespoons apricot jam • 10 whole almonds • icing sugar1. Heat the oven to 180 ° C. Grate pumpkin pulp on a fine grater. Separate egg yolks from proteins. Pour lemon over with hot water, dry, remove a thin layer of zest with a grater and squeeze the juice. 2. Grind egg yolks with 1/3 granulated sugar, add salt, lemon zest and juice. Beat the egg whites, gradually pouring the remaining sugar. Mix ground almonds with flour and pumpkin, add yolks and proteins. 3. Cover the bottom with a detachable shape with a diameter of 22 cm with baking paper and sprinkle with chopped almonds. Put the dough in the form, smooth and put in the oven for 60 minutes.4. Remove the finished cake from the oven and leave it in shape overnight. The next day, carefully remove the cake from the mold, grease it with warm jam and sprinkle with powdered sugar. Garnish with almonds. SPICY PUMPKIN SOUP PUREECooking time: 40 minFor 4 servings: • 1 pumpkin • 2 large onions • 2 cloves of garlic • 50 g butter • salt • ground white pepper • 1 teaspoon. spoonful of sweet paprika • grated nutmeg on the tip of a knife • 500 ml of vegetable broth • 40 ml of sherry • 200 ml of cream. For dressing: 100 g pumpkin seeds • 300 g onions • ½ tea. tablespoons of starch • 2 tables. tablespoons of vegetable oil • 2 slices of rye bread • 2 tables. tablespoons butter • 200 g cherry tomatoes • 6 tablespoons. grated cheese 1. At the pumpkin, cut off the upper part, remove the seeds, select the pulp with a spoon and cut into slices. Then wash and dry the pumpkin. Peel and finely chop the onions and garlic. Melt the butter in a saucepan and fry the onions and garlic. Add slices of pumpkin and nutmeg, salt and pepper, pour in sherry, vegetable broth and simmer for 20 minutes. Remove from heat and mash. Add cream.2. Fry pumpkin seeds. Cut onions into rings, sprinkle with starch and fry in vegetable oil. Fry the bread in butter. Pour the soup into a pumpkin and serve with seeds, tomatoes, grated cheese and rings of fried onions. LENTIL PUMPKIN SOUPCooking time: 35 minFor 4 servings: • 500 g of pumpkin pulp • 2 tables. tablespoons of vegetable oil • parsley • 200 g lentils • 3 branches of thyme • 2 cloves of garlic • 1 onion • salt • ground black pepper 1. Rinse lentils thoroughly with running water. In a large saucepan, bring 1 liter of water to a boil, pour in lentils, cover and cook for 8-10 minutes over low heat. Peel and pass the garlic through a hand press or chop. Wash the thyme, separate the leaves. Wash the pumpkin, peel, remove the seeds, cut the flesh into strips.2. Peel and finely chop onions. Fry the onions and garlic in a pan in vegetable oil until the onions are transparent. Add the pumpkin, mix and fry for 10 minutes with constant stirring. Put the thyme leaves, mix and remove from the stove.3. Transfer vegetables to a pan with lentils, salt, pepper and cook for 10 minutes.4. Wash, dry and chop parsley. Pour the finished soup into plates. Put chopped parsley in each and serve.PORK BOILER WITH PUMPKIN AND MUSHROOMSCooking time: 1 h 30 minFor 4 servings: • 500 g of pork • 1 pinch of grated nutmeg • 2 tables. tablespoons of dry white wine • 1 onion • 3 carrots • 1 small celery tuber • 2 tables.tablespoons of olive oil • 200 g of mushrooms • 500 g of pumpkin pulp • 100 ml of cream • 100 g of grated cheese • ½ bunch of cilantro greens • salt • ground white pepper 1. Wash, dry and cut the meat into small slices. Season with salt, pepper, sprinkle with nutmeg, sprinkle with wine and leave for 10 minutes. Peel and dice the onion. Wash carrots and celery, peel and cut into thin strips. Fry everything lightly in olive oil. 2. Peel and chop mushrooms. Add to the fried vegetables and fry, stirring, 5 min. Heat the oven to 180 ° C. Cut the pulp of pumpkin into cubes. Put pork, vegetables with mushrooms and pumpkin in the form. Salt and pepper. Pour in the cream. Bake in the oven under the lid for 50 minutes. Then remove the lid, sprinkle the casserole with cheese and put in the oven for another 5 minutes. 3. Wash, dry and finely chop the cilantro. Sprinkle the finished dish with chopped herbs.STEWED PUMPKIN WITH MUSHROOMSCooking time: 45 minFor 4 servings: • 4 small pumpkins (500 g of pulp) • 300 g of champignons • 2 carrots • 1 large onion • 100 ml of mushroom broth • 30 g of butter • salt • ground black pepper • 1 pinch of dried spicy greens1. At each pumpkin, cut off the top and remove the seeds. Select the pulp with a spoon and cut into small pieces. Melt a half of butter in a non-stick pan, put slices of pumpkin and simmer over low heat, stirring for 10 minutes. Salt and pepper. 2. Wipe the mushrooms with a damp cloth or peel and finely chop. Peel and finely chop the onions and carrots. Heat the remaining oil in another pan and brown the onions. Add carrots with mushrooms and lightly fry. 3. Mix mushrooms with pumpkin, salt, pepper and season with herbs. Pour mushroom broth and simmer for 15 minutes.4. Wash and dry empty pumpkins. If necessary, cut off the bottom so that the pumpkins stand steadily on plates. Season the mushroom stew again and put in prepared pumpkins. Immediately file.Stew with pumpkin, tomato and sweet pepperCooking time: 40 minFor 6 servings: • 1 small pumpkin • 5-7 pods of sweet pepper • 1 head of garlic • 2 bunches of mixed fresh herbs (parsley, dill, cilantro) • 1 can of canned tomatoes in its own juice (800 ml) • 4 onions • salt • ground black pepper 1. Wash the pumpkin, cut in half, remove the seeds, peel and cut into slices 5 cm long and 2-3 cm thick. Wash the sweet pepper pods, peel the seeds and cut into small pieces.2. Peel and chop onions in large pieces. Wash, dry and chop greens. Fold canned tomatoes on a sieve (collect juice). Each tomato is cut into four parts. Peel and divide the garlic into cloves. 3. Put prepared vegetables in layers in a stewpan or evenly spread in portioned pots. Sprinkle each layer of vegetables with chopped herbs, salt and pepper.4. Pour vegetables with juice of canned tomatoes and simmer over low heat under a lid for 25-30 minutes. Serve hot or cold, garnished with herbs. Photo: Stock Food Fotodom.ru (1), CFA Burda (5)