Salads, side dishes, cereals and pumpkin pastries – you won’t surprise anyone with all this, but this time we managed to find something else interesting. These are pumpkin blanks for the winter! And there are more of them than it might seem at first glance. We have compiled a selection of 20 of the most delicious recipes for you!
1. Pumpkin jam with lemon
A very simple, quick and incredibly tasty recipe.
You will need: 1 kg pumpkin, 2 lemons, 500 g sugar, spices.
Cooking: Cut the pumpkin into cubes, mix with sugar and leave for a couple of hours. Grind lemons in a blender, mix with pumpkin and bring to a boil. Add spices to taste, boil for 30 minutes over low heat and put the jam in sterile jars.
2. Pumpkin juice with pulp
The main thing is to sterilize the jars well, and then the pumpkin juice will stand perfectly all winter.
You will need: 1.5 kg of pumpkin, 5 oranges, 150 g of sugar, 1 liter of water, 1 tsp. citric acid.
Cooking: Cut the pumpkin into cubes, cover with water and boil for 40 minutes on low heat, and then beat with a blender. Add sugar and orange juice, bring everything to a boil again, boil for 5 minutes and add citric acid. Roll pumpkin juice into jars.
3. Pickled pumpkin for the winter
Unusual spicy taste – something that is impossible to resist!
You will need: 1 kg pumpkin, 1.5 tbsp. sugar, 500 ml of water, 2.5 tbsp. vinegar, 8 cloves, 1 cinnamon stick, 0.5 tsp each. ginger and nutmeg, 6 allspice peas, 1 pinch of chili flakes.
Cooking: Cut the pumpkin into cubes, pour water with sugar and vinegar, and leave overnight. Pour ground spices, and put the rest in a gauze bag and send it there. Bring the pumpkin to a boil and boil for 7-8 minutes, stirring occasionally. Remove from heat, let it brew for half an hour, remove the bag of spices and spread the pumpkin in sterile jars.
4. Pumpkin chutney for the winter
A creative take on the popular Latin American sauce.
You will need: 300 g pumpkin, 1 orange, 1 lemon, 80 g ginger, 300 g sugar, 40 ml apple cider vinegar, 1 tsp. cinnamon, 1 chili pepper, 2 pinches of salt, 0.5 tsp each. ground star anise, cloves and cardamom.
Cooking: Pour boiling water over citruses and send to a blender. Add chili, ginger and all spices there, and chop everything. Cut the pumpkin into small cubes, mix with this mass, add sugar and simmer for 50-60 minutes on minimum heat under the lid, stirring occasionally. At the end, pour in the vinegar and arrange the chutney in sterile jars.
5. Pumpkin jam with oranges
Excellent homogeneous jam, which is good for tea and as a pastry filling.
You will need: 1 kg pumpkin, 3 oranges, 500 g sugar, 0.5 tsp. citric acid, 1 tsp cinnamon.
Cooking: Peel the pumpkin and oranges, cut everything into cubes, mix with sugar and leave overnight. Put the mass on the stove, bring to a boil, boil for 20 minutes and grind everything with a blender. Add the cinnamon and bring the jam back to a boil. Boil it to the desired consistency, add citric acid and roll it into sterile jars.
6. Pumpkin puree for the winter
A good option for a quick and healthy snack, especially for children.
You will need: 600 g pumpkin, 600 g apples, 250 g sugar, 180 ml water, 1 pinch citric acid, 0.5 tsp. cinnamon.
Cooking: Peel the pumpkin and apples and cut them all into cubes. Pour in water and boil for 30 minutes until soft. Grind everything with a blender, add sugar and cinnamon and bring the puree to a boil again. Boil for 15 minutes, stirring, add citric acid and roll into sterile jars.
7. Pumpkin Adjika
This is not quite the classic adjika, but still very tasty!
You will need: 2 kg pumpkin, 100 g garlic, 200 g tomato paste, 1 cup vegetable oil, 1/2 cup sugar, 125 ml vinegar, 2 tbsp. salt, 1 chili pepper, 3 garlic cloves, spices to taste.
Cooking: Pass the pumpkin through a meat grinder, pour in the oil and cook for 10 minutes under the lid after boiling over low heat. Add tomato paste, sugar, salt, crushed garlic, chopped chili and spices, and cook for 30 minutes, stirring. Pour in the vinegar, boil the adjika for another 5-7 minutes and roll it into sterile jars.
8. Pumpkin in Korean for the winter
Outwardly, it resembles the usual carrots, but the taste is completely different.
You will need: 500 g pumpkin, 1 onion, 2 cloves of garlic, 4 tbsp. olive oil, 1 tbsp. sugar, 2 tbsp. vinegar, 0.5 tsp salt, 1 pinch of black pepper, 1 tbsp. spices for Korean carrots.
Cooking: Finely chop the onion and fry it in oil until translucent. Rub the pumpkin on a Korean grater. Mix everything together, add crushed garlic and all other ingredients. Stir the pumpkin and send it to the refrigerator for a couple of hours. Lay outprepared in a clean jar and sterilize it in a pot of water for about 25 minutes, and then roll it up.
9. Pumpkin “like a mango”
The original pumpkin blank, which you can definitely surprise.
You will need: 800 g pumpkin, 170 g sugar, 1 lemon, 1 orange, 1 tsp. citric acid.
Cooking: Pour citruses for 1 minute with boiling water and cut into cubes. Cut the pumpkin in the same way, and mix everything together with sugar and citric acid. Put the workpiece in the refrigerator for a day, then put it in a sterile jar and sterilize it for about half an hour in a saucepan with water, and then roll it up.
10. Five-minute pumpkin jam
A long, but proven over the years method of making the most tender jam.
You will need: 3 kg pumpkin, 1.5 kg sugar, 300 ml water, 2 oranges, 2 lemons.
Cooking: Dice pumpkin and peeled citrus slices. Add water and sugar, mix, bring everything to a boil and boil for 5 minutes. Take the mixture off the heat and let it cool completely. Boil again, boil for 5 minutes and cool. And repeat this step again. Boil the jam for the last time, put it in sterile jars and roll it up.
11. Candied pumpkin for the winter
Dried candied pumpkins are perfectly stored in any hermetically sealed jar or container.
You will need: 1 kg pumpkin, 1 lemon, 250 ml water, 1 cinnamon stick, 1 kg sugar.
Cooking: Boil water with sugar and lemon juice, and boil until the syrup thickens. Add pumpkin cut into cubes up to 1.5 cm, bring to a boil and boil for 10 minutes. Remove from the stove and let the workpiece cool completely. Bring the pumpkin back to a boil, add the zest and cinnamon, and simmer for another 5 minutes.
Leave it all overnight, then boil the pumpkin again, boil for 5 minutes and put the candied fruits in a colander. When they are completely drained, lay them out in a single layer on a dryer tray or parchment. Sushi candied pumpkin for 4-6 hours at 50-60 degrees, depending on the size of the pieces and the characteristics of the device.
12. Dried pumpkin
Be sure to store it in an airtight container in a dry place!
You will need: 3 kg pumpkin, 50 ml olive oil, spices.
Cooking: Cut the pumpkin into a cube of about 3 cm, mix it with oil and spices. Put the pumpkin cubes on the drying rack and cook for about 13-14 hours. Replace the grids periodically.
13. Pumpkin caviar for the winter
Universal cold appetizer for all occasions.
You will need: 1 kg of pumpkin, 300 g of onion, 300 g of carrots, 200 g of bell pepper, 2 cloves of garlic, 4 tbsp. vegetable oil, 1 tbsp. vinegar, 2 tsp salt, 2 tbsp. tomato paste.
Cooking: Pass all the vegetables through a meat grinder or chop in any other convenient way. Add oil and simmer everything under the lid over low heat for half an hour, stirring. Add tomato paste, crushed garlic and spices to taste, and simmer for another 15 minutes. Pour in the vinegar, mix the caviar and put it in sterile jars.
14. Pumpkin salad with beans for the winter
A complete standalone meal!
You will need: 450 g pumpkin, 150 g beans, 1 carrot, 1 onion, 2 tbsp. tomato paste, 4 cloves of garlic, 200 ml of water, 80 ml of vinegar, 50 ml of vegetable oil, spices.
Cooking: Soak the beans overnight and boil them until tender. Finely chop the onion, grate the carrots and fry everything until soft. Add water and tomato paste, stir and add diced pumpkin and spices.
Simmer all 5 minutes, add the beans and crushed garlic, and simmer for another 5 minutes. Pour in vinegar, mix and put the salad in sterile jars. Additionally, sterilize them for 15 minutes in a pot of water and roll up.
15. Pumpkin compote for the winter
Who said that compote is necessarily something fruit or berry?
You will need: 750 g pumpkin, 350 g sugar, 1.5 l water, 0.5 tsp. citric acid, 1 cinnamon stick, 5 clove buds.
Cooking: Cut the pumpkin into a small cube, cover with water, add citric acid and spices, and leave overnight under the lid. Bring everything to a boil, add sugar and cook compote for half an hour, stirring. Remove the spices and pour the compote into sterile jars.
16. Pumpkin puree with condensed milk
The most delicate dessert, by which it is very difficult to guess what was in it!
You will need: 500 g pumpkin, 200 g condensed milk, 1 tbsp. lemon juice, 200 ml of water.
Cooking: Cut the pumpkin into cubes, cover with water and boil until soft. Grind it with a blender, add lemon juice and condensed milk, and mix everything. Bring the mixture to a boil again, boil for 5 minutes under a lid over low heat and roll the puree into sterile jars.
17. Pumpkin salad with bell pepper for the winter
A chic salad for the winter with very simple ingredients.
You ponyou need: 1 kg pumpkin, 400 g bell pepper, 500 g carrots, 200 g onions, 1/2 cup vegetable oil, 60 g sugar, 1 tbsp. salt, 3 tbsp. apple cider vinegar.
Cooking: Cut all the vegetables into small cubes, and simmer in oil for 30 minutes over low heat. Add sugar, salt and spices to taste, and simmer for another 5 minutes. At the end, add vinegar, put the salad in sterile jars, and sterilize them in a pot of water for another 15 minutes. Roll up the lids.
18. Pumpkin with zucchini for the winter
Delicious and low-calorie vegetable preparation.
You will need: 1.5 kg of pumpkin, 1 kg of zucchini, 2 onions, 500 g of tomatoes, 500 g of carrots, 140 ml of vegetable oil, 35 ml of vinegar, 40 g of sugar, spices to taste.
Cooking: Cut all the vegetables into small cubes, add oil, and simmer over medium heat for 40 minutes, stirring occasionally. 10 minutes before the end, add sugar and spices, and at the end – vinegar. Arrange hot vegetables in sterile jars.
19. Pumpkin juice from a juicer
Classic juice, without puree, but with preparation for seaming.
You will need: 2 kg pumpkin, 150 g sugar, 40 ml lemon juice, 2 liters of water.
Cooking: Extract the juice from the pumpkin with a juicer. Add sugar and lemon juice, add water to taste and bring everything to a boil. Boil for 2-3 minutes and pour into sterile jars.
20. Pumpkin jam for the winter
Only three main ingredients – and pumpkin jam is ready!
You will need: 1.5 kg pumpkin, 500 g sugar, 0.5 tsp. citric acid.
Cooking: Cut the pumpkin into small cubes, add a little water and simmer until soft over low heat. Grind it through a sieve or grind it with a blender. Add sugar and cook jam until thickened. At the end, add citric acid and roll pumpkin jam into sterile jars.