Orange spiced pumpkin pie

by Masha Ganina' s family

Ingredients

3 eggs , 1 orange, 1/2 cup of sugar,

100 ml sour cream ,    

1/2 cup of semolina ,

150 g (5 oz) pumpkin        

500 g (17,5 oz) soft cheese,        

dairy butter (for greasing)

How to cook

Combine soft cheese with eggs and sugar.

Mix the mass carefully and then mash it until smooth.

Wash a pumpkin and peel it.

Grate the pumpkin.

Rinse an orange and peel it.

Grate the orange zest

Combine the prepared cheese mass with the pumpkin and orange zest.

Stir everything thoroughly.

Grease a baking tray with dairy butter and powder it with semolina.

Transfer the cooked dough to the tray.

Bake the pie in the preheated oven at 180°C (356°F) for 45-60 minutes.

Serve the pumpkin pie hot.

Lazy pumpkin varenyky (dumplings)

by Vadym Hrapov's family

Ingredients

·        

1 egg , 1 cup of flour . a pinch of salt,      

2-3 tbsp sugar, 1 tbsp dairy butter,     

300 g (10,5 oz) pumpkin,        

200 g (7 oz) cottage cheese,        

sour cream – for serving

How to cook

Peel a pumpkin and dice it. Transfer the pumpkin to a pan. Pour some water above and stew the pumpkin until soft. Then pour out the water and mash the boiled pumpkin.

Combine cottage cheese and sugar. Stir until smooth. Add salt and an egg. Mix the ingredients carefully. Add the pumpkin and stir everything again. Then add flour and mix one more time.

Transfer the mass to a floured surface and knead dough for 10 minutes. Divide the mass into 2 parts. Roll the dough in a sausage shape and cut it into medium pieces.

Boil varenyky in salted water. Cook them until they come to surface. Combine the boiled varenyky with dairy butter. Serve them with sour cream.

Pumpkin porridge on milk

by Iryna Tkachenko's family

Ingredients

Pumpkin 1 kg

Rice - 200 gr

Water - 1 liter

Butter - 50-100 gr

Milk 500 gr

Honey or sugar - to taste

Pumpkin seeds and berries for decoration

How to cook

Cut the pumpkin into cubes and put in the pan with water.

Cook the pumpkin until it is soft for about 20 -30 minute.

Pour out almost all water from the pan.

Grind pumpkin with a blender and make a mash.

Add the rice and put it back on fire, add butter and milk and mix everything.

Cook it for about 20 minutes until rice is ready.

Put porridge on plates, add honey or sugar.

Decorate it with pumpkin seeds or berries

Pumpkin porridge with mushrooms

bz by Dasha Mazur's family

Ingredients

Pumpkin — 1 kilo

Millet or corn — 5 tablespoonfuls

Vegetable oil — 1/2 cup

Dried mushrooms — 100 grams

Salt, sugar

How to cook

Cut the pumpkin into manageable pieces, remove the skin, wash well and put into a wok-like saucepan, add water to barely cover the pumpkin pieces.

Cook in the oven. When cooked, remove the pumpkin pieces and fry a little in oil in the skillet. Add the millet (or corn) into the pumpkin stock, add salt and sugar to taste and cook porridge.

Cook the mushrooms in boiling water. Remove, chop and fry in oil. Then mix the mushrooms into mashed pumpkin pieces.

Put the mix into the porridge, thoroughly stir and put the saucepan with it into the oven for 10 to 15 minutes.

Add a little oil or butter before serving.

Baked pumpkin

with millet and dried Fruits

by Maryna Sarkisyan

Ingredients

Medium-size pumpkin

Millet1 - 0,5 glass

Dried apricots - 100 g

Raisins - 100 g

Sugar - 4 tbsp

Water - 3.5 glass

How to cook

Rinse the millet; put it into the pot with boiling water.

Add sugar and dried fruits. Cook until half-ready.

Trim off the top of the pumpkin, deseed it from the inside.

Put the half-ready porridge into the pumpkin, put the pumpkin top back and set it in oven for 20-30 mins.

If you need stronger flavor and more nutritive properties, you might add nuts or sunflower seeds into the porridge.

Pumpkin soup

by Rita Karapetyan's family

Ingredients

Pumpkin pulp - 750 g 

Onion - 2 

Butter - 50 g 

Chicken broth - 0.5 liters 

Sour cream - 200 g 

Salt, pepper, greens 

How to cook

Wash the pumpkin with cold water, peel and slice.

Chop the onion and fry in butter until it turn brown.

Add pumpkin pieces and pour all with the broth.

Salt the soup and pepper, cover and simmer for 15 minutes.

Pumpkin soup with ginger

by Karina Sarkisyan's family

Ingredients

pumpkin: 500 g, milk: - 200 ml

carrot: 2 pcs, onion: 1 pc.

butter: 20 g

pumpkin oil: 1 teaspoon spoon

dried crushed ginger: 0.5 tsp spoon

salt, black ground pepper: to taste

Purified pumpkin seeds: for finishing

How to cook

Clean and wash a pumpkin, carrots and onions. Cook them in salted water until ready

Cut the vegetables into pieces and mash, add softened butter, pumpkin oil and milk and mix.

Add ginger, salt and pepper to taste, decorate each serving with pumpkin seeds.

Warm salad with grapes

by Narine Karapetyan's family

Ingredients

chicken liver: 400 g

pumpkin: 400 g

oil: 100 ml

Onion: 1 pc.

white grapes: 1 cluster

lettuce leaves: for decoration

salt, black ground pepper: to taste

How to cook

1. Peel the onion, wash it and finely cut. Put on a warm frying pan with oil and fry to golden color.

2. Wash chicken liver, chop and add to onion. Fry the liver until it is ready, add salt and pepper to taste.

3. Peel pumpkin and cut into small cubes. Add pumpkin to the liver with onions. Stir and cover the pan with a lid. Fry a pumpkin with a liver for 15-20 minutes (pumpkin must soften).

4.. Large grapes cut into halves and stretch out the stones. Put on a plate on lettuce leaves, put a hot pumpkin with a liver on it.

Pumpkin Pie with Nuts 

by Liliya Strashna's family

Ingredients

for dough:

200 g of flour,

100 g butter,

1 egg

1  spoon of water

pinch of sal

For the filling:

500 g purified pumpkin

half a lemon , 3 eggs

100 g of honey

100 g of walnuts,

0,5 tsp of ground cinnamon.