Pumpkin curry. Pumpkin curry Simple delicious recipes

We are opening the season of pumpkin dishes, a little late, but still.. A couple of years ago I shared with you a recipe for pumpkin pie. This year I tried to do vegan version of pumpkin pie, dairy free. Choose your option and let your home be filled with warm spicy aromas.

Ingredients for the dough:

• flour 2 cups
• cane sugar 1/2 cup
• soda 1/2 teaspoon
• lemon juice 1 teaspoon
• vegetable oil 50 ml
• cold water as needed (40+ ml)

For filling:

• pumpkin puree 1 kg.
• 12 dates (large)
• ginger 1/2 teaspoon
• cardamom 1/2 teaspoon
• nutmeg 1/4 teaspoon
• coconut cream 50 ml.

Pumpkin pie - step by step recipe with photos

Bake in the oven at 180 degrees for 30-40 minutes, depending on the oven. In my case, 30 minutes is the maximum. Now let our pie cool completely and only then cut it into pieces.

We enjoy the delicate dessert, mentally saying goodbye to autumn...

Subscribe to updates in my VKontakte group - kurkuma108, on my page in, as well as on blog updates:

website: Rimma Khokhlova

Ingredients

• For the dough: flour 2 cups cane sugar ½ cup soda ½ teaspoon lemon juice 1 teaspoon vegetable oil 50 ml cold water as needed (40+ ml) For the filling: pumpkin puree 1 kg. dates 12 pieces (large) ginger ½ teaspoon cardamom ½ teaspoon nutmeg ¼ teaspoon coconut cream 50 ml.

Preparation

1. Let's bake the pumpkin in advance. I bake directly in quarters, or in halves. When the pumpkin has cooled, I measure out the weight I need.
2. Let's make the dough. Everything here is extremely simple. Mix all the ingredients and knead it well, you get a soft, tender ball.
3. Roll it into a circle, the diameter depends on the shape. I have enough dough for a mold with a diameter of 28 cm. Grease the mold with oil, lay out the dough, the edges hang down a little.
4. For the filling, use a blender to mix pumpkin puree and pitted dates. Add the rest of the ingredients. Place the filling on the dough and smooth it out. We lay the sides towards the center, I tried to depict a pigtail. but the dough is very tender :)
5. Bake in the oven at 180 degrees for 30-40 minutes, depending on the oven. In my case, 30 minutes is the maximum. Now let our pie cool completely and only then cut it into pieces.

Pumpkin soup, jam and a simple dessert with the simple name “Turkish Pumpkin” - so many tasty and healthy things can be made from vitamin-rich pumpkin! If it is difficult to find this miracle product in your stores, I hope that you had the foresight to freeze the pumpkin in the fall. Right?

Pumpkin soup

There are hundreds of variations on this theme, I suggest you try my simple recipe for comparison.
Peeled pumpkin - half a kilo
Turnip - 1 piece small
Carrots - 1 piece medium
Tomato - 1 piece medium
Fresh ginger, grated or chili pepper
Garlic 1 clove
Celery 1 stalk
Onion
Fennel
Pumpkin seeds

Spices:
black pepper
Sea salt
Nutmeg

Pour olive oil into a heated frying pan and immediately add diced onion, celery, and fennel. Squeeze the garlic there and grate the ginger (you can replace it with chili pepper if you like it spicier), fry it. Add a couple of tablespoons of water and simmer. Add carrots, then turnips and pumpkin, cut into large pieces. Cut the tomato, remove the seeds and skin, and add to the pan. Pour boiling water or vegetable broth to barely cover the vegetables, simmer for 15-20 minutes. Then use a blender to puree everything. Dilute with boiling water to the desired consistency. Bring to a boil again over low heat, stirring. Salt, pepper, add a pinch of nutmeg. Turn off the heat and let it brew. Already in the plates you can add pumpkin seeds, lightly fried, and chopped parsley.

Very simple pumpkin jam

Pumpkin 1kg
Orange - 2 pieces
Cane (brown) sugar - 250 gr
Star anise - 5-6 pcs
Cinnamon stick

Clean and cut the pumpkin into medium cubes. Place in a saucepan, preferably thick-bottomed. Add sugar, star anise and cinnamon. We cut the zest from the oranges and cut it into strips, attaching it to the pumpkin. Squeeze the juice from our oranges into a saucepan and simmer everything together for 1 hour, stirring occasionally. You can also add fresh grated ginger, but this option is not for everyone. Remove from heat, let cool, take out the star anise with cinnamon. Using a masher we knead our jam. Transfer to a glass jar. It can be stored in the refrigerator for no more than a week, although in reality it disappears much faster.

Dessert “Turkish Pumpkin”

1 kg pumpkin
500g sugar or less depending on the type of pumpkin
1 lemon
Tahini paste or chopped walnuts
Heavy cream

Cut the peeled and seeded pumpkin into pieces the size of a matchbox, or slightly larger. Place in layers in a wide flat pan, sprinkling each layer with granulated sugar. Sprinkle with lemon juice.
Leave until the pumpkin produces juice, the time depends on the variety, from 2 to 8 hours. As soon as the juice appears, put it on low heat under the lid for about an hour and a half and make sure that the pumpkin becomes soft, but not boiled. Once the desired consistency is obtained, remove from heat and let cool. The finished pumpkin can be stored in the refrigerator in a container for a couple of days. We serve this dessert by placing pieces of pumpkin on a plate, sprinkling chopped walnuts on top, ideally this should be tahini paste. You can also put heavy cream on the plate.

Pumpkin is an unpretentious melon crop. It grows in the same place where a seed accidentally falls. Does not require special care or regular watering. Mature, can be stored for a long time in the garden and at home. Just what to do with it? And what to cook deliciously from pumpkin is a completely different question.

Simple recipes for delicious dishes

Many people bypass the plant because all culinary fantasy ends with milk porridge or vegetables baked with honey in the oven. What about other dishes?

The vegetarian menu is so varied that it's worth getting ideas for meatless dishes and adding a fresh twist to your daily menu.

Do you know that you can make sweets from pumpkin? Candied candied fruits, cheesecake, pudding, casserole, jam or preserves. This is just a short list of desserts.

And there is even more choice of hot dishes: lasagna, pumpkin gnocchi, cutlets and meatballs, pies, pies, vegetable stew, risotto and so on.

Most recipes are structured with step-by-step photos. You can see not only the final picture of the result, but also the cooking process itself!

Find the best original and classic recipes for pumpkin dishes quickly on a wonderful online resource for amateur gourmets. Try great first courses made from this amazing fruit, light and healthy side dishes, salads, casseroles, desserts and sauces. Pumpkin pulp is so tasty, healthy and versatile that any dish can be prepared quickly and without additional worries.

For successful cooking, it is important to learn how to choose the right pumpkin. For cooking, the size of the vegetable is very important. The pulp of overly large fruits is loose, fibrous, and has a not very pleasant taste. Small pumpkins, as a rule, are not ripe and are also not suitable for cooking. The ideal choice would be medium-sized, plump, undamaged fruits. Only the tender pulp is eaten. The internal seeds, along with the fibrous surrounding tissue, are carefully removed. The thick, hard peel is also peeled off along with the greenish bottom layer.

The five most commonly used ingredients in quick pumpkin recipes are:

Interesting recipe:
1. Peel the pumpkin, cut it, and puree it in a blender.
2. Add salt and spices to taste. Add sifted quality flour. Knead a medium-steep texture, elastic dough (like dumplings)
3. Roll out the dough into a “sausage”. Cut it into small circles. Press the circle of dough against the tines of a fork and, using the tip of your thumb (not too hard, but not too weak), leave a striped pattern on it, while rolling it out slightly. The dough should slip and pop out with a patterned curl.
4. Place the prepared gnocchi in boiling salted water.
5. As soon as they float to the surface after boiling, place them in a colander. Let the water drain and dry them slightly.
6. Prepare the duxelles: fry finely chopped onions with mushrooms until the moisture evaporates.
7. Place the gnocchi on the duxelles. Fry for a few minutes.
8. When serving, sprinkle with chopped fresh herbs.

Five of the fastest pumpkin recipes:

Helpful Tips:
. To prepare the first and second dishes, it is more correct to use round varieties of pumpkin. For sweet desserts and casseroles - pear, pineapple, melon varieties.
. Steaming or oven cooking methods preserve most of its beneficial substances in pumpkin. The vegetable is especially necessary in children's and dietary diets.

Modern housewives have a huge variety of pumpkin recipes at their disposal. Among them are first courses, hot dishes, baked goods, and even drinks. To prepare your favorite options, both fresh and frozen vegetables are suitable.

Most often, first courses are prepared from pumpkin. The most delicate puree soups of rich orange color will appeal to both children and adults.

Pumpkin soup

Ingredients: a kilo of pumpkin, a large onion, 1 liter of vegetable broth, granulated garlic, 30-40 g of butter, 170 ml of heavy cream, a pinch of cumin and dried parsley, coarse salt.

1. The pumpkin is removed from the skin and core and cut into cubes. Together with small pieces of peeled onion, it goes into a frying pan with well-heated butter. Pre-frying vegetables will make the taste of the finished treat more intense.
2. Products from the frying pan are transferred into the hot broth. After boiling, it is cooked for 20-25 minutes until the vegetables are ready.
3. Add seasonings, granulated garlic and coarse salt to taste.
4. The future soup is processed with a suitable blender attachment.

Cream is poured into the mixture, after which the pumpkin puree soup is heated.

Spicy taste with ginger

Ingredients: 830 g pumpkin pulp, a tiny piece of chili pepper, onion, rock salt, fresh garlic cloves to taste, a little ground cinnamon, 670 ml purified water, 3-3.5 cm of ginger root.

1. Large pieces of onion and garlic are fried in very hot vegetable oil.
2. Then slices of pumpkin and some water are moved to them. The mass is left on the fire until the ingredients are soft.
3. Cinnamon, finely chopped pepper and grated ginger are added to the future soup. The treat is cooked for another 2-3 minutes, after which it is removed from the heat and left to steep for a short time.

The mass is pureed and salted.

Pumpkin soup with shrimp

Ingredients: 340 g pumpkin, 220 g shrimp, large sweet bell pepper, 1 pc. carrots, onion, a pinch of sweet ground paprika, salt.

1. The pumpkin is cleaned of all excess, cut into small pieces and boiled until soft. Water drains from it.
2. The remaining vegetables are cut into small pieces and fried in hot oil. Then they are salted, sprinkled with paprika and transferred to the pumpkin. The mass is pureed, and then the thickness of the soup is adjusted using boiling water.
3. The shrimp are defrosted, boiled in boiling water for 2.5-3 minutes, after which they are cleaned of all excess.

Seafood is finely chopped and poured into the finished soup.

Hearty lunch with beans

Ingredients: a full glass of boiled white beans, 230 g of fresh pumpkin pulp, a small onion, 2 carrots, half a stalk of celery, fresh garlic, 1 liter of chicken broth, 2 tomatoes, a pinch of dried thyme, salt.

1. In a thick-bottomed pan, carrot strips are fried along with chopped onions and garlic for a couple of minutes.
2. Next, cubes of pumpkin pulp and small pieces of celery are poured into the vegetables. Frying continues for another 6-7 minutes.
3. The broth is poured into the frying container. After boiling, the soup is cooked until the vegetables soften.
4. Pre-cooked beans, salt, thyme and fresh tomato cubes are added.

After boiling again, the dish is cooked for another 6-7 minutes.

Creamy pumpkin soup with cream

Ingredients: 620 g fresh pumpkin pulp, onion, carrots, salt, 140 ml heavy cream, fresh garlic, a pinch of chopped nutmeg, salt.

1. For any pumpkin soup, you should choose a ripe, aromatic vegetable with bright pulp. It is cut into cubes and, together with the rest of the chopped vegetables and garlic, is sent to be fried.
2. Vegetables are poured with a small amount of salted boiling water, cooked until fully cooked, and then pureed.
3. Warmed cream and nutmeg are added to the almost finished dish.

All that remains is to reheat the soup and serve it.

Cooking option in a slow cooker

Ingredients: 420 g pumpkin pulp, large onion, carrot, 1.5 tbsp. not too heavy cream, salt with any spices.

1. In the bowl of a “smart” pan, large pieces of pumpkin are boiled in boiling water for 20-25 minutes. The “Steamer” or “Soup” mode is suitable for this. The exact cooking time depends on the type of vegetable.
2. The finished pumpkin is transferred to a plate, and the remaining chopped vegetables are fried in a clean bowl with heated oil.
3. When the onions and carrots become soft and juicy, the pumpkin returns to them.
4. The ingredients of the soup are pureed, salted, flavored with spices and filled with cream.

All that remains is to bring the treat to a boil and immediately place it on plates.

Pumpkin second course recipes

You can even serve pumpkin to the table as a second course. The range of options is very large - from porridge to manti.

Whole pumpkin baked in the oven

Ingredients: large pumpkin, onion, 3-4 potatoes, 230 g of fresh champignons, half a glass of sour cream, 70 g of semi-hard cheese, salt, aromatic herbs.

1. Small pieces of onions and mushrooms are fried in well-heated oil until tender.
2. Peeled potatoes are boiled until soft. The water remaining in the pan does not pour out.
3. The “lid” of the pumpkin is cut off. Use a spoon to scrape out the pulp.
4. Pieces of boiled potatoes and fried mushrooms and onions are placed in the resulting “pot” in layers.
5. 1 tbsp is poured on top. salted potato broth and all the sour cream and spices are distributed at once.
6. The pumpkin is covered with the removed part and placed in the oven for 90 minutes at medium temperature.
7. About 10 minutes before it’s ready, the “lid” is removed again, and the contents of the “pot” are generously sprinkled with grated cheese.

Pumpkin baked in the oven is served whole.

Recipe with apples

Ingredients: 420 g pumpkin, 3-4 large apples (preferably sweet and sour varieties), granulated sugar to taste, half a glass of purified water.

1. The pumpkin is washed, peeled, removed from the seeds and cut into medium pieces.
2. Apples without peels and cores are cut into slices of the same size.
3. The ingredients from the first and second steps are poured into the prepared heat-resistant form one by one.
4. A sweet syrup is boiled from water and sugar and poured into the contents of the mold.

It takes about half an hour to prepare the delicacy in the oven.

Baked with meat

Ingredients: 420 g of any meat, 630 g of pumpkin pulp, a pinch of ground coriander and sweet paprika, salt, 160 ml of purified water.

1. First, the pumpkin is peeled, washed, cut into medium pieces and fried until lightly browned in hot oil. Next, the vegetable is poured into a bowl.
2. Pieces of the selected meat are fried in the remaining fat until golden brown. Then it is transferred to a bowl with the pumpkin. The ingredients are mixed, salted and sprinkled with spices.
3. The mixture is sent to a fireproof container and filled with water.

The top of the pan is covered with foil and placed in the oven, preheated to medium temperature, for about an hour. The dish is cooked for another 15-17 minutes without coating.

Delicious pumpkin porridge

Ingredients: 1.3 liters of full-fat milk, 820 g of pumpkin pulp, 1 large spoon of liquid honey, 70 g of butter, a pinch of cinnamon.

1. Before you start cooking pumpkin porridge, the vegetable is peeled and cut into miniature slices. They are poured with hot milk and cooked until completely softened. This will take approximately 40-45 minutes.
2. The liquid is drained into a separate bowl, and the pumpkin is rubbed through a fine sieve.
3. The dish is seasoned with butter, honey, and cinnamon.

The treat is served in portions along with a glass of milk used in the cooking process.

Manti with pumpkin

Ingredients: 480 g high-grade flour, 720 g pumpkin pulp, a pinch of ground coriander and cumin, 240 ml filtered water, salt and sugar to taste, 2-3 onions, vegetable oil.

1. For the dough, combine cold water, a little salt and pre-sifted flour.
2. The mixture is well kneaded and left to lie under a towel for 20-25 minutes.
3. The pumpkin is peeled and cut into cubes, and the onion into thin strips. The ingredients are salted, sprinkled with sugar and fried in a frying pan until softened.
4. The dough is rolled out and cut into small squares. The filling is placed in the center of each of them. The edges are pinched. The bottom of each piece is dipped in vegetable oil, after which they are laid out on the mantyshnitsa tier.

Manti with pumpkin are prepared in a special device or even a regular saucepan for 20-25 minutes with constantly boiling salted water.

Pumpkin casserole with semolina

Ingredients: 420 g pumpkin, 110 g semolina, 3-4 large spoons of powdered sugar, large egg.

1. The vegetable pulp is cut into cubes, filled with water and sent to cook until fully cooked.
2. The pumpkin is cooled, a raw egg is poured into it and powder is added. The mass is whipped with a blender.
3. Next, semolina is added.
4. After mixing again, the dough is left to infuse for 5-7 minutes and then poured into an oiled pan.

The delicacy is baked for 35-45 minutes in a well-heated oven.

Fried pumpkin on the side

Ingredients: any amount of peeled pumpkin, a mixture of peppers, table salt.

1. The vegetable is cut into medium pieces.
2. Pumpkin slices are transferred to a frying pan with any fat well heated.
3. Cook the dish over medium heat without a lid.

At the very end, the vegetable is salted and peppered.

Hearty dish with chicken

Ingredients: half a kilo of chicken fillet, 130 g of parmesan and any semi-hard cheese, a pinch of dried basil and marjoram, fresh garlic, salt.

1. The meat is washed, dried, cut into small pieces, salted and sprinkled with spices. The prepared chicken is laid out on the bottom of a heat-resistant dish.
2. Salted pumpkin cubes mixed with crushed garlic are distributed on top.
3. All that remains is to pour small cubes of two types of cheese onto the food.

The container is covered with foil and placed in the oven for 50-60 minutes at 200-210 degrees.

Pumpkin stewed with vegetables

Ingredients: half a kilo of pumpkin, 1 pc. carrots, sweet bell pepper, 2 tomatoes, 2-3 potato tubers, 240 g zucchini, onion, fresh garlic to taste, aromatic herbs, a pinch of sugar, 1 tbsp. spoon of lemon juice.

1. First, chopped onions and carrots are fried in heated fat with salt and a pinch of sugar.
2. Next, all other diced vegetables are placed in the container one by one. The potatoes come first, the pumpkin comes last. Total cooking time will be approximately 35-45 minutes.
3. The finished dish is seasoned with salt and sprinkled with lemon juice. Garlic and aromatic herbs passed through a press are added to it.

The treat is served with fresh wheat flatbread.

Pumpkin baked goods

You can even make dessert using pumpkin! It will turn out not only tasty, but also healthy.

Pumpkin fritters

Ingredients: 420 g pumpkin pulp, 2 tbsp. l. regular sugar and a pinch of vanilla, ½ small. l. baking powder, 5 tbsp. l. high-grade flour, 2 large eggs, a pinch of salt.

1. The vegetable is coarsely rubbed. There is no need to squeeze the juice out of it.
2. First, raw eggs are added to the pumpkin shavings, and then all the other ingredients stated in the recipe. Flour and baking powder are added last.
3. The ingredients are mixed well.
4. Spoon pumpkin pancakes into a frying pan with heated oil.

The treat is fried on both sides until golden brown.

Pumpkin cookies

Ingredients: 160 g vegetable pulp, half a glass of granulated sugar, 2 tsp. with a heap of baking powder, half a glass of refined oil, a pinch of salt, 1.5-2 cups of high-grade flour, a pinch of ground ginger and nutmeg.