How Easy It Is To Cook Pumpkin: 12 Awesome Recipes

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~10 minutes Last Updated: August 08, 2022
How Easy It Is To Cook Pumpkin: 12 Awesome Recipes

Cook a flavorful soup with meat and vegetables, bake pumpkin muffins with lemon cream, or make a pork stew with pumpkin puree.

If a pumpkin you buy or grow doesn't turn into a carriage, make one! Cook a flavorful soup with meat and vegetables, bake pumpkin muffins with lemon cream, or make a pork stew with pumpkin puree. 12 most interesting recipes with pumpkin - to help you!

1. Soup with pumpkin and lentils

 

This thick soup is reminiscent of Indian curry, and wonderful ingredients also play their part: lentils, curry, cumin, hot peppers. Ideal for cold evenings.

For the curry soup you will need:

120 g green lentils; bulb; carrot; 140 g pumpkin; 2 small tomatoes; 2 cloves of garlic; 3 art. l. vegetable oil; 500 ml water or vegetable broth; salt and herbs to taste; half a spoonful of mustard seeds, ground chili, cumin; 1 st. l. curry.

Boil lentils according to package directions. Rinse and chop vegetables. Grate the carrots, cut the onion and pumpkin into small cubes, pass the garlic through a press, remove the peel from the tomatoes and cut into cubes.

Heat the oil in a saucepan, fry for a minute, stirring, spices with garlic. Add onions and carrots, fry until soft. Add the tomatoes, heat through for a minute, then add the pumpkin and lentils. Salt, pour water or broth, bring to a boil and cook over medium heat for 20 minutes.

Serve soup with herbs and pumpkin seeds.

2. Salad appetizer "Pumpkin in Korean"

 

Very spicy, bright in color and taste, healthy snack! Adjust the amount of hot pepper and garlic to your taste.

Korean Pumpkin Ingredients:

400 g pumpkin; bulb; 2 cloves of garlic; half a chili pepper; 1 st. l. honey; 50 ml of vegetable oil; 2 tsp seasonings for carrots in Korean; 2 tbsp. l. apple cider vinegar; 1/2 tsp salt.

Wash the pumpkin, cut off the peel and select the seeds. Fry the onion, cut into thin half rings, until soft over medium heat in oil, leave the oil. Grate the pumpkin into thin strips (on a grater for carrots in Korean), put in a salad bowl. Add fried onion, garlic, minced hot pepper, spices, salt, honey, vinegar, oil from frying. Stir, cover with cling film and refrigerate for 2 hours. Ready! Serve with hot meals or as an appetizer on its own.

3. Warming tomato and pumpkin soup

For the soup you will need:

400 g pumpkin; 200 g of tomatoes; bulb; 1-2 cloves of garlic; 1 st. l. olive oil; 1 tsp balsamic vinegar; a glass of hot water; a pinch of curry; salt, pepper to taste; 1 tsp Sahara; smoked cheese, sunflower seeds, greens for serving.

Peel the onion and cut into cubes. Sauté the onion with the curry and minced garlic until the vegetables are soft. Then add the pumpkin, cut into large cubes, into the pan, simmer under the lid until soft. Dip the tomatoes in boiling water for 20 seconds, remove the skin and pierce with a blender. Add to vegetables. After 5 minutes, puree all the vegetables with a blender, return to the pan, add a glass of boiling water or broth, salt and pepper. Boil for 10 minutes, then pour in the cream, add sugar to taste (you can also without it) and balsamic vinegar (you can replace it with lemon juice). Stir, pour into bowls. Serve with diced smoked cheese, sunflower seeds and your favorite greens.

4. Pumpkin spaghetti with chicken

 

Chicken stuffed pumpkin with bell pepper, cheese, herbs. Looks great on the holiday table!

Chicken Pumpkin Ingredients:

small spaghetti pumpkin; one chicken fillet; 200 g of hard cheese; a bunch of green onions or a small onion; 70 ml of tomato sauce and sour cream; 2 tbsp. l. vegetable oil; small bell pepper; salt, pepper to taste.

Boil or fry the chicken fillet, cut into small cubes. Grate the cheese. Cut the pumpkin in half, scrape out the seeds with the soft part, grease the inside with vegetable oil.

 

Bake the pumpkin halves in the oven at 200 degrees for 30 minutes. Cool the pumpkin and carefully separate the spaghetti fibers with a fork.

For the filling in a bowl, mix chicken fillet, pumpkin fibers, sour cream, tomato sauce, salt, black pepper, diced bell pepper, chopped green onions, 150 g of grated cheese. Pour filling into pumpkin halves. Sprinkle with remaining grated cheese.

Bake for 20 minutes at 200 degrees. Before serving, pour over sour cream and sprinkle with chopped herbs. Bon appetit!

5. Vegetable soup

Cooking fragrant and thick soup-puree from baked vegetables: pumpkins, zucchini, carrots, onions.

Ingredients for vegetable soup: 300 g pumpkin; 200 g zucchini; bulb; carrot; bell pepper; 2 cups water or vegetable/mushroom broth a couple of tablespoons of vegetable oil; dried garlic, rosemary, allspice to taste; sunflower seeds for serving

Rinse the vegetables, cut into medium pieces and circles, leave the bell pepper whole. Put in a baking dish, drizzle with olive oil, salt and pepper. Bake for 25 minutes in an oven preheated to 200 degrees. Remove the skin from the bell pepper. Place all vegetables in a bowl and puree with a blender. Pour vegetable puree into a saucepan, dilute with water or broth to the desired density, put on fire, season with spices, salt and boil for 5 minutes.

6. Pumpkin bread with buckwheat flour

 

Make flavorful homemade bread with whole wheat flour, buckwheat flour and pumpkin puree. And we offer to decorate a loaf in the form of a pumpkin!

Pumpkin Bread Ingredients:

300 g whole grain flour; 75 g of buckwheat flour; 1/2 tsp. salt and dry yeast; 1 st. l. sunflower oil; 150 g pumpkin puree; egg yolk for lubrication; 150 ml of water; pumpkin ponytail for decoration.

Dissolve yeast in warm water, leave for 10 minutes. In a bowl, combine both types of flour, add oil, salt. Then pour in water with yeast, knead the dough with a mixer or in a food processor. It is necessary to knead for about 10 minutes. Wrap the finished dough with cling film and refrigerate for 24 hours.

 

After a day, take the dough out of the cold, let it stand for half an hour in warmth. Prepare pumpkin puree from pumpkin boiled in a small amount of water using a fork. Combine the dough with pumpkin puree. Shape into a ball and place in a parchment-lined baking dish (or a cast iron skillet). Make incisions, like the lines of a pumpkin, "put" a pumpkin leg-tail into the center.

Bake bread in an oven preheated to 200 degrees for 45 minutes. Cool and serve.

7. Pumpkin stuffed with duck and vegetables

 

Prepare a hearty and fragrant pumpkin hot dish! Feed the whole family, plus you don't have to wash the ducklings.

You will need:

large pumpkin - 2.5-3 kg; 500 g duck breast; a glass of red semi-dry wine; salt, black pepper to taste; carrot; bulb; 2 bell peppers; 4 tbsp. l. vegetable oil; a bunch of greens (parsley, basil); 5 cloves; 1 tsp ground nutmeg.

Rub the duck breast with salt and pepper, pour over with wine, marinate for 2 hours. Cut off the top of the pumpkin with the stalk - this will be our lid. Scrape out the seeds and soft fibers from the pumpkin. Cut the pickled meat into 2 cm pieces, fry over high heat in oil until golden brown. Peeled carrots, onions and peppers cut into small cubes and fry in oil until soft, add a little chopped greens, salt, cloves and mix.

Put half the meat in the pumpkin, vegetables, meat again, greens on top. Cover with pumpkin lid. Bake for 2 hours at 200 degrees.

8. Roast pork with pumpkin

 

This rich and fragrant stew successfully combines soft pieces of pork, pumpkin puree, juicy mushrooms. Optionally, you can add other vegetables - leeks, cauliflower, bell peppers.

Ingredients you will need:

500 g pork; 300 g pumpkin; 150 g of champignons; small bulb; 2 cloves of garlic; 1.5 cups of broth; 60 ml dry white wine; 75 ml of heavy cream; half a spoonful of ground paprika; half a spoonful of flour; salt, thyme to taste.

Cut the peeled pumpkin and pork into medium-sized pieces. Fry the pork in oil until the color changes, add the onion cut into large cubes, fry until the onion is soft. Add paprika, thyme, salt and stir. Pour in and boil the wine for 2 minutes. Add stock, cover, reduce heat to low, simmer for 25 minutes.

In a frying pan, fry the champignons cut into four parts, add the pieces of pumpkin and simmer until soft. Pumpkin should be easy to knead with a fork. Then add the pumpkin with mushrooms to the pork, mix and simmer for 5 minutes.

Add the cream mixed with flour to the stew, mix, boil for a few minutes. Serve the dish, sprinkled with herbs, with bread. You can dip the bread in a delicious sauce!

9. Pumpkin muffins with lemon cream

 

Bright sweet pastry with sourness is the perfect fall dessert.

For pumpkin cupcakes you will need:

400 g pumpkin (preferably dessert varieties); 3 eggs; 175 g flour; 140 g of sugar; 75 ml of refined vegetable oil; 1 tsp baking powder; 1 st. l. starch; 1/2 tsp. ground nutmeg, ginger and cinnamon; 1/2 cup milk; half a lemon.

Wash the pumpkin and cut it with the skin into equal pieces. Place on parchment-lined baking sheets and bake in the oven at 220 degrees for 25 minutes. Remove the peel and puree with a blender.

In a tall bowl, beat 2 eggs with 100 g of sugar into foam, continuing to beat, add vegetable oil. The mixer is no longer needed. Add puree, mix with a spatula. Then add the sifted flour with baking powder, spices (nutmeg, ginger, cinnamon). Pour batter into silicone cupcake liners or metal cupcake liners, filling 3/4 full. Bake for 25 minutes at 180 degrees.

While the cupcakes are baking, make the cream. Dissolve starch in a small amount of cold water. Beat one egg with 40 g of sugar. Combine starch, egg mass, milk in a saucepan, put on a slow fire. Cook, stirring, until thickened, remove from heat. Add lemon zest and juice of half a lemon, stir to combine. Cool the finished cupcakes in molds, then on a wire rack. Pour over the cream and enjoy!

10. Pumpkin Cookies

 

You will cook tender, fragrant and incredibly tasty pumpkin cookies in 40 minutes, 20 of them will be spent on baking in the oven.

Pumpkin Cookie Ingredients:

150 g of peeled pumpkin; 1/2 cup sugar; 1/2 vegetable oil; 2 cups of flour; a pinch of salt; 1/4 tsp. ground ginger, cinnamon, nutmeg or a spoonful of spices for gingerbread; a teaspoon with half the baking powder.

Bake pumpkin pieces in the oven (at 200 degrees for 20-25 minutes) or boil in a small amount of water until soft. Throw the finished pumpkin in a colander, then mash with a fork, add sugar and butter to the mass. Then mix pumpkin with flour, spices and baking powder.

 

Prepare a baking sheet - cover with parchment paper. Lubricate your hands with vegetable oil. Divide the dough into 8 parts, roll into balls and place on a baking sheet, flattening.

Bake for 20-25 minutes in an oven preheated to 180 degrees. Cool and serve with milk.

11. Cottage cheese casserole in pumpkin

 

Everyone's favorite cottage cheese casserole can be served in a very original way - in a pumpkin! See recipe.

Pumpkin Casserole Ingredients:

kilogram pumpkin; 500 g of cottage cheese; 2 eggs; 6 art. l. Sahara; half a lemon; 3 art. l. semolina.

Cut off a third of the pumpkin with the stalk. Scoop out the bones and soft fibers of a large piece, sprinkle with lemon juice. In a tall bowl, beat eggs with sugar and zest of half a lemon until foamy. Pour semolina, add cottage cheese, beat with a mixer. Pour the curd mass into the pumpkin. Bake in an oven preheated to 180 degrees for an hour. The hot casserole will "float" but will solidify as it cools. Serve with sour cream and jam.

12. Pumpkin Mannik with Nuts and Coconut

 

Juicy, moist and sweet treat for the whole family!

Ingredients for pumpkin pie:

300 g pumpkin; 220 ml of kefir; 1 cup sugar (of which half a cup is for syrup); 1.5 cups of semolina; 0.5 cups of water; a pinch of citric acid; vegetable oil for greasing the mold; chopped nuts and shredded coconut for garnish.

Grate pumpkin pulp into a large bowl. Add sugar, semolina, baking powder, kefir, mix. Pour into an oiled mold. Bake for an hour in a slow cooker ("Baking" mode) or oven at a temperature of 180 degrees. From water, half sugar and citric acid, boil the syrup - boil for a minute. Pour syrup over the manna, sprinkle with nuts and coconut flakes, leave to cool completely in the form.

 

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