How to steam pumpkin in a slow cooker. Pumpkin baked in a slow cooker. Pumpkin with minced meat

Pumpkin is a rather specific vegetable. This is far from an exotic fruit, however, not everyone knows how and what to use it with. On the one hand, pumpkin can be cooked in a variety of ways. It is baked, fried, boiled in water and steamed, and even eaten raw. On the other hand, pumpkin is not accepted by everyone. This is where a compromise is needed, because a pumpkin dish can be prepared so that it does not have a specific and bright taste, but only complements the dish with a light and subtle pumpkin note.

As already mentioned, pumpkin is great for steaming. This cooking method allows you to preserve the maximum amount of vitamins in the orange fruit, and, moreover, the pumpkin will not become watery, as happens when boiled in water. And here, as always, a multicooker comes to the rescue, or rather its “steaming” program.

Ingredients:

pumpkin – 400-500 g
water – 2-3 glasses
sugar - to taste
butter - to taste
seasonings and spices - to taste

How to steam pumpkin:

To steam pumpkin in a slow cooker, we only need two products – pumpkin and water. All other ingredients are optional and, of course, depend on what you plan to do with the steamed pumpkin next.

So, cut off a piece weighing about 400-500 grams from the fruit (a larger piece of pumpkin simply will not fit in the steamer bowl). We clean it from the peel, seeds and fibrous partitions from the inside. Cut into pieces about 2 cm thick.

Pour water into the multicooker bowl. Place the pumpkin pieces in a steamer basket. Close the lid and turn on the “steaming” program.

How long to steam pumpkin, you ask? The steaming time for pumpkin depends on the size of the fruit pieces. For my cutting, 15-20 minutes are enough for the pumpkin to become soft.

Transfer to a plate. Steamed pumpkin can be served sweet, sprinkled with sugar, cinnamon and flavored with butter. Another option is to sprinkle with chopped dill and, again, add a little butter.

If you plan to use steamed pumpkin to make the dough, you should cool it, transfer it to a blender bowl and puree it. Steamed pumpkin easily turns into a soft, smooth orange puree. Pumpkin puree makes an excellent, smooth, sunny dough that doesn't stick to your hands. Buns made from this dough have a pleasant taste and aroma.

Cook with pleasure.

Scarlett Indigo multicooker. Power 900 W.

Steamed pumpkin in a slow cooker

Pumpkin is great for steaming. This cooking method allows you to preserve the maximum amount of vitamins in the orange fruit.

Pumpkin in a slow cooker recipes

Pumpkin can be prepared in a slow cooker in several ways; here are a few recipes:

Sweet baked pumpkin in a slow cooker,
Steamed or stewed pumpkin in a slow cooker,
Pumpkin with dried fruits

Pumpkin baked in a slow cooker (sweet)

For a recipe for baked pumpkin in a slow cooker, you can use any variety of pumpkin; I had a pumpkin like the one in the photo:

I cut it into slices, like a melon. Remove the skin from pumpkins no need, we place the slices directly on it in the multicooker bowl. How much can you fit? You can sprinkle pumpkin slices on top with sugar if you like it sweeter. You can put a piece of butter at the bottom of the bowl or just use water. I just added half a multicooker glass of water. In the Panasonic multicooker, I select the “baking” mode and cook the pumpkin for 30 minutes. You can cook baked pumpkin in the oven in exactly the same way. Transfer the finished pumpkin slices from the multicooker to a plate and immediately brush with honey; even the candied honey on the pumpkin will melt.

Steamed or stewed pumpkin in a slow cooker

It is very simple to prepare; for this recipe, the pumpkin is peeled and cut into cubes or small pieces.

You can cook steamed or stewed pumpkin in a multicooker even without water using the “Stew” mode (for a Panasonic multicooker); in other models, you need to select a mode in which dishes are cooked without strong boiling and frying, for example, in the “Soup” mode. The minimum time that can be set for stewing (in Panasonic) is 1 hour, but I noticed that after about 35-40 minutes the steamed or stewed pumpkin in the slow cooker is already ready. To taste, you can add honey to the finished pumpkin or add sugar when placing the pumpkin in the slow cooker. If you steam or stew the pumpkin on the stove, you will have to add a little water to the pan. And simmer under the lid.

Pumpkin with dried fruits

I like to cook pumpkin in a slow cooker with various additives: prunes, dried apricots, raisins. Delicious and improves your mood!

Stewed pumpkin with dried fruits: prunes, dried apricots and raisins is prepared in the same way as without additives. The pumpkin is cut into cubes, the dried fruits are poured with boiling water, then washed. You can also cut prunes or dried apricots if desired. To taste, you can add sugar to the stewed pumpkin with dried fruits at the time of adding it to the slow cooker. It is better to add honey to the finished pumpkin dish when it has cooled a little, so carcinogens will not be released from the honey and the dish will be very beneficial for your health!

These are so simple recipes from pumpkins in a slow cooker 😉

Pumpkin in a slow cooker recipes

Pumpkin in a slow cooker recipes, steamed pumpkin in a slow cooker, baked pumpkin in a slow cooker, stewed pumpkin in a slow cooker

Pumpkin baked in a slow cooker

Pumpkin is a tasty 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 baked in a slow cooker: cooking details

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 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.

Pumpkin baked in a slow cooker: a simple recipe

sweet pumpkin – 0.5 kg;
butter – 10 g;
water – 70 ml;
sugar - to taste.

Wash the pumpkin, cut it, scrape out the loose pulp with seeds. Cut into wide slices along with the peel.
Grease the bottom of the bowl with butter. Place the pumpkin slices tightly, crust side down, pressing them together (so they don't fall off).
Pour in water. Sprinkle with sugar.
Close the lid. Turn on the Baking program. Cook for 30 minutes.
Place on a plate, pour over the juice or honey.

Pumpkin baked with raisins and dried apricots in a slow cooker

Wash the pumpkin, cut in half, remove the middle with seeds and fibrous pulp. Peel off the skin. Cut into large cubes.
Sort the raisins, removing any debris. Wash. Soak for 15 minutes in warm water. Prepare dried apricots in the same way. Cut the lemon together with the peel into slices, remove the seeds. Then chop into small cubes.
Place pieces of butter in the bottom of the bowl. Place half of the chopped pumpkin in an even layer. Sprinkle it with raisins and dried apricots cut in half. Cover with remaining pumpkin.
Pour in 100 ml of water. Sprinkle with sugar. Close the lid.
Install the "Baking" program. Bake for 30 minutes.
10 minutes before turning off the multicooker, add chopped lemon. Taste the pumpkin to determine doneness. If you feel that it is not soft enough (which is unlikely), increase the baking time by another 5-10 minutes.

Pumpkin baked in a slow cooker, spicy with garlic

pumpkin – 0.5 kg;
dried basil – 0.5 tsp;
salt;
black pepper - a pinch;
olive or any vegetable oil – 50 g;
garlic – 3 cloves.

Cut the prepared pumpkin into medium cubes.
Peel the garlic and pass through a culinary press. Mix with oil, spices and basil.
Grease the multicooker bowl with oil and place the chopped pumpkin in it. Pour over the spicy dressing.
Lower the lid and set the “Baking” mode. Cook for 30 minutes.

Pumpkin baked with apples in a slow cooker

Wash the pumpkin, cut it, remove the seeds with fibrous pulp. Peel off the skin. First, cut lengthwise into slices, and then cut each slice crosswise into slices.
Wash the apples, cut into several parts, remove the core. To prevent them from darkening when cut, sprinkle them with lemon juice. Mix with pumpkin.
Place pieces of butter in a bowl. Place pumpkin and apples. Pour in water. Sprinkle with sugar mixed with cinnamon.
Close the multicooker lid. Set the "Baking" mode. Bake the pumpkin and apples for 30 minutes. Cool.

Pumpkin baked in a slow cooker, stuffed

small pumpkin (nutmeg) – 1 pc.;
apples – 1 pc.;
raisins - a handful;
rice – 100 g;
butter – 50 g;
water or milk - 1 tbsp.;
sugar – 50 g;
cinnamon or vanillin - to taste;
salt - to taste.

Wash the small round pumpkin and cut off the top to form a lid. Scoop out the seeds and the loose pulp surrounding them.
Rinse the rice and soak for 2 hours.
Wash the raisins and soak in warm water for 10 minutes.
Cut the apple in half, removing the core. Cut into small cubes.
Grease a bowl with oil, put a pumpkin in it, pour 100 ml of water or milk into the pumpkin, and 100 ml of water into the bowl. Close with the cut lid. Set the “Stew” mode and cook with the lid closed for 30 minutes.
Pour boiling water over the rice for 5 minutes, drain the water, and mix the cereal with apple, sugar and raisins.
Fold into a pumpkin. Add water to lightly cover the rice. Return the cap to its place.
Switch the cooking mode by setting the “Bake” function. Bake for 30 minutes.
Place the pumpkin on a plate. Place rice with apple and pumpkin pulp on a plate.

Note to the hostess

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. Spicy herbs will give the pumpkin a more piquant taste, which will need to be added at the very end of cooking.

Pumpkin baked in a slow cooker: 5 recipes, cooking details (reviews)

Pumpkin baked in a slow cooker Pumpkin is a tasty 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

Ingredients:

pumpkin – 400-500 g
water – 2-3 glasses
sugar - to taste
butter - to taste
seasonings and spices - to taste

How to steam pumpkin:

To steam pumpkin in a slow cooker, we only need two products – pumpkin and water. All other ingredients are optional and, of course, depend on what you plan to do with the steamed pumpkin next.

Pour water into the multicooker bowl. Place the pumpkin pieces in a steamer basket. Close the lid and turn on the “steaming” program.

How long to steam pumpkin, you ask? The steaming time for pumpkin depends on the size of the fruit pieces. For my cutting, 15-20 minutes are enough for the pumpkin to become soft.

Transfer to a plate. Steamed pumpkin can be served sweet, sprinkled with sugar, cinnamon and flavored with butter. Another option is to sprinkle with chopped dill and, again, add a little butter.

Diet food in most cases is perceived by people as some kind of sad forced fate. But in fact, not everything is as bad as it seems from the outside: a few weeks of proper nutrition - and people get used to the new food. Foods that once seemed tasteless without fat, seasonings and other additives begin to develop a flavor of their own. You can easily get used to tea without sugar, mashed potatoes instead of French fries, and boiled chicken instead of chicken nuggets.

By the way, eating right is not only healthy, but also easy, because dietary dishes, as a rule, are much easier to prepare. An example of this is our recipe for steamed diet pumpkin today.

Ingredients:

fresh ripe pumpkin – 500 g;
granulated sugar - to taste;
water - about 1 liter.

Preparation

1. To prepare an amazing soft diet pumpkin steamed with sugar, we will prepare all the ingredients we need. Wash the pumpkin thoroughly and cut it into convenient portion pieces (the skin should not be trimmed). We cut off the loose pulp from the pieces, simultaneously removing the seeds.

2. Pour cold water into a large saucepan, place it on the stove and turn on medium heat. We conveniently place a stainless steel colander on top and place the prepared pieces of pumpkin on it (it is advisable to place them skin side up). The recipe is great for steamers or slow cookers.

3. Steam the pumpkin for about 25 minutes. We check the readiness of the dish with a fork - the device should easily pass through the skin.

The Redmond multicooker is a modern kitchen appliance for automatically preparing various dishes. The versatility of this device allows you to stew, fry, bake, steam, boil and simmer foods at a certain temperature. All of these qualities can be applied to pumpkin. In this article we will look at several simple recipes for cooking pumpkin in a Redmond multicooker.

Any housewife should know about several features of pumpkin. First of all, it is worth noting that this vegetable can be stored at room temperature for about a year. As a result, the product does not lose its properties; on the contrary, over time, the starch contained in the pumpkin is converted into sugar, and this makes the vegetable even sweeter, juicier and more delicate in taste. If the shell is damaged, it is better to freeze the pumpkin. To do this, peel it, cut it and put it in the freezer. Interestingly, pumpkin is a fairly versatile product. You can use it to prepare side dishes for meat, soups, baked goods, or serve it as a separate full-fledged dish.

Steamed pumpkin in a Redmond slow cooker

Steamed pumpkin is considered a universal and win-win option. This is because the finished dish can be given any taste - salty, spicy or sweet.

To steam salted pumpkin in a Redmond slow cooker you will need:

pumpkin;
water;
butter;
greenery;
salt to taste.

To steam sweet pumpkin in the Redmond slow cooker, take:

pumpkin;
water;
sugar;

Steaming pumpkin in a Redmond multicooker:

Peel and seed the pumpkin and cut into small cubes.
Pour 4 cups of water into the multicooker bowl and set the steamer.
Place the prepared pumpkin in a steamer container.
Close the multicooker lid tightly, turn on the “Steam” mode and cook the product for 15 minutes.
When the time is up, remove the finished pumpkin.
To serve salted, add salt to taste, butter and finely chopped herbs.
For a sweet option, caramelize the sugar. To do this, keep it on low heat until the mixture turns golden. Pour caramel over the finished pumpkin and add honey to taste.

Pumpkin in a Redmond slow cooker with dried fruits

Pumpkin with dried fruits is the perfect breakfast. Moreover, preparing this dish in a slow cooker will not be difficult, and heat treatment will preserve all the beneficial properties of each of the ingredients.

To prepare pumpkin in a Redmond slow cooker with the addition of dried fruits, you need the following ingredients:

pumpkin;
raisin;
dried apricots;
prunes;
sugar;
butter.

How to cook pumpkin in a Redmond slow cooker with dried fruits:

Prepare the pumpkin. To do this, peel it and cut it into cubes.
Rinse dried fruits. If desired, they can be soaked in warm water several hours before cooking.
Place the pumpkin and dried fruits in the multicooker container, add sugar to taste.
Close the multicooker and set the simmer mode for one hour.
You can also use the baking mode. In this case, you need to add a piece of butter to the main ingredients in the bowl, and cook the dish for half an hour. It is worth noting that when processing pumpkin in the “Baking” mode, the product will absorb oil and will not be so bland. Therefore, try both heat treatment options and choose the one that suits your taste.
After the pumpkin is cooked, divide it into portions and serve, drizzling with a little honey.

Pumpkin in a Redmond slow cooker with apples

Pumpkin with apples is perhaps one of the most popular recipes for preparing this product. By preparing this dish in the Redmond multicooker, you will achieve a unique taste and preserve all the beneficial microelements contained in the vegetable.

List of ingredients:

1 kg pumpkin;
5 large apples;
50 g butter;
1 glass of water;
3 tbsp. l. Sahara;
150 grams of walnuts (you can also use hazelnuts, peanuts or almonds);
sour cream;
a pinch of cinnamon;
salt to taste.

Cooking pumpkin with apples in a Redmond slow cooker:

Peel and seed the pumpkin and cut into small pieces no more than 2 cm thick.
Place the prepared product into the multicooker container.
Peel the apples and cut into small cubes. Send to the pumpkin.
Add sugar, a pinch of salt, a little cinnamon and butter to the contents of the multicooker.
Pour a glass of water over the food.
Close the multicooker lid tightly and set the “Stew” mode. Cook the dish for 1 hour.
After the allotted time has passed, remove the finished dish. Serve in portions, adding sour cream and sprinkling with nuts.

It is worth noting that pumpkin in the Redmond slow cooker, cooked with apples, will not lose its taste even when cold.

Pumpkin in a slow cooker Redmond with garlic

Even those who don’t like this product will most likely like pumpkin with garlic. And all because the vegetable prepared according to this recipe reveals itself in a completely unusual way - it acquires an islandy-piquant taste and an incomparable specific aroma.

To prepare pumpkin with garlic in the Redmond slow cooker you will need:

500 g pumpkin;
2 small cloves of garlic;
⅓ tbsp. olive oil;
1 tbsp. l. Sahara;
dried basil;
salt and pepper to taste.

Cooking pumpkin with garlic in the Redmond slow cooker.

Peel and seed the pumpkin and cut into small pieces.
Place the main ingredient in the multicooker container.
Squeeze the garlic through a press or grate it on a fine grater, mix with olive oil, basil, salt and pepper. Let the mixture sit for about 15 minutes.
Sprinkle the pumpkin with sugar and pour the resulting dressing over it.
Close the multicooker tightly and turn on the “Baking” mode. Cook the dish for 1 hour.

Pumpkin in a Redmond slow cooker with meat

Pumpkin with meat? It would seem that the products are completely incompatible. Not at all! Pumpkin cooked with the addition of meat is an extremely tasty and interesting dish that is suitable for serving on a holiday table.

List of ingredients for cooking pumpkin with meat in a Redmond slow cooker:

500 g pumpkin;
400 g pork;
3 medium potatoes;
1 tbsp. l. vegetable oil;
salt and pepper to taste.

Cooking pumpkin in a Redmond slow cooker with meat:

Rinse the meat, dry with a paper towel and cut into small pieces across the grain.
Peel the vegetables and remove the seeds from the pumpkin. Cut into pieces the same size as the meat.
Peel the pumpkin seeds from the pulp, rinse, dry in a frying pan, and grind in a coffee grinder.
Mix potatoes and pumpkin with meat, add salt and pepper to taste.
Grease the multicooker container halfway with vegetable oil.
Place the prepared ingredients into a bowl.
Close the multicooker tightly and set the “Stew” mode for 1.5 hours.
After this time, switch the device to the “Pie” mode. Cook the dish for another 30 minutes.
Serve the pumpkin with meat in portions, first sprinkling the finished dish with a small amount of ground pumpkin seeds.

Pumpkin puree soup in a multicooker Redmond

Pumpkin puree soup, despite its ease of preparation, is a delicious dish. Treat your relatives to it, and they will certainly appreciate the unusual delicacy.

To prepare pumpkin puree soup in the Redmond slow cooker you will need:

600 g pumpkin;
200 grams of potatoes;
1 liter of water;
30 g butter;
salt, pepper to taste;
sour cream;
greenery.

Making pumpkin puree soup in a Redmond multicooker:

Prepare the vegetables for cooking: peel the pumpkin and potatoes, remove the seeds.
Cut the pumpkin and potatoes into small cubes and place in a multicooker container.
Add water to the bowl.
Close the lid and set the simmer mode for 40 minutes.
After 40 minutes, open the multicooker and puree the vegetables using a blender or rub them through a sieve.
Add butter and spices to the vegetable mixture. Mix thoroughly.
Close the slow cooker and extend the simmering for another 10 minutes.
Serve by adding sour cream and chopped herbs to the dish.

Pumpkin casserole in a Redmond slow cooker

Children will surely appreciate the taste of pumpkin casserole. This easy-to-prepare dish can become a highlight on your dinner table.

List of ingredients for pumpkin casserole in the Redmond slow cooker:

350 g pumpkin;
1 tbsp milk;
550 g cottage cheese;
55 grams of semolina;
1 egg;
2 tbsp. l. sour cream;
¾ tbsp. Sahara;
vegetable oil;
a pinch of salt;
whipped cream.

Cooking pumpkin casserole in the Redmond multicooker.

Remove the pulp from the pumpkin and cut the product into small pieces.
Bring the milk to a boil and add the prepared pumpkin. Cook the vegetable for 10 minutes until soft.
When the time is up, remove the milk from the stove and add sugar to the pumpkin.
In a separate container, mix cottage cheese, sour cream, egg and semolina. Add a pinch of salt to the mixture of ingredients.
Carefully add pumpkin with milk to the mixture of cottage cheese, sour cream, eggs and semolina. Make sure that the pumpkin boiled in milk does not lose its shape and does not turn into “porridge”.
Lubricate the multicooker container with vegetable oil.
Place the resulting mass into the bowl.
Close the appliance with a lid and turn on the “Baking” mode. Cook the casserole for 40 minutes.
Sprinkle the finished dish with powdered sugar. Serve with sour cream and whipped cream.

Bon appetit!

Cooking pumpkin in a Redmond slow cooker

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 as much as possible, 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. 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 tasty dish for breakfast. 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 melted cheese will add piquancy to the soup. Pumpkin is good in vegetable dishes and also goes well with eggs, cheese and cottage cheese. Pumpkin also works well with meat products. Try adding pumpkin to meat stew, you will be surprised at the new taste. And if you peel a few pumpkin seeds, fry them in a dry frying pan, grind them in a mortar or coffee grinder and add them to a 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 tablespoon) 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 the finished dish a 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, 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