Waste-free Production: Drinks And Pumpkin Dishes

Health 2022

Table of contents:

Waste-free Production: Drinks And Pumpkin Dishes
Waste-free Production: Drinks And Pumpkin Dishes

Video: Waste-free Production: Drinks And Pumpkin Dishes

Video: 10 Homemade Nut \u0026 Non-Dairy Milks, Vegan Recipes + FREE EBOOK! 2022, November

Halloween is coming - a universal reason for costume parties and experiments with pumpkin, carefully grown in the country or bought in a store. Experiments can be not only decorative, but also culinary: the options for dishes made from this vegetable are not limited solely to the usual soup and porridge, although there are some among our recipes. If you are planning to decorate your house with a pumpkin with a grin, do not throw away its insides - it is better to use them. We have chosen ten not boring dishes, among which there is something for everyone to their liking, strength and means. Trick or treat!

Warm salad with spicy pumpkin, lentils and goat cheese

Pumpkin is great both cold and hot. This meaty, sweetish vegetable is ideal for warm salads. To diversify the recipe, experiment with spices, different herbs and cereals, try adding fried mushrooms.



1 butternut squash

10 tbsp. l. black lentils

150 g soft goat cheese

33 g peeled pumpkin seeds

70 g arugula

40 ml olive oil

1 tbsp. l. red wine vinegar

30 g fresh mint

2 tsp cumin

2 tsp paprika



Soak lentils in warm water for ten minutes, then cook until tender, drain and leave to dry in a colander.

Preheat oven to 220 ° C. Peel the pumpkin from skin and seeds, cut into cubes and place on a baking sheet in one layer, sprinkle with cumin and paprika, pour with olive oil and salt. Each bite should be covered with oil and spices. Bake until bright golden brown, stirring occasionally.

Fry the pumpkin seeds in a dry skillet until golden brown.

Tear the mint and place it in a large salad bowl along with the arugula. Cut the cheese into cubes and add to the leaves. Add pumpkin and lentils in turn. Then make a sauce by mixing 20 ml olive oil with red wine vinegar.

Drizzle with the dressing and stir gently so that the mixture does not stick together. Sprinkle the pumpkin seeds over the salad and serve warm.

Pumpkin baked with pork

This unusual spicy dish is perfect as a hot and hearty snack. It can also be complemented with a suitable healthy side dish - porridge or any vegetables that can be baked at the same time as pumpkin and meat.


120 g pork

185 g pumpkin

15 g butter

1 tbsp. l. olive oil

1 tsp dried thyme

ground coriander





Rinse and dry the pork, cut into long thin strips and beat a little. Season with salt, ground pepper and coriander.

Wash and peel the pumpkin, cut into long strips and season with paprika, salt, thyme and ground pepper.

Grease the mold with butter. Wrap the strips of meat around the pieces of pumpkin, place in a mold and brush with olive oil.

Bake in the oven at 180 ° C until the pumpkin is soft. Check the readiness with a toothpick - the pumpkin should pierce easily.

Pumpkin puree soup with shrimps

Pumpkin soups have long become a familiar seasonal dish on any restaurant menu, but they can also be looked at in a new way. Pumpkin goes well with seafood: mussels and squid can be used along with shrimps.



300 g fresh pumpkin

150 g frozen shrimp

1 onion

1 carrot

2 pcs. potatoes

30 ml sunflower oil

120 ml 10% cream

2 cloves of garlic

2 g turmeric




Fry chopped onions in sunflower oil for five to seven minutes, stirring constantly. Cut the peeled pumpkin, carrots and potatoes into pieces, put in a saucepan, add the fried onions and pour in a little water so that it slightly covers the vegetables.

Boil until tender, add salt, pepper, turmeric and chopped garlic.

Whisk the prepared vegetables with a blender, add the cream and mix thoroughly. Serve the soup warm with peeled boiled shrimp.

Pumpkin Pasta with Pumpkin Cheese Sauce

This is not quite an oily oil: the shades of taste are very distinctive. You can use ready-made pasta by adding pumpkin sauce to them, or you can make pumpkin paste with any other filling. For those who are ready for the ultimate concentration of taste, we still recommend trying the recipe in the original.

For the pasta:

280 g flour

¼ h. L. sea ​​salt

1 egg

2 egg yolks

3 tbsp. l. pumpkin puree


For the sauce:

½ small onion

2 small cloves of garlic

1 tbsp. l. olive oil

60 ml pumpkin puree

120 ml milk

½ tbsp. l. flour

⅛ h. L. red pepper

½ cup grated Parmesan

fresh thyme





Add salt, eggs and pumpkin puree to the flour. Stir well and add water if needed. Sprinkle the dough with flour and leave under cling film for 30 minutes.

Roll out the dough thinly and cut into strips of the desired width. Boil the pasta for one to two minutes in boiling salted water, stirring constantly.

Chop the onion and garlic for the sauce. Fry, stirring constantly, in olive oil in a large skillet. Then add flour, after a minute pour in milk, pumpkin puree, salt, black and red pepper. Stir well and dilute the mixture with the correct amount of water.

Add half the Parmesan to the sauce and blend until smooth using a blender or hand blender.

Serve the pumpkin sauce pasta, sprinkle with leftover parmesan, fresh thyme and paprika.

Sweet pumpkin porridge

You can't spoil porridge with pumpkin: you just have to find your ideal option by trying different combinations, because pumpkin is not only a pleasant taste bonus to cereals, but also a source of vitamins A and B, fiber, protein and iron.



¼ cups of rice cereal

1¼ glass of water

1 tbsp. l. raisins

60 ml pumpkin puree

1 tbsp. l. maple syrup

¼ h. L. cinnamon

a pinch of nutmeg

a pinch of allspice

a pinch of ground cloves

vegetable milk



Bring water to a boil in a small saucepan. Add cereals, raisins and cook, stirring constantly, for 10-12 minutes or according to the instructions on the package.

Add the pumpkin puree, maple syrup, salt and spices to a saucepan 2 minutes before cooking. Mix thoroughly.

Add your preferred amount of milk to bring the porridge to the desired consistency.

Serve with nuts, seeds and syrups to taste.

Sweet pumpkin mousse

We have already written about the methods of preparing delicious and healthy raw food desserts. This sweet pumpkin paste can be eaten neat or made into raw biscuits or candy, with your favorite sweeteners, nuts, and dried fruit added.


240 ml pumpkin puree

1 cup beans or chickpeas

⅓ glasses of oats

1 tsp ground cinnamon

⅛ h. L. salt

1 tbsp. l. maple syrup

½ tsp vanilla extract

1 tbsp. l. cocoa

3 dates

a small handful of raisins


¼ cups toasted almonds

¼ glasses of oats

¼ cups of raisins


Grind beans, dates, raisins and oats together until smooth. Add pumpkin puree, cinnamon, salt, maple syrup, vanilla and cocoa extract and mix thoroughly. Add water if necessary to obtain the desired consistency.

Stir in chopped almonds, oats and raisins with a spoon. Serve with bread rolls or as a stand-alone meal.

Pumpkin gingerbread

Pumpkin baked goods are not limited to all the famous traditional pie: do not lose sight of gingerbreads, pancakes, cupcakes, cheesecakes and waffles. The choice depends only on your imagination, taste preferences and available products.



6 tbsp. l. butter

200 g flour

1 tsp baking powder

½ tbsp. l. ground ginger

½ tsp cinnamon

¼ h. L. nutmeg

½ tsp salt

200 g pumpkin puree

100 g white sugar

100 g brown sugar

2 small eggs


Preheat oven to 180 ° C. Grease a baking dish with butter and flour.

Sift flour, baking powder, ginger, cinnamon, nutmeg, and salt into a large bowl.

Whisk together softened butter, pumpkin puree, sugar and eggs in a separate bowl. Add flour mixture and mix thoroughly.

Place the dough in a mold and bake for 45 to 50 minutes, periodically checking the doneness with a toothpick. Chill the stew for 15 minutes, remove from the mold and let cool completely before serving.

Pumpkin stuffed with meat, mushrooms and barley

Stuffed pumpkin does not need any additions or separate dishes: it itself acts as a container. For a personal (and very cute) presentation, you can use small pumpkins.


1 butternut squash

250 g beef

150 g mushrooms

½ cup pearl barley

1 onion

5 tbsp. l. vegetable oil

20 g butter




Carefully cut off the top of the pumpkin, which will act as a lid, peel the seeds and lubricate the inside and outside with vegetable oil. Put the top back in place and place the pumpkin in the oven, preheated to 200 ° C, for 30 minutes.

While the pumpkin is baking, boil the barley, cut the meat and mushrooms into small pieces and chop the onion.

Fry the onion in vegetable oil until transparent, add the mushrooms and fry for another five to seven minutes, stirring constantly. Remove from heat and let cool. Fry the meat separately.

Combine meat and mushrooms with onions and add salt and pepper to taste. Then add the prepared barley porridge.

Place the filling in the pumpkin, place a piece of butter on top, cover and place in the oven for 30-40 minutes. Cool the pumpkin for five minutes before serving.

Hot pumpkin spice drink

Spicy pumpkin latte is experiencing a surge in popularity every fall, and we offer an equally delicious option for non-coffee drinkers. You can add syrup to your drink to taste, use a variety of toppings and berries, or even add some bourbon for a warming effect.



480 ml milk

330 g pumpkin puree

2 tbsp. l. brown sugar

1 tsp ground cinnamon

¼ h. L. ground nutmeg

¼ h. L. ground ginger

⅛ h. L. ground cloves

whipped cream


In a small saucepan, heat the milk, pumpkin puree, brown sugar, and spices. Stir frequently and bring the mixture to a boil over medium heat.

Pour the pumpkin drink into cups, garnish with whipped cream and sprinkle to taste.

Pumpkin cocktail

Alcoholic pumpkin cocktails are not often found in bars, but they are fairly easy to make at home. In our recipe, pumpkin is caramelized, but pumpkin juice or puree can also be used for drinks.


1 tbsp. l. butter

½ tbsp. l. Sahara

6 butternut squash cubes

900 ml fresh unsweetened apple juice

6 dried clove buds

6 star anise

1 large cinnamon stick

150 ml dark rum

150 ml calvados

fresh nutmeg


Melt the butter in a saucepan, then add the sugar and pumpkin. Fry the pumpkin, stirring constantly, until softened and caramelized.

Add apple juice, cloves, star anise and cinnamon and heat mixture over low heat.

Strain and add rum and calvados if desired. Pour the cocktail into warmed glasses and grate fresh nutmeg into them.

Photos: clubclose - stock.adobe.com, cook_inspire - stock.adobe.com, elena_hramowa - stock.adobe.com, fahrwasser - stock.adobe.com, istetiana - stock.adobe.com, Brent Hofacker - stock.adobe.com

Popular by topic