Perhaps no other vegetable is used in cooking as diversely as pumpkin. Soups, side dishes and desserts are made from it. In addition, pumpkin is very healthy, which attracts the attention of adherents of a healthy diet to it. And given the fact that more and more housewives are starting to use multicooker, pumpkin dishes are becoming not only useful, but also easy to prepare.
We associate some products with a certain time of the year. It is more common to see fried smelt on tables in spring, watermelons - closer to autumn, and tangerines usually evoke memories of the New Year holidays. Pumpkin is also a seasonal product. It is stored for a very long time, which allows you to cook pumpkin dishes throughout the year, but only in autumn we can see it in abundance on store shelves. The price is usually very low at this time of year, so anyone can afford to experiment with this product.
In order for the dish to turn out delicious, it is important to choose the right pumpkin. Best of all, it should be from 3 to 5 kg. Although large fruits look very attractive, they can be too dry or, conversely, watery. They can also taste bitter. The peel of a ripe pumpkin is dense, but not wooden, and the flesh is rich in yellow or orange.
Pumpkins come in winter and summer varieties. Winter has denser flesh and rind. Such pumpkins are baked. Summer varieties are more suitable for boiling and stewing.
Pumpkin with honey in a slow cooker
Ingredients:
Pumpkin - 1 kg
Water - ½ cup multicooker
Honey - 2 tablespoons
Ground cinnamon
Wash the pumpkin, remove the seeds and cut it into wedges like a melon. You do not need to cut off the peel. Place the pumpkin pieces in the multicooker bowl vertically, with the skin down. Add water to prevent the pumpkin from burning while cooking. Top with honey, sprinkle with cinnamon. Cook for 30 minutes on bake mode. When the timer goes off, remove the finished pumpkin from the multicooker, separate the skin. Put the dish in the bowls, garnish with a mint leaf. A delicious and healthy dessert is ready!
Pumpkin with oranges in a slow cooker
Ingredients:
Pumpkin - 1 kg
Oranges - 2 pieces
Honey - 2 tablespoons
Water - 1 glass of a multicooker
Lemon juice - 1 tablespoon
Wash the pumpkin, remove the seeds and cut the skin. Cut the pulp into cubes. Wash oranges, peel and cut into slices. Place pieces of pumpkin and oranges in a slow cooker, add honey, cover with water. Cook on simmer for 40 minutes. When the timer has 10 minutes remaining, pour in a spoonful of lemon juice. A pumpkin cooked in this way is very tasty and aromatic.
You can use freshly squeezed juice instead of orange pulp. If you don't have honey, substitute sugar for it.
Roast pumpkin, pork and potatoes in a slow cooker
Ingredients:
Pumpkin - 500 g
Pork - 500 g
Potatoes - 300 g
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil
Water - 1 glass of a multicooker
Salt, pepper, spices - to taste
Wash the food thoroughly, peel the vegetables from the vegetables, do not forget to remove the seeds from the pumpkin. Cut the pork into pieces. Grate the carrots on a coarse grater, and chop the onion finely or in half rings, as you like. Cut the pumpkin and potatoes into cubes. First, lightly fry the onions and carrots in vegetable oil, choosing the appropriate multicooker mode. Add pork to the vegetables. Continue to fry everything together for another 5-10 minutes. Add pumpkin and potatoes, pour in water and turn the multicooker to simmer for 40 minutes. When the roast begins to boil, season with salt to taste, pepper and other seasonings. When the timer goes off, check that the vegetables are cooked. If the pumpkin is tough, simmer the roast for another 10-20 minutes. Add chopped herbs and serve.
As you can see, the recipes for cooking pumpkin in a slow cooker are very diverse. You can experiment and create your own by pairing pumpkin with a variety of vegetables, fruits and meats.
