When the miracle device notifies you about the end of work with a characteristic beeping or ringing sound, do not rush to open the lid, wait a few minutes and only then remove it. We distribute the finished food in portions onto plates, cool slightly and offer it to your household to try!
An alternative to water is compote, fruit tincture or decoction;
If you are going to stew pumpkin with apples for dessert, then you don’t need to add sugar, just pour honey or syrup based on fruits or berries over this dish before serving;
If you are following a diet, in this case it is better not to add oil and use only water for cooking;
Some housewives season pumpkin and apples with vanilla sugar, cinnamon or cloves before stewing or baking;
This dish was prepared in a slow cooker trademark"Phillips", with a bowl volume of 5 liters, volume 4.5 liters, power 860 W.
Pumpkin is delicious and healthy vegetable. It is not without reason that it is included not only in the diet menu, but also in dishes for children.
Moreover, you can easily grow a pumpkin on a small piece of land. The main thing is that there is a lot of sun, and also that there is a support along which the pumpkin lashes can even climb onto the roof.
Under favorable conditions, the pumpkin grows to impressive sizes. It stores well, so dishes from it can be prepared not only in the summer-autumn period, but also in winter, when the assortment of vegetables is scarce.
Pumpkin goes well with any food. Thanks to its rich color, unobtrusive aroma and pronounced taste, it can make the simplest dish festive.
Pumpkin does not require long-term heat treatment: it becomes soft after 20-25 minutes.
It can be boiled, stewed, fried, baked. Pumpkin can be baked in a slow cooker. Depending on the added ingredients, it can be sweet, spicy, hot.
If you want the pumpkin pieces to retain their shape, it is advisable not to stir them during cooking.
Pumpkin turns out very tasty if you bake it with honey or sugar. Moreover, honey should be added at the very end of cooking, and sugar can be added at the beginning of baking. Apples, pears, raisins and other dried fruits are often added to pumpkin.
If you can get your hands on a butternut squash, you can bake it whole, after removing the seeds and filling the empty space with fruits, vegetables, meat or grains. In the last version you will have a wonderful pumpkin with porridge.
To make the baked pumpkin delicious, choose a ripe fruit. Before using, be sure to wash the pumpkin and wipe dry. Then cut the fruit as required by the recipe (in half or just cut off the lid). Remove all the seeds along with the loose pulp.
You can bake pumpkin with the skin on. In this case, cut it into wide slices (like a melon). Their length should correspond to the diameter of the bowl.
Place the chopped pumpkin in a bowl so that the rind is on the bottom. To prevent burning, add about half a cup of water or a few sticks of butter into the bowl.
Baked pumpkin can be easily peeled with a knife or spoon.
If you plan to bake pumpkin cut into pieces, you must first cut off the peel.
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Pumpkin baked in a slow cooker is good on its own. But if you want to make the dish even tastier, add honey and chopped nuts to the pumpkin.
If you don't like sweet dishes, add a little salt instead of sugar and replace the cinnamon with ginger or curry. More spicy taste will give the pumpkin herbs, which will need to be added at the very end of cooking.
Time: 40 min.
Servings: 1-2
Difficulty: 2 out of 5
A bright orange vegetable called pumpkin is a storehouse of vitamins and nutrients. The fruits are perfectly stored even in the cold season, so everyone can pamper their loved ones great dishes from juicy, tasty pumpkin.
Recipes for dishes made from this vegetable are varied: soups, stews, purees and, of course, desserts. Many people remember how fragrant and juicy baked fruit with honey turns out, so we invite you to supplement your popular family recipes with another wonderful dessert - pumpkin baked in a slow cooker.
This dessert will be relevant for those who adhere to healthy eating or fasting. Pumpkin on its own dietary product, and with honey it turns into something special, unique.
Recipes for baked sunny fruit can include a variety of spices that perfectly highlight the rich taste of the autumn vegetable.
Cinnamon and cardamom with honey will add exquisite oriental notes, filling the delicate pumpkin pulp with a special aroma; dessert recipes with such spices will be appreciated by true gourmets.
But in order for the pumpkin-based delicacy to be tender and melt in your mouth, you will need to choose the right fruit.
Mostly, recipes for juicy pumpkin with honey involve baking in the oven, but it will still be tastier in a slow cooker. A special method of cooking (simmering) will emphasize the taste of the vegetable.
Well, now let's start the cooking process. Once you try this dessert, you will cook it all the time, it’s so delicious.
First, cut the fruit, remove seeds, and remove fibers.
Cut it into medium cubes.
Place the chopped pulp in a deep bowl, add the required amount of honey. Mix everything thoroughly.
Rinse the raisins under running water, then lightly dry them by placing them on a towel.
Place the pumpkin pulp and honey into the multicooker bowl and evenly distribute the vegetable cubes along the bottom. Sprinkle raisins on top.
Now place the bowl with all the ingredients inside the multicooker. Select the “Baking” mode, set the timer for 35 minutes.
After 25 min. open the multicooker and stir everything using a silicone spatula, thanks to this the pumpkin will not caramelize and will not burn.
After the specified time, remove the bowl and transfer the finished dessert to plates, generously pour honey syrup over it, and sprinkle ground cinnamon on top.
This cooking method will allow you to bake the pumpkin while preserving all its beneficial qualities. Both children and adults will really like the dessert. Take note of this recipe, as preparing pumpkin dessert is quick and easy.
You can serve the baked pumpkin with ice cream, garnishing the whole composition with mint sprigs. It will turn out incredibly delicious.
See another version of this dish:
Pumpkin and applesauce is one of those dishes that can and should be offered to a young child. This puree is a complementary feeding product, and it is quite possible to prepare it at home. Every mother who tried to feed her child vegetable puree can tell you how reluctantly the child ate the offered dish. What can't be said about sweets? fruit puree, for example, which children gobble up on both cheeks. By combining vegetables and fruits on one plate, your child will receive a portion of healthy food without much persuasion.
Perhaps everyone knows about the benefits of apples! Scientists say that by eating one apple a day, a person gains a huge boost of health. Agree, this fruit is indispensable for children. But it turns out that pumpkin should also have its rightful place in children’s diets. This orange fruit is a storehouse of vitamins and microelements that play an important role in the development of the child’s body. It is especially worth noting the presence of beta-carotene, iron, potassium and magnesium in pumpkin, as well as vitamins A, B, C. Having such a useful device in the kitchen as a multicooker, a young mother simply must try making pumpkin and applesauce in it.
Pumpkin-apple puree in a slow cooker can be prepared in two ways: by regular cooking in a bowl and by steaming in a special container.
The first method of preparing baby puree in a slow cooker is very simple. Wash the apples, cut into 2-4 parts, remove the core with seeds, as well as the petioles. You don’t need to remove the peel from the apples; when you beat the puree in a blender, it will easily grind.
Peel the pumpkin and rinse thoroughly. Cut into small pieces. Pour some cold water into the multicooker bowl, add chopped apples and pumpkin, close the lid and start the “stew” program. Cooking time – 20 minutes.
After turning off the multicooker, transfer the apples and pumpkin to the blender bowl.
Beat the products until you obtain a homogeneous smooth puree. If the puree is too thick, you can add a little water from the bowl in which the apples and pumpkin were cooked.
Transfer some of the puree to a saucer and leave to cool. Place the rest of the puree in sterilized jars and put it in the refrigerator, where it can be stored for several days.
The second method of preparing pumpkin and apple puree in a slow cooker is also simple; it involves steaming the products.
The first step is to prepare the apples and pumpkin as in the first method. Do not cut the peel off the apple, otherwise all the juice will leak out of the fruit when cooked. Place them in a plastic steamer container. Pour water into the bowl and install the steamer. Cook in the “steam” mode for 15-20 minutes after the water boils. During this time, the apple and pumpkin will become very soft. In addition, the nutrients from the fruit will not go into the water, but will remain inside.
The final stage of preparing baby puree is to puree the finished products using a blender. The skin of a steamed apple is very easy to remove, so it is worth removing it before beating. You can add a little butter to this puree, if, of course, the child is already receiving this product.
Now you know how to prepare pumpkin and applesauce for a child in a slow cooker.
Bon appetit!!!
We thank Evgenia Khonovets for the recipe!
Autumn generously shares its treasures with us, and among them is a special gift, an orange giant, full of benefits. Residents of villages and villages are familiar with this vegetable due to its enormous size, but we, the inhabitants of the concrete jungle, more often see small pumpkins on the shelves of shops and markets. This pumpkin is much more tender and sweeter than regular pumpkin, and it is a pleasure to cook. Especially in a slow cooker! In it, the pumpkin retains its beneficial properties, especially in the “Stewing” and “Steaming” modes, and this, you see, is a big “plus” for those who monitor their health and care about the benefits of food for children.
Pumpkin in a slow cooker is very tasty! Most often, mothers “discover” pumpkin when they prepare healthy purees for the first feeding of babies (by the way, pumpkin is recommended to be given to children, since it does not give an allergic reaction at all). Having tried baby pumpkin puree, prepared without salt and sugar, many housewives understand that this product is also good for adult nutrition, the main thing is to choose the right spices that more fully reveal the taste and aroma of orange joy.
Pumpkin in a slow cooker is prepared both in its “pure” form, with a minimum amount of seasonings, and as a bright ingredient in complex dishes Oh. The easiest way is to bake or stew the pumpkin with sugar or honey (sweet option) or with salt and garlic (option for lovers of hot and spicy taste). Nuts and dried fruits go well with pumpkin - with them, pumpkin becomes a dietary dessert. Porridge with pumpkin is generally a classic of the genre. Millet or rice, oatmeal or corn - just add a glass of pumpkin puree to any proven recipe, and you will get a healthy and healthy breakfast for breakfast. delicious dish. Milk for pumpkin porridge can be diluted by half with water. If your family loves pureed soups, pumpkin cream soup will become one of the most popular, because it is so elegant and bright! For a velvety taste, add cream to it, and soft soup will add piquancy to the soup. processed cheese. Pumpkin is good in vegetable dishes and also goes well with eggs, cheese and cottage cheese. And with meat products pumpkin is also friendly. Try adding pumpkin to meat stew, you will be surprised by the new taste. And if you clear several pumpkin seeds, fry them in a dry frying pan, grind them in a mortar or coffee grinder and add to meat dish, it will acquire a pleasant nutty flavor.
We suggest you cook pumpkin in a slow cooker. We offer your choice of almost any dish - from basic steamed pumpkin, best suited for babies, to complex dishes and baked goods in which pumpkin plays a starring role. Try, experiment and surprise with new dishes!
Steamed pumpkin. Cut the peeled pumpkin into cubes and place in a steamer bowl. Pour 4 multi-cups of water into the multicooker bowl, set the steamer and select the “Steam” mode for 15 minutes. Before serving, add salt to taste, butter and herbs to taste. If the dish is being prepared for a child, add honey, and for very small children, you can chop the finished pumpkin with a masher or using a blender.
Pumpkin with dried fruits. Cut the pumpkin into cubes, prepare your favorite dried fruits (raisins, dried apricots, prunes or a mixture of them). Place the ingredients in a multicooker bowl and add a little sugar or honey to taste. Set the “Extinguishing” mode for 1 hour. In the same way, you can cook pumpkin without additives, just sweeten it if necessary. By the way, there is an opinion that it is better to add honey to a ready-made dish, then it will retain all its beneficial properties. Instead of the “Stew” mode, you can use the “Baking” mode, only you will need to add a little water or put a piece of butter into the bowl with pumpkin pieces. The operating time of the mode is 30 minutes.
Ingredients:
1 kg pumpkin,
5-7 apples,
50 g butter,
1 multi-glass of water,
2-3 tbsp. Sahara,
150 g of any nuts,
salt, cinnamon - to taste.
Preparation:
Cut the pumpkin into pieces 1-1.5 cm thick and place in a multicooker bowl. Finely chop the apples and add to the pumpkin. Add sugar, salt, butter and cinnamon, pour in water, close the lid and set the “Stew” mode for 1 hour. Serve sprinkled with nuts and sour cream.
Ingredients:
600 g pumpkin,
1-2 cloves of garlic,
⅓ stack. olive oil,
salt, dried basil, ground white pepper - to taste.
Preparation:
Cut the pumpkin into pieces and place in the multicooker bowl. Squeeze the garlic through a press, mix with olive oil, salt, dried basil (you can add up to 1 tbsp) and white pepper. Stir and let it brew for a while. If the pumpkin is unsweetened, sprinkle it with sugar. Then pour over the resulting dressing and set the “Baking” mode for 1 hour.
Ingredients:
1 kg pumpkin,
500 g cottage cheese,
¾ stack. semolina,
2 stacks kefir,
4 eggs,
1 tbsp. butter,
½ cup Sahara,
¼ tsp. cumin,
1 packet of baking powder,
salt, raisins - to taste.
Preparation:
Beat the eggs with sugar into a fluffy foam. Then, without ceasing to beat, add baking powder, cottage cheese, kefir, semolina and raisins. You should have a fairly runny dough. Grease the multicooker bowl with butter and pour the dough into it. Close the lid and set the “Baking” mode for 45 minutes, and then keep in the “Warming” mode for another 15-20 minutes. Serve with sour cream or jam.
Ingredients:
1 stack mixtures of cereals (rice, millet, corn grits etc.),
1 stack pumpkin, grated on a coarse grater,
2 stacks milk,
2 stacks water,
2-3 tbsp. Sahara,
a pinch of salt.
Preparation:
The pumpkin for this porridge can not only be grated, but also pureed using a blender. Place all the ingredients in the multicooker bowl, stir and close the lid. Set the “Milk porridge” mode. This porridge is very good to prepare in the morning, using a delayed start and adding ingredients in the evening, so all the grains will be well boiled. If you want thinner porridge, add another glass of milk. When serving, place butter on a plate.
Ingredients:
1 multi-cup rice (preferably short grain),
200 g pumpkin,
500 ml milk,
500 ml water,
2-3 tbsp. Sahara,
salt, vanillin.
Preparation:
Cut the pumpkin into cubes, add water so that it just covers it, bring to a boil and cook until tender over low heat. Puree with a blender along with the broth. Place all the products in the multicooker bowl, add water and milk, stir and set the “Milk porridge” mode. Instead of rice, you can use millet or any other cereal.
Ingredients:
500 g pumpkin,
300 g potatoes,
1 liter of water,
1 tbsp. salt,
2 bay leaves,
30 g butter,
sour cream, salt, spices - to taste,
Preparation:
Cut the pumpkin and potatoes into cubes, place them in a multicooker bowl and add water. Set the “Extinguishing” mode for 40 minutes. Puree the finished vegetables with an immersion blender or rub through a sieve (this will take longer, but the soup will be tastier), add spices, salt and butter, stir and cook in the “stew” mode for another 10 minutes. Serve with sour cream and herbs.
Ingredients:
200-300 g pumpkin,
300 g meat,
1 potato,
1 carrot,
2 sweet peppers,
salt, pepper - to taste.
Preparation:
Cut the meat into cubes and fry it on the “Baking” mode for 10-15 minutes. Meanwhile, cut all the vegetables into cubes. After the meat is fried, place all the ingredients in the multicooker bowl, add salt and pepper to taste, add spices and add water. Set the “Extinguishing” mode for 1 hour. After the signal about the end of the mode, keep the soup in the “Warming” mode for 10-15 minutes.
Ingredients:
500-600 g pumpkin,
300-400 g meat (tenderloin),
300 g potatoes,
1 onion,
2-3 tbsp. vegetable or butter,
salt, spices for meat - to taste.
Preparation:
Cut all foods into cubes. Peel a few seeds, chop them and add them to the roast - this will give ready-made dish pleasant nutty aroma. Place all the products in the multicooker bowl, add salt, pepper, add spices to taste and close the lid. Set the “Bake” mode for 30 minutes. Stir the dish two or three times during cooking. Then, after the signal about the end of the mode, set the “Quenching” mode for 1.5-2 hours.
Ingredients:
500-600 g boneless beef,
500 g pumpkin,
30 g butter,
1-2 onions,
1 carrot,
4-5 cloves of garlic,
1 tsp Sahara,
2 bay leaves,
500 ml dark quality beer,
salt, pepper, herbs - to taste.
Preparation:
Cut the onion into rings and the meat into cubes. In a multicooker bowl, heat the butter on the “Baking” mode and fry the meat until golden brown crust, then add the onion and fry everything together for 5 minutes. Add sliced garlic, sprinkle with sugar, add a pinch of cinnamon and bay leaf, pour a bottle of beer over all the ingredients and close the lid. Set the “Extinguishing” mode for 1.5-2 hours. Remove the steam valve. At the end of the mode, add diced carrots to the bowl and set the “Baking” mode. After 20 minutes, place the pumpkin, also cut into cubes, into the multicooker bowl. Close the lid and simmer in the “baking” mode for another 20 minutes. After the signal about the end of the mode, keep the stew in the “Warming” mode for 10-15 minutes.
Ingredients:
500 g pumpkin,
1.5 stack. rice (parboiled, or preferably basmati),
½ cup melted butter,
salt, spices - to taste.
Preparation:
Cut the pumpkin into cubes. Rinse the rice well first and soak it in water for 30-40 minutes. Then place on a sieve. Place sliced pumpkin and rice in a multicooker bowl in layers, adding salt to each layer. Pour water and melted butter on top, sprinkle with spices and close the lid. Set the “Pilaf” or “Baking” mode for 40-60 minutes, depending on the readiness of the rice. Serve pilaf with smoked fish.
Ingredients:
600 g pumpkin,
300 g flour,
2 tsp baking powder,
1 stack Sahara,
1 stack raisins,
50 ml cognac,
2 tbsp. honey,
1 orange,
ground cinnamon, ground cloves - to taste.
Preparation:
Grate the orange zest, squeeze out the juice, add honey, cinnamon and cloves. Cut the pumpkin into 1 cm cubes, add cognac, sugar and honey mixture. Stir, add sifted flour mixed with baking powder, washed and dried raisins and mix well. Place the dough in the multicooker bowl, greased with oil, close the lid and set the “Baking” mode for 60-80 minutes.
Ingredients:
1 stack pumpkin puree,
1 stack kefir,
1 cup sugar
2 cups flour,
3 eggs
1 tsp soda,
4 tbsp. vegetable oil,
raisins, nuts, vanilla, cinnamon - to taste.
Preparation:
Sift the flour and add soda to it. Combine with pumpkin puree, beat in eggs one at a time and mix well. Add dried fruits or nuts to taste, as well as flavorings. Then pour kefir and vegetable oil into the mixture and knead into a homogeneous dough. Place the resulting dough into the multicooker bowl, greased with oil, close the lid and set the “Baking” mode for 1 hour. After the signal about the end of the mode, keep the cake in the “Warming” mode for an hour. Serve the pie warm.
Ingredients:
250 g pumpkin,
250 g sugar,
250 g flour,
250 g butter,
3 eggs
1.5 tsp. baking powder,
a pinch of salt.
Preparation:
Cut the pumpkin into cubes and cook in the bowl of a double boiler on the “Steam” mode for 20 minutes. Meanwhile, prepare the dough: combine flour, baking powder, sugar and softened butter, knead well until smooth. Grind the finished pumpkin into a puree using a blender, add to the dough and mix. Place the resulting dough into a multicooker bowl, greased with oil, close the lid and set the “Baking” mode for 1 hour. After the mode ends, keep the cake without opening the lid for another 20-25 minutes in the “Warming” mode.
On our website you can always find many other recipes for a slow cooker.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
