Pumpkin is very useful, it is easily digestible, contains a lot of vitamins, water and fiber, and also belongs to low-sugar and low-carbohydrate foods, therefore it is recommended for the nutrition of diabetics and people with diseases of the gastrointestinal tract. Pumpkin can be used to make soups and cereals, puddings and casseroles, pies and desserts.
It is necessary
-
- For soup:
- 2 glasses of milk;
- 1, 5 glasses of water;
- 300 g pumpkin;
- 1 tbsp millet;
- sugar;
- salt;
- butter.
- For porridge:
- 3 glasses of milk or water;
- 600 g pumpkin;
- 1 glass of millet;
- butter;
- sugar;
- salt.
- For casseroles:
- 300 pumpkins;
- 200 g of cottage cheese;
- 2 tbsp semolina;
- 0.5 cups of milk;
- 1 egg;
- sugar;
- caraway;
- sour cream;
- butter.
- For the pie filling:
- 1 kg pumpkin;
- 200 g of millet or rice;
- 2 tbsp Sahara;
- raisins;
- 150 g butter;
- salt.
- For dessert:
- 500 g pumpkin;
- 150 g sugar;
- vegetable oil.
Instructions
Step 1
To prepare the soup, first boil the millet until half cooked. Then boil the milk diluted with water, add the peeled and diced pumpkin and cook for 10 minutes. Combine all the ingredients, add salt and sugar to taste and cook the soup for another 10-15 minutes until tender. When serving, place a slice of butter and white bread croutons in bowls.
Step 2
To boil the porridge, peel the pumpkin from the skin and seeds, cut into small slices and cover with boiling milk diluted with water. Add sugar, salt and cook for 5-10 minutes. Thoroughly sort and rinse the millet, add it to the pumpkin milk, mix well and cook over moderate heat for 30-40 minutes. Put butter in the finished porridge.
Step 3
As a second course, you can make a pumpkin casserole with cottage cheese. Cut the peeled pumpkin into cubes or slices, simmer in butter for 7-10 minutes. Boil milk, add semolina in a thin stream and cook porridge. Rub the curd through a sieve or blender. Combine all ingredients, add egg, sugar and salt to taste, cumin and mix well.
Step 4
Prepare a baking dish: brush the bottom and sides with butter and sprinkle with chopped breadcrumbs. Put the pumpkin-curd mass in a mold (frying pan, baking sheet, etc.), smooth, brush with an egg and bake in the oven until golden brown. Serve the cooked casserole with sour cream.
Step 5
Pumpkin is a great filling for pies. Finely chop the pumpkin, peeled and seeds, salt and let stand, and then rub with your hands to drain the juice. Boil millet or rice and add it to the pumpkin mass, add sugar, raisins, pour melted butter and mix well. Best of all, this filling is combined with yeast dough.
Step 6
For dessert, you can serve baked pumpkin. Peel the inside of the seeds and cut the pumpkin into crescent-shaped pieces 4-5 cm wide. Cut each slice in 2-3 places 2 cm deep, sprinkle with granulated sugar, put on a greased baking sheet and bake in the oven.
