Home Nutrition Pumpkin jam in a slow cooker recipe. Recipe: Pumpkin jam with lemon - in a slow cooker. How to choose dried apricots and pumpkin for jam

Nutrition

Pumpkin jam in a slow cooker recipe. Recipe: Pumpkin jam with lemon - in a slow cooker. How to choose dried apricots and pumpkin for jam

This portion of ingredients makes about a half-liter jar of pumpkin jam. If you need a larger portion, increase the amount of ingredients.

For this recipe we need 500 g of pumpkin pulp, i.e. The pumpkin must be peeled, seeds, and fibers removed, then weighed. You can use any type of pumpkin, but butternut squash is best. If you use a pumpkin with rich red-orange flesh, the jam will be just as rich; if the pumpkin is pale, the jam will be lighter. It is advisable to try raw pumpkin for sweetness. For a very sweet pumpkin, 210-230 g of sugar will be enough.

The easiest way to grate the pumpkin is with a food processor, but you can use a regular grater. The finer the pumpkin is grated, the more uniform the jam will be. Peel and core the apple and grate it after the pumpkin.

I decided to cook the jam in a slow cooker, it’s easier for me, but you can also do it on the stove.

Place the grated pumpkin and apple into a multicooker bowl, add sugar, stir and leave for an hour so that the pumpkin releases its juice.

Check how much juice the pumpkin has given. Sometimes the pumpkin can be a little dry, especially if it was cut a few days ago and was in the refrigerator. Then you will need to add 1-2 tbsp. water

Finely grate the zest of one orange.

Squeeze the juice from the orange and add it to the pumpkin along with the zest. Mix.

Cook the jam for about an hour, keeping an eye on it so it doesn't burn. In a multicooker you can cook in the “Jam”, “Steam”, “Cooking”, “Soup” modes. Cook the jam on the stove over low heat with the lid on.

If you see that the pumpkin is not boiling into a homogeneous mass, but you want to get just that, then 10-15 minutes before the end of cooking, you can puree the jam with a blender.

Don't you like pumpkin? Maybe you just don’t know how to cook it properly? Pumpkin is a universal product, it feels great in desserts, salads, appetizers and main courses, soups and even porridges, this is such an interesting product.

Speaking of desserts, they can be prepared in a slow cooker, which will shorten your time in the kitchen significantly. Caramelized cubes of bright orange pumpkin soaked in sweet syrup made from honey and tangerine juice will make the dessert unforgettable.

The finished sweet can be served sprinkled with sesame seeds or fried sunflower seeds. You can also use a sprinkle of mixed cinnamon and powdered sugar. The result is a delicious and light dessert that will please any gourmet.

Ingredients for cooking pumpkin in a slow cooker - pressure cooker:

Fresh pumpkin (nutmeg in our case) – 300 – 400 grams,
Granulated sugar – 2 tbsp. spoons,
Butter – 20 – 30 grams,
Honey – 1 – 2 tbsp. spoons,
Juice from half a tangerine (about 1 tablespoon),
Lemon juice – ½ teaspoon,
Sesame seeds or sunflower seeds for sprinkling.

How to cook pumpkin with honey in a slow cooker - pressure cooker

Wash and peel the pumpkin. If the pumpkin is fresh and young, then you don’t have to remove the peel; after heat treatment it will become soft, but after long-term storage the skin becomes hard, so as not to spoil the taste of the dish, we recommend removing it with a sharp knife or vegetable peeler.

Cut the peeled pulp into large cubes, about 3 cm.

Turn on the multicooker - pressure cooker to the “Without lid” mode.

Place the butter in a bowl and melt it. Add granulated sugar to the butter.

Constantly stirring with a special spoon (so as not to damage the surface of the bowl), bring the mass to a homogeneous state, i.e. until the granulated sugar is completely dissolved.

Place the pumpkin cubes into the resulting sweet caramel and mix gently so that all the cubes are “bathed” in the caramel.

Close the multicooker lid. Select the “Baking” mode, set the steam release valve to the “Open” position. Set the time to 15 minutes. And start preparing the aromatic sauce yourself.

Melt the honey in a water bath; if it is liquid, skip the melting step.

Once the honey has cooled, add lemon and tangerine juice. The juice should be squeezed from a slice of lemon and half a whole tangerine. Mix the ingredients.

Open the lid of the multicooker and carefully spoon the pumpkin cubes onto a plate. Pour over the sweet sauce and sprinkle with toasted sunflower seeds or sesame seeds; the choice of topping depends on your taste preferences.

The dish was prepared in a multicooker - Unit pressure cooker (power 900 Watt).

How to cook pumpkin porridge in a pressure cooker

Pumpkin contains many useful substances necessary for a child’s body: vitamins, minerals, trace elements, fiber. Remember, at Hogwarts Wizarding School, children were given pumpkin juice to drink to develop their extraordinary abilities. But not every child will agree to drink pumpkin juice. For such a child, it is better to prepare pumpkin porridge. In Ukraine, children are more familiar with pumpkin porridge, which is called Garbuzova porridge or Kabakova porridge. And you can cook delicious pumpkin porridge with rice and milk very quickly in a multicooker with Polaris pressure.

In a pressure cooker, or more simply put, a pressure cooker, pumpkin porridge is cooked so quickly that maximum beneficial nutrients are retained in the dish.

500 g raw pumpkin;
1 liter of milk;
3-5 tablespoons of sugar;
1 cup (250 ml) rice;
30-50 g butter;
5 g vanilla sugar.

How to cook pumpkin porridge in a pressure cooker:

It is best to choose pumpkin with bright orange flesh. Peel the pumpkin from the skin and seeds.

Grate the pumpkin on a coarse grater and place in the bowl of a multicooker-pressure cooker.

Rinse the rice with running water and add to the pumpkin.

Pour milk into the bowl of the multicooker-pressure cooker.

Add sugar; you may need less or more depending on the taste of the pumpkin.

Add about a tablespoon of butter.

Cover the bowl with the pressure cooker lid and set the valve to “pressure” mode.

Select “pressure 3”, “porridge” mode, time 15 minutes.

At the end of the program, it is better to wait until the lock opens. But you can let off steam forcibly.

Open the pressure cooker, add vanilla sugar and stir.

It’s good to add a piece of butter directly to a plate of pumpkin porridge.

Prepare more pumpkin porridge, not just for your child! This delicious pumpkin porridge with milk and rice will please the whole family. When increasing the number of products, the mode and time for cooking pumpkin porridge in a multicooker-pressure cooker does not change.

In the same way, you can prepare milk pumpkin porridge with millet in a pressure cooker, replacing 1 cup of rice in the recipe with 1 cup of millet.

Be healthy, I wish everyone happiness!

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Be always healthy!

Then place a pan of the required size and place it on the stove. After the brew boils, cook it for 20 minutes.

When the pumpkin has become mushy, let it cool. Meanwhile, it's the turn of the apples.

We clean each fruit from the skin and seeds, grind it using a coarse grater. Then, in a separate container, beat the eggs, salt, and granulated sugar.

Add vanilla sugar, melted butter and semolina to the pureed pumpkin that has cooled to room temperature. Mix.

Add the beaten eggs there and mix again.

Place the resulting dough into a greased form. Bake the dish at 200°C for half an hour. (8 November 2016 / 17:27:31)

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

Pumpkin is a very versatile vegetable that can be used to make baked goods, soups, main courses, jams and drinks. Pumpkin jam can be prepared with the addition of orange, lemon, ginger, and apple. Today I want to invite you to prepare pumpkin jam in a slow cooker with the addition of apple and ginger.

To make pumpkin jam, you can use absolutely any pumpkin, as long as it is ripe. Pumpkin jam prepared in a slow cooker according to my recipe turns out very aromatic, sweet and tasty.

Ingredients for pumpkin jam

Apple – 1 piece
Pumpkin – 800 grams
Granulated sugar – 500 grams
Ginger – ¾ teaspoon
Citric acid - on the tip of a knife
Water – 1 tablespoon

Let's start preparing pumpkin jam with the addition of apple. First of all, we peel the core of the apple and cut it into cubes. It will be good if you get medium-sized cubes. You can also peel the apple, although this is not necessary. Personally, I never do this because you can’t feel the peel in the jam. We place the chopped apple in a clean pan.

We cut the pumpkin into larger cubes. You can use either fresh or frozen pumpkin. I use frozen pumpkin in my recipe.

Next we add granulated sugar. Some may find this jam sweet, so you can reduce the amount of sugar.

Then we add ground ginger and citric acid. Under no circumstances add more citric acid than indicated in the recipe, otherwise you risk making the jam sour.

Pour water. You don't have to add water if you use frozen pumpkin to make jam. Close the lid of the multicooker and leave the ingredients under the closed lid for about 1 hour. The pumpkin and apple should give juice during this time.

On the multicooker, set the “Stew” mode for 1 hour. If you used a hard pumpkin and it did not soften well, then you can also set the “Baking” mode for 20 minutes. But then you will have to stir the jam periodically.

Pumpkin jam in the slow cooker is ready, you can enjoy it. Bon appetit!

Ingredients for cooking pumpkin in a slow cooker - pressure cooker:

Fresh pumpkin (nutmeg in our case) – 300 – 400 grams,
Granulated sugar – 2 tbsp. spoons,
Butter – 20 – 30 grams,
Honey – 1 – 2 tbsp. spoons,
Juice from half a tangerine (about 1 tablespoon),
Lemon juice – ½ teaspoon,
Sesame seeds or sunflower seeds for sprinkling.

How to cook pumpkin with honey in a slow cooker - pressure cooker

Cut the peeled pulp into large cubes, about 3 cm.

Turn on the multicooker - pressure cooker to the “Without lid” mode.

Place the butter in a bowl and melt it. Add granulated sugar to the butter.

Constantly stirring with a special spoon (so as not to damage the surface of the bowl), bring the mass to a homogeneous state, i.e. until the granulated sugar is completely dissolved.

Place the pumpkin cubes into the resulting sweet caramel and mix gently so that all the cubes are “bathed” in the caramel.

Close the multicooker lid. Select the “Baking” mode, set the steam release valve to the “Open” position. Set the time to 15 minutes. And start preparing the aromatic sauce yourself.

Melt the honey in a water bath; if it is liquid, skip the melting step.

Once the honey has cooled, add lemon and tangerine juice. The juice should be squeezed from a slice of lemon and half a whole tangerine. Mix the ingredients.

The dish was prepared in a multicooker - Unit pressure cooker (power 900 Watt).

How and how much to cook pumpkin

Pumpkin is actively used in dietetics, as it helps normalize metabolism and fights obesity, cleanses the body well, normalizes liver and kidney function, and even calms the nerves. And thanks to the high content of vitamin D, it promotes the growth of the baby. Later in this article I will tell you how to cook pumpkin for a child.

My parents grew pumpkins in their dacha for many years. My father experimented with varieties and figured out that he beats everyone in terms of taste. nutmeg pear-shaped butternut squash. It is bright orange and contains a lot of vitamin A. It is extremely rich in Omega-3 polyunsaturated fatty acids and has a sweetish, pleasant taste with nutty notes. I would like to recommend one more variety hard-barked pumpkin (its shape resembles an egg) for those who do not like and do not eat sweets, because the pulp of such a pumpkin is fresh, but quite pleasant to the taste. And the third variety of pumpkin, it is easy to recognize - it is the heroine of all fairy tales about pumpkins.

Champion for shelf life (up to nine months) – pumpkin large-fruited. Over time, the starch contained in this type of pumpkin is converted into sugar, and the pumpkin only becomes tastier over time, like good wine. In this article we will talk about how to cook pumpkin correctly and how long you need to cook pumpkin to prepare a variety of dishes.

Choosing pumpkin for cooking

First, I would like to warn you, try not to buy already peeled and cut pumpkin It would seem that this simplifies the matter, but here you can run into a mine in the form of a large number of bacteria and worms, if the pumpkin is cut in unsanitary conditions, perhaps rotten parts were cut off and similar troubles. The quality of such a pumpkin cannot be verified. No one will give you any guarantees that instead of a vitamin bomb you are bringing a killer bomb into your house. Pick a pumpkin not too much large size (large ones are less sweet) and preferably with dried up stalk Without a tail, the pumpkin will spoil in less than a week. The pattern on a pumpkin suitable for cooking should be clear.

Basic rules for cooking pumpkin

To make pumpkin appetizing and pleasant to the taste, you need to learn how to cook it correctly. For preparing a variety of dishes where the pumpkin should look like whole pieces rather than boiled, the pumpkin cooking method is more suitable for a couple or baking it in the oven, and for porridges, soups and purees, the cooking method is ideal in a saucepan or multicooker, since pumpkin tends to boil over. Pumpkin can be boiled in water, or in milk. There is another option for the golden mean - cooking in milk diluted one to one with water.

Prepare the pumpkin for cooking

Before cooking the pumpkin in a saucepan or slow cooker, wash it in any way and cut it in half, remove the seeds, but do not throw them away. Dry and use this valuable product (raw pumpkin seeds are an anthelmintic; roasted, they are tasty and terribly healthy, as they strengthen the immune system and have a beneficial effect on brain performance). Peel the pumpkin with a knife.

Cut off as much pumpkin as you need for cooking, put the rest in a bag or wrap in cling film and place in the refrigerator. Cut the vegetable into small oblong slices or cubes about 3 centimeters.

How to cook pumpkin pieces in a saucepan correctly and for how long

Now you can start cooking. For this process you will need: a saucepan, pumpkin, water and salt. Pour cooking water into the pan. You will need enough water to completely cover the pumpkin. After the water boils, add a little salt and cook over medium heat.

Pumpkin, cut into medium cubes, boiled 25 – 30 minutes. Sometimes you come across a pumpkin that requires boiling for 5 – 10 minutes longer. Try piercing a piece of pumpkin with a knife or fork; if it's soft, it's ready. Drain and let the pumpkin cool. Add sour cream, herbs and get a tasty, dietary dish. Add honey, cinnamon and finely chopped nuts, and you will get a wonderful dessert that will not make your sides and cheeks grow.

How and how much to cook pumpkin pieces in a slow cooker and double boiler

Lightly salt the pumpkin cubes and place them in the multicooker bowl. Based on what you plan to cook, add sugar and spices if necessary. Pour in enough water to cover the pumpkin exactly halfway. Select the "baking" mode. Set the time - 30 minutes. Cook with the lid closed.

To ensure that the pumpkin pieces do not boil over, but retain their cube shape and all their healing properties, steam the pumpkin. To do this, add a little salt to cubes or small oblong pumpkin slices (add sugar and seasonings if necessary) and place them in a steamer container. Cooking pumpkin pieces in a double boiler 25 minutes. Steamed pumpkin can be used to make salads or porridges.

How many minutes to cook pumpkin until done in a pressure cooker?

Cooking pumpkin in a pressure cooker is a great way to preserve vitamins and all the goodness of pumpkin, since the cooking process happens so quickly that they do not have time to evaporate.

In a pressure cooker, pre-prepared, chopped and salted pumpkin pieces will definitely be ready in 10 minutes.

How and how long to cook pumpkin until ready in the microwave

Cooking pumpkin in the microwave is very easy. Let's bake our pumpkin pieces with sugar. Cooking will take very little effort and time. As a result, we will get a light, healthy and cheerful dessert. Take a special saucepan with a lid for the microwave and grease its inner walls with butter. Then put the pumpkin pieces into the pan, add sugar (decide the amount of sugar yourself according to your taste) and mix. Then add cinnamon, a little salt and fill one third with water.

Place the glass saucepan in the microwave and cook on high power. 10 minutes.

How and how much to cook frozen pumpkin

You can make pumpkin preparations and freeze them in the freezer. If you already have frozen pumpkin pieces in your freezer, take them out and let's cook together.

The whole point here is that they do not need to be defrosted, otherwise the pumpkin will lose its magical properties. Place frozen pumpkin pieces in boiling water (milk). Will be ready in 25 minutes.

How and for how long to cook pumpkin for baby puree

To prepare baby puree, you can boil the pumpkin in any of the ways at your discretion: in a saucepan, slow cooker, double boiler or pressure cooker. Cook until the pumpkin is tender, then drain the water and puree it using a blender, beating the pumpkin thoroughly so that there are no lumps left. Add a few drops of vegetable oil (this will help carotene be better absorbed) and stir.

As much as pumpkin is healthy, it is just as easy to prepare: boil, fry, bake. Oven baked pumpkin is one of my favorite recipes. In your dish, you can use pumpkin as the main and only ingredient or as part of a multi-component dish. There are a thousand and one recipes for dishes involving pumpkin: soups, cereals, cutlets, stews. Read here how easy it is to prepare stewed pumpkin and fried pumpkin.

Cooked pumpkin is very easy to puree as a side dish.

How long should you cook pumpkin for puree?

Cook the pumpkin until the pumpkin is fully cooked in the method that is available to you and that you like best. If you cook in a saucepan, it will be enough 25 minutes, Try it, the pumpkin should be soft. Drain the remaining water, puree, add butter, salt and pepper to taste. In a pressure cooker, sliced pumpkin will cook in just 10 minutes.

Try cooking super high speed pumpkin puree with potatoes in a pressure cooker. For one part of pumpkin you will need 3 parts of finely chopped potatoes. Cook vegetables in a pressure cooker 10 minutes and then add butter, milk and beaten egg. Season with salt and pepper. It makes a wonderful light side dish that goes perfectly with chicken and any meat dish or salad.

Boiled pumpkin is also used as a filling for pies. It is a hundred times healthier than apple juice, bright, tasty and aromatic. For such a case, cook the pumpkin in the same way as I described above, only in half as much water. Add sugar and cinnamon to the pan. Cook over low heat for 30 minutes until the pumpkin is soft, then puree and cool. The filling is asking for pies.

How to cook pumpkin correctly, how long to cook it

You will learn how to cook pumpkin correctly and for how long in different ways: in a saucepan, in a slow cooker, in a double boiler, in a pressure 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.

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.

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.

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

Don't you like pumpkin? Maybe you just don’t know how to cook it properly? Pumpkin is a universal product, it feels great in desserts, salads, and in main courses, soups and even porridges, this is such an interesting product.

Ingredients for cooking pumpkin in a slow cooker - pressure cooker:

Fresh pumpkin (nutmeg in our case) – 300 – 400 grams,
Granulated sugar – 2 tbsp. spoons,
Butter – 20 – 30 grams,
Honey – 1 – 2 tbsp. spoons,
Juice from half a tangerine (about 1 tablespoon),
Lemon juice – ½ teaspoon,
Sesame seeds or sunflower seeds for sprinkling.

How to cook pumpkin with honey in a slow cooker - pressure cooker

Cut the peeled pulp into large cubes, about 3 cm.

Turn on the multicooker - pressure cooker to the “Without lid” mode.

Place the butter in a bowl and melt it. Add granulated sugar to the butter.

Constantly stirring with a special spoon (so as not to damage the surface of the bowl), bring the mass to a homogeneous state, i.e. until the granulated sugar is completely dissolved.

Place the pumpkin cubes into the resulting sweet caramel and mix gently so that all the cubes are “bathed” in the caramel.

Close the multicooker lid. Select the “Baking” mode, set the steam release valve to the “Open” position. Set the time to 15 minutes. And start preparing the aromatic sauce yourself.

Melt the honey in a water bath; if it is liquid, skip the melting step.

Once the honey has cooled, add lemon and tangerine juice. The juice should be squeezed from a slice of lemon and half a whole tangerine. Mix the ingredients.