Calories: Not specified
Cooking time: Not specified
For this stew, choose pumpkin with a neutral flavor or slightly sweet, with bright flesh. Like zucchini, it goes well with many vegetables, Provence herbs, spices. Vegetable stew with pumpkin according to this recipe is cooked in lean version, from a very modest set of products, but it turns out not only tasty, but also quite satisfying. For meat lovers, you can cook, and then the vegetable stew will act as a side dish.
Ingredients:
- potatoes - about 1 kg.,
- peeled pumpkin - 300 grams,
- carrots - 2 pcs.,
- bow - 2 pcs.,
- Provencal herbs- 1 tsp,
- curry seasoning - 0.5 tsp,
- ground pepper - to taste,
- Bay leaf IR - 1 pc.,
- vegetable oil,
- any fresh herbs,
- salt.
Recipe with photo step by step:
1. Cut the peeled onions into large half rings.
2. Cut the carrots into large - long strips or circles.
3. Cut the potatoes larger than for soup. If the potato is medium in size, then cut it into 4 parts, small - in half or leave it whole.
4. Clean the pumpkin from the crust. Remove the middle with fibers and seeds with a knife or spoon. Cut the pumpkin into large pieces, almost like a potato.
5. In a deep saucepan, heat 2-3 tbsp. l. vegetable oil and add the onion. Brown it a little over low heat.
6. When the onion begins to turn golden, put a carrot on it and simmer for a few minutes.
7. Lay out the potatoes. Stir. Leave the fire low and warm the potatoes. If there is not enough oil, add, but a little, so that the stew does not turn out to be greasy. The potatoes should be lightly browned and soaked in oil. Be careful not to burn the vegetables.
8. Add all spices. You can compose your bouquet of spices, add only what you like. For example, not everyone likes curry seasoning, it can be replaced with Imeretian saffron - it will also give a bright color, but the taste of the stew will not change.
9. Before adding the pumpkin, pay attention to the density of the pulp - the cooking time of the pumpkin depends on this. If the pulp is loose, then the pumpkin cooks quickly, if it is firm, dense, then cooking will take longer. Add hard pumpkin to the stew about 5 minutes after the potatoes. Pumpkin with tender pulp can be added 10 minutes before the stew is ready. Mix all vegetables.
10. Pour in boiling water (or vegetable broth) so that the potato is almost covered with liquid. Salt to taste.
11. Cover with a lid. Cook the stew over low heat for about 30 minutes (until the potatoes and pumpkin are soft). Before turning off the fire, put the bay leaf and herbs.
12. Ready-made pumpkin-vegetable stew will be more aromatic if it is allowed to brew under the lid for several minutes, and when served, add fresh herbs.
Making desserts can be a lot of fun, where you can put your soul and feel professional chef- Recommended for dessert
There were pies, cereals too. And the stew?
How, have you ever tried vegetable stew with pumpkin?!
Well, it's easy to fix - the components, like in any other stew, are cooked on the fly, and eaten almost faster.
Vegetable stew with pumpkin - general principles of cooking
Pumpkin vegetable stew can be stewed in a deep thick-walled pan, or a slow cooker, baked in an oven in clay pots or in a sleeve.
In cooking, almost any vegetable is used, always on hand, both fresh and frozen. Vegetable stew with pumpkin is often cooked with cabbage, zucchini, potatoes, eggplant, sweet peppers, and beans. Often, tomatoes, mushrooms, peas, poultry meat are added to it. The constant components of any vegetable stew are carrots and onions.
Preliminary preparation vegetables consists in thoroughly washing under water, peeling and chopping. They are cut into cubes or cubes, trying to maintain a single size - no more than one and a half centimeters.
Eggplants added to the dish require separate preparation; pieces of the vegetable must be soaked in saline solution, or stand for a short time, sprinkled with salt. This will help get rid of the bitterness characteristic of this vegetable.
When stewing, products are laid in a certain sequence, starting with those that take longer to cook. Pumpkin is laid almost at the end. In a slow cooker, the dish should be cooked in two modes. First, the products are fried in the baking mode, after which they are brought to readiness on the “Extinguishing” option. With cooking in the oven, everything is much simpler: all the ingredients are placed in a container intended for baking and cooked at 180 degrees, the time indicated in the recipe.
Vegetable stew is delicious both hot and chilled. It can be served on its own or with a side dish. In its quality, this dish is best suited boiled potatoes or puree made from it.
Stewed vegetable stew with pumpkin in a frying pan
Ingredients:
400 gr. already peeled pumpkin;
300 gr. white cabbage;
small eggplant;
Medium-sized carrot - 1 pc.;
120 ml of thick tomato juice;
Two bulbs;
Sweet pepper pod;
a teaspoon of curry;
Hot peppers, finely ground - 1/4 tsp;
Frozen sunflower oil;
Incomplete spoonful of cumin;
Sugar - 1.3 tablespoons.
Cooking method:
1. Cut the peel from the eggplant, and cut the flesh into centimeter cubes. Salt, mix, put in a colander and put it in a bowl. After half an hour, rinse the pieces under running water and pat dry with a towel.
2. Chop the cabbage into thin short strips. Cut carrots and pumpkin into small cubes. To make the dish look harmonious, their size should not differ significantly from eggplant.
3. Bulbs and de-seeded bell pepper cut into medium-sized slices of approximately the same size.
4. Pour about 30 grams into a wide and tall pan sunflower oil and heat well over low heat. Dip the chopped carrots and onions into it and fry, stirring systematically, until the pieces of carrots soften.
5. Add cabbage, lightly salt and continue to cook, without removing the lid, until the cabbage settles. Add to vegetables tomato juice, stir and bring to readiness without covering the pan with a lid.
6. Transfer the vegetables stewed with tomato to a bowl, and pour a little oil into the pan and as soon as it is hot, lower the dried eggplants. Immediately add chopped bell pepper and pieces of pumpkin pulp.
7. Season everything with spices, you can choose at your own discretion, although it is recommended to use the cumin, curry, ground red pepper offered in the recipe, mix and simmer over low heat for a quarter to 1/3 hour.
8. Mix softened vegetables with previously fried ones and adjust the taste of the stew by adding salt and sugar. Simmer the dish over medium heat for about two minutes and remove from the stove.
Recipe for pumpkin stew with vegetables and meat for a slow cooker
Ingredients:
Half a kilo of pork pulp;
A kilogram of potatoes;
Small carrot - 1 pc.;
400 grams of mature pumpkin;
Large bulb;
Two red fleshy tomatoes;
Garlic - at least 3 cloves.
Cooking method:
1. Cut off all the films from the meat, rinse the piece well cold water, dry and cut into pieces of arbitrary shape.
2. Put the pulp into a dry multicooker bowl and, stirring, fry in the baking mode for 20 minutes.
3. Peel potatoes, onions, garlic and carrots. Thinly cut the onion into half rings, finely chop the garlic cloves with a knife. Cut the carrots into centimeter cubes, and the potatoes into medium-sized, not too thin slices.
4. Transfer all the chopped vegetables to the meat, pepper and season a little with spices, mix and, without changing the regime for another seven minutes, continue cooking.
5. Cut the tomatoes from the side of the stalk, scald with boiling water and remove the peel using the back side of the knife blade. Cut the pulp into small slices and send to the bowl.
6. After waiting 10 minutes, add pumpkin and potatoes cut into centimeter cubes. Salt immediately and pour 200 ml warm water. Switch the multicooker for an hour and a half to the "Extinguishing" mode.
Simple vegetable stew with pumpkin and canned beans
Ingredients:
600 grams of pumpkin without peel;
Onion - 1 head;
Half-liter jar of canned white beans;
600 gr. young zucchini;
A bunch of ordinary garden parsley;
Two sweet peppers;
Half a glass of vegetable broth or water;
40 ml frozen vegetable oil.
Cooking method:
1. Cut the pulp of zucchini and pumpkin, trying to maintain the same size.
2. Chop the onion into small slices, cut the peeled pepper into medium-sized square pieces.
3. In vegetable oil until soft, first fry the onion and immediately add chopped pumpkin, pieces of zucchini and Bell pepper.
4. After stewing the vegetables over low heat until fully cooked, add the washed canned beans, finely chopped parsley. Season the stew with your favorite spices, salt to taste and, after mixing well, simmer under the lid for a couple of minutes.
5. Remove from heat and let stand for half an hour before serving to infuse the stew.
Vegetable stew with pumpkin in sour cream sauce baked in pots
Ingredients:
5 large potatoes;
300 gr. cauliflower, frozen or fresh;
Sour cream 20% fat - 200 ml;
One large carrot;
Six tablespoons of green peas;
400 grams of pumpkin;
Two eggs;
250 grams hard cheese.
Cooking method:
1. Peel the potatoes thinly and sharp knife cut into slices or quarters. Peel the pumpkin thinly, remove the seeds. Cut carrots and dense pulp into thin sticks.
2. Combine all chopped vegetables in a large bowl, add cabbage florets and mix.
3. Arrange cooked vegetable mix on clay pots, pour 50 ml of vegetable broth or filtered water into each and place in the oven for 40 minutes. The cooking temperature is 180 degrees.
4. Pour eggs into sour cream. Whisk lightly sour cream filling until smooth and pour it over the vegetables baked in pots. Add green pea and place the containers in the oven for another 40 minutes.
5. Sprinkle the stew with grated cheese, and when the melted cheese crumb is well browned, remove the pots from the oven.
Pumpkin ragout with vegetables and mushrooms
Ingredients:
A kilogram of pumpkin without peel and seeds;
Two large bitter bulbs;
Large carrot - 2 pcs.;
Two bell peppers;
10 large champignons;
Half a liter of decoction or drinking water;
Red small tomatoes - 6 pcs.
Cooking method:
1. Tomatoes for 2 minutes. dip in boiling water, then remove and immediately place in cold water. Make an incision near the stalk and remove the peel from the tomatoes.
2. Peeled sweet peppers and onions thinly cut into slices. Grate carrots into coarse grater, and cut the pumpkin pulp into medium-sized cubes.
3. In warm vegetable oil, lightly fry the onion along with the carrots. Add thin plates of mushrooms and continue to cook until the juice that has come out of them has evaporated.
4. As soon as the vegetables and mushroom pieces begin to brown, add sweet pepper and pumpkin. Add a little salt, stir well and leave to stew at a moderate temperature. Do not forget to stir the vegetables, add water or broth if necessary, otherwise they will burn. There should not be a lot of liquid, it should only slightly cover the cooking vegetables.
5. After half an hour, add crushed garlic and chopped tomatoes to the stew, mix thoroughly and boil slowly. Then turn down the heat, lightly salt the dish, taking a sample, pepper and bring to readiness - complete softening of the vegetable pieces, at the lowest heat.
Vegetable stew with pumpkin and chicken baked in the sleeve
Ingredients:
1 kg chicken fillet or a whole chicken;
Half a kilo of pumpkin;
Two small carrots;
Medium-sized eggplants - 500 gr.;
Large bulb;
Half a kilo of young zucchini;
A couple of cloves of garlic;
One third of a teaspoon of pepper, crushed in a mortar;
Lavrushka - 3 leaves.
Cooking method:
1. Rinse the chicken carcass or fillet thoroughly with water. If you took a fillet, cut it into 2 cm cubes, chop the whole carcass portioned pieces small size.
2. Remove the skin from eggplant and zucchini, and cut the flesh into medium-sized pieces, into cubes of the same size.
3. In the same way, chop the pumpkin without peel and seeds, and dissolve the carrot into thin rings.
4. Put all the chopped foods in one bowl. Add a tablespoon table salt, laurel and ground pepper, mix thoroughly.
5. Fold the mixed chopped ingredients into the baking sleeve and tie the free edge tightly.
6. Transfer the filled sleeve to the roaster, pierce the film with a needle in different places and place in a preheated oven.
7. Bake the vegetable stew for an hour, then remove, carefully cut the top of the sleeve and spread ready meal by plates.
Vegetable stew with pumpkin - cooking tricks and useful tips
So that the dish has a presentable appearance and does not turn into porridge during long-term stewing, cut all the vegetables into pieces of the same size, do not chop or violate the sequence of laying the products.
Be sure to wash eggplants soaked in salt to remove bitter salt residues from them. Salt vegetable stew with pumpkin when adding eggplant should be carefully, taking a sample, otherwise you can oversalt.
It is often necessary to add liquid to vegetable stew with pumpkin. It is not necessary to use water, add meat, not too fatty, broth or lean vegetable broth - the dish will turn out much tastier.
What have we not cooked from a pumpkin dish yet?
There were pies, cereals too. And the stew?
How, have you ever tried vegetable stew with pumpkin?!
Well, it's easy to fix - the components, like in any other stew, are cooked on the fly, and eaten almost faster.
Vegetable stew with pumpkin - general principles of cooking
Pumpkin vegetable stew can be stewed in a deep thick-walled pan, or a slow cooker, baked in an oven in clay pots or in a sleeve.In cooking, almost any vegetable is used, always on hand, both fresh and frozen. Vegetable stew with pumpkin is often cooked with cabbage, zucchini, potatoes, eggplant, sweet peppers, and beans. Often, tomatoes, mushrooms, peas, poultry meat are added to it. The constant components of any vegetable stew are carrots and onions.
Preliminary preparation of vegetables consists in thorough washing under water, peeling and chopping. They are cut into cubes or cubes, trying to maintain a single size - no more than one and a half centimeters.
Eggplants added to the dish require separate preparation, pieces of the vegetable must be soaked in saline, or kept for a short time, sprinkled with salt. This will help get rid of the bitterness characteristic of this vegetable.
When stewing, products are laid in a certain sequence, starting with those that take longer to cook. Pumpkin is laid almost at the end. In a slow cooker, the dish should be cooked in two modes. First, the products are fried in the baking mode, after which they are brought to readiness on the "Extinguishing" option. With cooking in the oven, everything is much simpler: all the ingredients are placed in a container intended for baking and cooked at 180 degrees, the time indicated in the recipe.
Vegetable stew is delicious both hot and chilled. It can be served on its own or with a side dish. In its quality, boiled potatoes or mashed potatoes made from it are best suited for such a dish.
Stewed vegetable stew with pumpkin in a frying pan
Ingredients:400 gr. already peeled pumpkin;
300 gr. white cabbage;
small eggplant;
Medium-sized carrot - 1 pc.;
120 ml of thick tomato juice;
Two bulbs;
Sweet pepper pod;
a teaspoon of curry;
Hot pepper, finely ground - 1/4 tsp;
Frozen sunflower oil;
Incomplete spoonful of cumin;
Sugar - 1, 3 tablespoons.
Cooking method:
1. Cut the peel from the eggplant, and cut the flesh into centimeter cubes. Salt, mix, put in a colander and put it in a bowl. After half an hour, rinse the pieces under running water and pat dry with a towel.
2. Chop the cabbage into thin short strips. Cut carrots and pumpkin into small cubes. To make the dish look harmonious, their size should not differ significantly from eggplant.
3. Cut the bulbs and bell pepper freed from seeds into medium-sized slices of approximately the same size.
4. Pour about 30 grams of sunflower oil into a wide and high frying pan and heat well over low heat. Dip the chopped carrots and onions into it and fry, stirring systematically, until the pieces of carrots soften.
5. Add cabbage, lightly salt and continue to cook, without removing the lid, until the cabbage settles. Add tomato juice to the vegetables, mix and bring to readiness without covering the pan with a lid.
6. Transfer the vegetables stewed with tomato to a bowl, and pour a little oil into the pan and as soon as it is hot, lower the dried eggplants. Immediately add chopped bell pepper and pieces of pumpkin pulp.
7. Season everything with spices, you can choose at your own discretion, although it is recommended to use the cumin, curry, ground red pepper offered in the recipe, mix and simmer over low heat for a quarter to 1/3 hour.
8. Mix softened vegetables with previously fried ones and adjust the taste of the stew by adding salt and sugar. Simmer the dish over medium heat for about two minutes and remove from the stove.
Recipe for pumpkin stew with vegetables and meat for a slow cooker
Ingredients:Half a kilo of pork pulp;
A kilogram of potatoes;
Small carrot - 1 pc.;
400 grams of mature pumpkin;
Large bulb;
Two red fleshy tomatoes;
Garlic - at least 3 cloves.
Cooking method:
1. Cut off all the films from the meat, rinse the piece well with cold water, dry it and cut into pieces of arbitrary shape.
2. Put the pulp into a dry multicooker bowl and, stirring, fry in the baking mode for 20 minutes.
3. Peel potatoes, onions, garlic and carrots. Thinly cut the onion into half rings, finely chop the garlic cloves with a knife. Cut the carrots into centimeter cubes, and the potatoes into medium-sized, not too thin slices.
4. Transfer all the chopped vegetables to the meat, pepper and season a little with spices, mix and, without changing the regime for another seven minutes, continue cooking.
5. Cut the tomatoes from the side of the stalk, scald with boiling water and remove the peel using the back side of the knife blade. Cut the pulp into small slices and send to the bowl.
6. After waiting 10 minutes, add pumpkin and potatoes cut into centimeter cubes. Salt immediately and pour 200 ml of warm water. Switch the multicooker for an hour and a half to the "Extinguishing" mode.
Simple vegetable stew with pumpkin and canned beans
Ingredients:600 grams of pumpkin without peel;
Onion - 1 head;
Half-liter jar of canned white beans;
600 gr. young zucchini;
A bunch of ordinary garden parsley;
Two sweet peppers;
Half a glass of vegetable broth or water;
40 ml of frozen vegetable oil.
Cooking method:
1. Cut the pulp of zucchini and pumpkin, trying to maintain the same size.
2. Chop the onion into small slices, cut the peeled pepper into medium-sized square pieces.
3. In vegetable oil until soft, first fry the onion and immediately add chopped pumpkin, pieces of zucchini and sweet pepper to it.
4. After stewing vegetables over low heat until fully cooked, add washed canned beans and finely chopped parsley to them. Season the stew with your favorite spices, salt to taste and, after mixing well, simmer under the lid for a couple of minutes.
5. Remove from heat and let stand for half an hour before serving to infuse the stew.
Vegetable stew with pumpkin in sour cream sauce baked in pots
Ingredients:5 large potatoes;
300 gr. cauliflower, frozen or fresh;
Sour cream 20% fat - 200 ml;
One large carrot;
Six tablespoons of green peas;
400 grams of pumpkin;
Two eggs;
250 grams of hard cheese.
Cooking method:
1. Peel the potatoes thinly and cut into slices or quarters with a sharp knife. Peel the pumpkin thinly, remove the seeds. Cut carrots and dense pulp into thin sticks.
2. Combine all chopped vegetables in a large bowl, add cabbage florets and mix.
3. Spread the prepared vegetable mixture in clay pots, pour 50 ml of vegetable broth or filtered water into each and place in the oven for 40 minutes. The cooking temperature is 180 degrees.
4. Pour eggs into sour cream. Lightly beat the sour cream filling until smooth and pour it over the vegetables baked in pots. Add the green peas and place the bowls in the oven for another 40 minutes.
5. Sprinkle the stew with grated cheese, and when the melted cheese crumb is well browned, remove the pots from the oven.
Pumpkin ragout with vegetables and mushrooms
Ingredients:A kilogram of pumpkin without peel and seeds;
Two large bitter bulbs;
Large carrot - 2 pcs.;
Two bell peppers;
10 large champignons;
Half a liter of decoction or drinking water;
Red small tomatoes - 6 pcs.
Cooking method:
1. Tomatoes for 2 minutes. dip in boiling water, then remove and immediately place in cold water. Make an incision near the stalk and remove the peel from the tomatoes.
2. Peeled sweet peppers and onions thinly cut into slices. Grate the carrot into a large grater, and cut the pumpkin pulp into medium-sized cubes.
3. In warm vegetable oil, lightly fry the onion along with the carrots. Add thin plates of mushrooms and continue to cook until the juice that has come out of them has evaporated.
4. As soon as the vegetables and mushroom pieces begin to brown, add sweet pepper and pumpkin. Add a little salt, stir well and leave to stew at a moderate temperature. Do not forget to stir the vegetables, add water or broth if necessary, otherwise they will burn. There should not be a lot of liquid, it should only slightly cover the cooking vegetables.
5. After half an hour, add crushed garlic and chopped tomatoes to the stew, mix thoroughly and boil slowly. Then turn down the heat, lightly salt the dish, taking a sample, pepper and bring to readiness - complete softening of the vegetable pieces, at the lowest heat.
Vegetable stew with pumpkin and chicken baked in the sleeve
Ingredients:1 kg chicken fillet or whole chicken;
Half a kilo of pumpkin;
Two small carrots;
Medium-sized eggplants - 500 gr.;
Large bulb;
Half a kilo of young zucchini;
A couple of cloves of garlic;
One third of a teaspoon of pepper, crushed in a mortar;
Lavrushka - 3 leaves.
Cooking method:
1. Rinse the chicken carcass or fillet thoroughly with water. If you took a fillet, cut it into 2 cm cubes, chop the whole carcass into small portions.
2. Remove the skin from eggplant and zucchini, and cut the flesh into medium-sized pieces, into cubes of the same size.
3. In the same way, chop the pumpkin without peel and seeds, and dissolve the carrot into thin rings.
4. Put all the chopped foods in one bowl. Add a tablespoon of salt, parsley and ground pepper, mix thoroughly.
5. Fold the mixed chopped ingredients into the baking sleeve and tie the free edge tightly.
6. Transfer the filled sleeve to the roaster, pierce the film with a needle in different places and place in a preheated oven.
7. Bake the vegetable stew for an hour, then remove, carefully cut the top of the sleeve and arrange the finished dish on plates.
Vegetable stew with pumpkin - cooking tricks and useful tips
So that the dish has a presentable appearance and does not turn into porridge during long-term stewing, cut all the vegetables into pieces of the same size, do not chop or violate the sequence of laying the products.Be sure to wash eggplants soaked in salt to remove bitter salt residues from them. Salt vegetable stew with pumpkin when adding eggplant should be carefully, taking a sample, otherwise you can oversalt.
It is often necessary to add liquid to vegetable stew with pumpkin. It is not necessary to use water, add meat, not too fatty, broth or lean vegetable broth - the dish will turn out much tastier.
