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Pumpkin soup puree with milk. Pumpkin porridge - quick and tasty recipes Pumpkin porridge with semolina and orange

People say that pumpkin is a true sorceress.

It is used not only as a medicine, but also as an unusual component of many dishes.

This vegetable is useful for both infants and elderly people. You can make juice, puree, porridge and a lot of other dishes from pumpkin.

It is rich in vitamins, organic acids, and beneficial microelements. Many doctors recommend pumpkin to pregnant and nursing mothers.

In addition, it is recommended to use pumpkin for heart failure, atherosclerosis and other diseases.

By the way, for those who want to get a slim figure, pumpkin is their best friend.

It contains few calories, but thanks to fiber it saturates our body better than any other product.

General principles for cooking pumpkin with milk in a slow cooker

Medium-sized, bright yellow pumpkins with large seeds inside are most suitable for this dish.

The vegetable must be peeled, since the pumpkin “clothing” is hard and rather tasteless.

Very often honey or sugar is added to pumpkin dishes. Despite the fact that the Queen of Autumn is sweetish, there is still not enough sugar in it for the full taste of the dish.

When cooking pumpkin in milk, the vegetable must first be boiled in water until semi-soft.

The pumpkin takes a long time to cook; to speed up the process, cut it into small pieces or grate it.

Pumpkin goes well with dried fruits - prunes, dried apricots, raisins. Therefore, if you cook pumpkin porridge or puree with milk, be sure to add dried fruits.

Not only porridge and puree can be prepared from pumpkin; baked pumpkin is very popular.

For porridge with the addition of pumpkin, mainly rice, corn, millet and wheat grains are used.

Many nutritionists warn that our body absorbs carotene from pumpkin only in combination with oils: vegetable, butter or olive.

Pumpkin with milk in a slow cooker: a recipe “easy as pie”

This dish will not require much time or effort from you. To prepare pumpkin with milk, you will need a couple of small pumpkins of a special variety. In addition to milk, the recipe also uses sour cream, but it is added to the dish last.

Ingredients:

Several small pumpkins

A little more than half a glass of milk

Tablespoon sour cream

A tablespoon of honey

Preparation

Wash the pumpkins well, wipe with a dry towel and peel. Remove the peel and seeds. Make sure that the top layer of pulp, like lint, is also removed.

Cut the pumpkin into small pieces, place them in water and set the Multicooker mode for half an hour.

After the pumpkin reaches the half-cooked stage, add salt and sugar, a couple of spoons will be enough, but sweet lovers can increase the amount.

After about five minutes, drain the water, pour milk into the multicooker bowl, set the Multicooker mode for 10 minutes.

Add honey, stir well.

When the pumpkin is ready, put it on a dish and pour sour cream on it.

Pumpkin with milk in a slow cooker: pumpkin and corn porridge for kids

Many kids simply love pumpkin as a puree. True, they often don’t really like porridge, but if you combine the usual porridge and pumpkin with milk, you get the perfect dish for the kids.

Ingredients:

A glass of corn grits

Glass of water

Half a liter of milk

200 grams of pumpkin

A couple of spoons of sugar

Butter.

Preparation:

Mix water and milk in a saucepan and place over medium heat. As soon as the mixture boils, add corn grits to it. Salt.

Cook the cereal until half cooked, then add butter and mix. Cook for another 10 minutes.

Wash the pumpkin and remove the peel and seeds. Cut the vegetable into small pieces and place in the multicooker bowl. Set the Multicook mode for half an hour. After 15 minutes, you need to add sugar to the pumpkin.

When the pumpkin is ready, drain the water and grind the pumpkin in a blender, turning it into puree. To do this, you need to move it from the multicooker to another container, otherwise you may scratch the bowl.

Mix the resulting puree with corn grits and add milk, mix and cook in a slow cooker for another 7 minutes.

Pumpkin with milk in a slow cooker: rice and dried fruits

It is believed that rice porridge goes best with pumpkin. It is delicious on its own, but only pumpkin gives it an incomparable aroma and color. Pumpkin-rice porridge with milk can be consumed cold or hot; dried fruits give the porridge its “zest.”

Ingredients:

Glass of rice

Half a liter of milk

300 grams of pumpkin

Two tablespoons of sugar

A tablespoon of honey

Vanillin

Half a glass of dried fruits - apples, dried apricots, raisins or others as desired

Spoon of butter.

Preparation:

Place rice in a multivac bowl and fill it with water. Add salt. Set the Milk porridge mode. Once the rice is ready, transfer it to a separate pan.

Wash the pumpkin, remove seeds and peel, cut into pieces. Place them in a slow cooker and add a small amount of water. In Multicook mode, cook for half an hour.

When the pumpkin is ready, puree it in a blender.

Add vanillin, cinnamon, sugar and honey. Mix everything well.

Place rice into the pumpkin mixture and pour milk over everything. Cook in a slow cooker for 10 minutes, stirring occasionally.

Dried fruits are added last; together with the rice-pumpkin mixture, they must be cooked for no more than five minutes. When the porridge is ready, let it sit for 15 minutes.

After this, you can put the porridge on plates, do not forget to add a small piece of butter to each.

Pumpkin with milk in a slow cooker: a cocktail for your loved ones

The recipe is for two servings. This cocktail is rich in vitamins, tasty and aromatic. Perfect to start the day. Since pumpkin is rich in fiber, the cocktail will fill you up until lunchtime, allowing you to do without unhealthy snacks.

Ingredients:

100 grams of pumpkin

Two tablespoons of sugar

Vanillin

Half a glass of whipped cream

One and a half glasses of milk

Preparation:

Wash the pumpkin and remove the peel and seeds. Cut into small pieces. Place them in a multicooker bowl and fill with water. Set Multicook mode for 25 minutes. Add sugar.

Once the pumpkin is ready, puree it in a blender.

Add vanillin and milk to the puree and mix. You can also add a small amount of cinnamon.

The resulting mass must be simmered for about five minutes in a slow cooker.

After this, you can pour into glasses, add whipped cream to each.

If you wish, you can decorate your cocktail with chocolate chips, mint and lemon balm leaves.

Pumpkin with milk in a slow cooker: soup of the day

Pumpkin is a vegetable that can compete with potatoes in cooking. Many dishes are also prepared from it; pumpkin can be consumed as an independent product or as a side dish for meat. Pumpkin soups are very loved and popular, especially those prepared with the addition of milk. The benefits of all ingredients are undeniable.

Ingredients:

Half a kilogram of pumpkin

One potato

One carrot

A couple of garlic cloves

One onion

Half a liter of milk.

Preparation:

Wash and peel the potatoes, carrots and pumpkin well. We also clean the latter from seeds.

Cut the pumpkin and potatoes into cubes. Three onions, garlic and carrots on a grater - you can do it all in one container.

Place all the vegetables in a multicooker bowl, add salt and pour milk.

Set the Milk porridge mode for one hour.

After all the vegetables are ready, grind them in a blender until pureed, add milk and cook for another 5 minutes.

Let the soup brew for 10 minutes. Serve with croutons.

Pumpkin with milk in a slow cooker: an old baking recipe

This recipe is rightfully considered one of the oldest. True, instead of a modern multicooker, in the old days they used a Russian stove. Pumpkin, by and large, is prepared not with milk, but in milk, which makes the dish even more appetizing and aromatic.

Ingredients:

Half a kilogram of pumpkin

A glass of milk

A couple of tablespoons of sugar

Handful of raisins

A small piece of butter.

Preparation:

Wash the pumpkin and remove the peel and seeds, cut into small pieces or cubes, choose the shape yourself.

Place the pieces in a multicooker bowl, add well-washed raisins and sprinkle with sugar, mix.

Pour milk so that it hides the pumpkin pieces, put pieces of butter on top.

Set the Baking mode to 40 minutes, and the temperature should be above 200 degrees.

This dessert is best served cold. You can decorate with mint leaves.

Tricks and tips for cooking pumpkin with milk in a slow cooker

Pumpkins come in different varieties, and depending on the variety, how sweet the pumpkin is is determined. The sweetest ones are bright yellow pumpkins, which are used for Halloween in European countries. If you choose a less sweet variety, add more sugar to the dish.
To make the pumpkin cook faster, cut it into small pieces, but if your dish ends up having the consistency of puree, it is better to grate the pumpkin or pass it through a meat grinder.
Add a little salt, even a small amount “kills” the sweetness of the vegetable.
If you are preparing pumpkin as a side dish for meat, it is best to boil it in meat broth.
Pumpkin seeds can be used as a garnish for pumpkin desserts. To do this, you need to dry the seeds without frying them, peel them, chop them and sprinkle on the dessert.

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Pumpkin soup with milk is a dish that has gained popularity all over the world. In Eastern countries it is prepared even for holidays. Pumpkin soup is so tasty, tender and bright that it has taken its rightful place in Russian cuisine. In addition, this miracle vegetable is very healthy, and in combination with milk and boiled rice, it turns out to be an excellent dietary dish, recommended primarily for children and people with diseases of the digestive system. It is difficult to find a person whose mother would not prepare this nutritious soup for breakfast before school as a child. Using this recipe, you can enjoy the wonderful taste of milk soup with pumpkin and return to childhood at least for a minute.

Recipe Information

Cooking method: sautéing, cooking.

Total cooking time: 40 min.

Number of servings: 3 .

Ingredients:

pumpkin – 200 g
milk – 500 ml
Basmati rice – 60 g
butter – 20 g
salt - to taste.

Cooking method

In Uzbekistan, milk soup with pumpkin and rice is called shirkavak. It is prepared from the same ingredients as in our recipe, but the cooking method is slightly different.

Note to the owner:

In order for the soup to have an attractive appearance and excellent taste, the pumpkin for it must be ripe, juicy and certainly with dense, bright orange pulp (for example, the Muscat of Provence variety is suitable).
To prepare the soup, you can use any rice, but it is better to take elongated Basmati rice. It has undeniable advantages. Firstly, it gives the finished dish a wonderful aroma, and secondly, its grains do not stick together or become soft during cooking, remaining crumbly. But you can easily replace it with “Krasnodar” or the very popular “Indica” variety.
The salty version of the dish is more to the taste of adults, but children really love the sweet milk soup with pumpkin. It is prepared in the same way, only rice is added instead of salt.
To speed up the cooking of the pumpkin, you can not cut it into cubes, but grate it on a coarse grater.
It will be very tasty if you add a handful of steamed rice, pieces of dried apricots or prunes to the sweet pumpkin milk soup after cooking. A pinch of vanillin will add a unique aroma.
Before serving, you can add a piece of butter to each plate of warm soup. The dish will turn out even more tasty and satisfying.

Pumpkin puree soup with milk is a classic, simple pumpkin soup that is very quick to prepare. This soup is great for a healthy diet. There are many fantastic versions of pumpkin soup: gourmet ingredients, spices, exotic additives. But pumpkin soup is all about no frills. That is why the combination of pumpkin with milk is the most complete and self-sufficient texture to be an independent dish.

To make a truly great classic pumpkin soup, you just need two quality ingredients: milk and pumpkin. Cream can also be a successful substitute for milk as it adds a richness of flavor to the soup. This soup doesn't need cream or butter to make it juicier. In addition, the aroma from onions and garlic adds additional flavor to this soup.

The secret to extra flavor in pumpkin soup is to cook the pumpkin in a broth with onions and garlic, which is then pureed into the soup.

So, of course, butter or cream may be present in the recipe, but it is just an auxiliary or additional ingredient. And the smell of pumpkin, ginger and cinnamon calms exhausted nerves. You can use absolutely any pumpkin - any variety will be great. But if you have to choose, small sweet pumpkins are ideal for frying and mashing into puree. Roasting the pumpkin is the only part of the cooking process that takes some time. And once this is done, everything else can be prepared instantly.

How to cook pumpkin puree soup with milk - 15 varieties

This soup is ideal to prepare especially when it’s time to wear a warm scarf.

Ingredients:

Pumpkin - 450 g
Coconut milk - 240 ml
Maple syrup - 2 tbsp.
Salt, black pepper, cinnamon, nutmeg - 1/4 tsp each.
Shallot - 2 pcs. (40 g)
Garlic - 3 cloves
Vegetable broth - 480 ml
Cabbage - 67 g
Raw sesame - 18 g
Olive oil - 15 ml

Preparation:

Preheat the oven to 200 degrees.

Using a sharp knife, cut off the tops of two sugar pumpkins and then split them in half. Use a sharp spoon to scrape out all the seeds. Brush the pumpkin flesh with oil and place face down on a baking sheet. Bake for 45-50 minutes. Let cool for 10 minutes, then peel skin and set aside.

Add 1 tbsp to a large saucepan over medium heat. olive oil, shallots and garlic. Cook for 2 to 3 minutes or until lightly toasted and translucent.

Add remaining ingredients, including pumpkin, and bring to a boil.

Transfer the soup mixture to a blender to puree the soup. Pour the mixture back into the pan.

Continue cooking over medium heat for 5-10 minutes and then season.

In a small skillet over medium heat, toast the sesame seeds for 2 to 3 minutes, stirring frequently, until lightly golden brown.

Add olive oil and garlic to a still hot pan and sauté until golden brown - about 2 minutes. Add the cabbage and stir, then add a pinch of salt and cover. Cook for a few more minutes until the cabbage is tender, then add the sesame seeds again.

A universal nutritious recipe for pumpkin soup, which is popular in the CIS countries.

Ingredients:

Pumpkin - 200 g
Water - 300 g
Rice - 100 g
Milk - 1 l
Butter - 70 g
Salt - to taste

Preparation:

Peel the pumpkin and chop into small slices.

Rinse the rice and boil together with the pumpkin in boiling salted water until half cooked. Add milk and cook for 10 minutes until fully cooked. Remove from heat and leave for another 10 minutes.

A perfect dish for both lunch and a light dinner.

Ingredients:

Onion - 200 g
Margarine - 2 tbsp.
Chicken broth - 450 ml
Pumpkin puree - 650 g
Salt - 1 teaspoon
Ground cinnamon - 1/4 teaspoon
Ginger - 1/8 teaspoon
Black pepper - 1/8 teaspoon
Milk - 1 glass

Preparation:

Sauté the onion in margarine over medium heat until tender.

Add half the chicken broth and pumpkin puree; stir. Boil; cover with a lid, reduce heat and simmer for 15 minutes. Transfer the broth mixture to a blender container and blend. Return the mixture to the pan.

Add the remaining broth, pumpkin, salt, ground cinnamon, ground ginger and ground pepper. Boil; reduce heat and simmer for 10 minutes, stirring occasionally. Stir everything in milk without bringing to a boil.

A light and dietary version of pumpkin soup with the addition of whole milk.

Ingredients:

Pumpkin - 200 g
Carrots - 2 pcs.
Potatoes - 3-4 pcs.
Milk - 300 ml
Onion - 1 pc.
Black pepper, salt - a pinch
Basil, parsley - 2-4 bunches each

Preparation:

Peel the vegetables and chop coarsely. Grate the carrots.

Peel the onion, chop and fry in oil.

Add all the vegetables to the pan with the onions. Pour 25 ml of milk and cook while stirring. Beat the entire mixture with a blender. Add the remaining milk.

Chop the greens and decorate the soup with them.

A nutritious option for those who don't want to take the time to buy multiple ingredients, but still have a good lunch.

Ingredients:

Chicken broth - 700 ml
Pumpkin (puree) - 500 g
Onion - 2 pcs.
Spices - to taste
Milk - 300 ml
Olive oil - 2 tbsp.
Butter cream - 150 ml

Preparation:

Heat the olive oil in a large saucepan, then sauté the chopped onion.

Add the squash to the pan, then continue to cook for 8-10 minutes, stirring occasionally, until it begins to soften and is golden.

Pour the broth into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the puree is very soft. Add milk and continue cooking.

Add the buttercream to the pan, bring to a boil, then beat using a hand blender. For an extra velvety texture, you can strain the soup through a fine sieve.

The soup can be frozen for up to 2 months.

Serve with croutons.

The dish is suitable for those who, for some reason, simply do not like traditional milk of animal origin.

Ingredients:

Pumpkin - 2 kg
Coconut milk - 100 ml
Vegetable or chicken broth - 600 ml
Pumpkin seeds
Herbs and spices (rosemary, curry, thyme, cumin)

Preparation:

Cut the pumpkin into two parts. Remove seeds and unnecessary softness. Season with spices and seasonings. Place in the oven for 40 minutes at 180-200 degrees.

After cooking, place the soft pumpkin in a separate pan, add the boiled broth and heated coconut milk. Beat with a blender. Garnish with pumpkin seeds.

You don’t have to boil or peel the pumpkin, but bake it whole.

Creamy pumpkin soup is a great dish for a holiday dinner.

Ingredients:

Butter or margarine - 200 g
Onion - 1 pc.
Garlic - 1 clove
Sugar - 2 tsp.
Chicken broth - 700 ml
Water - 150 ml
Salt, pepper, cinnamon
Pumpkin - 700 g
Milk - 250 ml

Preparation:

Heat oil in a large saucepan over medium heat. Add onion, garlic and sugar; cook for 1-2 minutes.

Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally for 15 minutes. Stir in pumpkin steamed in milk and cinnamon.

Cook, stirring occasionally, for 5 minutes. Remove from heat.

Beat the mixture in a blender (if necessary) until smooth. Then return to the pan. Serve warm.

This is a traditional seasonal autumn dish and also for mushroom lovers.

Ingredients:

Pumpkin - 400 g
Onion - 50 g
Garlic - 1 clove
Carrots - 50 g
Ginger - 10 g
Milk - 100 ml
Dried chanterelles - 80 g
Butter - 30 g
Olive oil - 30 g
Salt pepper.

Preparation:

Peel carrots, ginger, onion and garlic and finely chop; fry in olive oil.

Peel the pumpkin, cut it and add it to the pan. Add milk. Beat with a blender.

Fry the mushrooms separately and add to the soup before serving.

Chanterelles can be replaced with any other mushrooms.

Fried strips of bacon add sophistication to this creamy soup.

Ingredients:

Pumpkin gram - 500 g
Onion - 1⁄2 pcs.
Vegetable broth - 450 ml
Bacon - 2 strips
Milk - 220 ml
Oil - 1 tbsp.

Preparation:

Finely chop the onion and bacon. Melt the butter in a frying pan and fry the onion and bacon until tender.

Peel the pumpkin and chop finely. Boil the pumpkin in a separate pan, drain the water. Beat the pumpkin in a blender. Add vegetable broth and milk to the pumpkin and cook until boiling.

When serving the soup, top with bacon and onions.

Just the right adjustment and preparation of some ingredients changes the taste of cream soup from a simple homemade dish to a savory and expensive dish.

Ingredients:

Pumpkin - 1 pc.
Brandy - 40 ml
Milk - 100 ml
Butter - 20 g
Olive oil - 40 ml
Salt, pepper - to taste
Onion - 1 pc.
Pumpkin seeds - from one pumpkin
Garlic - 1 clove

Preparation:

Melt the olive oil. Chop the onion and garlic and fry with spices.

Peel the pumpkin, cut into small cubes and fry with brandy.

Add a little water and sauté. When the pumpkin softens, stir well with a fork until the pumpkin is completely boiled.

When the dish boils, add milk and bring to a boil again.

Fry peeled pumpkin seeds in a frying pan with butter.

Serve the soup with the seeds sprinkled on top.

There is nothing better for maintaining immunity in the cold than a combination of ginger and milk. And if this is also combined in delicious pumpkin puree, then this becomes the best tasty prevention against viruses.

Ingredients:

Pumpkins - 1 kg
Garlic - 2 cloves
Ginger - 75 g
Onion, mint - 5 branches each
Olive oil
Vegetable broth - 1 l
Coconut milk - 125 ml
Chili (powder) - 1⁄2 tablespoon

Preparation:

Peel and cut the pumpkin.

Peel and chop the shallots and finely grate the ginger. Chop mint.

Place the squash, shallots, ginger and a little oil in a large saucepan and sauté until soft.

Add mint, coconut milk and chili powder. Bring to a boil and simmer for 40 minutes.

Blend everything in a food processor, then serve with fresh herbs, lime juice and a drizzle of coconut milk.

The interpretation of pumpkin cream soup in the Slavic manner included potatoes in its composition, as a result of which the dish received a completely different taste.

Ingredients:

Pumpkin – 600 g
Potatoes - 4 pcs.
Onion—1 pc.
Celery root (fresh or dried) - 1 pc.
Cumin, cumin, coriander - 0.5 teaspoon each
Coconut milk – 400 ml
Vegetable oil

Preparation:

Chop the onion and saute in a frying pan in oil. Add spices and water. Chop the celery root and add to the onion.

Dried celery root is much more flavorful than fresh celery root.

Peel and cut potatoes and pumpkin. Boil in a saucepan, then blend with a blender. Add spices and milk. Boil. Finally add the onion and celery root.

A dish with pumpkin and peas is a good source of fiber and potassium, which ensures the proper functioning of all cells in the body.

Ingredients:

Peas - 220 g
Pumpkin - 500 g
Milk - 100 ml
Salt, pepper, paprika, nutmeg - a pinch
Vegetable broth - 500 ml
Parsley - for decoration

Preparation:

Peel and cut the pumpkin. Boil in a separate pan until soft.

Boil the peas in another saucepan. When ready, drain the water, add spices, broth and cook until done.

Add soft pumpkin. Beat everything with a blender. Add milk and boil for 1-2 minutes. The finished dish can be decorated.

Oriental pumpkin soup with coconut milk

A healthy dessert and breakfast in one dish with the natural sweetness of pumpkin and sweetened milk.

Ingredients:

Pumpkin - 500 g
Sugar - 100 g
Milk - 250 ml
Cinnamon, vanilla
Pumpkin seeds, nuts, sesame seeds, crackers - for decoration

Preparation:

Peel and boil the pumpkin. Puree with a blender.

Heat milk in a saucepan, add sugar and spices. Add pumpkin puree and stir. Decorate to taste.

A great pumpkin and bean soup for cold winter dinners. Toasted pumpkin seeds and corn are a fun and satisfying combination of textures.

Ingredients:

Olive oil - 60 ml
Leeks - 2 pcs.
Carrots (medium) - 2 pcs.
Chicken broth - 450 ml
Potatoes - 5 pcs.
Salt - 1.5 tsp.
Black pepper
Pumpkin puree 700 g
Frozen corn - 500 g
Milk - 160 ml
Parsley

Preparation:

Heat olive oil in a large pot over medium heat. Cook by frying leeks and carrots in hot oil.

Stir chicken broth into leek mixture; boil. Add potatoes, salt, cloves and pepper; simmer until potatoes are tender, about 15 minutes.

Pour pumpkin puree into a large bowl. Stir 1 cup broth and potato mixture into pumpkin.

Pour pumpkin mixture, corn and milk into chicken broth mixture in large saucepan. Stir and simmer for at least 5 minutes. Sprinkle individual servings with parsley.

Pumpkin is a unique vegetable. It contains many vitamins and minerals necessary for humans. Pleasant to the taste, has a stunning, incomparable aroma. Available and inexpensive. It can be frozen or preserved in another way, which will allow you to use the product all year round.

Dishes based on the bright orange vegetable are easy to prepare, even a beginner can handle it. Pairs well with many foods, especially milk. In such a duet, the dish becomes rich, bright and satisfying. If you want to surprise your family with a tasty and healthy delicacy, then the decision to cook pumpkin with milk will be the right one.

Preparing the pumpkin

When choosing a pumpkin, you need to focus on ripe fruits, undamaged, with a smooth skin. The fruit must not be overripe.

There are several varieties of pumpkin, they may differ in taste. Some are chosen for sweet dishes, they contain more sugar. Others are convenient because of their small shape when baking.

Selected fruits are washed, dried with a towel and peeled. Sometimes this is difficult to do due to the rough skin. Then you can put the pumpkin in the microwave for a couple of minutes. The peel will become softer and easier to remove.

Remove seeds and lint-like fibers from the product. Then you need to cut the vegetable into slices or pieces, if the recipe requires it.

Cooking methods

You can use various ways to prepare pumpkin with milk:

on the stove: cook, simmer, fry;
in the oven;
in a slow cooker;
in the microwave;

On the stove

Using the stove you can prepare soups and porridges. You can simply stew the pumpkin in milk. This method is convenient and has long proven itself.

Main courses cooked in a saucepan are especially tasty. This way you can cook porridge quickly and without much difficulty. To do this, you need to prepare the pumpkin, cut it into pieces and send it to boil, filling it with water. At the stage of half-cooking of the vegetable, you can add cereal (millet and rice are best combined with pumpkin). When the ingredients become soft, add milk. Then add salt or sugar as desired. And definitely butter.

The main advantage of the stovetop cooking method is its simplicity and variety of recipes. The downside of the technology will be the need for constant monitoring.

In the oven

Baking in the oven allows you to preserve the vitamins and nutrients of foods as much as possible. There are many recipes for baked pumpkin with milk, and they are all simple. You just need to cut the prepared and peeled vegetable into thin slices. Place in a pre-greased baking dish. Sprinkle sugar on top. You can add raisins. Pour milk over everything and place in the oven for 30 minutes at 220 degrees. If you add a small piece of butter, the dish will taste more interesting.

Serve baked pumpkin cold. It goes best with sweet pastries.

In addition to baking, you can cook soups, porridges, and various desserts based on pumpkin and milk in the oven.

Advantages of cooking in the oven:

simple and convenient;
minimum time spent;
no need for constant monitoring;
products retain beneficial properties;
The result is a tasty and aromatic dish.

In a slow cooker

When using a multicooker, it will require a minimum of effort and very little time. The dishes turn out tasty and healthy. All the beneficial properties of pumpkin are preserved, and the addition of milk makes this dish satisfying.

In order to cook a vegetable using a miracle device, you must first peel and seed it. Cut into pieces of arbitrary shape and place them in a special bowl. Fill with water and turn on the “Porridge” mode. After half an hour, you can add sugar to taste.

After 10 minutes, you can drain the water and add half a glass of milk. Again the same mode for 10 minutes. You can add honey and mix. The dish is ready. Serve with sour cream.

Advantages of using a multicooker:

comfortable cooking conditions: no need to monitor the process and wait for it to finish;
vitamins are preserved;
many modes, changing which you can achieve optimal results in preparing a wide variety of dishes;
The device will cope with any task: soup, stewed pumpkin with milk or porridge.

In the microwave

The main advantage of this method is the speed of preparation. You can bake a whole pumpkin in the microwave much faster than in the oven. The only thing is that you need special utensils. But, as a rule, there is one in every home.

In order to bake the bright orange fruit entirely, it is not necessary to peel it. You just need to remove the seeds. A pumpkin variety that is small in size when ripe is suitable.

The product is placed in a pot, you can add a little sugar and milk inside the pumpkin. Cover the container with a lid, preferably with a hole for steam to escape. Baking will take 15 minutes at maximum power of the device.

You can serve the dish with whipped cream or sour cream. This spectacular dish will create a sensation among your family. You can also put this on the holiday table.

Various dishes based on pumpkin and milk

Pumpkin is such a versatile product that it makes equally good first courses, side dishes, appetizers, and desserts. Here are a couple of delicious recipes.

Pumpkin porridge with milk

Pumpkin milk porridge is a healthy, tasty and satisfying delicacy suitable for children and adults. An excellent option for breakfast. The Muscat pumpkin variety is best suited for porridges. Its flesh has a beautiful bright orange color. In addition, it is very soft. You don’t need to add sugar to the porridge; there is already a lot of it in pumpkin. The dish is prepared with and without the addition of various cereals.

Basic cooking recipe:

First you need to prepare the pumpkin, wash and peel it and remove seeds.
Cut into small cubes and send to boil in water. 7 minutes is enough.
Then you need to drain the water and add milk, cereal if desired. Rice and millet go best with pumpkin. Cook, stirring, until done.
At the very end, you can add sugar and dried fruits. Don't forget to add a piece of butter to the porridge. It helps to absorb carotene found in the sunny vegetable.

Pumpkin milk soup

It is very easy to prepare the first pumpkin dish; the procedure will take a little time. And the end result is a bright, beautiful and healthy dish.

It is necessary to cut the prepared pumpkin and potatoes into cubes. Throw into water and cook until done.
You can add fried onions and carrots, celery, and cereals to the main vegetables if desired.
Then drain the water.
Add the prepared ingredients to the boiling milk.
Season with salt and seasonings.
When you want to please your family and guests with puree soup, before adding cooked vegetables to milk, you need to beat them with a blender.

The most delicate first course is ready. Both kids and adults will love this. Before serving, you can garnish with herbs and add a piece of butter.