The best pumpkin recipes for losing weight and cleansing the body. Pumpkin diet: pros and cons, dietary recipes, reviews

Step-by-step cooking recipe

For those who love unusual combinations in preparations!

The melon needs to be firm, then it will remain visible in its finished form and not dissolve into mush. We peel the slices and cut them into cubes.

We do the same with pumpkin. Add sugar.

Place on low heat and simmer, stirring, for 10 minutes.

We sort the dried apricots, wash them and cut them into pieces.

Combine with the rest of the mixture and cook, stirring for about an hour.

Scald the jars with boiling water and fill them with golden jam.

Boil the lids and close the jars tightly.

I love small jars that don’t take up much space on the table and you can even go to a party with such an elegant jar)))

In total you get about a liter of jam. Let's eat and experiment further!

The jam is not cloying at all and very aromatic!

The delicacy is usually prepared with the addition of spices, emphasizing the almost imperceptible aroma of pumpkin. Melon jam recipes often include pieces of citrus peel: orange or lemon, boiled in sugar syrup. The consistency of the dessert is thick and homogeneous. Remember that you cannot boil this jam for more than an hour.

Guan Gua

Melon, like a pumpkin, this variety comes from China. It is characterized by large, elongated fruits up to 6 kg, but the largest are formed at the beginning of fruiting. The color of the peel of this species is yellow with a greenish mesh surface, on which there may be darker spots or stripes. The length of the fruit reaches 20 cm, and the diameter is about 10 cm. The pulp is yellow-orange with a reddish tint, dense, crispy in consistency, reminiscent of watermelon. The taste is sweet.

The number of seeds is small, all of them are concentrated in the center of the fruit. The Guan Gua variety is resistant to temperature changes and diseases of melons. It can be grown in a greenhouse and in open ground. The plant forms long vines up to 5 m. The variety is mid-season, its fruits ripen 60-80 days after emergence.

By the way! Melon, like pumpkin, is low in calories - only 35-40 kcal. Therefore, it can be used by people watching their figure and losing weight.

Melon-pumpkin jam in a slow cooker

Time: 80–90 minutes.
Number of servings: 5–6 persons.
Calorie content of the dish: 298 kcal/100 grams.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

The finished dessert should be slightly transparent and rich yellowish-orange in color. To improve the taste, some of the sugar can be replaced with honey, which goes well with ginger.

Ingredients:

melon – 600 g;
pumpkin – 400 g;
granulated sugar – 1 kg;
distilled water – 100 ml;
citric acid – 1 tsp;
vanillin – 1 tsp;
ginger – 30 g.

Cooking method:

Divide the melon in half, remove and discard the seeds, cut off the skin down to the green layer. Cut the pulp into cubes no larger than 0.5 cm.
Prepare the pumpkin in the same way.
Remove the skin from the ginger root using a peeler (paring knife). Grate the pulp itself and separate the solid residues from the puree.
Pour sugar into the multicooker container, pour in distilled water, add powdered citric acid, and stir.
Set the “Stew” mode (or “Jam”, if available), set the timer to 10 minutes.
After the expiration date, open the lid, add the prepared melon, pumpkin, ginger puree and vanillin.
Stir the melon jam and set the timer for another 45 minutes.
Prepare containers for seaming: rinse glass jars with boiling water and boil the lids.
Pour the prepared hot melon jam into jars for the winter, roll up the lids and leave to cool, covered with a towel.

Pumpkin diet: many benefits and minimal calories

Nutrition experts state: the diet of a modern city dweller is low in fiber! Snacking on the go, we often grab the “empty” calories of sweets, baked goods and fast food, not covering even the body’s minimum daily requirement of 20-35 grams of pure plant fiber.

A plant that can become a salvation is easy to spot - most varieties of pumpkin are distinguished not only by their respectable size, but also by the bright color of the pulp. Pumpkin received it thanks to the pigment beta-carotene, a powerful natural antioxidant and immunostimulant.

Beta-carotene is also called provitamin A - the body synthesizes this fat-soluble substance, which is essential for vision and the health of body tissues, from beta-carotene on its own. Pumpkin contains more beta-carotene than even carrots (about 5 times), and this element is the first assistant to a big city resident in the fight against the consequences of poor ecology, stress and smoking.

100 grams of pumpkin contains approximately 7 grams of plant fiber, including insoluble healthy fiber and pectins. Thanks to this, orange pulp not only gives a blissful feeling of fullness for a long time, but also normalizes the functioning of the gastrointestinal tract, and also slows down the process of absorption of carbohydrates and fats. Considering the low calorie content of pumpkin (only 23 kcal per 100 grams of pulp), the answer to the question about a pumpkin diet for weight loss seems obvious - you have to try it!

Advantages and disadvantages

There are several advantages of the orange diet:

Delicious variety of dishes - the diet is quite rich and will suit many people with its abundance of taste.
The menu does not require a lot of expenses - the dishes are easy to prepare, without the use of significant culinary skills and financial investments.
No feeling of hunger - the content of pectin and fiber ensures a feeling of fullness for a long time.
A short course of the pumpkin diet makes the diet accessible to more people who want to correct their figure.
The result of losing weight is 8 kilograms in 14 years - it depends on individual characteristics, but is considered quite achievable.
There is an abundance of nutrients and vitamins in pumpkin - during the period of weight loss with limited nutrition, it is very important to receive a vitamin complex that promotes good health and vital activity.
Adjusting the functioning of internal organs and systems of the body - promotes the coordinated functioning of the gastrointestinal tract and some systems, such as the cardiovascular and nervous.
Removing toxins and waste – the vegetable is a powerful antioxidant.
Eliminates problems with stool - improves digestion, has a diuretic and laxative effect.

Among the disadvantages of this diet are the following:

Low level of daily calorie content - as a result, the diet is impossible with long-term use.
It is not intended for people with an individual intolerance to pumpkin - it will be impossible to eat the proposed dishes every day.
Some restriction on products that are of animal origin - not everyone will be able to refuse such food.

Melon and pumpkin jam with pieces

Time: 40 minutes.
Number of servings: 5–6 persons.
Calorie content of the dish: 301 kcal/100 grams.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

To make the pumpkin pieces feel even better in the finished dessert, add them five minutes after adding the other ingredients. This way they won’t have time to boil and will remain a little hard.

Ingredients:

melon – 500 g;
pumpkin – 500 g;
granulated sugar – 1 kg;
water – 150 ml.

Cooking method:

Divide the melon in half, remove the peel, and cut the pulp into small pieces of arbitrary shape.
Peel the pumpkin from the hard skin and remove the seeds. Carefully cut the pulp into equal medium cubes or sticks.
Pour the sugar into a saucepan, add water and, stirring, bring to a boil.
Add chopped fruits to the resulting syrup.
Cook the dessert, skimming off the foam and stirring, for 25 minutes.

Fish baked in pumpkin

What happens if you use pumpkin instead of baking foil? That's right, a new dish. Which, moreover, is also incredibly tasty, although it is prepared from available products!

Recipe:

Peel 500 grams of pumpkin and cut into thin slices. Place one half in a mold and add salt. Place 300 grams of pollock fillet (cut into pieces) on it and sprinkle with the rest of the pumpkin, chopped parsley or other herbs. Pour the pumpkin and fish with a mixture of 3 eggs and 500 ml of kefir, place in an oven preheated to 200 degrees for 40 minutes. Delicious both hot and cold.

With gelatin

Time: 50 minutes.
Number of servings: 5–6 persons.
Calorie content of the dish: 285 kcal/100 grams.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Due to gelatin, the dessert comes out very thick and viscous. It is well suited for making complex cakes or adding to pastries. You can make this delicacy with instant gelatin - add 60 grams to the prepared jam.

Ingredients:

gelatin – 55 g;
melon – 600 g;
pumpkin – 600 g;
granulated sugar – 1 kg;
citric acid – 2 tsp;
clean water – 300 ml.

Cooking method:

Pour boiling water over the gelatin and leave to swell for 3-4 hours.
Peel the melon, cut out the seeds, cut the pulp into small pieces.
Peel the pumpkin, remove the seeds, and chop the pulp into medium equal cubes.
Pour sugar into a saucepan, pour in water. Prepare sugar syrup.
Add swollen gelatin and chopped fruits to the hot syrup. Boil the jam, skimming off the foam and stirring, for 30 minutes.
5 minutes before the end of cooking, add dry citric acid.

Oka

The variety was obtained thanks to the efforts of Russian breeders. A melon with this name shows maximum productivity in the southern regions. The plant forms vines of medium length up to 3-3.5 m. It is characterized by early fruiting. The first harvest ripens 60-65 days after seed germination.

The fruits of the Oka variety are flat-rounded with pronounced ribbing. The color of the peel is creamy with golden stripes, which enhances their resemblance to a pumpkin. The pulp is juicy, aromatic, rich orange in color. It has an oily consistency.

Melon jam with orange and pumpkin

Time: 6–7 hours.
Number of servings: 5–6 persons.
Calorie content of the dish: 295 kcal/100 grams.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

Remember that when preparing jam it is important to strictly follow the proportions of the ingredients, otherwise the dessert will be too liquid. Make sure that no whole pieces remain when chopping the fruit.

Ingredients:

apple pectin – 50 g;
oranges – 2 pcs.;
melon – 500 g;
pumpkin – 500 g;
honey - 2 tbsp. l.;
granulated sugar – 1100 g;
clean water – 100 ml;
vanillin – 1 tsp.

Cooking method:

Peel the pumpkin and melon and divide the fruits in half. Remove the seeds and chop the pulp into arbitrary pieces.
Twist the fruit pieces in a meat grinder or chop using a blender.
Wash the oranges and remove the skin. Cut the fruits, squeeze out the juice and strain it through a sieve.
Mix orange juice with honey and place in the refrigerator.
Pour granulated sugar into a thick-walled pan and add water. Cook the syrup over high heat.
Add vanillin, melon and pumpkin puree, a mixture of orange juice and honey to the hot syrup.
Stir the confiture and wait until it boils.
Cook the dessert for 15 minutes, remove from heat and cool.
Repeat this process twice. Add apple pectin for the last time 5 minutes before the jam is ready.

The benefits and harms of pumpkin for weight loss

It is often said that pumpkin is a universal product that is suitable for any type of diet. Indeed, its benefits have been scientifically proven. It is useful for everyone - children and adults, men and women.

Pumpkin contains dozens of microelements: fluorine, copper, calcium, manganese, phosphorus. In addition, the vegetable is perfectly stored at home at room temperature and does not lose its nutrients. Pumpkin has five times more carotene than carrots.

Reference . Carotene is vitamin A. It works as an antioxidant, is essential for eye health, and is used as a treatment for wounds and burns.

Benefits of pumpkin

Pumpkin speeds up the process of digestion of food and normalizes metabolism. Thanks to the vitamin T content, the accumulation of fat cells slows down, so nutritionists advise using it while losing weight, as well as to get rid of bad cholesterol, toxins, and waste products.

Due to its high potassium content, its consumption improves the functions of the cardiovascular system, which reduces the risk of hypertension.

Pumpkin pulp is recommended for pregnant women and children. During pregnancy, doctors recommend using it as a natural remedy against nausea. Pumpkin decoction, to which honey is added, helps eliminate nervous disorders and insomnia.

It is also good to drink freshly squeezed juice during colds and flu, as this drink improves immunity.

Pumpkin seeds are actively used to treat liver diseases and as an anthelmintic. Due to its high zinc content, pumpkin helps cope with acne, oily hair and dandruff.

Composition, vitamins, minerals

Pumpkin contains about 5-6% sugars, carotene, starch, vitamins B1, B2, B5, B6, C, PP, E, pectin, fiber, organic acids, salt, calcium, iron, magnesium and vitamin T, which is rare in other products. Pumpkin speeds up metabolism and blood clotting. Most of all it contains potassium salts.

Calorie content and BZHU

The calorie content of pumpkin is 28 kcal per 100 g of product.

The nutritional value:

proteins - 1 g;
fats - 0.3 g;
carbohydrates - 7.7 g.

Pumpkin damage

Do not eat this vegetable if you have diabetes. Juice from raw pumpkin should not be drunk if you have gastritis with low acidity.

With cinnamon and lime

Time: 60 minutes.
Number of servings: 5–6 persons.
Calorie content of the dish: 241 kcal/100 grams.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

You can use ground cinnamon instead of cinnamon sticks in this recipe, but it won't give as much flavor. To keep the dessert longer, squeeze one of the limes into it through a sieve.

Ingredients:

cinnamon sticks – 2 pcs.;
limes – 4 pcs.;
melon – 500 g;
honey - 2 tbsp. l.;
pumpkin – 500 g;
granulated sugar – 800 g;
water – 100 ml.

Cooking method:

Peel the pumpkin and melon and divide the fruits in half. Remove the seeds and chop the pulp into random small pieces.
Wash the limes thoroughly and remove the peel with a sharp knife. Peel off the inner white layer.
Pour boiling water over the zest to remove bitterness, cut into short strips.
Prepare syrup from sugar and water.
Add the prepared lime zest to the hot syrup and cook for 10 minutes.
Add chopped fruits, honey, stir the jam.
Once boiling, add cinnamon sticks. Cook the dessert for 30 minutes, stirring constantly.
After the jam has cooled, remove the cinnamon sticks.

Altai

This melon, like a pumpkin, is characterized by early ripening. The variety was created for cultivation in Siberia, so the fruits have time to ripen in short summer conditions. The Altai species has a compact bush, the length of the vines reaches 2 m. The leaves are large, dark green. The fruits are oval in shape, with an average weight of 1-2 kg each. The peel is not thick, light yellow in color, mesh. The pulp is white, dense, juicy. The fruits have a rich aroma.

Note! The Altai variety does not tolerate dry air well, so it is not suitable for cultivation in the southern regions.

Video

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Good morning everyone!

Today I have nothing on my agenda, perhaps you are even hearing about it for the first time. It’s tasty, sweet, very beautiful, and if you add lemon or orange, you’ll get another healthy flavor. We are talking about pumpkin jam. It can be prepared simply so that you can eat it right away, or you can boil it and put it in jars for the winter. Which idea do you like best? I think that first you need to taste it, and then see how it goes.

One thing I will say is that this delicacy turns out to be very fragrant and thick. We can say that the consistency of jam comes out. It is golden in color and looks like amber. It's definitely cool!

Well, I think it’s pointless to write about the benefits of pumpkin, you already know everything yourself. Well, if you’ve forgotten, you can use this hint and read it. And also, there are contraindications to this product, keep this in mind.

Description

Compound

The energy value of pumpkin pulp is only 23 kcal per 100 g. Sweetness is created mainly by glucose. Of the vitamin “stuffing”, beta-carotene is of greatest interest.

In addition to painting the pulp in sunny amber, it is also (only part of the molecules) converted by the human body into vitamin A and additionally:

Protects the skin from sunburn and helps to get a beautiful tan.
Improves the condition of hair and nails.
Prevents eye diseases (glaucoma, cataracts).
Accelerates bone fusion.
Supports prostate function.

Vitamins E, B9, C, PP, B6 are present in lower (but very useful for all metabolic processes) concentrations. Minerals are represented by magnesium, sulfur, phosphorus, copper, iron. But the main thing is potassium, without which heart health is impossible. Pumpkin also contains pectins (remove toxins) and Omega fatty acids.

A significant part of the benefits of pumpkin for weight loss is due to the presence of vitamin B11, or carnitine, which is valuable because:

burns fat;
increases muscle tone;
promotes muscle mass gain;
when playing sports, reduces muscle pain.

Benefit

Pumpkin is one of the first vegetables for diseases of blood vessels and blood - it normalizes blood clotting, thickens the walls of blood vessels, and participates in the synthesis of hemoglobin. With its help it is possible to reduce intracranial and blood pressure. Pancreatitis, gastritis, heartburn - regularly present on the table, the vegetable cures everything. During the winter months, it treats respiratory problems (acting as an anti-inflammatory and removing mucus). It is also beneficial for the kidneys due to its diuretic effect.

Harm and contraindications

In general, a pumpkin diet for weight loss is considered one of the most harmless; this vegetable is even hypoallergenic.

However, when planning to include pumpkin in your diet, you need to consider that it:

as an alkaline product it is harmful in case of low stomach acidity;
in its raw form is contraindicated for diabetes;
may aggravate the situation with a tendency to intestinal colic, flatulence;
in large quantities, due to the high fiber content, it can unnecessarily burden the gastrointestinal tract;
Contraindicated for cholelithiasis due to its choleretic effect.

How to choose

The size, shape and color of the fruit can be very different - there are hundreds of varieties. But it is well known that the most delicious and tender pulp should have a bright yellow or orange color. The skin of a good fruit is hard, without suspicious spots or damage.

It’s also useful to know about the main groups of varieties:

Nutmeg - there is no sweeter and more aromatic, edible and raw, ideal for porridges, desserts, pumpkin soup for weight loss, drinks and pies. But it can be stored for up to six months, and the further it goes, the more and more it loses its appetizing value.
Hard-barked - lasts well until mid-winter, taste increases as it is kept in stock. It is recommended to use it to prepare main courses with meat and side dishes, those where excessive sweetness is not needed.
Large-fruited - can be stored until spring and also becomes more appetizing over time. It is good baked, as well as in dishes with long simmering on the stove.

Pumpkin jam for the winter - you'll lick your fingers

The first option will be truly natural and without the addition of any preservatives. Only pumpkin, sugar and a little water for evaporation will be used in the composition. Of course, you can add all kinds of ingredients, such as orange or lemon, if you wish. They also turn out very tasty and your guests will be happy. But for now, take this simple option and cook quickly. Moreover, you have clear instructions and photos attached.

We will need:

Stages:

1. Sterilize jars and lids in the microwave or in a way convenient for you. Be sure to do this so that the workpiece does not deteriorate during winter storage.

2. Fill granulated sugar with water (50 g) and mix, move aside.

3. Chop pumpkin (600 g) into pieces or grate on a coarse grater. Initially, of course, wash it, cut off the peel and remove the seeds. Place the prepared pumpkin mixture into the sugar mixture. Stir.

4. Place the pan on the stove and simmer over medium heat for 20 minutes after boiling. And you will see that the appearance of the treat will become like an apricot.

When cooking, do not forget to stir the jam so that it does not stick to the bottom of the container.

Next, pack the hot treat into jars, then close the lids and place it upside down under a blanket to cool to room temperature for a day.

5. According to this recipe, pumpkin jam turns out to be quite thick, similar to jam or marmalade. Take a look at the photo for yourself. Because it is not made from cubes or pieces, but grated. Mmm... your mouth waters when you look). Store in a cellar or refrigerator. Bon appetit!

Description of the preparation of dietary low-calorie dishes

Pumpkin pie

Healthy flour-free baking for pumpkin lovers and anyone trying to lose weight. Diet pumpkin pie has a pleasant cinnamon aroma and refined taste. To prepare this dish you need:

peeled pumpkin – 300 grams;
whole oat flakes – 60 grams;
egg – 1 pc.;
egg white – 1 pc.;
milk (low fat) – 100 grams;
stevia – 2 tbsp. l.;
baking soda – 2 grams;
ground cinnamon – 0.5 tsp;
natural honey – 1 tbsp. l.

First, cut the peeled and washed pumpkin into small cubes. Next, spread it on parchment paper and bake for about 20 minutes in a preheated oven. The pulp should become soft, but not dry. Grind oatmeal using a blender. Next add baking soda, stevia and cinnamon powder. In a separate container, break the egg, add the egg white and milk, and then beat thoroughly using a whisk or mixer.

Pour the whipped mixture into the dry mixture. After cooling, grind the pumpkin pulp with a blender and add a little honey. Mix all the prepared ingredients until a homogeneous liquid “dough” is formed. Pour the mixture into the prepared baking dish and place it in the oven for 30-40 minutes. The finished pie goes well with ginger or mint tea.

Salad

A light and low-calorie salad option suitable for lunch or dinner. It perfectly satisfies hunger and saturates the body with vitamins. Required list of products:

peeled pumpkin – 500 grams;
crushed walnuts – 50 grams;
apples – 4 pcs.;
honey - 1 tbsp. l.;
carrots – 2 pcs.;
lemon – 2 pcs.

First, squeeze the lemon juice and grate the zest. Peel and grate carrots and apples along with the pumpkin. Next, stir the entire mixture with the lemon zest. Season the salad with lemon juice, after mixing it with honey. Serve garnished with chopped nuts.

Important! If desired, walnuts can be replaced with almonds, pistachios or hazelnuts. They diversify the taste of the dish and bring additional benefits to the body.

Jam

A low-calorie version of pumpkin jam that can be consumed during a diet. The only nuance is to add no more than 2 teaspoons of this delicacy per day to your diet. It goes well with ginger or green tea. List of ingredients:

peeled pumpkin – 1.5 kg;
lemon – 1 pc.;
orange – 2 pcs.;
cane sugar – 200 g.

First, cut the pumpkin into small cubes. Then use a blender or electric meat grinder to grind whole, washed oranges and lemon with peel. Mix pumpkin with citrus fruits. Cover them with cane sugar and leave to steep overnight (at least 8 hours).

Then put the jam base on the fire and boil it for 1 hour. By the end of cooking, the mass should thicken significantly and become more uniform in appearance. Next, boil the canning jars, pour the jam into them and roll them up. The jam must be kept in a warm place and upside down for 24 hours.

Smoothie

The pumpkin version is perfect for snacking during fasting days. A drink with a pleasant taste allows you to quickly satisfy your hunger and get the necessary amount of nutrients. For cooking you will need the following products:

peeled pumpkin – 300 grams;
water – 0.5 l;
banana – 3 pcs.;
dates – 5 pcs.;
persimmon (soft variety) – 1 pc.;
lemon – 0.5 pcs.;
vanillin - a pinch.

Cut the pumpkin and peeled bananas into pieces, remove the skin and seeds from the persimmons. Mash all the ingredients using a fork. Then remove the pits from the dates and mix them into the smoothie base. Use a blender fitted with a blade to blend the mixture thoroughly. Next, you can add a pinch of vanilla sugar to the mixture and dilute 1:2 with water when serving.

Cream soup

Delicate creamy soup is an ideal option for a diet lunch. It gives a pleasant satiety and has a positive effect on the functioning of the gastrointestinal tract. For preparation you will need the following products:

peeled pumpkin – 0.5 kg;
carrots – 3 pcs.;
zucchini – 1 pc.;
ground pepper - add to taste;
garlic – 6 cloves;
chili pepper – 2 pcs.;
ginger – 10 g.

First, peel the carrots and cut into rings. Then put it in a saucepan, add a small portion of water and leave to simmer for 15 minutes. Cut the peeled pumpkin and zucchini into cubes and simmer in a frying pan with the addition of chopped garlic. To avoid using additional oil, you should use a non-stick frying pan.

Next, add whole peppers and thin slices of ginger root to the vegetables. Simmer for 10 minutes and pour the contents of the frying pan into the pan with the carrots (in this case, the pepper must be removed; it has already transferred the desired spiciness to the vegetables). Cook the dish until the vegetables are completely softened and add salt to taste at the end. Next, drain the broth and blend the soup base in a blender. Then add the broth back, topping it up to the desired thickness. The soup should be served with herbs and a small portion of whole grain croutons.

Cocktail

A diet cocktail will add variety to the boring menu of any diet. A carefully selected combination of ingredients gives energy and reduces cravings for sweets, which promotes weight loss. Required ingredients for the dish:

ground cinnamon – 10 grams;
pumpkin without skin – 200 grams;
ginger powder – 20 grams;
banana – 1 pc.;
almonds – 8-10 pcs.;
honey - 1 tbsp. l.

Pre-soak the almonds overnight in water. Cut the pumpkin pulp and banana into small cubes. Beat all the listed ingredients in a blender until smooth. You can use an extra pinch of cinnamon to garnish the cocktail.

Young and juicy carrots are also suitable for such a cocktail. A cocktail based on a carrot-pumpkin mixture will be brighter in color and taste.

Baked in the oven

A dietary option that is suitable for a light dinner or lunch. This dish has a delicate taste and no fat in its composition. Required Products:

pumpkin – 1 kg;
garlic – 4 cloves;
parsley - a bunch;
ground coriander - a pinch;
lemon – 1 pc.

Peel the garlic and crush it in a mortar, add coriander, pepper and finely chopped parsley. Squeeze the juice of one lemon and mix thoroughly. Next, cut the pumpkin pulp into medium pieces and spread evenly with the prepared sauce. Then place the slices on foil and place in a preheated oven for 30 minutes. This version of pumpkin goes well with a salad of fresh vegetables and a variety of greens.

In a slow cooker

The simplest recipe for cooking in a slow cooker, which does not require much time and effort. Required ingredients for the dish:

peeled pumpkin – 500 grams;
ground cinnamon - a pinch;
cloves – 1-2 pcs.;
water – 100 ml;
flower honey - add to taste.

Cut the pulp into medium slices and place on the bottom of the multicooker. Next, pour in water and add spices to taste. Close the lid tightly and select the “Baking” mode (available in all models). Cooking time is about 30 minutes. Next, lay out the pumpkin in portions and serve with a little honey.

Delicious porridge with milky notes will appeal to all children and those losing weight. It fills you up quickly and is suitable for a nutritious breakfast. Required list of ingredients:

pumpkin pulp – 0.5 kg;
millet – 100 g;
rice – 100 g;
skim milk – 1 l;
salt, sugar - add to taste.

Amber pumpkin jam with lemon and orange - recipe through a meat grinder for the winter

Friends, I originally wanted to show you one recipe for this culinary masterpiece. And then I finally decided on two. The first one will be without cooking and heat treatment, yeah, impressive? Yes, it's a vitamin shock!

And the other one is also no less interesting, but the citrus fruits will not be twisted in a meat grinder, but cut into slices. I hope that after reading this, you will want to try both options.

We will need:

Stages:

1. Wash oranges and lemons in running water, then peel them and remove the seeds. Using your hands, tear it into pieces, that is, slices.

2. Cut a 1 kg pumpkin in half, remove the seeds, cut off the peel and chop the pulp into arbitrary cubes. And then put them in the bowl of the meat grinder and burn... You will hear a loud noise, but in fact the electrical appliance will cope with this fruit very quickly.

As soon as you pass the pumpkin pieces through a meat grinder, immediately add orange and lemon.

3. You will get a delicious healthy mass, sprinkle it with sugar (850 g) and stir.

4. Next, take clean jars and lids and pour the jam with pumpkin, orange and lemon to the very edges. Cover with lids and store in the refrigerator. Use with loaf or buns. Bon appetit!

Important! The shelf life of such a dessert in a cool place is no more than 60 days. If you want it to stand all winter, then move on to the next option.

Well, now, as promised, let’s look at another way to make pumpkin jam using citrus fruits. It is they, since they contain a lot of pectin, that will make this delicacy uniform in consistency and thick, like jelly.

We will need:

Stages:

1. Peel the lemon, orange and pumpkin. Remove the seeds from each fruit with a knife. Then chop all the products into small pieces, citrus fruits into triangular plastics, and pumpkin into cubes.

2. Sprinkle the products generously with granulated sugar and stir with a spoon; the juice will immediately release. If you have time, let the pan sit for several hours, stirring every 20 minutes. The sugar should melt thoroughly.

Tips and tricks

When consuming pumpkin, you should adhere to the following recommendations:

Pumpkins stored at home should be kept out of sunlight (at a temperature no higher than +15°C) and washed immediately before cutting and cooking.
Store chopped vegetable slices in the refrigerator for up to 2 weeks, wrapped in plastic wrap. You can also freeze coarsely/finely chopped pulp.
To preserve its beneficial properties, pumpkin oil should not be exposed to strong heat, so it is used to season salads, add it to ready-made soups, and pour a few drops of it on baked foods.
It is recommended to store pumpkin seeds unpeeled. In the diet menu, you can enjoy them little by little throughout the day, and also chop them up and add them to baked goods, soups, and main courses.

A simple recipe for pumpkin jam with dried apricots and lemon

Now another delicious dish, which differs from the previous ones in that it contains added fruits, or rather candied fruits in the form of dried apricots. And that gives it an interesting flavor, it's like apricot. Great for baking or as a filling in pies. Check it out too, and then write down the note below to see if this is true. Agreed?

We will need:

Stages:

1. Rinse the dried apricots thoroughly in running water and chop into cubes with a sharp kitchen knife.

2. Zest the orange peel and grate it on a fine grater. And squeeze the juice out of the pulp.

3. Chop the pumpkin and its pulp into plastic pieces with a knife. Immediately add 800 g sugar, orange juice and zest. Stir. Cook over the fire for 2-3 minutes after boiling, and then add the chopped dried apricots as planned. Simmer in one step until cooked and to the thickness you like.

4. Then pack the treats into sterilized jars and put on the lids. Have a nice experience!

Differences between pumpkins

Melon, in the form of a pumpkin, resembles the first fruit in taste, and the second in appearance. And the plant itself has increased resistance to unfavorable factors, which makes it possible to obtain a harvest even in conditions of drought and high humidity.

When you cut the fruit inside, you can see the aromatic pulp, the consistency of which is slightly denser than that of conventional varieties. But it is reliably protected from damage by a dense, ribbed peel, like a pumpkin. This ensures good transportability without loss of commercial qualities. The weight of pumpkins varies from 0.4 to 8 kg, depending on the type. The shelf life of melon fruits reaches 1 month. in a cool room.

How to make jam with apples and pumpkin pieces

If you like a little sourness in your jam, then this cooking method will be your salvation. Because, in addition to pumpkin and orange, it also uses sour Simirenko apples, which in turn will give it a unique and cool taste.

We will need:

Stages:

1. Chop the orange into small pieces with a knife along with the peel. Grind the pumpkin pulp into cubes.

2. Cut the apples into quarters, remove the stem and seeds. Then cut into plastics. Sprinkle each apple with sugar, otherwise the fruit will quickly turn black.

3. Mix apples with sugar and pumpkin with orange in one pan. And cook over medium heat until it boils, and then simmer for only 10-15 minutes. Next, let it cool completely, and only then boil again and cook for half an hour.

That's all, pour the finished jam into jars and cover with lids. And don’t forget to leave a little in a vase for testing. I am sure that you will really like this dessert, even those who cannot stomach pumpkin! In general, lick your fingers.

When is it better to eat pumpkin in the morning or evening? How to eat pumpkin correctly for benefits?

Pumpkin is the queen of autumn!

It usually ripens in September, but is perfectly stored in a dry and cool place for several months. You can even prepare it for the New Year’s table!

We have all heard and read more than once that pumpkin is good for health.

What is its use? And what can be treated if you regularly eat pumpkin?

Pumpkin cleanses the liver and restores it. How to eat pumpkin correctly for benefits? It is necessary to eat fresh salads made from pumpkin and olive oil.

the pumpkin is cut into slices, take one large slice and grate it on a coarse grater.

Then pour olive oil over the grated pumpkin, stir and leave for five minutes.

This salad is good to eat in the morning on an empty stomach!

Pumpkin salads and appetizers can be prepared for both those with a sweet tooth and those who enjoy spicy sensations.

For “sweet” salads, pumpkin can be used raw; it harmonizes with carrots, apples, nuts and honey.

Boiled or baked pumpkin is good in hearty meat salads, as well as salads with seafood. Pumpkin has a mild taste, so it goes well with spices (thyme, saffron, mint, rosemary) and oriental mixtures.

Pumpkin main dishes

In Rus', pumpkin was called lady, and the traditional dish with it was porridge.

Porridge with pumpkin can be cooked in water, milk or cream. Along with pumpkin pieces, you can safely add dried fruits to the porridge.

Pumpkin goes perfectly with millet and rice, but it also works well with all other cereals and legumes. Pumpkin does not avoid such unusual grains as couscous.

Today, this Maghreb grain is incredibly popular in world cuisine: dishes with it are prepared in the most prestigious restaurants.

Pumpkin is distinguished by a particularly flexible character. It withstands all possible kitchen manipulations: boiling, stewing, frying, baking, pureeing, stuffing.

As a result of culinary metamorphoses, a huge number of first and second pumpkin dishes have appeared in the world.

Pumpkin boils well, so it is simply invaluable in pureed soups. In soups, pumpkin is combined with meat and poultry, mushrooms, vegetables and fruits.

However, despite the successful companions, pumpkin is self-sufficient: baked in the oven by itself, it is tasty and aromatic.

How to make pumpkin jam with ginger

And now another sunny recipe, in which the author added ginger for a variety of taste. Thus, the jam became piquant and even more aromatic.

We will need:

Stages:

1. Chop the peeled pumpkin into even cubes.

2. Add granulated sugar to them and mix thoroughly with a tablespoon. Cover with cling film or cover and leave overnight to release the juices.

3. Peel the ginger and grate it on a fine grater. Grind the lemon into plastic pieces along with the peel and blend in the bowl of a blender until it becomes a paste. If you don’t have such a device, then use a regular grater, just grate the pulp and skin.

4. Add grated ginger and lemon to the pumpkin. Place the mixture on the stove and simmer for 40 minutes from the moment it boils. Then, if desired, take a masher and press the pieces well to create a rich jam.

Place the sweet dessert in jars, which you sterilize in advance along with the lids. It came out superbly aromatic and delicious! Enjoy!

Ribbed

This is a hybrid Uzbek melon variety in the shape of a pumpkin, which is distinguished by its large fruit size. In central Russia, the harvest ripens in mid-August, and in the southern regions 10 days earlier. The species is recommended for cultivation in open ground, but initially the crops should be covered with film, and when the seedlings become stronger, the cover should be removed. The shape of the berries is oblong-round, the surface of the peel is ribbed, like a pumpkin, mesh, light yellow in color. The pulp is tender, very juicy, cream-colored. The Ribbed variety exudes a rich, pleasant aroma when ripe.