Pumpkin is a versatile product, you can make savory snacks, excellent desserts, delicious side dishes and much more. And given the positive impact of this vegetable on our digestion, its rich vitamin composition, the presence of fiber in it, such an addition not only diversifies the menu, but also strengthens the immune system. Let's look at a few simple recipes for delicious dishes that will suit your home and do not take much time.
Dried pumpkin in the oven
A regular pumpkin cooked in a similar way tastes like dried mango.
Pumpkin - a real storehouse of vitamins for our health. Find out how useful pumpkin and pumpkin seeds.
For cooking will need:
- 1.5 kg of pumpkin;
- 200 grams of sugar.
For syrup, take:
- 350 ml of water;
- 150-250 g of sugar (depending on the sweetness of pumpkin).
Did you know? Pumpkin - a vegetable originally from Mexico. There it grows for more than 3 thousand years.
Preparing a dish is simple:
- First we clean the vegetable and remove the pulp from it.
- Finished raw materials cut into pieces 2x2 cm.
- Put the cut pumpkin into a bulk container and pour 200 g of sugar.
- Mix thoroughly and leave for 12-15 hours to let the mixture run the juice.
- When the raw material is ready, proceed to the syrup. To make it, take a small saucepan, pour in water, add sugar and bring to a boil.
- Meanwhile, on a baking sheet or form with high sides lay out the vegetable along with the juice.
- Heat the oven to 85-95 ° С.
- Pour the pumpkin in boiled syrup and set in the oven for 10 minutes.
- After that we pour out all the liquid, and evenly decompose the raw material we send back, but already for 30 minutes at a temperature of 80 ° C.
- Then lower the degree to 65 and pump down the pumpkin for 35 minutes.
- For the last half hour, keep dessert at 30 ° with the oven door ajar.
- Further for two days, the raw material must be dried at room temperature.
Important! The finished dessert is covered with a dense crust, and inside retains its softness and sweetness.
The remaining syrup is perfect for making compote or for pancakes instead of honey. A dried pumpkin can be stored for up to a year, if it is neatly folded (not tamping) in a glass container and put in a dark place at a temperature of + 24-25 ° C. This dessert is perfect for tea, as a snack or as a supplement to porridge. Video: delicious dried pumpkin in the oven
Since it is in the winter, our body can receive less of its rate of vitamins and minerals, it is necessary to eat more vegetables and mushrooms. Read how to cook Don salad, cucumber and tomato salad, Georgian green tomatoes, caviar of squash, close the stuffing pepper, beans, freeze horseradish, pickle mushrooms, cook the squash and prepare hot pepper for the winter.
Candied fruit
Pumpkin candied fruits will delight you with a bright taste and will perfectly replace candies or chocolates on your table.
To prepare them, take:
- 500 grams of peeled vegetable;
- 500 g of sugar;
- 2 oranges;
- 2 g of citric acid;
- 1 stick of cinnamon;
- 1 PC. carnations;
- 1 tbsp. water.
Making candied fruits is simple:
- Washed and peeled vegetable cut into small pieces 1.5-2 cm.
- Oranges carefully wash and cut into plates (0.5 cm).
- Mix the chopped vegetable, orange slices with sugar and leave for 12 hours to infuse.
- When the stock has run out of juice, pour everything into a saucepan and put on the fire, adding cinnamon, cloves, citric acid and water.
- Bring to a boil, then reduce the heat and cook for 5 minutes.
- Let cool future candied fruits.
- Again we set on fire. Repeat this procedure 6-7 times, until the pieces become transparent.
- After we lay out the candied fruit on the sieve and give a few hours to the syrup stack.
- Next, lay out the blanks on parchment or silicone mat and for 2-3 days put in a dark, warm room, so they dried.
- Candied fruits are ready when they stop sticking to their hands. Then they can roll in powdered sugar and serve.
Did you know? Pumpkin is called the elixir of youth due to the presence in its composition of vitamins A and E, which slow down aging.
Video: candied pumpkin
Pumpkin Jam
The combination of sweet pumpkin mass with ginger and citrus gives an amazing taste. This jam will warm in cold winter, perfect for breakfast with crispy toast and even complement meat dishes.
To prepare it, take:
- 1.5 kg of pumpkin;
- 1 lemon;
- 2 oranges;
- 1 l of water;
- 800 g of sugar;
- 50 g fresh ginger;
- 1 tsp ground ginger;
- 1 tsp cinnamon
The recipe for making this jam is simple:
- To begin, clean the vegetable, remove the seeds from it and cut into smaller pieces (0.5 cm by 0.5 cm).
- Thoroughly wash the lemon and 1 orange, and then grate them with a fine grater.
- Fresh ginger cleaned from the skin and cut it into thin straws.
- With orange and lemon, remove the remnants of the peel, remove the seeds, and chop the flesh.
- From the second orange squeeze juice.
- In a three-liter pot add vegetable, fruit, ginger, pour orange juice and water, add dried ginger, cinnamon and cloves.
- Put the pot on the fire, bring to a boil.
- Then we simmer the jam on a slow fire, stirring constantly, until thick.
If you want to eat vitamins and many nutrients in winter, read how to make black currant jam, pears, quince, wild strawberries, strawberries, tangerine, rose, zucchini and orange, green tomatoes, zucchini with lemon, apricot, feijoa, grapes, raspberries , plums, thorns (with and without stones), lingonberries, hawthorn, gooseberries, pitted cherries and seedless cherry jam.
Video: pumpkin jam with ginger
Pumpkin puree
This wonderful dish can be a component for cream soup, fritters, cupcakes, and can be an excellent side dish for meat or fish. Such a puree is very useful as baby food.
Important! Pumpkin puree perfectly tolerates freezing and preservation, so you can make the preparation for future use.
To make pumpkin puree you will need:
- 2 kg of peeled vegetable;
- 0.7 liters of water.
- Cut raw pumpkin into 2x2 cm pieces.
- Put them in a saucepan and fill with water.
- We bring the mass to a boil, and then cook on low heat for 25-35 minutes until soft. Use a saucepan with a tight lid, because it is necessary that the water does not evaporate, and the vegetable itself started up the juice.
- Shake boiled vegetable puree, not pouring water.
The dish is ready. Now it can be unpacked in bags for freezing or canned in jars (sterilized for 10-12 minutes), after which the mashed potatoes can be stored at room temperature. 
If desired, the future of mashed potatoes can not cook, and bake in the oven. Then you need to put the sliced pieces in a greased form, cover with foil and bake at a temperature of +180 ° C.
Video: how to cook pumpkin puree
It will be useful for you to read what conditions to create for a pumpkin in winter in order to preserve it until spring.
Pumpkin Vegetable Caviar
Pumpkin caviar is a great addition to any side dish. To taste, it is very similar to the more popular zucchini, so will be able to replace it in the autumn season.
To cook caviar you will need:
- 0.4 kg of pumpkin;
- 250 g onions;
- 2-3 cloves of garlic;
- 100-150 ml of tomato juice or pasta;
- cooking oil for frying.
Did you know? Pumpkin juice is a natural sleeping pill.
Cooking caviar is simple:
- First, clean and cut the vegetable into small pieces.
- Cook it until softened.
- While he is boiling, we will do onions. Shred it finely, then fry in vegetable oil on the fire until soft.
- After adding tomato juice or pasta and simmer on low heat.
- Turn the finished mass into a puree and add to the pan.
- We give a few minutes to warm up, and then seasoned and salt to taste.
- Grind the hot mixture until smooth and the caviar is ready.
You can eat pumpkin by preparing it in various ways. See how to make pumpkin muffins, honey with sugar, juice and jam.
Pumpkin recipes allow you to complement the menu with delicious and healthy dishes. If earlier one of your relatives didn’t like this vegetable much, then in such variations the pumpkin will all be to the taste. In addition, this is a great way to save money, because in season this sunny product is quite inexpensive. Video: Pumpkin Caviar
Reviews from the network about harvesting pumpkins for the winter
pumpkin - 500 g. tomatoes - 300 g. carrots - 300 g. onion - 300 g. garlic - 2-3 cloves salt, vegetable oil
Wash vegetables, peel them. Scroll pumpkin, carrots and onions in a meat grinder with a large grill. Tomatoes also scroll in a meat grinder separately. Pour some vegetable oil into the pan (1-2 tablespoons) and add vegetable mass with pumpkin. Bring to a boil and simmer under the lid over medium heat for 15 minutes. Add scrolled tomatoes, chopped garlic, salt to taste, add spices as desired. Simmer under the lid for another 20 minutes, stirring occasionally, to follow so as not to burn. At the end of cooking add 1 tbsp. apple cider vinegar, mix well. Expand the caviar in sterilized jars and roll up. Banks turn upside down, wrap and leave to cool. Store pumpkin blanks in a cool, dark place.
Pumpkin should be washed, peeled and peeled. Cut pumpkin pulp into small cubes. Then chopped pumpkin should be planted in boiling water for 1-2 minutes, drain the water. Prepare the brine: add salt and sugar to the water, bring to a boil and boil for 1-2 minutes. In half-liter sterilized jars put spices, pour 2 tbsp. apple cider vinegar and folded pumpkin cubes. Pumpkin in a jar pour boiling brine and cover with boiled lids. Banks with pumpkin blanks should be sterilized by any method, half-liter - 15 minutes, liter - 25 minutes. After sterilizing the jar, immediately roll up, turn it upside down and leave it until it cools completely. Keep the harvesting of pumpkin for the winter you need in a dark and cool place.
