What can be done from a pumpkin for the winter, how to save the fruit until the new harvest. The best golden recipes for pumpkin blanks for the winter at home

Pumpkin pie, candied pumpkin, pumpkin soup - all these dishes are familiar to most lovers of this sunny vegetable. But few people know that pumpkins also make delicious preparations for the winter. The other day I dug deep into my archives and chose for you 9 of the best pumpkin recipes for the winter.

pumpkin marmalade

This type of dessert is very popular in Syria. The peel and seeds are removed from the pumpkin, divided into pieces 5 centimeters long and 3 centimeters wide and placed in lime mortar for 24 hours (for its preparation, lime for whitewashing is diluted in water in a ratio of 1:15, settled and the top layer of liquid is used) . Next, the pumpkin is kept for 7 days in clean water, which is renewed every 10-12 hours. At the end, the pumpkin is boiled in sugar syrup until transparent. Ready pumpkin marmalade is stored in syrup, and before laying out on a dish, the slices are sprinkled with crushed nuts or coconut flakes.

Plum and pumpkin puree

Ingredients: 500 grams of pumpkin, 500 grams of plums, water.

Cooking method: Place peeled and sliced ​​pumpkin and plum in a saucepan and boil in a small amount of water for 15-20 minutes (until soft). Beat the mass with a blender (pass through a meat grinder), boil again, pour into sterile jars and seal them with lids.

Pumpkin in sea buckthorn juice

Ingredients: 1 liter of fresh sea buckthorn juice, 1 kilogram of pumpkin pulp, 1 kilogram of granulated sugar.

Cooking method: Put the pumpkin cut into pieces in a saucepan, pour in sea buckthorn juice and sprinkle with sugar. Boil the pumpkin in sugar syrup until it is completely softened (15-20 minutes over low heat after boiling). At the end of cooking, you can put a little grated lemon or orange zest. Pour the resulting hot mass into clean jars and roll up.

dried pumpkin

If you have nowhere to store a large crop of pumpkins, then some of the fruits can be dried. To do this, they are peeled and seeds are cut into 1 cm thick plates, which are then laid out on a central heating battery covered with gauze (you can also use electric drying). Such a pumpkin remains as sweet and tasty as fresh. Dried pumpkin can be eaten as a snack or soaked in water and added to stews and salads.

pumpkin compote

Ingredients: 500-600 grams of pumpkin, 3 liters of water, 350 grams of sugar, 9 grams of citric acid

Cooking method: Remove the seeds and skin from the pumpkin and cut it into cubes measuring 2 x 2 centimeters. Put the pumpkin in a saucepan, cover with water, add citric acid and bring to a boil. Leave in this form for a day, then catch the pumpkin with a slotted spoon and transfer it to a three-liter sterilized jar. Add sugar to the water left from the pumpkin, bring to a boil and pour the hot liquid into a jar. Cover the jar with a lid and pasteurize for 20 minutes. After that, roll up and store in a cool place.

Pumpkin salad for the winter

Ingredients (based on a liter jar): 750 grams of pumpkin, 250 grams of onion, 1-2 red sweet peppers, 2-3 pieces of carrots, a pinch of coriander, 1 bay leaf, 3 black peppercorns, 1-2 basil leaves or celery.

Marinade: 1 liter of water, 250 milliliters of 9% table vinegar, 30 grams of salt, 100 grams of sugar.

Cooking method: Chop onion and pumpkin into medium-sized narrow rings, and pepper into small slices. Place the vegetables in the jar in layers, sprinkling each time with spices. Fill the container to the brim with marinade, put the lid on top (loosely) and pasteurize for 25-30 minutes. After that, seal the container with a lid, turn over and cool. Store canned food in a dark, cool place.

Ingredients: 1 kilogram of pumpkin pulp, 500 grams of homemade tomatoes, 2 tablespoons of refined sunflower oil, 5 onions, 1 small garlic head, 1 teaspoon of ground hot pepper, 1 tablespoon of grated fresh ginger (or ½ teaspoon dry).

Cooking method: Fry finely chopped pumpkin and onion in oil for 5-8 minutes. Then add chopped tomatoes, finely chopped garlic, spices and salt to the mixture and simmer until thick (on average 15-20 minutes). Arrange vegetable stew in jars with a capacity of 0.5-1 liter, cover them with lids and pasteurize for 20 minutes. Close jars with lids and store them in a cool place.

Sauerkraut with pumpkin

Ingredients: 500 grams of carrots, 500 grams of pumpkin, 2.5 kilograms of white cabbage, 2 tablespoons of sugar, 2 tablespoons of sugar

Cooking method:

1. Finely chop the cabbage and sprinkle with salt and sugar.
2. Remember it with your hands until a small amount of juice stands out.
3. Mix it with coarsely grated carrots and pumpkin.
4. Fold the resulting mass into a wide and tall bowl and tamp a little (thin (5-6 millimeters wide) strips of pumpkin can be placed between the layers of vegetables).
5. Place a plate or a wooden circle with a load on top.
6. Sour the cabbage for 3-4 days, regularly piercing it with a wooden or stainless steel stick (it is convenient to use a sushi stick).
7. After that, spread the finished sauerkraut in jars and store in the refrigerator or in a cool cellar.

By the way, a kind of barrel for pickling tomatoes and cucumbers can be made from a large pumpkin fruit. To do this, seeds are removed from it and the pulp is scraped out so that the wall thickness is approximately 2-3 centimeters. Vegetables in such a barrel are simply extraordinarily tasty!

How do you prepare pumpkin for the winter? Please share your signature recipe in the comments!

Pumpkin and apple are two inseparable products that appear in many dishes.

They match perfectly.

Pumpkin gives dishes and toppings a bright color, and apple pleases with taste and summer aroma. Shall we make a delicious puree out of them?

Pumpkin for puree needs to be peeled, cut into pieces. It is better to use table varieties. They differ in bright pulp, sweetness, juiciness. Apples can be peeled or used with the skin on, depending on the recipe chosen. They cook faster than pumpkin. Summer varieties take a few minutes to boil.

How and with what you can grind mashed potatoes:

Blender, combine;

meat grinder;

Rubbing through a sieve;

Pestle, potato pusher.

You can grind raw foods, then put them to boil, but in a bowl, the pumpkin with apples is first brought to softness, then mashed, brought to the desired taste. Winter preparations require re-boiling.

What is put for taste:

Lemon or dry acid;

Sugar, honey, syrups;

Spices (vanilla, cinnamon, ginger).

Other fruits and vegetables can also be added to the dish. Most often it is carrots, zucchini, pears. Zest or citruses themselves are added to winter preparations, mainly lemons and oranges. Puree does not require long cooking, like jam or marmalade.

Pumpkin and apple puree for dessert

A recipe for a simple pumpkin puree with apples, which can be prepared for dessert or for an afternoon snack. The same dish can be used as a sauce for pancakes, pancakes, casseroles.

Ingredients

200 g of apples;

300 g pumpkin;

Sugar, vanilla;

A pinch of zest.

Cooking

1. Peeled, washed pumpkin pulp should be cut into cubes, put in a saucepan, add 0.5 cups of water and boil under the lid for about ten minutes.

2. Peel the apples, cut them, add to the pumpkin. Sprinkle in some chopped zest.

3. Close the saucepan with a lid, cook over low heat until the apples and pumpkin are soft.

4. Add sugar at the end. If the dish will be used as a sauce, make it sweeter. Season with vanilla.

5. Remove from heat, puree with a blender or mash the rest of the pieces with a pestle, you can cool the mass and rub it through a sieve.

Pumpkin and apple puree for the winter

A variant of a useful and sunny harvest, which is wonderful all winter until spring. Such apple and pumpkin puree can be given even to small children from 1 year old, if there is no allergic reaction to sugar.

Ingredients

1 kg pumpkin;

3 apples;

500 g sugar.

Cooking

1. Cut pumpkin and apples into slices, pass through a meat grinder. You can grind with a blender or combine.

2. Season the resulting mass with sugar, put on the stove.

3. Bring to a boil, remove the foam.

4. Boil the puree until thick, but at least ten minutes. The mass should not actively boil. Stir regularly so that the workpiece does not burn.

5. While the puree is cooking, process the jars over steam or in any other way.

6. Spread the hot puree into prepared containers, seal, turn over to cool.

7. Lower for storage in the cellar, turn to the normal position.

Pumpkin and apple puree for baby foods

The recipe for a gentle puree for baby food. You can introduce a dish of two ingredients into the child's diet only after he gets acquainted with each product separately.

Ingredients

100 g pumpkin;

100 g of apple;

10 g of oil;

Cooking

1. Chop the pumpkin into pieces, also cut the peeled apple, add 40 ml of water, oil to them, cook until soft.

2. Transfer the products to the blender bowl or just into a bowl, add a little sugar.

3. Puree foods until smooth.

4. Cool down. If suddenly the mass turns out to be thick, you can dilute it with a small amount of milk or a mixture familiar to the child.

Pumpkin and apple puree for the winter with oranges

A variant of a delicious and fragrant puree with apples and pumpkin, which also needs oranges. You can use one large citrus or two small ones.

Ingredients

1500 grams of pumpkin;

1500 grams of apples;

1100 grams of sugar;

1-2 oranges;

200 ml of water;

0.5 tsp cinnamon;

Cooking

1. Cut the pumpkin into cubes, put in a saucepan, add water to the pieces, set to languish. Bring the pieces to softness.

2. Remove the zest from the orange, no need to grind, also add to the pan, let it boil with the pumpkin.

3. Cut the apples into arbitrary pieces, you do not need to remove the skin, discard the cores to the side.

4. Send fruit to the total mass, bring to softness. They cook quickly, usually no more than ten minutes.

Pumpkin blanks

Cool cooked ingredients, rub through a sieve.

6. Squeeze juice from oranges, strain it from the seeds.

7. Mix grated puree with orange juice, add sugar and cinnamon to them, put back on the stove.

8. Cook the mass for about ten minutes over low heat. Taste it. If you need to add acid, you can pour a little lemon.

9. Arrange the puree in jars, seal immediately.

Pumpkin and apple puree in a slow cooker

A variant of a simple mashed potatoes, which is prepared in a slow cooker, does not stick and always turns out. The zest is used from an orange, but you can also take it from a lemon, even a dry product will do, it needs less.

Ingredients

500 g pumpkin;

500 g of apples;

1 tsp zest;

120 g of sugar;

1 pinch of cinnamon;

1 pinch of citric acid or 1 tsp. citrus juice;

150 ml of pure water.

Cooking

1. Rinse the apples, cut into slices, it is better to remove the peel.

2. Chop the pumpkin too so that the product passes into the meat grinder.

3. Twist everything together, transfer to a multicooker saucepan. Pour in the zest.

4. Add water immediately. Instead, you can use any vegetable or fruit juice.

5. Close, put on the cooking mode for 30 minutes.

6. Add sugar, citric acid or juice, cook for another ten minutes. Look at the consistency. The puree should be smooth and thick.

Diet pumpkin and apple puree

A low-calorie puree option that is made with the natural sweetener stevia. Instead, you can use any other substitute, in which case put it to taste.

Ingredients

400 g pumpkin;

300 g of apples;

100 ml of water;

0.3 tsp stevia;

0.5 tsp cinnamon;

0.5 lemon.

Cooking

1. Cut the pumpkin into any pieces, transfer to a saucepan with water, put on the stove.

2. Peel the apples, chop and add to the boiled pumpkin in ten minutes. Put in the stevia right away.

3. Squeeze the juice from half a citrus, put the crust in a saucepan, but do not deepen it, let it steam along with the apples, do not add the juice yet.

4. Cool the pumpkin with apples, remove the lemon peel and discard.

5. Grind the pieces of food in any way. You can beat with a food processor or simply mash with a potato masher.

6. Add lemon juice, cinnamon to taste. You can't reheat.

Pumpkin, apple and carrot puree

For this puree, you can use products in any proportions, it is not necessary to do it strictly according to the recipe. Adjust the amount of sugar to your taste too.

Ingredients

300 g carrots;

300 g of apples;

400 g pumpkin;

400 ml of water;

100 g sugar.

Cooking

1. Peel the carrots, cut off the ends, be sure to remove the green part so that the puree does not taste bitter. Chop the root crop with any pieces, fill with water and boil until half cooked. Chop pumpkin, add to carrots. Cook together for about ten minutes.

2. At the very end, you need to add apples. It is better to remove the peel, without it the mass will turn out more tender. Puree until all ingredients are soft, remove from heat.

3. Drain the liquid, it can be used as juice, or added to puree if the consistency seems thick.

4. Grind the pieces in any way, season with sugar. If desired, vanilla, cinnamon, ginger can be put in the puree.

Puree from pumpkin, apples and pears for the winter

A variant of another winter harvest, in which, in addition to pumpkin and apples, pears are also added. Choose fragrant and ripe fruits that smell like summer.

Ingredients

1 kg of pears;

1 kg pumpkin;

1 kg of apples;

1 tsp citric acid;

400 ml of water;

900 g sugar.

Cooking

1. Chop the peeled pieces of pumpkin, add water and set to boil.

2. During this time, crumble the washed pears, remove the cores and bones, only the pulp is used, the skin can be left, since it is thin in pears.

3. It is better to peel apples, chop into pieces, remove seeds, transfer to pears.

4. Once the pieces are easy to pierce, add the rest of the fruit. Steam under the lid until soft.

5. Remove the pan from the heat, cool, puree with a blender.

6. Return to the stove, add sugar and citric acid, mix well, bring to a boil.

7. Reduce the heat, boil for another quarter of an hour, constantly stir from the bottom.

8. Divide pumpkin and apple pear puree into clean, dry jars.

9. Immediately cover the blanks with lids, twist, turn upside down. Cool down.

If the puree is intended for adults, you can add a little fragrant liquor or syrup to the dish.

To prevent the mashed potatoes from burning when cooking, you need to use a saucepan with a thick bottom. After boiling, the fire must be removed to a minimum.

Pumpkin puree becomes thicker after complete cooling and during storage, this must be taken into account when cooking the workpiece.

Any puree can be turned into fragrant jelly. To do this, add a little dissolved gelatin to the dish and warm it up. Jam is prepared in a similar way, but for it you also need to increase the amount of sugar.

In order not to spoil the blender or combine knives, boiled foods are always cooled to a warm state.

Burning eyes and a soul-chilling smile glowed angrily in the window from afar. Entering the room, with feline caution, she crept up to the room and with an inaudible movement opened the door ajar. “How could I forget that today is Halloween?” Lips whispered in relief. On the windowsill grinning "Jack with a lantern" ...

Do you know the name of the melon culture described above? On All Saints Day in America, dressed-up kids know that in a house with a "glowing Jack", they will receive a treat by knocking on the door of the hosts. This doctor in a bright orange coat is able to bring invaluable benefits for the whole family.

What is a pumpkin made of?

90% - from water, however, it is rightfully considered a medicinal product. Some boring statistics. It contains vitamins A, C, E, group B, beta-carotene, calcium, magnesium, sodium, potassium, iron, zinc, iodine and many other trace elements. With 1% proteins, 0.1% fats, 4.5% carbohydrates and a calorie content of 22 kcal per 100 grams, we can safely talk about its usefulness. A variety of shades from greenish-yellow to orange-red makes it possible for pumpkin dishes to walk with dignity on the catwalks of cuisines of different countries. A serious attitude to this miracle of agricultural technology proves that the largest of them in the world weighs more than 800 kg!

As you know, only high-quality drinking water can quench your thirst in hot weather in the country. You can’t argue with vdivo.ru - you want to drink in a suburban area much more often than at home under air conditioning. After the glorious work in the garden, you always want to take a sip of cold water. Do not forget to take a couple of bottles of purified water with you on the road.

How to eat this treasure? Possessing a long shelf life and bred varieties with the aroma of cucumber and carrot taste, it is eaten raw with pleasure - in salads, with numerous dressings.

Cooking is also simple - similar to potatoes. You can then grind it in a blender and continue cooking as a soup, a pie filling, an ingredient in pancake batter, and even on a baby food menu. And multicooking will cope with any tricks of our grandmothers better than the Russian stove. Add fruit, berry syrup, cottage cheese - everything goes well with it and decorates the diet table with honor. For adults - a dessert flavored with cognac or with meat, spices and herbs. Having convinced of the need for the product, we proceed to practice.

How to clean a pumpkin?

It's no secret that the capricious princess has hard skin and will have to work hard to get to the juicy core.

Method 1. Cut or chop with a hatchet into pieces. Remove the seeds, but don't throw them away (wash and dry). Then remove the peel, or pick out the pulp.

Method 2. Wrap the vegetable cut into slices in foil and lightly bake in the oven. Now the crust is easy to separate.

Design idea. If you cut off the hat, leave and dry the crust until it hardens, you can get not only a Halloween attribute, but also an original flower pot.

• To get rid of the characteristic vegetable smell, it is recommended to combine with: grated citrus fruits, squeezed currant and sea buckthorn berries, apples, cloves, cinnamon, nutmeg, cherry leaves and everything else, depending on the scope of your imagination.
• If you want to boil the mass, use the accelerated method. First, simmer it for 25 minutes with a little water, and only then, after sugaring, continue cooking. When hot, seal the jam in a sterilized container.

Pumpkin Recipes

How many recipes do we know? Here are some of them.

Pumpkin jam

Appetizing, juicy, very tasty and incredibly healthy pumpkin is not in vain popularly referred to as the “queen of the garden”. It is this vegetable that gives us a wonderful opportunity to enjoy delicious dishes, starting from the end of summer and throughout the entire cold period of the year. Pumpkin can be added to soups, cereals and stews, excellent jams and compotes are made from pumpkin, pumpkin is used as a filling for making wonderful pastries.

Today I bring to your attention a delicious recipe for making pumpkin in apple juice for the winter. This appetizer is sure to please everyone who tries it at least once!

To cook pumpkin in apple juice for the winter, you will need:

pumpkin
apple juice - 500 ml
sugar - 200 g
apple cider vinegar - 200 ml
cinnamon - 1 stick
cloves - 4-5 pcs.
allspice - 4-5 pcs.
salt

How to cook pumpkin in apple juice for the winter:

1. Wash the pumpkin, peel and seeds, cut into large cubes (with a side of about 2 cm).
2. Pour apple juice into a saucepan (preferably enameled), add cinnamon stick, cloves and allspice peas. Salt the mixture to taste (if desired, you can do without it), put the pan on the fire and bring the juice to a boil.
3. Put the chopped pumpkin into the boiling juice using a large spoon or slotted spoon.
4. Gently stirring (so as not to break the integrity of the pumpkin pieces), cook the pumpkin in apple juice for 5 minutes from the moment of boiling.
5. Pour apple cider vinegar into the pan with the workpiece, mix and bring everything to a boil again.
6. Remove the pan from the heat and place the pumpkin in pre-prepared (sterilized) jars, pour boiling marinade over and roll up the lids (also pre-sterilized).
7.

Pumpkin preparations for the winter

Turn the jars upside down, wrap well and leave to cool completely. Such a blank can be stored in a pantry or cellar all winter, and this product is ready for use within a day after preparation.

In this recipe, the amount of ingredients is indicated for the preparation of 1 kg of prepared (peeled) pumpkin. You can proportionally increase the number of all components, depending on how much of the finished product you want to receive. If you want to experiment, apple juice can be replaced with grape or orange. In this case, your workpiece will acquire a slightly different, but no less wonderful taste. In addition to the cinnamon, cloves and allspice suggested in this recipe, you can add cardamom and / or ginger to the preparation. Pumpkin marinated in apple juice will serve as an excellent independent snack or will be a great addition to a variety of meat and poultry dishes.

Bon appetit to you and your family!

Dried pumpkin is a remarkably tasty and very healthy product. Of all types of winter preparations, it is drying that allows you to save almost the entire vitamin and mineral composition of vegetables. At home, you can dry an orange vegetable in a conventional oven or a special electric dryer.

In winter, dried pumpkin slices can be eaten as a sweet treat or used in various dishes. Dried pumpkin can be used in salads, soups, appetizers, meat casseroles, fish and vegetables. Pounded dried pumpkin powder is added to homemade baked goods to improve their taste and appearance.

Dried Pumpkin - General Cooking Principles

All varieties of pumpkins are suitable for drying, but it is better to take autumn ones with a thick skin. They dry faster and are very tasty.

The fruit must be whole, fully ripe, without spots or signs of deterioration. Wash it well, cut it into pieces, clean out the pulp and seeds. Then cut off the peel and chop the flesh. How exactly? It all depends on the particular dish.

The options are:

Thin plates (for chips);

Narrow strips 5 mm thick (for soups, salads, vegetable and meat dishes);

Small cubes (for sweet candied fruits).

To prepare pumpkin flour, dried plates or strips must be crushed in a mortar or scroll in a meat grinder with a fine grate.

Pumpkin slices can be processed in two different ways before drying. The first is blanching. Prepared slices are kept in boiling water for two minutes. Blanching will keep the dried pumpkin vibrant in color.

To protect the workpiece from pests and spoilage, pieces of pumpkin can be treated with saline before drying.

For drying pumpkins at home, an electric or gas oven, a special dryer, and an air grill are suitable. Drying time and temperature are selected depending on the type of appliance, the thickness of the pieces and even the variety of pumpkin. Average temperatures are from 50° to 85°. Ready dried pumpkin does not stick to fingers, although it retains elasticity.

Dried pumpkin in the oven

To make the dried pumpkin in the oven tasty and beautiful, before laying it in the oven, it must be wrapped in boiling water, that is, blanched. Drying lasts approximately 8 hours, which must be taken into account when planning your day.

Ingredients:

A piece of pumpkin weighing 1.5-2 kilograms;

2 liters of water;

A teaspoon of salt.

Cooking method:

Wash a piece of pumpkin thoroughly and dry it on a paper towel.

With a sharp knife, cut off the peel, cut out the pulp, remove the seeds.

Cut the pumpkin into equal even strips no more than a centimeter thick.

Prepare a bowl of ice water.

Boil water in a saucepan, season with salt.

Blanch pumpkin slices in boiling water for one to two minutes.

Remove with a slotted spoon and immediately dip in ice water for two minutes.

Place in a colander to drain all the water.

Preheat the oven to a temperature of 55° to 65°.

Lay the pumpkin slices on a baking sheet in a single layer so that they do not touch each other.

Send the sheet to the oven for five hours.

Open the door a little so that the evaporating moisture has an outlet.

Raise the temperature in the oven to 80-85 ° and dry the pumpkin for two to three hours.

Allow the dried pumpkin to cool, arrange in linen bags or glass jars and put away for storage.

Pumpkin dried in an electric dryer

The technology for preparing pumpkin slices for drying in a special dryer is the same as for drying in an oven. It is better to cut the pumpkin into small cubes - they will dry out better.

Ingredients:

Pumpkin weighing 2-3 kilograms;

3 liters of water;

Tablespoon of salt.

Cooking method:

Wash the pumpkin, cut into several pieces, remove the fibers and seeds, peel.

Cut each piece first into thin slices, then into small cubes. It is important that they have the same size, but after drying they do not fall into the holes of the grate.

Blanch the pumpkin pieces in salted boiling water as described above. Cool in cold water, pat dry.

Arrange the pumpkin slices on the grid so that they do not touch.

Set the average temperature (relative to the power of the device) and dry until cooked. At a temperature of 90 ° with a ventilation mode, drying will take 4-5 hours. At lower temperatures (50-60°) it will take approximately 12 hours.

The finished pumpkin pieces will decrease in size by about half.

Pumpkin dried in an electric dryer in cubes resembles candied fruits, it turns out elastic and very tasty.

Dried pumpkin: sesame chips

Slightly salty thin slices of dried pumpkin are a great substitute for potato chips. For such pumpkin chips, dense varieties of pumpkins with unsweetened pulp are suitable. We will cook them in an electric dryer.

Ingredients:

A piece of pumpkin weighing two kilograms;

A tablespoon of spices to taste (paprika, black pepper, cumin, coriander, etc.);

a tablespoon of salt;

a tablespoon of sesame;

Two liters of water.

Cooking method:

Peel the pumpkin and cut into thin slices-medallions no more than three millimeters thick.

Boil water, salt it and throw pumpkin slices into boiling water for a minute.

Immediately plunge the blanched pumpkin into cold water.

The best homemade pumpkin recipes

After a minute, remove and spread on a towel or put in a colander.

Slightly damp, fresh pieces of pumpkin spread on the grate of an electric dryer, season to taste with spices, sprinkle with sesame seeds.

Turn on the device and dry the chips for about six hours at a temperature of 60 °.

Dry for another two hours at a temperature of 80 °.

Ready-made pieces of pumpkin dried in an electric dryer will be approximately 8 hours after the start of drying.

Store pumpkin chips in a glass container with a vacuum lid.

Dried pumpkin powder

Dried pumpkin pulp can turn into a nutritious, tasty and extremely healthy product - pumpkin powder, or flour. There are two ways to get the basis for it. Firstly, pumpkin pulp may remain after harvesting the juice. Secondly, you can simply dry the pumpkin and grind it into powder. It will consist entirely of healthy fiber and retain all minerals and vitamins. The number of pumpkins is arbitrary.

Ingredients:

Three kilograms of pumpkin pulp;

3-4 liters of water.

Cooking method:

Cut the pumpkin into pieces, remove the insides and skin.

Cut pumpkin pulp into small pieces, without worrying about beauty.

Throw pumpkin pieces into boiling water and boil for twenty minutes.

Cool the soft boiled pumpkin, then puree with a blender. If there is no blender, you can simply rub the pieces through a regular sieve.

Spread pumpkin puree in a thin layer on a piece of baking paper.

Dry the puree in the oven, heating it to 130 degrees.

After 15-20 minutes, depending on the thickness of the layer, the plate will be dried.

Dried pumpkin in the oven will remain chopped, packaged in paper bags or glass containers.

Lemon-honey candied pumpkin

A simple recipe for candied pumpkin is sure to come in handy for families with small children. Instead of store-bought sweets, you can cook dried pumpkin in an electric dryer (with convection) and make it almost indistinguishable from harmful treats. It takes a lot of time to prepare, but the result will please.

Ingredients:

Two kilograms of pumpkin;

Six hundred grams of sugar;

Two medium lemons;

Half a glass of powdered sugar;

Cooking method:

Cut the pumpkin pulp into small cubes with a side of no more than 2 cm.

Cover future candied fruits with sugar and leave overnight.

The pumpkin should release juice. It must be drained into a separate container.

Peel the lemons, remove the pits and grate (can be chopped in a blender). Pour the entire resulting mass into pumpkin juice, mix.

Bring lemon pumpkin syrup to a boil over medium heat, then reduce heat to low and simmer for three minutes, stirring constantly.

Strain the syrup, pour it into the pumpkin, put it on the fire.

Simmer until the syrup thickens for about an hour and a half.

Drain the remaining syrup, strain the pieces of pumpkin.

Lay them out on waxed paper.

Dry in an electric dryer, turning on the convection mode, at a temperature of 50 °.

Candied fruits will be ready in 12 hours.

The pumpkin pieces should be completely cool.

Now they can be sprinkled with powdered sugar and put in a glass jar for storage.

Light snack with dried pumpkin

Dried pumpkin in the oven or electric dryer is great for making light snacks and salads.

Ingredients:

One hundred grams of dried pumpkin (it is better to take thin strips);

One hundred grams of peeled walnuts;

Two cloves of garlic;

A bunch of fresh herbs (to taste: dill, cilantro, parsley);

a tablespoon of wine vinegar;

Salt and pepper to taste;

Half a pod of hot pepper (optional).

Cooking method:

Pour dried pumpkin slices with a liter of water, salt with a pinch of salt and cook until the pumpkin slices soften.

While the pumpkin is cooking, peel and grate the garlic.

Crush the walnuts in a mortar. If there is no mortar, they can be chopped with a knife or rolled with a rolling pin.

Cut greens.

Remove the finished pumpkin with a slotted spoon, condemn, then squeeze.

Mix all the ingredients of the snack, season with wine vinegar, salt and pepper.

Pumpkin dried in an electric dryer or oven is best stored at a temperature of 10° to 15° and low humidity (up to 60%). You can put the slices in breathable canvas bags, but airtight containers and glass jars with a vacuum lid are best for long-term storage of dried vegetables.

In order for the pumpkins to lie longer, you need to put a dry parchment sheet on the bottom of the containers, and cover the slices with the same sheet.

Very sweet varieties of pumpkin can be dried specifically to give to children instead of chips and candies. Do not add additional sugar during drying to maximize the benefits. You can take these sweet and healthy strips with you to work as a light snack.

Pumpkin- herbaceous plant of the gourd family. The fruit of this plant also has the same name, which is a pumpkin with a dense outer layer, pulp and large, white seeds. Most often, for simplicity, a pumpkin is called a vegetable. This fruit is amazing only because it is used without waste. The pulp is used in cooking to create delicious dishes and for harvesting for the winter for the future. The seeds are also used in the food industry. A dense peel is used to create dishes.

The color, shape and taste of the fruit directly depend on the pumpkin variety. Orange round pumpkins are considered traditional.

Canned pumpkin salad without vinegar

However, there are also elongated, green fruits, pumpkins in the form of stars or pots. All varieties are characterized by high gastronomic value and a large supply of useful substances. These include vitamins of various groups, trace elements and minerals. This product is incredibly useful for people with diseases such as tuberculosis and diabetes. It is used to treat the gastrointestinal tract. Pumpkin is also used as an excellent diuretic. Seeds of the fruit are recommended for problems with the heart and liver. They contain a large amount of vegetable oils and proteins. Freshly squeezed pumpkin juice is a natural antioxidant.

With all the beneficial properties of the product, it should be understood that the abuse of pumpkin will not benefit the body. As a medicine, the fruits should be used only after consulting a doctor.

To use the product in the preparation of tasty and healthy dishes or in preservation for the winter, it must be chosen correctly. Of course, the best option would be to grow a pumpkin yourself. But if this is not possible, then you have to go to the store. Preference should be given to medium or small pumpkins, as large fruits have a more fibrous structure. It is also worth choosing the fruit, the stalk of which has dried up: this indicates the ripeness of the product. If the fruit is bought in a cut form, its flesh should be of a uniform color, and the seeds should be firm and ripe. When tapped on the surface, the gourd should make a hollow sound. You can store the purchased product both at room temperature and in the refrigerator.

Pumpkin is widely used in cooking. It is boiled, fried, baked, stewed and harvested for future use. One of the most famous dishes from this product is pumpkin porridge, which has not only an original aroma, but also an incomparable taste. Equally, both sweet and salty preparations are preserved from the fruit of this plant. From the pulp of the pumpkin, an appetizing caviar is obtained, the recipe of which also includes various suitable spices. At the same time, healthy and tasty jams, jams, marmalades and marmalades are prepared from the fruit. Pumpkin juice can be preserved at home. The original is the puree prepared from the product, which, by the way, can also be frozen. The pulp is dried, sweet candied fruit and marshmallow are prepared from it. The pumpkin is pickled, salted and sour. Perhaps this is one of the most versatile products for harvesting.

The recipes below with step-by-step photos will tell you in detail how you can prepare a pumpkin for future use at home, tasty and simple. It also describes recommendations for storing finished preservation.

Pumpkin is rich in vitamins and minerals. First courses, side dishes, jams and compotes are prepared from the pulp, pieces are added to millet porridge, salted and marinated. Seeds are eaten and even young flowers are deep-fried.

Pumpkin for the winter is harvested sweet or salty with the addition of vegetables, fruits and seasonings. The vegetable is also indispensable for making juices and purees for young children. The preparation of any pumpkin blank for the winter will not take much time and will delight all loved ones with the taste and bright orange color.

Such a pumpkin preparation for the winter is suitable as an addition to beef or chicken for dinner for your family.

Ingredients:

• pumpkin pulp - 3 kg .;
• water - 1 l.;
• sugar - 1 tbsp;
• salt - 1 tbsp. ;
• cinnamon - ½ sticks;
• cloves - 5 pcs.;
• pepper - 6-8 pcs.;
• bay leaf - 1-2 pcs.;
• vinegar - 5 tbsp.

Cooking:

1. Prepare a marinade from water with salt, sugar and spices.
2. Boil the pumpkin pulp cut into small cubes in a boiled composition for about a quarter of an hour.
3. Put bay leaves and pumpkin pieces in jars.
4. Bring the brine to a boil, add vinegar and pour into jars.
5. Sterilize them for another 15-20 minutes. Seal with lids and after complete cooling, put in a cool place.

For lovers of spicy, you can add hot pepper to the blanks, you get a great snack.

If you are making salad preparations for the winter, try this recipe.

Ingredients:

• pumpkin pulp - 1.5 kg;
• tomatoes - 0.5 kg;
• bell pepper - 0.5 kg .;
• onion - 0.3 kg .;
• garlic - 12 cloves;
• sugar - 6 tablespoons;
• salt - 1 tbsp. ;
• oil - 1 glass;
• pepper - 8-10 pcs.;
• vinegar - 6 tablespoons;
• spices.

Cooking:

1. Wash all vegetables and cut into roughly equal pieces.
2. Sliced ​​onion, lightly sauté in oil.
3. Add pumpkin with pepper and simmer over low heat.
4. Punch the tomatoes with a blender and mix with salt, sugar and spices. You can add hot pepper if you like it spicier.
5. Add to vegetables and continue to simmer, stirring occasionally.
6. At the very end, squeeze the garlic, and pour in the vinegar. Let it boil and place in prepared sterilized jars.
7. Seal with lids and, after complete cooling, store in a suitable place for storage.

Ingredients:

• pumpkin pulp - 1 kg .;
• tomatoes - 0.2 kg;
• carrots - 0.3 kg;
• onion - 0.3 kg .;
• garlic - 5-6 cloves;
• sugar - 0.5 tbsp;
• salt - 1 tbsp. ;
• oil - 50 ml .;
• vinegar - 1 tbsp;
• spices.

Cooking:

1. All vegetables need to be chopped with a meat grinder into separate bowls.
2. In a large saucepan, fry the onion, then add the carrots, and after a while the pumpkin.
3. Continuing to simmer vegetables over low heat, add tomatoes or tomato paste.
4. Salt, if the pumpkin is not too sweet, add a drop of sugar.
5. Add pepper and spicy dried herbs to your taste after a couple of minutes.
6. Stew caviar for about half an hour, not forgetting to stir.
7. Five minutes before cooking, squeeze the garlic and add the vinegar.
8. Taste and balance the taste and texture by adding a little water, salt, spices or sugar.
9. When hot, lay out in a suitable container and cork with lids.

Such caviar can be eaten simply as a sandwich, spreading it on bread or as an appetizer for the main course.

Pumpkin jam with orange

Pumpkin for the winter with orange is a great delicacy for tea or a filling for pies and cheesecakes.

Ingredients:

• pumpkin pulp - 1 kg .;
• sugar - 05, -0.8 kg;
• orange - 1 pc.;
• cloves - 1-2 pcs.

Cooking:

1. Grind the pumpkin with a meat grinder or blender.
2. Rinse the orange thoroughly and remove the zest. Squeeze out the juice from the pulp.
3. Cover the pumpkin with sugar and let it brew for a while so that the juice appears.
4. Set to simmer over low heat and add orange zest, cloves and/or cinnamon.
5. Pour in orange juice and cook, stirring occasionally for about an hour.
6. Let it cool completely and repeat the procedure.
7. Remove the zest, cinnamon stick, clove buds and, if desired, add a spoonful of fragrant honey.
8. Bring to a boil and pour hot into jars.

A wonderful dessert for tea will please all the sweet tooth.

Pumpkin compote for the winter

This recipe takes quite a long time, but as a result, pumpkin slices taste like pineapple. Just lick your fingers!

27.04.2015 5 044 0 ElishevaAdmin

Preserves, jams, marmalade / Pickles, marinades, salads, sauteed / Candied fruits, drying and freezing

You can often see how the owners feed chunks of pumpkin to a cow or a piglet, while they themselves, at best, husk pumpkin seeds. Forgotten, you can see how many wonderful dishes you can cook from it. After all, this is an exceptional product for many reasons: it is perfectly absorbed; normalizes digestion and rejuvenates blood vessels, contains many useful substances; present in all kinds of diets due to its low calorie content; prepares very quickly. It is good to give it to children, it is convenient to prepare for the winter.

The simplest is to bake, grind and freeze. In winter, a pumpkin from such a blank can be put into porridge, squeezed out juice or used as a filling. And you can prepare immediately in the form of a puree.

We remind you that in order to place the blanks, the jars are pre-washed, sterilized and dried. Lids also boil.

When preparing the pumpkin for processing, we clean it, remove all the insides, and cut the pulp into cubes or strips.

Pumpkin puree with apples

Ingredients

Pumpkin, 1 kg

Apples, ½ kg

Sugar, 4 tbsp

Citric acid, 1 tsp.

Peel apples and pumpkin, grind in a meat grinder. Cook with sugar slowly for 2 hours. Add citric acid at the end. We seal in hot jars.

Pumpkin puree with plums
Ingredients

Pumpkin, ½ kg

Plums, ½ kg.

1. We clean the pumpkin, cut the pulp into pieces. Cut the plums in half, discard the pits.

2. Cook plums with pumpkin, chop. Boil the puree and roll up.

Pickled pumpkin is a great appetizer and goes well with meat dishes.

Pickled pumpkin №1
Ingredients

Water, 1 l

Salt, 30 g

Sugar, 20 g

Vinegar 9%, 80 ml

Spices (black pepper, bay leaf, you can put cinnamon and cloves)

Water, 1 l

We prepare the pumpkin, as usual, scald the cubes from it and cool. We put it in jars, sprinkling with spices, pour the marinade in a boiling state. We subject jars to sterilization: liter - for 20 minutes, half-liter - for 15.

Pickled pumpkin №2
Ingredients

Salt, 30 g

Sugar, ½ kg

Vinegar 6%, 1 l

Cinnamon and cloves

We make cubes from the pumpkin, immerse them in a boiling marinade and slowly boil until soft. We roll up, spreading out on the banks.

Pickled pumpkin №3

Ingredients

Pumpkin, 3-4 large berries

Salt, 250 g

Horseradish chopped, 20 g

Celery in leaves, 25 g

Parsley, 25 g

Dill, 25 g

Hot pepper, 1 pod

Bay leaf, 2-3 leaves

Vinegar 80%, 200 g

Cut the pumpkin into cubes, blanch (5 minutes) and cool. We lay out in jars, pour the marinade into them. We pasteurize the jars at 85ºС (3-liter 35 minutes, liter 25) and roll up.

Pickled pumpkin №4
Ingredients

medium sized pumpkin

Cinnamon, 1 stick

Allspice, 1 pea

Black pepper, 1 peas,

Carnation, 1 bud

Vinegar 6%, 700 g

Water, 700 g

Dip the pieces of pumpkin pulp into boiling water and keep it there for 10-15 minutes. Take out and cool. We cook the marinade and also cool. Pour the pumpkin cubes laid out in jars with a cold marinade. Do not roll up, store in the cold.

Pickled spicy pumpkin
Ingredients

Pumpkin, 4 kg

Garlic, 100 g

Parsley-greens, 200 g

Hot red pepper, 300 g

Vegetable oil, 150 g

Salt, 50 g

Sugar, 350 g

Vinegar 9%, 200 ml

Water, 1 l

From the pulp of the pumpkin, as usual, we make cubes, chop the remaining components finely. We put everything in a saucepan, pour the marinade (hot), pour in the oil. Cook for 30 minutes, stirring occasionally.

Throwing it on a sieve, we decante the marinade separately. Having spread the vegetables in jars, boil the marinade again and pour the jars. We roll up.

Now let's deal with winter salads and pumpkin snacks, of which there are a great many. Here are some of the most successful ones.

Pumpkin Appetizer with Asparagus Beans
Ingredients

Pumpkin, 2 kg

Asparagus beans, 1 kg

Tomatoes, 1 kg

Sweet pepper, ½ kg

Garlic, 150 g

Salt, 50 g

Sugar, 200 g

Vegetable oil, 300 g

Vinegar 6%, 100 g

dill greens

We cut traditional cubes from the pumpkin, cut the beans with sticks, and sweet pepper - in half rings. Grind tomatoes with garlic with a blender, add vinegar, salt with butter and sugar. In the resulting mass, we immerse the chopped vegetables along with chopped dill. We heat slowly, slowly cook for 40-50 minutes, stir from time to time. Lay out hot and roll up the jars.

Pumpkin caviar with vegetables
Ingredients

Pumpkin, 1 kg

Tomatoes, 1 kg

Sweet pepper, 1 kg

Apples, 1 kg

Asparagus beans, 1 kg

Onion, ½ kg

Salt, 50 g

Sugar, 300 g

Vinegar 9%, 50 g

We prepare vegetables for processing, grind them separately with a blender or with a meat grinder. We simply chop the onion and pass it in oil for 10 minutes in a basin. Add sugar and salt, tomatoes and pumpkin to the onion. Bring the mixture to a boil, add the remaining vegetables to it and slowly cook for 1 hour, stirring occasionally. Add spices and cook for 10 minutes. We place on the banks, roll up and wrap the banks.

A spicy snack for the winter. Pumpkin "Sharp"
Ingredients

Pumpkin, 1.3 kg

2 onions

Salt, 2 tbsp

Sugar, 5 tbsp

Grated horseradish, 3 tbsp

Mustard seeds, 2 tsp

Vinegar 6%, 500 ml

Dill seeds

1. Having received pumpkin cubes, salt them and leave them overnight.

2. In the morning we make a marinade - pour half a liter of water into a saucepan, vinegar with sugar and boil it all. Blanch the salted pumpkin in it for 5 minutes. We strain the liquid and put it on fire again.

3. Cool the pumpkin, place it in jars. In each jar we put horseradish, onion rings, dill and mustard seeds. Pour the boiled marinade over and leave overnight again.

4. In the morning, drain the marinade from the jars, boil and pour again. Close with nylon lids, store in the cold.

pumpkin with grapefruit
Ingredients

Pumpkin, ½ kg

Grapefruit, 2 fruits

Zest of one lemon

Sugar, 750 g

Ground ginger, 1 tsp

Vinegar 6%, 1 tbsp

1. From the pulp of the pumpkin we make cubes or strips. Cut the lemon zest into thin strips, mix it with sugar, ginger, vinegar, bring to a boil.

2. We immerse the pumpkin in this marinade, cook for 5 minutes, turn off the heat and leave it overnight.

3. In the morning we resume heating, boil for 3 minutes and let cool. Meanwhile, we extract the pulp from grapefruits, discarding the seeds and films. Add the grapefruit pulp to the pumpkin, store the resulting composition in the refrigerator.

Pumpkin in apple juice
Ingredients

Pumpkin medium

Sugar, 200 g

Apple juice, 1 l

Pour pumpkin pulp cubes with juice and sugar in a boiling state, if desired, you can add spices - ginger or cardamom. Let's cool down. Return to the fire again, cook for 20 minutes and roll up in jars.

Salad "Snack" from pumpkin for the winter
Ingredients

Pumpkin, 2 kg

Carrots, ½ kg

Tomatoes, 1 kg

Sweet pepper, ½ kg

Onion, 300 g

Garlic, 2 heads

Salt, 2 tbsp without top

Sugar, 100 g

Vegetable oil, 200 g

Vinegar 70%, 2 tbsp

Black pepper

coriander seeds

We cut carrots and pumpkin into cubes, cut strips from pepper, and cubes from onions. Grind the tomatoes. Saute onions and carrots in oil. Add pepper and pumpkin to them, simmer for a few minutes, then pour over ground tomatoes. Salt, pepper and simmer slowly for 30 minutes. Add spices with garlic at the end, cook for 5 minutes and distribute in jars. We roll up.

Pumpkin salad. Recipe for the winter
Ingredients:

Pumpkin, 1 medium

Onion, 2 pcs

Salt, 30 g

Sugar, 100 g,

Vinegar 9%, 600 g

Water, 300 g

Peppercorns, black, 5 pcs

Peppercorns, allspice, 3 pcs

Bay leaf, 2 leaves

Mustard seeds, 1 tsp

Carnation, 2 buds

1. Salt the pumpkin cubes and leave it like that for a day.

2. Prepare the marinade from the rest of the ingredients, cool it.

3. In the morning, put the pumpkin in jars and pour cold marinade over it.

4. We continue sterilization of jars for 1 hour. We roll up.

You can make many different desserts from pumpkin. Here is an excellent jam.

Pumpkin jam
Ingredients

Pumpkin, 1 kg

Sugar, 1 kg

Water, 400 ml

Vanillin

1. From the pumpkin we make cubes with a side of 1.5 to 3 cm. Blanch them and cool.

2. Cook sugar syrup, pour it, boiling, pumpkin cubes and leave overnight.

3. In the morning, cook for 20-30 minutes, remove to cool for 2 hours.

4. We cook until the pieces are transparent, at the end we put vanillin.

5. We roll up in banks.

Pumpkin jam with apples
Ingredients

Pumpkin, ½ kg

Antonovka apples, ½ kg

Lemon, 1 piece

Pears, 2 pcs

Sugar, 1.2 kg

Water, 1 tbsp

Vanillin, pinch

1. Pour pumpkin cubes with sugar and leave overnight.

2. In the morning we cut pears and apples, add them together with water to the pumpkin and set to heat.

3. Cook jam in 4 runs. In the middle of the process, add a lemon, scalded and cut very finely (discard the seeds).

4. At the last cooking, at the end of it, add vanillin. The jam should consist of pieces of different colors, the syrup should be transparent.

5. We lay out the jam hot, roll up the jars.

Pumpkin and physalis jam
Ingredients

Pumpkin, 1 kg

Physalis, ½ kg

Sugar, 1.5 kg

Carnation, 1-2 buds

We cut the pumpkin into cubes, the physalis into quarters. We put them together, sprinkle with sugar and do not touch for 6-8 hours. We cook in 3 calls, the breaks between successive brews should be maintained for 6-8 hours. During the last cooking, put the cloves. We roll up.

Pumpkin jam with dried apricots
Ingredients

Pumpkin, 1 kg

Dried apricots, 200 g

Sugar, 1 kg

Mix pumpkin cubes with pieces of dried apricots, sprinkle with sugar and leave overnight. The next morning, cook the jam to the end, but do not roll it up, but store it in the cold.

Pumpkin jam with rowan
Ingredients

Pumpkin, 1 kg

Rowan, 100-200 g

Sugar, ½ - 1 kg

Citric acid, 1 tsp

Cinnamon or ginger, ½ tsp

Water, ½ tbsp

Dip the pumpkin cubes into the syrup, cook for 30 minutes after the moment of boiling. We put mountain ash to the pumpkin, cook for 15 minutes and roll it into jars. Wrap up.

Pumpkin and orange jam
Ingredients

Pumpkin, 1 kg

Oranges large, 3 pcs

Walnuts, 1 tbsp

Water, 1 l

From oranges, first remove the zest, then squeeze the juice, fry the nuts. Cook pumpkin cubes in syrup until half cooked, put nuts and zest, add juice. Cook until thickening starts. We roll up, spreading the jam in jars.

Pumpkin marmalade
Ingredients

Pumpkin, 3 kg

Lemons, 2 pcs

Sugar, 1.5 kg

Cinnamon, 1 tsp

Carnation, 5-6 buds

Water, 2 l

1. Cut the pumpkin pulp into cubes, cook in water with spices until soft. Grind in mashed potatoes, pour sugar in a basin and cook. Stir the brew with a spatula, wait for the mass to begin to separate from the walls.

2. Put the zest from the lemons and all the juice squeezed out of them to the pumpkin puree, cook for another 15 minutes.

3. We lay out the puree in jars and leave them open until cool.

4. We cover each jar with a piece of parchment, tie it and store it in a cold place.

Candied fruits and something similar to dried apricots can be made from pumpkin - dried pumpkin. Consider these 2 recipes.

candied pumpkin

In this case, a layer of pulp is used, adjacent to a hard crust, to a depth of 1 cm inside, no more.

1. Cut pumpkin into cubes, prepare syrup based on sugar and water in a ratio of 1:1.

2. Cook pumpkin cubes in syrup until the syrup begins to stretch.

3. Express the syrup, dry the remaining pieces on parchment. Candied fruits are stored in a paper bag in a dry place. You can put them in tightly tied jars.

"Dried apricots", or sun-dried pumpkin

In this case, we choose a pumpkin from dessert varieties. We cut cubes of 3x3 cm from its pulp. First we dry them simply in the air, then we shift them under the sun's rays. We complete the drying stage in the oven, with the door open and a temperature of 50-60ºС. We store in packages. Serving on the table, you can sprinkle "dried apricots" with powdered sugar.

Pumpkins have been cultivated as far back as three thousand years BC. A bright orange vegetable was valued as a medicine and a tasty treat. Today, pumpkin still remains a world favorite: for medicinal purposes and culinary experiments, the pulp, juice and seeds of the fruit are used. Europeans willingly prepare pumpkin soup, casseroles, sauces and even coffee; Indians - tender halva, and in China you will be treated to stewed pumpkin with soybeans or pork. In order for a healthy red fruit to please all year round, the housewives preserve the pumpkin for future use. An excellent option for such preparations for the winter can be candied fruits, jam, jam, caviar, jam and "honey". And pickled pumpkin can be an ideal side dish and snack, whose sour-sweet taste fits well into a vegetarian and meat menu. Pumpkin blanks are vitamin and nutritious dishes. Step-by-step recipes will help you prepare any canning option for this wonderful vegetable at home.

Selected pumpkin recipes

The best recipes with photos

The last notes

Homemade pumpkin pastille is not only very tasty and healthy, but also incredibly beautiful. Pieces of bright orange color are an excellent substitute for candy. The procedure for preparing this delicacy is quite simple, and even an inexperienced housewife can handle it. We bring to your attention the best selection of pumpkin marshmallow recipes. Here you will definitely find your personal version of the preparation of this dessert.