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Pumpkin in a slow cooker. video recipe
They say that pumpkin lovers can be easily recognized by their healthy complexion and great mood. There is nothing surprising in this, nutritionists believe, because a large vegetable is a real storehouse of vitamins, including the rare vitamin T, which affects metabolic processes in the body. In addition, it contains many beneficial acids, sugars, fiber, etc. A pumpkin cooked in a slow cooker preserves these important elements as much as possible.
Pumpkin in a slow cooker. video recipe
Pumpkin cream soup
Ingredients: Pumpkin – 400 g; – cream 10% – 200 ml; – Parmesan cheese – 100 g; – salt and spices to taste; – greens and crackers when serving.
Peel off the pumpkin, remove the seeds, cut into small pieces and place the amount shown in the ingredients list in a multicooker bowl. Fill with water so that it barely covers the pumpkin. Activate the “Milk porridge” mode by setting the time to 30 minutes (if this mode is not available, you can set “Stewing”). Put the finished pumpkin in a blender, add the broth in which it was cooked, as well as cream and grated cheese. Season with salt and spices (the classic recipe involves adding curry, a spicy mixture). Whisk all the ingredients thoroughly, pour into the multicooker bowl, close the lid, turn on the “Heat” mode and simmer the contents for half an hour. Arrange the finished pumpkin puree soup on portioned plates, garnish with chopped herbs before serving and put a handful of brown croutons.
You can skip the croutons on the plates. Better put on the table one bowl with white croutons, and another with rye. Family members or guests themselves will choose what they like, as well as determine their amount per serving
Ingredients: – pumpkin – 700 g; – milk – 3 cups; – water – 1 glass; – round rice – 0,5 cups; – millet – 0,5 cups; – butter – 70 g; – salt and sugar to taste …
The amount of cereals, milk and water is given taking into account their measurement with ordinary, not multi-cooker glasses with a volume of 250 ml
Rinse the rice and millet until the water becomes clear. Treat millet additionally: after you have washed it, pour boiling water for 1-2 minutes to remove the bitterness. Peel the pumpkin, remove the seeds, cut into small cubes. Grease a multicooker bowl with butter and place the pumpkin in it. Close the lid and set the Bake mode for 20 minutes.
If you do not have time for preliminary events, you can speed up the process of cooking porridge by adding all the ingredients at once to the multicooker. But in this case, do not cut the pumpkin into cubes, but rub it on a fine grater.
At the end of the “Baking” mode, open the lid and slightly remember the pumpkin with the scoop from the multicooker. Then add washed cereals and milk to it, salt, add granulated sugar. Pour in milk and water, stir, close the lid and activate the “Milk porridge” mode by setting the time to 50 minutes. When finished, leave the porridge in the “Warm up” mode for 10-15 minutes, so that it sweats like in an oven.
Cottage cheese and pumpkin casserole
Ingredients: – pumpkin – 1 kg; – cottage cheese – 0,5 kg; – semolina – ¾ glass; – kefir or milk – 2 ordinary glasses; – chicken egg – 4 pcs.; – butter – 1 tablespoon; – baking powder – 1 tsp; – pitted raisins – 100 g; – vanillin and salt to taste.
Peel the pumpkin, remove the seeds and grate on the finest grater. Combine cottage cheese, kefir, semolina, baking powder and pumpkin mass in a bowl. Mix everything with a blender. Add washed raisins. Beat the eggs until fluffy and gently add to the pumpkin-curd mixture.
Grease a multicooker bowl with oil, put the mixture in it, close the lid and set the “Baking” mode to 45 minutes. Then keep the casserole in the “Warm” mode for 15-20 minutes, then open the lid and let the casserole cool slightly right in the multicooker bowl. If you start to get it hot, it will simply fall apart, as it has a liquid consistency (as if not baked). But when it cools down a little, then you can easily get it out by simply turning the bowl over the dish. If you wish, you can decorate the casserole by sprinkling with grated chocolate on top or smearing with jam.