TOP 4 recipes with photos of lean pumpkin dishes at home. Cooking secrets. Video recipes.
Lean pumpkin dishes are an excellent option for a lean menu. The longest Orthodox fast will begin soon. Therefore, lean pumpkin recipes will be a real boon for housewives. In addition, pumpkin has a pleasant aroma and taste, contains many useful vitamins and minerals. The most popular pumpkin dish is millet or rice porridge. However, many different treats are prepared from it: pies, soups, pancakes, casseroles, sweet pastries, etc. This material offers TOP-4 delicious lean pumpkin recipes.
Secrets and tips from experienced chefs
- Pumpkin belongs to winter vegetables, therefore it is perfectly stored during autumn and winter in the coolest place, without losing its taste and useful properties.
- Small, bright and pretty pumpkins are most likely decorative, so they don't taste good. Good and tasty fruits do not have to be bright orange, they can be faded, even green-gray.
- The pumpkin's tail must not be cut off. In a ripe fruit, it falls off easily by itself.
- For all recipes, pumpkin is stripped of seeds and fibers.
- Pumpkin can have a very hard skin that is difficult to cut. Microwave the pumpkin to soften it. If the skin is hardened, cut the vegetable into pieces and bake the fruit in the oven. The peel is very easy to peel off the baked pumpkin. In addition, the most fragrant pumpkin is baked, the boiled fruit loses its smell and taste.
- The brighter the pumpkin pulp, the more vitamin A it contains.
- The orange beauty is used in food boiled, baked, fried and raw.
- Pumpkin in medium pieces of 2-3 cm is cooked for 20 minutes, larger slices for up to 30 minutes. In a slow cooker, it is boiled under the lid on the "Baking" mode for 35 minutes. Bake with peel for 1 hour at 200 ° C.
- To check if the pumpkin is ready, pierce it with a fork, it should enter easily.
- Pumpkin is in perfect harmony with spices: cinnamon, cardamom, nutmeg, ginger, coriander, hot chili, cumin.
- Pumpkin is often used as a plate. To do this, cut a small pumpkin in half, remove the seeds and bake in the oven until half cooked. Remove some of the pulp with a spoon, and serve any dishes in the resulting impromptu "plates".
Pumpkin pancakes
Lenten pumpkin pancakes are delicious, tender and beautiful. The main thing is to choose a juicy, sweet and bright pumpkin. And as a sauce for pancakes, take jam, chocolate or syrup.
- Calorie content per 100 g - 215 kcal.
- Servings - 20
- Cooking time - 30 minutes
Ingredients:
- Whole wheat flour - 3/4 tbsp.
- Plain flour - 3/4 tbsp.
- Almond milk - 1, 5 tbsp.
- Sugar - 1, 5 tablespoons
- Cinnamon - 1/4 tsp
- Pumpkin puree - 0.5 tbsp.
- Vegetable oil - 1/4 tbsp.
- Baking powder - 2 tsp
Making Lean Pumpkin Pancakes:
- For pumpkin puree, boil or bake the pumpkin, and then purée with a pusher or blender.
- For almond milk, soak almonds (200g) overnight. Then combine the almonds with water (2 tablespoons) and grind everything with a blender. Then strain the prepared almond milk through cheesecloth. No leftover nuts are needed for the recipe, use them to make macaroons.
- To make lean pancakes, combine flour, baking powder, sugar and cinnamon.
- In another container, combine almond milk, vegetable oil and pumpkin puree.
- Combine dry and liquid components, stir so that there are no lumps.
- If the pancake dough is thick, add a little water or pumpkin juice / broth. Let the dough sit for 5 minutes.
- Heat the pan and brush with oil before baking the first pancake.
- Pour the dough with a ladle, twist the pan so that it spreads, put it on the fire and wait for the pancake to "grab".
- Then turn it over to the other side and bring it to readiness.
- Pour the ready-made lean pumpkin pancakes with syrup, jam or jam. they are not sweet. Although, if desired, sugar can be added to the dough to taste.
Pumpkin puree soup
Lean pumpkin puree soup is light and satisfying at the same time. It's easy to prepare, and you can experiment by adding different ingredients and spices to give the dish a unique flavor.
Ingredients:
- Pumpkin - 1 kg
- Potatoes - 3 pcs.
- Bulb onions - 1 pc.
- Vegetable broth - 1 l
- Rosemary - 1 sprig.
- Nutmeg - 0.5 tsp
- Salt to taste
- Ground black pepper - to taste
- Spices to taste
- Vegetable oil - 4 tablespoons
- Bay leaf - to taste
- Black peppercorns and allspice - to taste
Making Lean Pumpkin Puree Soup:
- Peel the pumpkin of seeds, inner soft parts and peel.
- Peel the potatoes.
- Remove the husks from the onions.
- Wash all vegetables, cut into cubes and send to a preheated pan with vegetable oil.
- Simmer vegetables, covered, until cooked through. Add a sprig of rosemary and add water as needed.
- At the end of cooking, add the spiced salt and transfer the stewed vegetables to a bowl.
- Using a blender, grind them until puree, remembering to take out a sprig of rosemary.
- Boil water in a saucepan. If you want a thick soup, take less water, if thinner - vice versa. For flavor, add bay leaves, allspice and peas. Remove these spices from the water when it boils.
- Dip chopped vegetables into a saucepan, stir and boil for 5 minutes.
- Pour the prepared lean pumpkin soup on small plates and add a pinch of nutmeg.
Pumpkin casserole
Lean pumpkin casserole turns out to be tender and tasty. It can be either an independent dish or a dessert. Serve it with a fruit cocktail, jam, jam …
Ingredients:
- Pumpkin - 350 g
- Semolina - 75 g
- Vegetable oil - 50 ml
- Powdered sugar - 3 tsp
- Raisins - 20 g
To make a lean pumpkin casserole:
- Peel the pumpkin with fibers and seeds, wash and cut into small pieces. Boil it in lightly salted water for 10 minutes after boiling.
- Using a blender, turn the finished pumpkin into mashed potatoes, after adding vegetable oil and powdered sugar.
- Add semolina to the pumpkin puree and stir so that the semolina does not come in lumps.
- Add the washed raisins to the dough, mix well again and leave for 15 minutes to swell the groats.
- Grease a baking dish with vegetable oil and transfer the pumpkin mass into it.
- Send the future casserole to a preheated oven to 180 ° C and bake it for 30-35 minutes to brown the top.
- Serve the lean pumpkin casserole warm or chilled.
Stewed pumpkin with mushrooms
It is prepared quickly and simply, it turns out tasty and healthy - lean stewed pumpkin with mushrooms at home. This juicy and bright, amazingly tasty and healthy side dish is suitable as an independent dish, and serve it with meat or fish outside of fasting.
Ingredients:
- Pumpkin - 800 g
- Champignons - 100 g
- Sunflower oil - 100 g
- Salt - a pinch
- Ground black pepper - a pinch
- Sugar - a pinch
- Dried herbs - pinch
- Water or vegetable broth - 1 tbsp.
Cooking Lean Mushroom Pumpkin Stew:
- Wash the pumpkin, dry, peel and cut the pulp into medium cubes.
- Pour vegetable oil into a frying pan, heat and add pumpkin. Fry it over high heat for 5 minutes to brown it. Season with salt, pepper and sugar with dried herbs.
- Wash the mushrooms, cut into pieces and fry in another pan. First, wait until all the moisture has evaporated, then add oil and fry for 5 minutes until light blush.
- Combine pumpkin with mushrooms in one pan, pour in broth or hot water, boil, reduce heat to low, cover and simmer until soft for 15-20 minutes.
- Stir the products gently so that the pumpkin cubes do not lose their shape.
Video recipes for cooking lean pumpkin dishes
Pumpkin in Greek
Pumpkin cutlets
