EntrancePumpkin with milk in a slow cooker is a rare and healthy dish. How to cook pumpkin with milk in a slow cooker: minimum time, maximum benefit
Pumpkin soup with milk is a dish that has gained popularity all over the world. In the countries of the East, it is prepared even for holidays. Soup with pumpkin is so tasty, tender and bright that it has taken its rightful place in Russian cuisine. In addition, this miracle vegetable is very useful, and in combination with milk and boiled rice, you get an excellent diet dish recommended primarily for babies and people with diseases digestive system. It is difficult to find a person for whom mother would not cook this in childhood. nutritious soup for breakfast before school. Using this recipe, you can enjoy the wonderful taste of pumpkin milk soup and return to childhood at least for a minute.
Recipe Information
Cooking method: sauteing, cooking.
Total cooking time: 40 min.
Servings: 3 .
Ingredients:
- pumpkin - 200 g
- milk - 500 ml
- rice "Basmati" - 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 somewhat different.
Note to the owner:
- In order for the soup to have an attractive appearance and excellent taste, you need to choose a pumpkin for it that is ripe, juicy and certainly with dense bright orange pulp (for example, the Muscat of Provence variety is suitable).
- You can use any kind of rice to make the soup, but it is better to use elongated basmati rice. It has undeniable merit. Firstly, it gives the finished dish a great flavor, and secondly, its grains do not stick together and do not boil 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 the kids are very fond of sweet milk soup with pumpkin. It is also prepared, 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 sweet pumpkin milk soup after cooking. A pinch of vanillin will give a unique flavor.
- Before serving, you can put in each plate with warm soup a piece of butter. The dish will turn out even more tasty and satisfying.
People say that the 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 the elderly. You can make juice, mashed potatoes, porridge and a lot of other dishes from pumpkin.
It is rich in vitamins, organic acids, useful trace elements. Many doctors recommend pumpkin to pregnant and lactating mothers.
In addition, it is advised to use pumpkin for heart failure, atherosclerosis and other diseases.
By the way, for those who want to acquire a slender figure, pumpkin is the best friend.
It has 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
For this dish, medium-sized pumpkins of bright yellow color with large seeds inside are most suitable.
The vegetable must be peeled, as the pumpkin "clothing" is tough and rather tasteless.
Very often, honey or sugar is added to pumpkin dishes. Despite the fact that the queen of autumn is sweetish, the sugar in it is still not enough for the full taste of the dish.
When cooking pumpkin in milk, the vegetable must first be boiled in water until semi-soft.
Pumpkin is cooked for a long time to speed up the process, cut it into small pieces or grate it.
Pumpkin goes well with dried fruits - prunes, dried apricots, raisins. So if you cook pumpkin porridge or puree in milk, be sure to add dried fruits.
Not only porridge and mashed potatoes can be prepared from pumpkin, baked pumpkin is very popular.
For porridge with the addition of pumpkin, mainly rice, corn, millet and wheat groats.
Many nutritionists warn that our body absorbs pumpkin carotene only in combination with oils: vegetable, butter or olive.
Pumpkin with milk in a slow cooker: a recipe "as easy as shelling pears"
This dish will not require much time and effort from you. To prepare pumpkin with milk, you will need a couple of small pumpkins of a special variety. In addition to milk, sour cream is also used in the recipe, it is only added to the dish last.
Ingredients:
Several small pumpkins
A little over half a glass of milk
Tablespoon of sour cream
Tablespoon of honey
Cooking
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 a pile, is also removed.
We cut the pumpkin into small pieces, put them in water and set the Multicooker mode to Multicook for half an hour.
After the pumpkin reaches the semi-cooked stage, salt and add sugar, a couple of spoons will be enough, but sweet lovers can increase the amount.
After five minutes, drain the water, pour milk into the multicooker bowl, set the Multicook mode for 10 minutes.
Add honey, stir well.
When the pumpkin is ready, put it on a dish and pour sour cream over it.
Pumpkin with milk in a slow cooker: pumpkin-corn porridge for kids
Many kids just love pumpkin as a puree. True, they often do not really like porridge, but if you combine the usual porridge and pumpkin with milk, you get the perfect dish for kids.
Ingredients:
A glass of corn grits
Glass of water
Half a liter of milk
200 grams of pumpkin
A couple spoons of sugar
Butter.
Cooking:
In a saucepan, mix water and milk, put on medium heat. Once the mixture boils, add corn grits. Salt.
Cook the cereal until half cooked, then add the butter and mix. Cook another 10 minutes.
Wash the pumpkin and remove the skin and seeds. Cut the vegetable into small pieces and put in a multicooker bowl. We set the Multicook mode for half an hour. After 15 minutes, add sugar to the pumpkin.
When the pumpkin is ready, drain the water, grind the pumpkin with a blender, turning it into a puree. To do this, it must be moved from the multicooker to another container, otherwise you can scratch the bowl.
The resulting puree is mixed with corn grits and pour 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 it is best combined with pumpkin. rice porrige. It is delicious on its own, but only the pumpkin gives it an incomparable aroma and color. Pumpkin-rice porridge with milk can be consumed cold and hot, dried fruits give the “zest” to the porridge.
Ingredients:
glass of rice
Half a liter of milk
300 grams of pumpkin
Two tablespoons of sugar
Tablespoon of honey
Vanillin
Half a glass of dried fruits - apples, dried apricots, raisins or others as desired
Butter spoon.
Cooking:
Place the rice in a multi-vacuum bowl and fill it with water. Salt. Set the mode to Milk porridge. Once the rice is done, transfer it to a separate bowl.
Rinse and peel the pumpkin from seeds and peel, cut into pieces. Put them in a slow cooker and pour a little water. In the Multicook mode, cook for half an hour.
When the pumpkin is ready, grind it with a blender to a puree state.
Add vanilla, cinnamon, sugar and honey. Mix everything well.
Put the rice into the pumpkin mass and pour everything over with milk. Cook in a slow cooker for 10 minutes, stirring occasionally.
Dried fruits are added last; together with the rice-pumpkin mass, they must be cooked for no more than five minutes. When the porridge is ready, let it brew for 15 minutes.
After that, you can lay out 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 loved ones
The recipe is for two servings. This cocktail is rich in vitamins, tasty and fragrant. Perfect for starting the day. Since the pumpkin is rich in fiber, the cocktail saturates until the very dinner, allowing you to do without harmful dry snacks.
Ingredients:
100 grams of pumpkin
Two tablespoons of sugar
Vanillin
Half a glass of whipped cream
Half glass of milk
Cooking:
Rinse the pumpkin and remove the skin and seeds. Cut into small pieces. Place them in a mixing bowl and cover with water. Set the Multicook mode to 25 minutes. Add sugar.
After the pumpkin is ready, grind it with a blender to a puree state.
Add vanillin and milk to the puree, mix. You can also add a small amount of cinnamon.
The resulting mass must be darkened for about five minutes in a slow cooker.
After that, you can pour into glasses, add whipped cream to each.
You can decorate your cocktail as you wish. chocolate chips, mint leaves and lemon balm.
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 used as an independent product, and as a side dish for meat. Very loved and popular pumpkin soups, especially those prepared with milk. The benefits of all the ingredients are undeniable.
Ingredients:
Half a kilo of pumpkin
one potato
one carrot
A couple of garlic cloves
one bulb
Half a liter of milk.
Cooking:
Wash and clean potatoes, carrots and pumpkin well. The latter is also cleaned of seeds.
We cut the pumpkin and potatoes into cubes. Three onions, garlic and carrots on a grater - you can all in one container.
We put all the vegetables in a multicooker bowl, salt and pour milk.
Set the mode Milk porridge for one hour.
After all the vegetables are ready, grind them with a blender to a puree state, add milk and cook for another 5 minutes.
Let the soup brew for 10 minutes. Serve on the table 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 obtained not with milk, but in milk, which makes the dish even more appetizing and fragrant.
Ingredients:
Half a kilo of pumpkin
A glass of milk
A couple tablespoons of sugar
handful of raisins
A small piece of butter.
Cooking:
Rinse and peel the pumpkin, remove the peel and seeds, cut into small plastics or cubes, choose the shape yourself.
Put the pieces in a multicooker bowl, add well-washed raisins and sprinkle with sugar, mix.
Pour milk so that it hides the pieces of pumpkin, put pieces of butter on top.
Set the Baking mode to 40 minutes, while 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 meet different varieties, depending on the variety, how sweet the pumpkin is is also determined. The sweetest are bright yellow pumpkins, which are used in European countries for Halloween. If you chose a less sweet variety, add more sugar to the dish.
- To make the pumpkin cook faster, cut it into small pieces, if your dish ends up becoming a puree, better pumpkin rub on a grater or pass through a meat grinder.
- Add a little salt, even a small amount of it "kills" the sweetness of the vegetable.
- If you are preparing pumpkin as a side dish for meat, it is best to boil it for meat broth.
- Pumpkin seeds can be used to garnish a pumpkin dessert. To do this, you need to dry the seeds without frying, peel, chop and sprinkle the dessert.
Pumpkin is a unique vegetable. It contains many vitamins and minerals necessary for a person. Pleasant to the taste, has an amazing, incomparable aroma. Available and inexpensive. It can be frozen or stored in another way, which will allow you to use the product all year round.
Dishes based on a bright orange vegetable are easy to prepare, even a beginner can handle it. It goes well with many products, especially milk. In such a duet, the dish becomes rich, bright and satisfying. If you want to surprise your family with delicious and healthy treat, then the decision to cook a pumpkin with milk will become correct.
pumpkin preparation
When choosing a pumpkin, it is necessary to focus on ripe fruits, not damaged, with a smooth skin. The fruit must not be overripe.
There are several varieties of pumpkin, they may differ in taste. Some choose 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 because of the rough skin. Then you can send the pumpkin in the microwave for a couple of minutes. The peel will become softer and easier to remove.
Cleanse the product of seeds and lint-like fibers. Then you need to cut the vegetable into slices or pieces, if the recipe requires it.
Cooking methods
Can be used various ways cooking pumpkin with milk:
- on the stove: boil, stew, fry;
- in the oven;
- in a multicooker;
- in the microwave;
On the stove
The stove can be used to cook soups and cereals. You can simply put out the pumpkin in milk. This method is convenient and has proven itself for a long time.
Especially tasty are the second dishes cooked in a saucepan. So you can quickly and without much difficulty cook porridge. 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 semi-preparedness of the vegetable, you can add cereals (millet and rice are best combined with pumpkin). When the ingredients become soft, you need to pour in the milk. Then add salt or sugar as desired. And definitely butter.
The main advantage of the method of cooking on the stove is their simplicity and variety of recipes. The disadvantage of technology will be the need for constant monitoring.
In the oven
Baking in the oven allows you to maximize the preservation of vitamins and nutrients of products. There are many recipes for wind pumpkin with milk, and they are all simple. It is only necessary to cut the prepared and peeled vegetable into thin plates. Place in a baking dish previously greased with oil. Sprinkle sugar on top. You can add raisins. Pour everything with milk and put in the oven for 30 minutes at 220 degrees. If you put a small piece of butter, the dish will become more interesting in taste.
Roasted pumpkin should be served cold. It pairs best with sweet pastries.
In addition to baking, you can cook soups, cereals, and various desserts based on pumpkin and milk in the oven.
Benefits of cooking in the oven:
- simple and convenient;
- minimum time spent;
- no need for constant monitoring;
- products keep beneficial features;
- it turns out a tasty and fragrant dish.
In a slow cooker
Using a multicooker will require a minimum of effort and very little time. Dishes are 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 with the help of a miracle device, you must first clean it from the peel and seeds. Cut into pieces of arbitrary shape and put them in a special dish. 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, mix. The dish is ready. Serve with sour cream.
Benefits of using a multicooker:
- comfortable cooking conditions: no need to follow the process and wait for it to finish;
- vitamins are preserved;
- many modes, changing which, you can achieve optimal results in the preparation of a variety of dishes;
- the device will cope with any task: soup, stewed pumpkin with milk or porridge.
in the microwave
Main advantage 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 this, as a rule, is in every house.
In order to bake a bright orange fruit completely, it is not necessary to peel it. You just need to take out the seeds. A pumpkin variety that has a small size when ripe is suitable.
The product is placed in a pot, a little sugar and milk can be added inside the pumpkin. Cover the container with a lid, preferably with a hole for steam to escape. It will take 15 minutes to bake at maximum power of the machine.
Serve the dish with whipped cream or sour cream. A spectacular dish will make a splash among the home. This is also possible on festive table put.
Various dishes based on pumpkin and milk
Pumpkin is such a versatile product that it makes equally good first courses, side dishes, snacks, and desserts. Here are some delicious recipes.
Pumpkin porridge with milk
Pumpkin milk porridge is a healthy, tasty and satisfying delicacy suitable for children and adults. Great option for breakfast. For cereals, the Muscat pumpkin variety is best suited. Its flesh has a beautiful bright orange color. Plus, it's very soft. You can not add sugar to porridge, there is already so much of it in pumpkin. The dish is prepared with the addition of various cereals and without them.
Basic cooking recipe:
- First you need to prepare the pumpkin, wash and clean it from the peel and seeds.
- Cut into small cubes and send to boil in water. Enough 7 minutes.
- Then you need to drain the water and add milk, if desired, cereals. Rice and millet are best combined with pumpkin. Cook, stirring, until done.
- At the very end, you can add sugar, dried fruits. Do not forget to put a piece of butter in the porridge. It helps to absorb the carotene found in the sunny vegetable.
Pumpkin Milk Soup
Cooking the first pumpkin dish is very easy, the procedure will take a little time. And the result is a bright, beautiful and healthy dish.
- It is necessary to cut the prepared pumpkin and potatoes into cubes. Throw in water and cook until tender.
- To the main vegetables, you can also add fried onions and carrots, celery, cereals if desired.
- Then drain the water.
- Add prepared ingredients to boiling milk.
- Salt and season with seasonings.
- When you want to please the household and guests with puree soup, then before adding boiled vegetables to milk, you need to beat them with a blender.
The most delicate first dish is ready. Both kids and adults will love this. Before serving, you can decorate with herbs and put a piece of butter.
One of the most popular autumn vegetables is, of course, pumpkin. And no wonder. After all, it is not only tasty and low-calorie, but also has a mass useful substances(vitamins, micro and macro elements). Easy Recipes cooking pumpkin porridge will help you quickly and easily turn the autumn beauty into a favorite delicacy of the whole family.
Pumpkin porridge with cinnamon and raisins
To prepare treats stock up:
- Pumpkin pulp - 500 g
- Milk - 200 ml
- Water - 50 ml
- Cinnamon - 0.5 tsp
- Raisins - 0.5 cups
- Powdered sugar - 2 tbsp (adjust the amount of this ingredient according to personal preferences and pumpkin variety)
- Cooking begins with the processing of raisins - it should be washed and poured with hot water.
- Cut the peeled pumpkin pulp into cubes and place in a separate container.
- Pour the vegetable with milk and water.
- Place the bowl with the pumpkin on the fire. Bring the composition to a boil and simmer the vegetable over low heat for 10-20 minutes, stirring the dish from time to time.
- After that, separate the softened pulp from the other components by throwing it into a colander (while pouring the milk into a separate container).
- Grind the boiled vegetable (for example, using a blender).
- Depending on the desired degree of density ready meal you can add more or less milk to the homogeneous pumpkin mass.
- Now add the remaining ingredients to the porridge - cinnamon, powdered sugar and raisins.
Pumpkin porridge with millet and milk
Before cooking, prepare the following ingredients:
- Peeled pumpkin - 100 g
- Millet groats - 0.5 cups
- Sugar - 2 tbsp
- Butter - 50 g
- Milk - 100 ml
- Water - 1 cup (250 ml)
- Salt - a pinch
- Cut the pre-peeled vegetable into small pieces (for example, cubes).
- Combine liquid ingredients (milk and water).
- Add sugar and salt to them. You send the composition to the fire.
- As soon as the liquid boils, add pumpkin to it. Boil vegetables for 10-15 minutes.
- While the finely chopped vegetable is languishing on the fire, thoroughly rinse the millet groats.
- Combine pumpkin and cereal. Cook the composition for another 25 minutes, stirring occasionally so that the composition does not burn.
- Next, transfer the dish to an earthenware vessel, add oil and send it to the oven for 10 minutes. Temperature regime in the oven - 180 ° C.
The dish is ready. Sweets lovers can add honey, pre-soaked dried fruits (prunes, dried apricots, dried cherries), raisins or nuts to taste.
Pumpkin porridge with rice and apple
Prepare:
- Rice - 7 tbsp
- Pumpkin - 500 g
- Apples - 1-2 pcs
- Milk - 1 glass
- Raisins - 100 g
- Sugar, vanilla sugar, salt - to taste
- Cut the peeled and washed vegetable into medium-sized cubes and place in a saucepan.
- In the same container, add thoroughly washed rice. Mix the ingredients.
- Fill the composition with water. By volume, water should be twice as much as other ingredients.
- Put the dishes on the fire and wait for the water to boil.
- Next, add sugar and salt.
- Reduce the heat and begin to simmer the porridge components.
- When the water is almost all boiled away, pour in the milk, add a pinch of vanilla and raisins.
- Reduce the flame to almost nothing, and continue to languish for another 10 minutes.
- Prepared (peeled) apples are cut into small slices and added to the porridge.
- Simmer ingredients until done.
Pumpkin porridge with semolina and orange
To prepare the treat you will need:
- Pumpkin - 600 g
- Semolina - 2 tbsp
- Orange - 1 pc.
- Milk - 2 cups
- Butter - 100 g
- Sugar (sand and vanilla), salt - to taste
- Prepare an orange. To do this, wash the citrus, remove the peel from it and grate it on a fine grater.
- Now grind the pumpkin by rubbing it on a coarse grater.
- Place in one container orange peel, pumpkin, vanilla sugar and granulated sugar, as well as a pinch of salt.
- Pour the composition with a moderate amount of water and place it on the fire.
- Simmer food until the vegetable is soft.
- Now pour in the milk.
- Bring the composition to a boil and slowly, stirring constantly, pour in the semolina.
- Place the dish in the prepared oven for 3-5 minutes.
- The porridge is ready. Season it with oil and serve.
People say that the 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 the elderly. You can make juice, mashed potatoes, porridge and a lot of other dishes from pumpkin.
It is rich in vitamins, organic acids, useful trace elements. Many doctors recommend pumpkin to pregnant and lactating mothers.
In addition, it is advised to use pumpkin for heart failure, atherosclerosis and other diseases.
By the way, for those who want to acquire a slender figure, pumpkin is the best friend.
It has few calories, but thanks to fiber, it saturates our body better than any other product.
General principles cooking pumpkin with milk in a slow cooker
For this dish, medium-sized pumpkins of bright yellow color with large seeds inside are most suitable.
The vegetable must be peeled, as the pumpkin "clothing" is tough and rather tasteless.
Very often, honey or sugar is added to pumpkin dishes. Despite the fact that the queen of autumn is sweetish, the sugar in it is still not enough for the full taste of the dish.
When cooking pumpkin in milk, the vegetable must first be boiled in water until semi-soft.
Pumpkin is cooked for a long time 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 mashed potatoes with milk, be sure to add dried fruits.
Not only porridge and mashed potatoes can be prepared from pumpkin, baked pumpkin is very popular.
For porridge with the addition of pumpkin, mainly rice, corn, millet and wheat groats are used.
Many nutritionists warn that our body absorbs pumpkin carotene only in combination with oils: vegetable, butter or olive.
Pumpkin with milk in a slow cooker: a recipe "as easy as shelling pears"
This dish will not require much time and effort from you. To prepare pumpkin with milk, you will need a couple of small pumpkins of a special variety. In addition to milk, sour cream is also used in the recipe, it is only added to the dish last.
Ingredients:
Several small pumpkins
A little over half a glass of milk
Tablespoon of sour cream
Tablespoon of honey
Cooking
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 a pile, is also removed.
We cut the pumpkin into small pieces, put them in water and set the Multicooker mode to Multicook for half an hour.
After the pumpkin reaches the semi-cooked stage, salt and add sugar, a couple of spoons will be enough, but sweet lovers can increase the amount.
After five minutes, drain the water, pour milk into the multicooker bowl, set the Multicook mode for 10 minutes.
Add honey, stir well.
When the pumpkin is ready, put it on a dish and pour sour cream over it.
Pumpkin with milk in a slow cooker: pumpkin-corn porridge for kids
Many kids just love pumpkin as a puree. True, they often do not 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 spoons of sugar
Butter.
Cooking:
In a saucepan, mix water and milk, put on medium heat. As soon as the mixture boils, add corn grits to it. Salt.
Cook the cereal until half cooked, then add the butter and mix. Cook another 10 minutes.
Wash the pumpkin and remove the skin and seeds. Cut the vegetable into small pieces and put in a multicooker bowl. We set the Multicook mode for half an hour. After 15 minutes, add sugar to the pumpkin.
When the pumpkin is ready, drain the water, grind the pumpkin with a blender, turning it into a puree. To do this, it must be moved from the multicooker to another container, otherwise you can scratch the bowl.
Mix the resulting puree with corn grits and pour 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 is best combined with pumpkin. It is delicious on its own, but only the pumpkin gives it an incomparable aroma and color. Pumpkin-rice porridge with milk can be consumed cold and hot, dried fruits give the “zest” to the porridge.
Ingredients:
glass of rice
Half a liter of milk
300 grams of pumpkin
Two tablespoons of sugar
Tablespoon of honey
Vanillin
Half a glass of dried fruits - apples, dried apricots, raisins or others as desired
Butter spoon.
Cooking:
Place the rice in a multi-vacuum bowl and fill it with water. Salt. Set the mode to Milk porridge. Once the rice is done, transfer it to a separate bowl.
Rinse and peel the pumpkin from seeds and peel, cut into pieces. Put them in a slow cooker and pour a little water. In the Multicook mode, cook for half an hour.
When the pumpkin is ready, grind it with a blender to a puree state.
Add vanilla, cinnamon, sugar and honey. Mix everything well.
Put the rice into the pumpkin mass and pour everything over with milk. Cook in a slow cooker for 10 minutes, stirring occasionally.
Dried fruits are added last; together with the rice-pumpkin mass, they must be cooked for no more than five minutes. When the porridge is ready, let it brew for 15 minutes.
After that, you can lay out 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 loved ones
The recipe is for two servings. This cocktail is rich in vitamins, tasty and fragrant. Perfect for starting the day. Since the pumpkin is rich in fiber, the cocktail saturates until the very dinner, allowing you to do without harmful dry snacks.
Ingredients:
100 grams of pumpkin
Two tablespoons of sugar
Vanillin
Half a glass of whipped cream
Half glass of milk
Cooking:
Rinse the pumpkin and remove the skin and seeds. Cut into small pieces. Place them in a mixing bowl and cover with water. Set the Multicook mode to 25 minutes. Add sugar.
After the pumpkin is ready, grind it with a blender to a puree state.
Add vanillin and milk to the puree, mix. You can also add a small amount of cinnamon.
The resulting mass must be darkened for about five minutes in a slow cooker.
After that, you can pour into glasses, add whipped cream to each.
If desired, you can decorate your cocktail with chocolate chips, mint leaves and lemon balm.
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 used as an independent product, and as a side dish for meat. Pumpkin soups are very loved and popular, especially those that are prepared with the addition of milk. The benefits of all the ingredients are undeniable.
Ingredients:
Half a kilo of pumpkin
one potato
one carrot
A couple of garlic cloves
one bulb
Half a liter of milk.
Cooking:
Wash and clean potatoes, carrots and pumpkin well. The latter is also cleaned of seeds.
We cut the pumpkin and potatoes into cubes. Three onions, garlic and carrots on a grater - you can all in one container.
We put all the vegetables in a multicooker bowl, salt and pour milk.
Set the mode Milk porridge for one hour.
After all the vegetables are ready, grind them with a blender to a puree state, add milk and cook for another 5 minutes.
Let the soup brew for 10 minutes. Serve on the table with croutons.
Pumpkin with milk in a slow cooker: old recipe baking
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 obtained not with milk, but in milk, which makes the dish even more appetizing and fragrant.
Ingredients:
Half a kilo of pumpkin
A glass of milk
A couple tablespoons of sugar
handful of raisins
A small piece of butter.
Cooking:
Rinse and peel the pumpkin, remove the peel and seeds, cut into small plastics or cubes, choose the shape yourself.
Put the pieces in a multicooker bowl, add well-washed raisins and sprinkle with sugar, mix.
Pour milk so that it hides the pieces of pumpkin, put pieces of butter on top.
Set the Baking mode to 40 minutes, while 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 are found in different varieties, depending on the variety, how sweet the pumpkin is is also determined. The sweetest are bright yellow pumpkins, which are used in European countries for Halloween. If you chose 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 eventually acquires the consistency of mashed potatoes, it is better to rub the pumpkin on a grater or pass it through a meat grinder.
- Add a little salt, even a small amount of it "kills" the sweetness of the vegetable.
- If you are cooking pumpkin as a side dish for meat, it is best to boil it in meat broth.
- Pumpkin seeds can be used to garnish a pumpkin dessert. To do this, you need to dry the seeds without frying, peel, chop and sprinkle the dessert.
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