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Fried pumpkin as a side dish for meat. Pumpkin puree for garnish. Pumpkin puree in a slow cooker

Pumpkin is one of the most popular vegetables in cooking due to its versatility and health benefits. Delicious pumpkin dishes can be found in any category of recipes - this vegetable is served as first, second and, as they say, “compote”. Pumpkin is especially valued in dietary and baby food due to its low calorie content but high digestibility of the vegetable.

The editors will share with you all the secrets of preparing delicious dishes from this vegetable, and will also offer a number of different pumpkin recipes.

Delicious pumpkin dishes: recipes with photos

Simple and tasty pumpkin dishes are widely popular all over the world and are found in every country among the recipes of national dishes. For example, in the United States, pumpkin pie is served on Thanksgiving Day, in Italy this vegetable is used as a filling for ravioli, and in Thailand, pumpkin is marinated in mustard and prepared as a savory steamed side dish. Among the Russian people, delicious pumpkin dishes also occupy an important place.

“Tender” pumpkin puree soup

“Pumpkin” cooking is considered a very exciting and imaginative process, since you can prepare delicious and festive pumpkin dishes in a hurry and on a budget. One of the simplest pumpkin recipes is puree soup.

Hotsoupdiet

To prepare pumpkin puree soup you will need:

300 g pumpkin
1 onion
1 carrot
celery root (~150 g)
grated ginger – 1 tsp.
clove of garlic
olive oil
greens - optional

Process: Peel all the vegetables, cut the carrots and pumpkin into large pieces, add water and put on fire. While the pumpkin is steaming, finely chop the onion, garlic and celery root and fry them in olive oil. At the end of frying, add chopped ginger root to the vegetables, then combine the vegetable mass with the prepared pumpkin and carrots. Puree the soup using a blender and bring it to the desired thickness with pumpkin-carrot broth. You can serve pumpkin puree soup with croutons, herbs and fried pumpkin seeds.

Note: pumpkin soup can also be prepared with milk, cream or meat broth - they will saturate it with nutritional value. Also, seafood or meat fillet would be an excellent addition to pumpkin soup.

“Savory” Korean-style pumpkin appetizer

Simple and tasty pumpkin dishes, despite the sweetness of the vegetable, can be prepared in a savory version. One of them is a Korean-style pumpkin snack, which will take its rightful place not only in the home kitchen, but also on the holiday table.

To prepare a pumpkin snack you will need:

400 g pumpkin
2 cloves garlic
1 onion
vegetable oil (~2 tbsp)
1 tsp Sahara
a pinch of salt
apple cider vinegar – 20 ml
hot red pepper – 0.5 tsp.
coriander, suneli hops or ready-made seasoning for “Korean” dishes

Process: Grate the raw pumpkin, add vinegar, salt and sugar and let it brew for 10 minutes. Chop the onion and garlic in any convenient way, add to the pumpkin, add the remaining seasonings and vegetable oil to the appetizer, mix thoroughly and the delicious pumpkin dish is ready. Before serving, it is recommended to leave the savory appetizer in a cool place for at least 1 hour.

“Sour cream and garlic” pumpkin for garnish

The most original pumpkin dishes, the recipes of which fall into the “quick and tasty” category, are easy to implement in side dishes. They are prepared in literally 5-10 minutes, but on the table they look brighter and more attractive than banal porridges.

To prepare pumpkin for a side dish you will need:

400 g pumpkin
150 ml sour cream
4 cloves garlic
vegetable oil
salt pepper
greens - to taste

Process: Cut the peeled pumpkin into cubes and fry in vegetable oil until golden brown. At this time, chop the garlic, combine it with sour cream, spices and herbs. Pour the resulting sauce over the pumpkin and simmer for 5-10 minutes.

Hearty pumpkin casserole with bacon

You can easily and quickly prepare pumpkin dishes from all available products, since this vegetable goes well with other vegetables and meat. For example, this could be a vegetable casserole with bacon, which would be ideal for dinner with a large family.

Marmiton

To make pumpkin casserole you will need:

500 g pumpkin
500 g potatoes
150 g bacon
300 ml milk or low-fat cream
1 zucchini or zucchini
50 g hard cheese
bulb
2 tbsp. mayonnaise
coriander, ground black pepper

Process: Cut all the peeled vegetables into thin slices 0.5 cm thick. Simmer the bacon in a frying pan, add chopped onion to it and fry it until golden brown. Prepare the sauce - mix milk with mayonnaise and spices. Place all the vegetables and onions with bacon in layers in a baking dish, pour in the milk mixture and bake for 40 minutes. A few minutes before the end of cooking, sprinkle the pumpkin casserole with grated cheese.

Chocolate pumpkin muffins

Does your child not like pumpkin and categorically refuses to eat dishes made from this vegetable? There is a solution - delicious pumpkin dishes can be prepared in such a way that the child will not even feel it in the composition. Delicious and simple pumpkin muffins are ideal.

Simply so good

To make pumpkin muffins you will need:

500 g pumpkin
350 g flour
5 eggs
150 g sugar
200 ml vegetable oil
1.5 tbsp. baking powder
chopped chocolate, walnuts, ground cinnamon, vanilla

Process: Grind the raw pumpkin using a meat grinder or grate it. Separately, beat the eggs with sugar, add them to the pumpkin puree, combine the pumpkin mixture with flour and baking powder. If desired, add chopped walnuts and chopped chocolate to the muffin batter. Divide the finished dough into molds (1/3 volume) and bake for 20 minutes at medium temperature (~175 degrees).

Pumpkin contains many useful substances. The pulp is used to make pureed soups, jams and candied fruits, added to porridge, baked goods and baked in pieces. Its seeds and even flowers are also eaten.

Pumpkin pulp puree is suitable for baby and diet food. Pumpkin puree can be an alternative to regular mashed potatoes as a side dish for meat or fish. Or serve as the basis for a beautiful and tasty soup. You can even prepare pumpkin puree for the winter.

Classic pumpkin puree

Try making pumpkin puree for dinner with meat or chicken cutlets.

Ingredients:

pumpkin pulp – 500 g;
milk – 150 gr.;
butter – 40 gr.;
salt, spices.

Preparation:

The pumpkin must be washed, cut into slices and seeds removed.
Cut off the hard skin from the pieces and cut the pulp into small pieces.
Boil in salted water until soft and drain.
Puree using a blender or masher, adding warm milk little by little.
Add a piece of butter to the finished puree and serve as a side dish for dinner.
You can add chopped garlic and herbs.

Children and adults will be delighted with the bright orange side dish.

An easier cooking method that will preserve the maximum amount of vitamins and microelements in the pumpkin.

Ingredients:

pumpkin – 1 kg;
cream – 100 gr.;
butter – 40 gr.;
salt, spices.

Preparation:

Wash the pumpkin and cut into several pieces. Remove the seeds.
Place the slices on a baking sheet covered with baking paper. Season with coarse salt and add aromatic herbs. You can add a few cloves of garlic.
Bake in the preheated oven for about one hour, checking with a knife or fork for doneness.
The pulp from the baked pumpkin is easily removed with a spoon.
Place the finished pieces in a suitable container and puree with a blender.
For a softer, creamier taste, you can add cream.
From such a puree you can make a side dish, or you can make a cream soup by adding a sufficient amount of chicken or meat broth and spices.

Ingredients:

pumpkin – 100 gr.;
water – 100 ml;

Preparation:

Cut the pumpkin pulp into small pieces and boil until soft in a small amount of clean water.
Soft pieces can be crushed with a blender, but for small ones it is better to rub through a fine sieve.
For the first acquaintance with this vegetable, which is very useful for the proper development of the baby, it is better to give just a little. Dilute pumpkin puree with breast milk.
The prepared puree without additives can be stored in the refrigerator for several days.
For better absorption of beta carotene, add a drop of olive oil to the puree.
For older children, pumpkin can be added as one of the components of vegetable and meat soups a couple of times a week.

Pumpkin contains a fair amount of sugars and usually tastes great to children without adding salt or sugar.

A dessert made from a bright, sunny vegetable with apples can be eaten simply with tea or used as a filling for baked goods.

Ingredients:

pumpkin – 100 gr.;
apple – 100 gr.;
water – 50 ml;

Preparation:

Cut the pumpkin into small pieces and cook.
A little later, put the peeled apple slices into the saucepan.
When all the products become soft, remove all the pieces from the liquid and grind with a blender.
Add sugar or honey to taste.
When serving, you can add sour cream or whipped cream.

Both children and adult members of your family will like this puree.

How many dishes can be prepared from bright, orange pumpkin! The simplest option is to cook porridge or make puree, which should be rolled into jars for the winter so that you can enjoy the taste of the vegetable even in cold weather. How to preserve all the benefits of the queen of autumn and prepare a treat for the whole family from it?

The benefits and harms of pumpkin puree

First, it’s worth understanding the benefits and harms of pumpkin puree. The basis of the dish is a vegetable rich in carotene and vitamin A, which have a positive effect on vision and improve skin condition. The B group of vitamins helps support the functioning of the nervous system, fight insomnia, and relieve fatigue. In addition, pumpkin contains a lot of ascorbic acid, which protects the body from infections. Magnesium and potassium are important for the heart and blood vessels, and iron is important for the process of hematopoiesis.

Pumpkin pulp is rich in fiber and fiber, which are necessary to cleanse the intestines and normalize the functioning of the digestive tract. The low calorie content of the vegetable attracts those who are on a diet, and folic acid is especially useful for pregnant women. Antioxidants and fruit acids contained in pumpkin help normalize kidney function and remove waste and toxins from the body.

In addition to the benefits, pumpkin also has some harm and contraindications for use. These include individual intolerance and allergies. People with ulcers and gastritis patients should not get carried away with vegetables, as this can exacerbate the disease. Diabetics should also be careful when consuming pumpkin pulp because it contains a lot of sugar and can cause an increase in glucose levels.

How to make pumpkin puree

To prepare pumpkin puree, you need to take a ripe fruit with a dense peel, which has no flaws or spoiled places (it is optimal to choose homemade varieties for puree - Butternut or Kroshka). The vegetable is peeled, seeds, and loose areas, and the pulp is cut into cubes or slices. Then they need to be cooked using a slow cooker, in the usual way, or baked in the oven.

You can prepare pumpkin puree with a fork, mashing the pieces until smooth, or grind through a sieve, but it is more convenient to use a blender, mixer or food processor. A couple of minutes is enough to turn the soft pieces into a creamy mass. The finished product can be diluted with broth and made into cream soup by adding pasta or any boiled cereal (rice, millet). To prepare for the winter, hot puree should be placed in jars, sealed and stored in a cool place.

How long to cook pumpkin for baby puree? The process lasts from half an hour to an hour depending on the chosen cooking method. In a slow cooker, cooking lasts 40-50 minutes, in a saucepan - up to an hour, in a pressure cooker - 20-30 minutes, in the oven baking lasts about an hour. You need to season a tasty, healthy dish for your child with vegetable oil or butter. Cottage cheese, cream, and sour cream are often added to baby purees.

Pumpkin puree in a slow cooker

To add variety to your diet, try making pumpkin puree in a slow cooker. The fruits make a fragrant dessert or a delicious first food for infants. The peeled pulp is cut into pieces and steamed in a multicooker bowl. It should simmer for 15 minutes until it becomes soft. Then the pieces need to be slightly cooled and crushed to a puree. If you plan to prepare a savory dish or side dish, you can add cheese, spices, salt, and ground black pepper.

Pumpkin puree recipe

Before you prepare pumpkin puree step by step, you should take care of choosing a suitable recipe. There are many options for tasty treats: for baby feeding and for storing for future use, salty and sweet treats, for dessert, baking and as a base for soups. On the Internet you can find many photos and recipes for pumpkin puree - every housewife will be able to choose the best option.

Pumpkin puree for the winter

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 48 kcal.
Purpose: for dessert.
Cuisine: European.

Pumpkin puree for the winter can be prepared using two methods - from boiled or oven-baked pulp. You will need citric acid or sour juice (pomegranate, cranberry, orange) for canning. The piquant fruity sourness successfully sets off the sweetness of the vegetable and gives the delicacy a pleasant, unique taste. From the quantities given below you can get about four liters of puree.

Ingredients:

pumpkin – 3 kg;
sugar – 1 kg;
pomegranate juice - a glass.

Cooking method:

Peel the vegetable, cut into cubes, place on a baking sheet, and bake for 40 minutes at 180 degrees.
Grind with a blender, place in a larger container, fill with juice, sprinkle with sugar.
Cook over low heat for 10 minutes.
Transfer hot puree into sterilized jars.
Seal and cool. Only after this can the jars be stored in the refrigerator or sent to the home cellar.

Pumpkin puree recipe for babies

Calorie content of the dish: 10 kcal.
Purpose: for lunch.
Cuisine: European.

The recipe for pumpkin puree for babies will be useful for young mothers who are planning to introduce a new dish into the baby’s diet. For better absorption of carotene and vitamin A, a drop of vegetable oil is added to the finished pumpkin puree for babies. A prerequisite is careful grinding of the product, in which lumps may form during cooking.

Ingredients:

pumpkin – 100 g;
water – half a glass;
vegetable oil - a drop.

Cooking method:

Peel the vegetable. Cut into small slices, place in a ladle or saucepan, and cover with water.
Place on the fire, close the lid, and simmer for 20 minutes until done.
Drain the liquid and rub through a sieve.
Mix with oil. The finished product cannot be stored for a long time; it must be eaten immediately.

Pumpkin and apple puree for the winter

Cooking time: 2.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 50 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: medium.

Pumpkin and apple puree for the winter has a pleasant sweet and sour taste. It is very useful in winter and spring, when we are so lacking in vitamins. To prepare pumpkin puree for the winter at home, you will need to prepare the vegetable, boil it with the addition of apples, and grind it to a pulp. Then the hot mass is poured into jars and carefully sealed.

Ingredients:

pumpkin – 1 kg;
apples – half a kilo;
sugar – 80 g;
citric acid – 10 g.

Cooking method:

Peel the fruit and scrape out the pulp.
Wash the apples, remove the core, cut both components into pieces.
Pass through a meat grinder or grind with a blender, sprinkle the resulting apple pulp with sugar.
Cook for two hours in a saucepan over low heat, add citric acid.
Place the puree in sterilized jars, seal, and store.

Pumpkin and potato puree recipe

Cooking time: half an hour.
Calorie content of the dish: 16 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty of preparation: medium.

A step-by-step recipe for pumpkin and potato puree will help housewives make a tasty dietary dish that is well absorbed by the body. This delicacy is also suitable for children, thanks to the large amount of vitamins and microelements. Adding potatoes makes the dish more satisfying and rich. To add a special aroma to the finished treat, you can add a little unrefined, aromatic butter or cream.

Ingredients:

potatoes – 7 pcs.;
pumpkin - half a kilo;
garlic – 3 cloves;
salt - a pinch;
olive oil – 50 ml;
parsley – 25 g.

Cooking method:

Peel the vegetables, cut into small pieces, add water.
Cook for 25 minutes, add salt. Drain the liquid, add chopped garlic and oil.
Instead of olive oil, you can put butter or cream with 10% fat content.
The next step is making the puree.
Serve with chopped parsley.

Pumpkin puree with cream

Cooking time: half an hour.
Number of servings: 3 persons.
Calorie content of the dish: 41 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty of preparation: medium.

Pumpkin puree with cream is more like a soup, which pleasantly warms and satisfies. The dish has a spicy taste due to the addition of aromatic spices - garlic, nutmeg. The delicacy will look especially elegant if you sprinkle it with pumpkin or sesame seeds or serve it with croutons and grated cheese. The thickness of the soup can be adjusted by adding broth.

Ingredients:

pumpkin – 0.4 kg;
onion – 1 pc.;
chicken broth – 400 ml;
cream - half a glass;
garlic – clove;
nutmeg – 2 g;
olive oil – 40 ml;
sesame – 20 g.

Cooking method:

Cut the onion into rings, crush the garlic with a knife. Sauté in oil until translucent, remove the garlic.
Peel the pumpkin, cut into small pieces, and add to the onion.
Pour in the broth and simmer covered for 20 minutes.
Grind the mass with a blender, and then season with spices and add cream.
Boil, remove from heat.
Sprinkle with sesame seeds and serve with croutons.

Pumpkin and carrot puree

Cooking time: half an hour.
Number of servings: 2 persons.
Calorie content of the dish: 9 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: simple.

Pumpkin and carrot puree is very sweet and bright, has a beautiful orange color. The dish is rich in vitamin A and carotene, excellent for baby food. It is best to serve the delicacy with heavy cream or a piece of butter, seasoned with raisins, dried fruits or nuts. For sweetness, you can add a spoonful of honey or maple syrup and sprinkle with powdered sugar.

Ingredients:

pumpkin – 150 g;
carrots – 1 pc.;
water – 600 ml;
olive oil – 10 ml.

Cooking method:

Wash and peel the carrots. Remove the peel from the pumpkin, cut the pulp into diamonds, and the carrots into circles.
Pour a glass of water over the vegetables and cook for six minutes (they should remain slightly firm).
Add the remaining water and oil, heat for another 10-12 minutes, beat with a blender until smooth.
Serve with your favorite ingredients.

Pumpkin soup from Yulia Vysotskaya

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 62 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Pumpkin puree soup from Yulia Vysotskaya will appeal to all family members. The rich, thick consistency of the dish helps you quickly fill up and warm up during the cold season. Garlic and hot peppers add spiciness to the soup, and orange juice gives it a piquant sweetness. Serve the treat with finely chopped herbs, slices of garlic (to taste) and crackers.

Ingredients:

pumpkin - half a kilo;
potatoes – 2 pcs.;
carrots – 1 pc.;
apple – 1 pc.;
onion – 1 pc.;
garlic – 2 cloves;
hot hot pepper – 1/3 pod;
butter – 20 g;
olive oil – 20 ml;
water – 60 ml;
cream - half a glass;
orange juice – 40 ml;
nutmeg – 5 g;
ground ginger – 10 g.

Cooking method:

Cut the pumpkin pulp into large cubes, potatoes and carrots into small slices.
Onions, garlic, peppers must first be peeled and then chopped.
Melt the butter, mix with olive oil and fry the onion and garlic in this mixture until transparent.
Sprinkle with spices, fry for two minutes, add carrots. Cook over high heat for a minute, add water and boil. Reduce heat, cover, simmer for 10 minutes.
Add pumpkin, potatoes, peppers, fry for three minutes.
Add apple slices, cook for two minutes, pour boiling water to the level of the vegetables. Simmer for half an hour.
Beat with a blender until puree, add cream, juice, spices. Bring to a boil, but do not overcook.
Sprinkle with grated cheese, seeds, and garlic croutons.

Pumpkin puree with cheese

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 32 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Pumpkin puree with cheese is more like a soup - this treat is served as a first course. For preparation, you can use any cheese - classic hard or processed, but the soup with Parmesan will be especially tasty. The finished dish has a pronounced creamy taste, rich consistency and a pleasant aroma of spices. Serve the creamy soup with wheat croutons.

Ingredients:

pumpkin - half a kilo;
potatoes – 4 pcs.;
onion – 1 pc.;
garlic – 2 cloves;
processed cheese – 100 g;
butter – 50 g;
bay leaf – 1 pc.;
sweet ground paprika – 5 g;
allspice - a pinch;
water – 1.5 l;
bread - 4 slices.

Cooking method:

Cut the pumpkin pulp and potatoes into pieces, sprinkle with spices. Pour the cubes into a saucepan, cover with water, season with bay leaf, and simmer for 10 minutes.
After boiling, add potatoes, cook for 10 minutes.
Melt the butter, fry the chopped onion and garlic.
Once the potatoes are cooked, add the sautéed vegetables. Remove the bay leaf.
Remove from heat, cool, puree with a blender, and season.
Reduce heat, add cheese and cook until completely dissolved, stirring constantly.

Secrets of making pumpkin puree

Professionals reveal the secrets of making pumpkin puree:

the diced pulp can be placed in the freezer, and then, if necessary, defrosted and chopped;
the healthiest pumpkin delicacy comes from a baked vegetable or cooked in a slow cooker;
It is best to bake a vegetable in foil or parchment;
cream soup cannot be boiled, otherwise the dairy products may curdle;
Cook the puree over low heat and strictly in time to preserve the beneficial substances of the healthy vegetable as much as possible.

Video: Pumpkin puree

In our latitudes, pumpkin ripening begins in September - the “hottest” time of seasonal preparations. Such a bright “beauty” of impressive size can be found in almost every summer cottage, since the culture is unpretentious in care and is excellent for long-term storage. In addition, pumpkin is widely used to prepare a wide variety of dishes - from soups to amazingly delicious desserts and drinks. Today we’ll talk about how to quickly and deliciously prepare pumpkin puree for the everyday menu and stock up for the winter, step by step studying many recipes with instructions, photos and videos. So, here you will find a simple recipe for pumpkin puree with cream, with the addition of potatoes, zucchini, carrots and other seasonal vegetables - an excellent side dish or “independent” dish. For your baby, you can make delicious puree with pumpkin without sugar or flavorings as complementary food. Older children will love the sweet puree of pumpkin and apples - with cinnamon or vanilla. With the help of our recipes, you will rediscover the virtues of a vegetable that has long been familiar to everyone, and a variety of dishes with pumpkin will decorate both your everyday and holiday menus. Just lick your fingers!

How to quickly and tasty prepare pumpkin puree for the winter - step-by-step recipe with photos

The autumn abundance of fruits and vegetables quickly ends, but in winter the body needs beneficial microelements and vitamins most of all. Therefore, many housewives prefer to make homemade preparations to add to first and second courses - soups, casseroles, hot and cold appetizers. The benefits of pumpkin puree are its high content of ascorbic acid, magnesium, potassium, iron, folic acid, vitamins A, D, F, PP. How to quickly and tasty prepare pumpkin puree for the winter? Even a culinary beginner can master the step-by-step recipe with photos - as a result, you will get an excellent side dish or base for sauce for fish and meat dishes.

Necessary ingredients for preparing pumpkin puree for the winter:

pumpkin – 1 pc.

Step-by-step instructions for a quick and tasty recipe for pumpkin puree, with photos:

Recipe for tender pumpkin puree for babies - in a slow cooker

Pumpkin is extremely beneficial for children's growing bodies due to its extremely valuable nutritional qualities. So, pediatricians recommend this bright vegetable as complementary food for infants - from about six months of age. Of course, you don’t need to give pumpkin raw, but kids will love the tender puree with a soft consistency. We have selected a simple recipe for pumpkin puree for a child under one year old, and we will prepare it in a slow cooker - smart kitchen appliances will do the job in half an hour. When introducing a new dish into a baby's diet, an allergic reaction is possible, so you need to start with a tiny portion of half a teaspoon.

Ingredients for the recipe for baby pumpkin puree:

pumpkin pulp – 100 gr.
filtered water – ½ cup

How to prepare pumpkin puree for feeding a baby - according to a recipe for a slow cooker:

To begin with, it is important to choose the right pumpkin for baby puree - the fruit should not be overripe, with juicy tender pulp, without spoiled areas and weighing no more than 5 kg.
Cut off the skin of the pumpkin, remove the seeds and the inside, and chop into small cubes. Place the pieces in the multicooker bowl and set the “Stewing” program for 30 – 40 minutes.
When the pieces become soft, rub them through a sieve, after draining the water. You can add a couple of spoons of mixture or breast milk to the finished pumpkin puree. The finished bright orange delicacy with a delicate taste will be an excellent complementary food for infants and older children.

Ripe pumpkin puree - as a side dish for meat and poultry, recipe with photo

Pumpkin puree as a side dish for meat, fish or poultry dishes is an excellent alternative to “traditional” potatoes and pasta. Prepare such an unusual addition to your favorite beef chops or grilled chicken legs, and your guests will appreciate your culinary creativity. We offer a recipe with a photo of a simple and tasty side dish - ripe pumpkin puree with fried onions and garlic. Paprika will add a touch of spice and aroma to pumpkin puree, and tomato paste will add softness and tenderness. With such a healthy and tasty vegetable side dish, any dish will sparkle with new “colors” and will be remembered for a long time by its original taste. Bon appetit!

List of ingredients for the pumpkin puree side dish recipe:

pumpkin – 300 gr.
onion – 1 pc.
garlic – 1 clove
vegetable oil – 3 – 4 tbsp. l.
tomato paste – 1 tsp.
salt and ground paprika - to taste
water – 1 glass

Prepare puree with pumpkin for garnish - according to the recipe:

Peel the onion, cut into medium-sized pieces and fry in a heated frying pan with vegetable oil.
When the onion turns golden, add chopped garlic to it for flavor.
Pour the tomato paste into the frying pan and, stirring, continue to fry the vegetables. Don’t forget about ground paprika, which will add a delicious touch of spice to the dish - pepper it generously “from the heart” or just a little, depending on your taste.
Ripe pumpkin must be peeled and cut into medium pieces. Add to the onion-garlic mixture and add water according to the recipe. Add salt and simmer for 30 minutes, covered, over low heat until the pumpkin softens.
To obtain pumpkin puree, we use a wooden potato masher, which we use to “process” the contents of the frying pan.
Pumpkin puree turns out delicious, and its unique aroma can be heard far beyond the kitchen. When serving the side dish, you can garnish the puree with a sprig of herbs - and invite everyone to the table!

Pumpkin puree soup with cream - recipes with photos

During the cold winter season, it is so nice to treat yourself to a plate of aromatic hot pumpkin soup with cream. Tender and satisfying, this puree soup will perfectly satisfy your hunger and warm you up like summer with its delicious taste. Today there are many recipes for making pumpkin puree soup, but we will focus on a simple and quick version - with the addition of carrots, onions and spices. Following the recipe with the photo, every housewife can easily prepare creamy pumpkin puree soup, which will become a “hit” at any table. This culinary masterpiece can be served with white bread croutons - an ideal addition to vegetable puree soup.

We stock up on the ingredients for the recipe for creamy pumpkin soup:

pumpkin – 400 gr.
garlic – 2 cloves
onions – 1 pc.
carrots – 1 pc.
cream (20% and above) – 100 ml
butter – 15 gr.
olive oil – 1 tbsp. l.
fresh thyme – 1 – 2 sprigs
salt, pepper - to taste
white bread – 5 – 6 pieces
olive oil – 2 – 3 tbsp. l.
dried greens – 1 tsp.
salt, pepper - to taste

We make crackers from:

Step-by-step description of the recipe for creamy pumpkin soup:

Peel the onion and garlic and chop finely. Carrots can be chopped into strips or small pieces.
Place a saucepan on the fire, heat it up and add a piece of butter. When the butter melts, add olive oil and fry the chopped onion and garlic for a couple of minutes.
Add the carrots to the pan and continue frying everything together.
Cut the pumpkin pulp into pieces of arbitrary shape and place in a pan with vegetables. Fill with water until the liquid completely covers the contents.
Add spices, salt and bring the soup to readiness - the cooking time will be approximately 15 minutes.
Using an immersion blender, puree the soup. Pour in the cream and return the pan to the stove. When the mixture boils, remove and, if necessary, add salt and spices.
To prepare croutons, cut white bread into cubes and place on a baking sheet. Drizzle olive oil on top, sprinkle with herbs, salt and pepper. Mix and place in an oven preheated to 180 degrees for 10-15 minutes. During cooking, do not forget to stir the crackers so that they do not burn.
Serve pumpkin puree soup with cream, croutons and decoration in the form of a sprig of dill or parsley. Simply delicious!

Vegetable puree soup from pumpkin with the addition of potatoes and zucchini - video recipe

To prepare vegetables, you will need the most affordable set of seasonal products and meat pulp. This first course with the addition of potatoes and zucchini according to our recipe will turn out rich and very aromatic, so you simply cannot imagine a better lunch or dinner. The video shows a step-by-step recipe for delicious pumpkin soup - an excellent option for every day and for the holiday table.

Baby puree from pumpkin and apples for the winter - recipe with photos

At the height of the autumn season, it's time to take care of preparations for the winter - especially if there are kids in the house. For babies and older children, we have selected a simple recipe with a photo of baby puree from pumpkin and apples, which every mother can easily master. By preparing apple and pumpkin puree, you will provide your child with useful microelements and vitamins - the product can be given as complementary foods, or added to porridge or cottage cheese. Tasty and very healthy!

Ingredients for baby puree with pumpkin and apples:

apples – 1 kg
pumpkin pulp – 1 kg
sugar – 300 gr.

How to cook pumpkin and applesauce for your child for winter:

We cut the pumpkin, free it from the hard peel and fibrous part with seeds. Divide the pulp into medium-sized pieces. Apples also need to be peeled, cored and cut into slices.
Place the apple and pumpkin pieces into a saucepan and mix with sugar - let it sit to release the juice. Don't forget to stir periodically using a wooden spatula.
Place the pan over low heat and cook until the pumpkin is tender.
Beat the fruit and vegetable mixture with a hand mixer until it reaches the consistency of puree and put it back on the fire.
After boiling, pour the apple and pumpkin puree into sterilized jars and cover with clean lids.
Place the jars of treats in a large saucepan and fill with water - approximately up to the “shoulders” of the containers. Sterilize for about 10 - 15 minutes in boiling water, and then roll up with clean lids. After cooling, the puree with pumpkin and apples can be stored on the refrigerator shelf - a real storehouse of vitamins for kids!

Vitamin puree from pumpkin for the winter – “Finger lickin’ good” recipes, video

Pumpkin goes well with other vegetables and fruits - in juices, purees and even jam. According to our video recipe, you will prepare several jars of vitamin puree from pumpkin with cranberries for the winter. You'll lick your fingers - so delicious!

2 servings

1 hour 20 minutes

88 kcal

5 /5 (1 )

Pumpkin is a rich source of beneficial vitamins necessary for the human body. However, few housewives decide to cook any dishes from it, because they do not know suitable recipes that would be quite simple and quick to implement.

I offer several recipe options for pumpkin puree, which will not only provide your body with the necessary vitamins, but will also be an excellent side dish for many meat or fish dishes. Also, pumpkin puree can be an excellent dessert, distinguished by its lightness and excellent taste.

Recipe for making sweet pumpkin puree

Kitchenware: a sharpened long knife and a large wooden board, a terry or paper towel, an iron tablespoon, a blender, but it can be replaced with a meat grinder, a deep bowl, plates in which the dish will be served on the table.

Ingredients

Step-by-step preparation of puree

Video recipe for making sweet pumpkin puree

By watching the video below, you will learn how to make fragrant and fluffy pumpkin puree, and also learn the easiest way to clean the main ingredient.

Recipe for making pumpkin and potato puree

Cooking time: a total of 1:25-1:35 (your participation is 15-22 minutes).
Amount of puree: 700-800 grams.
Kitchenware: blender, iron tablespoon, sharp long knife and large wooden board, paper towels, two medium-sized saucepans, non-stick frying pan.

Ingredients

Step-by-step preparation of puree

First, let's take care of the pumpkin: wash the fruit and wipe it dry with a paper towel. Next, cut the pumpkin in half, remove the peel and scoop out the fibrous pulp and seeds with a tablespoon.
After this, cut each half of the product into pieces of any shape - circles, stripes, squares.
Peel the potatoes, wash them and cut them into medium-sized squares.
Place the chopped pumpkin in a saucepan and fill with water.
Cook the pumpkin mixture until the pieces become very soft. Then drain the water and let the pumpkin cool.
Place the chopped potatoes in another pan, fill it with water and add a bay leaf.
Boil the potatoes over medium heat until fully cooked.
Then drain the water and set the ingredient aside to cool.
Now cut the bacon or lard into small cubes.
After this, transfer the chopped bacon to a hot frying pan and fry it until golden brown.
In one bowl, mix the prepared pumpkin and potatoes.
Then add turmeric, butter, Italian herbs, black pepper and salt according to your own preferences.
In a separate bowl, heat the milk a little; it should be lukewarm.
After this, pour the warm milk into the bowl with the pumpkin and potatoes.
Now grind the resulting mixture using a blender until a homogeneous consistency is obtained.
Place the finished hot puree on plates.
Then spread the fried bacon on top of the puree and serve the dish.

Video recipe for making mashed potatoes with pumpkin

Be sure to check out the video below. After watching it, you will learn how to quickly and easily prepare pumpkin puree, a dish that is ideal as a side dish for meat.

Recipe for making pumpkin and apple puree for the winter

Cooking time: a total of 1:35-1:45 (your participation is 15-25 minutes).
Quantity: three half-liter jars.
Kitchenware: a long sharp knife and a large wooden cutting board, a large saucepan, a tablespoon and paper towels, a blender, three sterilized half-liter jars with lids on them, as well as a canning key if necessary, a warm thick blanket.

Ingredients

Step-by-step preparation of puree

First things first, wash the pumpkin under cold water and dry it. Then we send the fruit to the oven, preheated to 160-170 degrees, for half an hour.
After this, cut the pumpkin into four parts and remove the seeds and fibrous pulp from it.
Next, trim off the thick peel and cut the ingredient into small pieces of arbitrary shape.
Place the chopped pumpkin in a saucepan.
Now let's take care of the apples: wash them, trim the peel and remove the core of the fruit.
After this, cut the apples into small pieces. Then put the chopped apples in the pan with the pumpkin.
Fill the chopped products with water so that it completely covers them. Cook the resulting mass over low heat for about half an hour until the pumpkin is completely softened.
Then grind the finished mass to a homogeneous consistency using a blender.
After this, add cinnamon, lemon juice and sugar to the mushy mass in accordance with your own taste preferences. Beat the resulting mixture with a blender again.
Then boil the puree over low heat for half an hour, making sure to cover the pan with a lid.
Pour the still hot puree into pre-sterilized jars and cover them with lids.
After this, we wrap the hot jars in a warm thick blanket and send them to a dark place. When the jars of puree have cooled completely, move them to a storage location.

Video recipe for making applesauce with pumpkin for the winter

I suggest you watch the video below. After reading it, you can follow the step-by-step sequence of preparing apple and pumpkin puree, which will certainly please all family members.

Other options for preparing pumpkin dishes

Be sure to try cooking. This dish will really appeal to people who care about their health or want to lose a few extra pounds. Pumpkin puree soup amazes with its appetizing, unique aroma; rarely does a similar dish have such a delicate and delicate taste, while at the same time being quite satisfying and nutritious.
Not long ago I discovered a recipe for amazing pumpkin caviar, the delicate taste of which was liked by everyone in my family. I advise anyone who is not afraid to experiment in the kitchen to cook it.

Eat for your health! If you encounter any difficulties or additional questions, write to me in the comments, I will definitely advise how to solve any problem and help you avoid mistakes. Perhaps you use other pumpkin puree recipes or add additional ingredients to improve the taste of the dish? Tell us about it in the comments, share information. I thank you in advance and wish you all victories in the culinary field!

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