Pumpkin is the queen of recipes for a variety of reasons. Firstly, it is very useful (with pectins, which remove bad cholesterol, rejuvenate blood vessels, and normalize digestion). Secondly, due to its low calorie content and good digestibility, pumpkin is a popular dietary product. Third, the pumpkin cooks very quickly.
In almost every country, you can find national pumpkin dishes. In Italy, pumpkin with cheese is a favorite filling for ravioli. In the United States, pumpkin pie is served in every home on Thanksgiving.
Pumpkin dishes are an important part of children's cuisine. Pumpkin soup in French, pumpkin biscuits will be universal for the whole family, and muffins with pumpkin filling will go with a bang.
French pumpkin soup
Ingredients for 3 servings:
Pumpkin - 500 gr
Potatoes - 300 gr
Bulb onions (large) - 1 pc
Root celery (optional) - 50 gr
Vegetable oil - 1 tbsp. l.
Milk - 1.5 cups
Ginger (fresh or 0.5 tsp. Dry ground) - 1 tsp. l.
Salt to taste
Black pepper (ground) - to taste
Croutons (wheat) - 100 gr
Preparation:
- Prepare vegetables. Wash and peel potatoes, celery and pumpkin, remove seeds from pumpkin. Cut into small cubes. Peel the onion and chop finely.
- Heat oil in a saucepan and fry the onion until transparent for about 3-4 minutes.
- Add vegetables to the onion and pour boiling water over so that it only covers them. Season with salt to taste and cook over low heat until soft for about 15-20 minutes.
- Drain the broth, and beat the vegetables in a blender until smooth. Then return the vegetables to the pot.
- Dilute with hot milk to the consistency you need. Warm up over medium heat for 5-10 minutes.
- Season to taste, add ginger, stir. Serve pumpkin soup with croutons.
Pumpkin ravioli
Ingredients for 2 servings:
Coarse flour - 200 gr
Olive oil - 4 tbsp. l.
Pumpkin - 400 gr
Onions - 1, 5 heads
Nutmeg - pinch
Turmeric - on the tip of a knife
Orange - 1 piece
Tomato - 1 piece
Dill - 1/2 bunch
Preparation:
- Make dough. Add oil and salt to the flour, dilute with the required amount of water, knead until plastic.
- Filling: chop half the pumpkin (200 g) in a blender or grate and squeeze the juice. Add half of the chopped onion, nutmeg and turmeric.
- Roll out the dough as thin as possible. Cut out small circles for the ravioli (with a glass or cookie cutter).
- We spread the filling into the dough and fasten the edges of the future ravioli (sculpt like dumplings).
- Cook in a double boiler for 10-15 minutes or in a saucepan with water on the stove.
- Ravioli sauce: finely chop the onion head and fry until golden brown. The second half of the pumpkin (200 g) three on a fine grater and send to the pan to the golden onion, squeeze the juice of 1 orange there and simmer for 5 minutes. Then add the tomato and finely chopped clove of garlic, simmer for another 2-3 minutes. Remove from heat and add finely chopped dill. Mix gently.
Pumpkin pie
Ingredients for 4 servings:
Vegetable oil - 5 tbsp. l.
Grated pumpkin - 2 cups
Sugar - 1 glass
Eggs - 2 pieces
Flour - 1, 5 cups
Salt - 1 pinch
Sour cream - 1 tbsp. l.
Slaked soda with vinegar or citric acid - 2 tsp. l.
Preparation:
- Mix all the ingredients and knead well with a mixer
- Grease the baking dish with oil and sprinkle with flour, pour in the dough (if the baking dish is silicone, you do not need to grease with oil).
- Bake for 30-40 minutes in the oven at 180-200 C. Readiness to check with a toothpick.
Pumpkin cookies
Ingredients for 4 servings:
Egg - 1 piece
Margarine - 50 gr
Wheat flour - 1, 5 cups
Sugar - 1/2 cup
Pumpkin -100 gr
Preparation:
- Grind the egg with sugar, melt the margarine over low heat, mix with flour and combine with the sugar and egg mass.
- Grate the baked pumpkin and add to the dough, mix until smooth.
- Put the resulting creamy dough in small portions on a greased baking sheet and bake in an oven preheated to 180 degrees for 10-12 minutes.
