Dried pumpkin in an electric dryer for the winter. Methods for drying pumpkin How to dry pumpkin for food

And why was Cinderella so upset when her carriage turned into a pumpkin? Well, what a sweetness in that pompous carriage - a piece of wood, the only joy is that it is gilded! That's what pumpkin is: unpretentious, productive, tasty, healthy, nutritious! One drawback - the berry is too big, just as big as a carriage!

So we, like hardworking Cinderellas, on the threshold of winter, have to urgently creatively process the failed carriage into compote, jam, marmalade, freeze it or pickle it. But when it turns out that all the jars, bottles, cellar pantries and other freezers have already run out, and the pumpkin is still gone, the only option left is to dry it! And the fastest and most effective way to dry pumpkin is, of course, in an electric dryer.

TO How to dry pumpkin in an electric dryer

To begin with, you need to open the pumpkin, at least just halve it, then it will be easier. For this purpose, it is advisable to choose not the sharpest, but the most durable knife, because the rind of a good autumn pumpkin is no softer than a carriage door made of bog oak. We may have to fiddle with a thick knife longer, but we’ll save our fingers!

Finally, the pumpkin is opened, and inside there is a bonus - seeds. Do not throw them away under any circumstances, they are incredibly beneficial for health in general, and especially for men! Sort through, rinse, dry (do not fry!) - and click with benefit and pleasure!

And we will continue dissection. The most convenient sequence of operations is as follows: after the pumpkin has been divided into two parts along the meridian, we cut off both “polar half-caps” to the thickness of the pulp. Next, we cut the resulting two semicircles and one half-cylinder into convenient slices 2-3 cm wide, from which it is quite easy to cut off the crust without risking being left without fingers.

Well, after that, you can safely take a sharp knife with a wide blade and carefully cut the pumpkin flesh into a medium cube (a centimeter or slightly smaller). It is recommended to blanch some fruits and vegetables before drying or at least scald them, but this is not about pumpkin; it will dry perfectly without any additional tricks.

Place the pumpkin cubes evenly, in one layer and not too closely, on the trays of the electric dryer, turn it on to the maximum temperature - and begin to wait.

You will have to wait a long time, at least 12 hours, or even more, it all depends on the type of pumpkin and its degree of ripeness.

Alas, no matter what super-sophisticated electric dryer we have, simply “set it and forget it” like a homing missile will not work: from time to time the trays will have to be swapped, the pumpkin cubes must be mixed so that they do not stick together, but dry evenly. It is extremely undesirable to leave the dryer running unattended at night; just in case of fire, it is safer to turn it off, so that in the morning we can start our miracle unit again and continue the dehydration process further, until the bitter end.

Well, the cherished hour has finally come, the hard, heavy pumpkin cubes have turned into elastic, light pads, which we must immediately seal tightly before they absorb moisture from the surrounding air.

It is best to use plastic containers with screw caps or special “self-sealing” bags, from which we will pour a little into the “operational jar” as needed.

Dried pumpkin is ready! Glory to us, hardworking (and modest) Cinderellas! Now, before the new harvest of carriages, sorry – pumpkins, we will be able at any moment, without fear that something somewhere has defrosted, or gone sour, or has become moldy, or has gone rotten in some other way, – to get a handful or two of dry and light pumpkin shavings and cook from them whatever your darling desires: even soup, even pie, even compote!

And if we add a little imagination to the dried pumpkin, a little dried fruit, a spoonful of honey and nut butter, a pinch of spices, then in just half an hour we can easily prepare an incredibly tasty, tender, healthy, aromatic and absolutely dietary dessert, like Cinderella at her first ball I never tried it.

This is all because she used her carriage incorrectly! 😉

As you can see, drying pumpkin for the winter is easy and simple. Tasty and easy preparations for all of us!

Everyone loves candy, but you can’t eat too much of it. After all, it can harm health, especially children's health. Candied fruits will come to the rescue, also sweet, but much more healthy. There are several options for preparing vitamin candies. Even a novice cook can make candied pumpkin using a simple recipe in the oven. You will need the most common products, and the volume of the oven allows you to store a large batch at once.

Candied pumpkin: a simple recipe in the oven

To make homemade fruit sweets, you don’t need to have any special equipment; a regular oven will do the job. We take the following ingredients:

Water – 0.3 kg;
Pumpkin – 1 kg;
Sugar – 1 kg 200 g;
Vanillin – 0.05 g;
Citric acid – 3 g.

pumpkin preparation

Let's prepare the pumpkin - wash the fruit and remove the skin. It is advisable to cut it in a thin layer. Then you need to remove the core with seeds by cutting the pumpkin in half. Now cut the pulp into medium-sized cubes. Boil water in a saucepan and blanch the pumpkin in it for 10 minutes. Blanched cubes should be immediately dipped into cold water.

Next we need sugar syrup, which we will prepare on the stove. To do this, pour sugar and acid into a saucepan. Now you need to drain the water from the pumpkin by placing it in a sieve. Fill the pumpkin with syrup and simmer over low heat for 15 minutes. When the heat is turned off, leave the pan to steep for 10 hours.

Boil the cooled pumpkin again for 15 minutes over low heat. After this, we again stand for 10 hours. We repeat the procedure a third time, boiling the pumpkin until fully cooked (approximately when the syrup reaches a boil at 108°C). During the third cooking, vanillin is added.

Place the pumpkin in a sieve and let the syrup drain. This will take about 2 hours. Place the pumpkin cubes on a baking sheet and place them in the oven, preheated to 40°C. When the sweets are half ready, take out the candied fruits and roll them in sugar. After that, put it back in the oven until drying is complete. The finished candied fruits will not stick and will be completely dry to the touch.

Candied pumpkin dried in syrup

Candied fruits can also be dried naturally. To do this we take:

Pumpkin – 1 kg;
Granulated sugar – 0.8 kg;
Citric acid – 5 g.

If you don’t want to use the oven, prepare the dish according to the simplest recipe: first, candied pumpkin is boiled in syrup, and dried after natural drying. You can add cinnamon, citrus zest, etc. to them. We wash and clean the pumpkin from peel and seeds. Then cut the pulp into cubes and sprinkle them with sugar (200 g). In this form, the pumpkin is left to release its juice. After this, heat the mixture to a boil over low heat.

Next, the pumpkin should cool. 1 tbsp. The juice drained from it is added to the remaining sugar, and the acid is also sent there. Cook the syrup until all the sugar has dissolved. Pour the still hot syrup over the cooled pumpkin and let it cook over low heat until tender. You can remove from the heat when the pumpkin becomes transparent and the syrup acquires the thickness of honey.

After draining the syrup from the pumpkin, dry the pieces at room temperature for about 2 days, rolling them in granulated sugar or powder, cinnamon or zest. You can prepare candied pumpkin for the winter.

Candied pumpkin in the dryer

You can speed up the process of preparing candied fruits with an electric dryer. To prepare them, we take products in the following quantities:

Pumpkin – 3 kg;
Granulated sugar – 0.6 kg;
Powdered sugar – 4 tbsp. l.;
Lemon – 1 pc.

We wash and clean the pumpkin, then cut it into small pieces. Then sprinkle with sugar and set aside until the juice is released. After a while, pour the released juice into a saucepan, adding lemon slices, and let it simmer a little. Strain the finished syrup while still hot into a container with pumpkin.

Cook the pumpkin in syrup in cycles. Boil for about 5 minutes, then cool. We repeat this a couple or three more times. For the last time, drain the syrup from the pumpkin and put it in an electric dryer to dry for 4 hours, setting the temperature to 60°C. All that remains is to roll the sweets in powdered sugar. Candied pumpkin prepared in the dryer is stored in glass containers that are hermetically sealed. Bon appetit!

Candied pumpkin in a vegetable dehydrator

To combat stress and apathy, candied fruits are the best medicine, as they are rich in iron. And vitamin E contained in pumpkin will keep your skin youthful and fresh. By the way, pumpkin is a dietary product, so candied fruits can be included in the daily morning diet for those who want to lose extra pounds.

Candied pumpkin “Gourmet”

Products:

Two kilos of peeled pumpkin;
Granulated sugar – 600 grams;
Two oranges and one lemon;
Glass of water.

For powder:

Powdered sugar;
Cinnamon;
Vanillin;
Cloves (grind in a coffee grinder).

Preparation:

Cut the pumpkin into medium pieces or slices.
Place in a saucepan with a thick bottom.
Boil the syrup: add sugar to water, put on fire and cook until all the sugar has dissolved and the syrup becomes thick.
Add finely chopped lemon and oranges to the syrup and stir.
Pour syrup over pumpkin pieces.
Place on fire and bring to a boil.
Boil for five minutes.
Leave from the stove for ten to twelve hours so that the pumpkin cools completely.
Put the pan on the fire again.
Boil the pumpkin until it becomes transparent.
After cooling completely, transfer the pumpkin pieces to a sieve.
When the syrup has drained from the pumpkin (after three to four hours), place the pumpkin on the racks of a vegetable dehydrator.
Dry for four to five hours.
Prepare the powder: mix powdered sugar, vanilla sugar, cinnamon and cloves.
Place the finished candied fruits on a dish (after spreading parchment paper on it), let them cool.
Sprinkle with prepared mixture.

You can immediately serve it with tea, put the rest of the “sweets” in a glass container or food container and put it in the refrigerator.

Recipe "The simplest"

Candied fruits are prepared from a minimum set of products:

A kilo of pumpkin, peeled and seeded;
400 grams of sugar;
Half a glass of water.

Preparation:

Cut the pumpkin into medium-sized slices.
Place in an enamel bowl.
Sprinkle with sugar.
Pour in water.
Place in the refrigerator for a day to allow the pumpkin to release its juice.
Drain the resulting syrup, heat to a boil and pour it over the pumpkin pieces.
Place the bowl on the fire, bring to a boil and leave to simmer for ten minutes.
Place the pumpkin in a colander.
When the juice has drained, place the pumpkin in a drying tray and leave for three to four hours.

Sprinkle the finished candied fruits with sugar and put them in a food container, place them in the refrigerator or on the balcony.

Candied pumpkin in the “Isidri” dryer

It is better to dry pumpkin in the Isidri dryer. The main advantage of the dryer is that it does not overdry the product. Therefore, the resulting candied fruits retain not only the maximum amount of nutrients, but also their natural taste and aroma.

To prepare candied pumpkin in the Isidri dryer you need:

Pour a glass of water into a basin or pan with a thick bottom and add a glass of sugar.
Put on fire. As soon as the water boils, put one peeled and cut into small pieces lemon, a vanilla stick, and a few pieces of star anise into the syrup.
Dip a kilogram of sliced pumpkin into the syrup.
Bring to a boil and simmer for twenty minutes.
Leave the pumpkin to cool completely for ten to twelve hours.
Drain the syrup (leave the sweet mixture for soaking the cakes or making compotes).
Place the pumpkin pieces in a sieve to drain off any excess liquid.
Place the pumpkin on a drying rack.
Dry on very low temperature for eight to ten hours.

A simple recipe for candied pumpkin cooked in the oven will help preserve what nature has given. Nothing will be lost from the rich harvest - everything will be recycled and will benefit health. A tasty natural treat can easily replace candy. This is both a dessert and a snack during a diet.

from the “sunny berry” - pumpkin, yes, yes, exactly berries, many botanists think so.
For many years now they have been studying this plant, which is truly unique because it contains such a huge complex of vitamins and minerals like no other. And pumpkin is rightfully considered a champion in terms of its content of nutrients.
Moreover, everything useful is very easily absorbed by the human body, both adults and children.

Moreover, pumpkin is perfectly stored for a long time, retaining its beneficial properties, but many do not even know that it can be used to make wonderful preparations for the winter. A product that is quite affordable and from which you can prepare healthy

If you are a big fan of pumpkin, then take a closer look at these recipes, maybe for a change, you will also want to cook them.

Dried pumpkin

This method of preparation perfectly preserves the taste of pumpkin; eat it instead of regular dried fruits, realizing that it is very healthy.
Typically, such a pumpkin does not sit around for a long time and is eaten quickly. If you have children in the house, try preparing pumpkin so that they eat less candy and chips, but rather dried sweet pumpkin. I know that children really like it.

Dried pumpkin recipe. Peel the ripened pumpkin from the skin and seeds, cut into small pieces, cubes, slices, approximately 0.5 cm thick.
Cover a baking tray with baking paper, preheat the oven to 50 - 60 degrees, lay out the pumpkin pieces and place in the oven. Dry at this temperature for 6 – 7 hours. Then increase the temperature to 80 degrees and dry for another 2 hours (you can open the oven slightly).
Tip, if the pumpkin is not sweet enough for your taste, you can prepare a sweet syrup and dip (blanch) the pumpkin for 1 - 2 minutes, then place it on a wire rack, drain and then dry (I recommend doing just that).
And, another little tip, to preserve the bright color of the pumpkin, you need to blanch it in slightly salted water for 1 - 2 minutes, then lightly dry it on a towel and then dry it.

Now there are drying cabinets on sale, in which it is very convenient to dry any fruits and vegetables, dry herbs, I use exactly this one, it is very convenient!

Dried pumpkin should be stored in cardboard boxes or cotton bags.

Candied pumpkin.

If you want delicious candied fruits, then buy a sweet variety of pumpkin that has a bright color and smooth flesh.

Peel the pumpkin and remove the seeds, and cut the pulp into small cubes. First, try cooking with 1 kg of pumpkin, you will need 1 more lemon, 500 g - 600 g of sugar, powdered sugar, vanilla or cinnamon as desired.
Cut the lemon in half and then cut into thin slices.

Place the chopped pumpkin in a saucepan in layers: pumpkin pieces, then lemon slices, sugar. You will get several layers.

Place the pan in a cool place for 12 hours, during which time the juice will appear.
Then, place the pan over medium heat, bring to a boil, then reduce the heat and simmer for 5-6 minutes. Leave to cool for 3 – 4 hours. Then bring to a boil again and cook. If, after repeated cooking, the pumpkin does not become transparent, that is, it is not saturated with syrup, after cooling, boil it again.
After cooling again, drain the syrup.
Line a baking tray with baking paper and place the pumpkin in one row.
Preheat the oven to 120 degrees.
Place the baking sheet in the oven, open the door slightly and dry for 3.5 - 4 hours, checking the pumpkin for doneness from time to time.

Of course, hot candied fruits are soft, but after cooling, they will be harder.

Place the slightly cooled candied fruits on a large flat plate, sprinkle with powdered sugar and let cool completely.
It is better to store candied fruits in a tightly sealed glass container.

Pumpkin jam

And, of course, pumpkin jam is very tasty! It is believed that this is the most common way of preparing pumpkin, and various berries and fruits are also added to it, for example, rowan, apple, orange. When preparing pumpkin jam with the addition of various fruits, they try to maintain the proportion - per 1 kg of pumpkin - 200 - 250 g. Sugar is usually put per 1 kg of pumpkin - 900 - 1000 g + 1.5 glasses of water.
The pumpkin pulp is cut into small pieces, then immersed in boiling water for 4 minutes, then chopped fruits, apples or pears, etc. are added. (at your request).
The syrup is prepared from the above calculation and the prepared fruit is poured over it and left overnight.
Then it is cooked in two stages for half an hour, with an interval of 2 - 3 hours. Bring to a boil for the third time, add vanilla or cinnamon, maybe orange zest, pour into jars and screw.

Pumpkin and orange jam

To prepare it you need:

pumpkin - 1 kg
water - 1.5 cups
oranges - 3 pcs
walnuts - 1 cup
sugar - 1kg

Preparation

Squeeze the juice from the oranges and grate the zest. Boil sugar syrup, dip pumpkin pieces into it and cook until half cooked. Add orange juice, zest, nuts and cook until the jam thickens. Place while hot into prepared jars and close.

Recipe for jam with pumpkin and physalis. It is cooked in the same way, only for 1 kg of pumpkin you take 0.5 kg of physalis, 1.5 kg of sugar and 1-2 cloves.

Here's another original recipe: Pumpkin and rowan jam
Ingredients:

Pumpkin - 1 kg
ripe rowan - 100-200 g
sugar - 0.5-1 kg
water -1/2 cup
citric acid - 1 tsp.
ginger or cinnamon, whichever you prefer - 0.5 tsp

Preparation

Dip the peeled and diced pumpkin into sugar syrup and bring to a boil. Cook for half an hour, then add rowan and cook for another 15 minutes. Pour into jars, close and wrap.

Pumpkin marmalade is cooked in the same way as jam, the only difference being that all the ingredients are crushed to a puree.

And finally, two very interesting, unusual recipes that I only recently learned about.

Food supplement- pumpkin powder! This is actually something. Unusual recipe. What is this powder for? To add to food - to heal and strengthen the body. It is believed that the powder lowers cholesterol levels, improves intestinal function (fiber in its pure form), improves the condition of chronic kidney diseases - and this is only a small part of the beneficial properties. In general, a recipe for those who are especially concerned about their health.

Recipe for making pumpkin powder: wash the pumpkin, remove the skin; cut into pieces and remove seeds; cook for 10-20 minutes; grind through a fine sieve; dry at +135°C for just a few minutes. In general, this product is manufactured industrially and can be purchased. After drying, a yellowish powder with a pleasant sweetish taste is obtained. If you dilute it in water, it will be regular pumpkin puree.

And one more very simple recipe, pumpkin flour, which is obtained by grinding not only pumpkin seeds into flour, but also the shell-peel. At first this seemed very “indecent” to me, but then I realized that this is exactly what is correct, because the thin, swamp-colored layer that lines the shell and surrounds the grain itself has healing properties. Now I dry the seeds, and then grind them into flour in a coffee grinder and add them to porridges and salads. I simply store it in a glass jar under a glass lid.

Choose the recipe you like and be sure to include it in your diet.
Attention! But people with stomach and intestinal problems, and those with diabetes, need to be careful about pumpkin dishes.

Pumpkin has been known since ancient times, and every nation has legends associated with it. Perhaps no other fruit or vegetable has as many legends as the pumpkin. Many peoples consider it to be the repository of the sun and light. Cambodian legend says that several people were saved in a pumpkin from the oncoming Great Flood. And when it was over, they got out of the pumpkin and planted its seeds. But it was not plants that grew from the seeds, but new people who repopulated the Earth. Therefore, Cambodians revere the pumpkin as the ancestor.

The ancient Slavs believed that the gods hid the sun in a pumpkin with the onset of autumn. This is why the pumpkin turns so bright golden in the fall, and the sun appears less and less in the sky. In Ancient China, it is also believed that pumpkin helped repopulate the Earth. During the Great Flood, a little boy and girl hid in a gourd and escaped. It was they who became the progenitors of the entire new humanity. Therefore, all newborns were bathed in ancient China in a font made from a large pumpkin. And to this day, the Chinese consider pumpkin a powerful talisman that absorbs evil energy. It is hung over the door as a talisman and rattles are made to ward off evil spirits by placing dry beans in them.

A Nigerian legend tells about a certain ruler who, because of his greed, decided to collect all his smart thoughts in a huge pumpkin and become the wisest and richest man in the world. But when he began to hide the pumpkin so that it would not be stolen, it fell and broke. All wisdom scattered throughout the world.

Today it is quite difficult to say where the pumpkin originated. Some scientists believe that pumpkin comes from China, others suggest that the Indians of North America were the first to cultivate it. Many peoples have preserved myths and legends associated with pumpkins. This unpretentious, beautiful pumpkin, which produces large yields, is popular in many countries. It is grown in Russia, Ukraine, Moldova, India, Australia, Canada and Mexico and in a number of other countries, which indicates the popularity of pumpkin.

Benefits of pumpkin

Both fresh and dried winter pumpkin are highly valued for their beneficial qualities. Moreover, if an Isidri dryer is used to dry pumpkin, then all the vitamins contained in the fresh product will be preserved in the dried product. There is a lot of carotene in pumpkin. The more cold-resistant the variety, the more of this provitamin. There are vitamins A, B1, B2, B6, C, D, PP, E, as well as a very rare vitamin T, which has a serious effect on metabolic processes in the body. Pumpkin contains pectins, magnesium, potassium, copper, cobalt, and calcium. Science has long confirmed that pumpkin is simply a storehouse of vitamins and minerals necessary for humans.

Pumpkin contains a lot of phosphorus and copper. And in terms of iron content, it is the leader among vegetables. These microelements have a beneficial effect on hematopoietic processes, so pumpkin should be consumed for diseases of the heart muscle, kidneys, high blood pressure, cholelithiasis and obesity. Potassium strengthens the heart and blood vessels, removes swelling. Pumpkin is useful for patients with colitis and enterocolitis, chronic nephritis. It has a beneficial effect on vision and helps maintain youth. Helps improve the functioning of the nervous system.

Choosing the “right” pumpkin for drying

The drying process helps concentrate the natural sugars in the pumpkin, making it sweeter and extending the shelf life. Experts advise choosing pumpkin for drying exclusively of table varieties, with yellow flesh, not very large in size; such fruits have better taste and less fiber. The skin of the pumpkin should be firm, smooth, without blemishes or visible damage. The pumpkin tail should be dry, which is an indicator of ripeness.

How to properly dry pumpkin in an electric dryer: our practical experience

. For drying, we took twenty kilograms of pumpkin.

We cut each pumpkin into pieces, and then carefully peeled all the pieces, carefully cleared them of seeds and unnecessary fibers.

Cut the particles into smaller pieces. After cleaning the pumpkin, out of twenty kilograms of product, we were left with 13.5 kilograms of peeled pumpkin, which amounted to 68% of the total mass. The share of waste accounted for 6.5 kilograms, that is, 32%.

We carefully and evenly distributed approximately 450 grams of grated pumpkin onto each tray of the electric dryer. All of our grated product fit on 30 trays of an electric dryer.

We turned on the device and set the temperature to +55 degrees. She helped us dry the pumpkin properly. The pumpkin was dried in it for 24 hours at a set temperature. The temperature in the room where the device was working was +18 degrees.

After completing the drying process, we carefully removed the trays and shook off the resulting pumpkin shavings from the mesh. The result was 1.3 kg of dried product.

We placed the dried pumpkin in glass jars under vacuum lids.

Pumpkin dried in an Isidri electric dryer turns out much tastier than if it were dried outside or in the oven, and besides, it is much less hassle.

Many housewives store dried pumpkin in paper bags or fabric bags or plastic containers. We recommend vacuum lids, since using them significantly increases the shelf life, and the dried product will be reliably protected from mold.

Making Pumpkin Powder

Delicious pumpkin can retain all its beneficial properties in powder form. In this case, the horizons of its culinary use expand. Pumpkin powder is also perfectly used in cosmetology for various masks.

Before grinding dried pumpkin into powder, it is recommended to dry it further. To do this, pour dried pumpkin shavings out of the jars and carefully distribute them among the trays.

The Ezidri vegetable dryer dried the pumpkin for an additional 4 hours at a temperature of +65 degrees.

We grind the dried shavings using an electric meat grinder with a “mill” attachment and sift through a sieve in order to prevent the formation of lumps and large particles that are not ground into the powder.

Screened particles that did not pass through the sieve. we again passed through an electric meat grinder and sifted.

The resulting powder was packaged in hermetically sealed bags.

Using pumpkin and pumpkin powder in cooking

Dried pumpkin is used in soups; pumpkin “noodles” can be added as a decoration for salads and desserts. And if you grind pumpkin chips into powder, they are used as a breading for various meat and cereal products, such as meatballs, zraz, meatballs, semolina, buckwheat or meat cutlets.

Pumpkin powder is a necessary food product for people engaged in physical and mental labor. It contains a lot of zinc, choline, and amino acids, which increase brain activity, improve memory and eliminate fatigue and nervous tension. And arginine, calcium and phosphorus affect the frequency of muscle contraction, which helps increase muscle growth. Therefore, athletes should include pumpkin powder in their diet.

It can be added to dough and fermented milk products to give a beautiful color and delicate aroma. Pumpkin powder is also used as a thickening flavoring additive for cereals, soups, cocktails, sauces, and gravies. Baked goods with the addition of pumpkin powder are saturated with complete plant protein and at the same time do not go stale for a long time and are not exposed to mold much longer. Thanks to the versatility of using the powder, you can create your own pumpkin recipes. And to stimulate your imagination, we will present several dish options.

Appetizer with pumpkin

Boil dried pumpkin shavings in lightly salted water until soft. Then drain in a colander, cool and squeeze. Chop a little. Squeeze the garlic, crush the walnuts. Mix nuts, pumpkin, garlic, salt, add a little wine vinegar, cilantro and dill, and capsicum. It makes a very tasty snack.

Interesting “sea” salad

Boil pumpkin shavings a little in salted water until they become slightly soft, add dried kelp to it to your taste with a little vegetable oil (about half a teaspoon). You can add dried vegetables. Grind the mixture with your hands. The salad is ready. Its taste is sweet-salty, fishy, and this salad looks like dried squid.

In a heated frying pan with broth, simmer the chopped leeks until soft. You can use vegetable, meat, or chicken broth. Add a finely chopped clove of garlic, dried pumpkin, thyme, pepper, pour in another liter of broth and bring everything to a boil. Cook until the pumpkin is soft. Add a few tablespoons of soy sauce, turn off the heat, let the soup brew, cool and blend with a blender until pureed. This soup is served with croutons or finely chopped young garlic.

Baked fish

Mackerel or cod is filleted, cut into pieces, placed on the bottom of the pan, sprinkled with dry pumpkin shavings so that it completely covers the fish, then with onion rings, and poured with dressing. It consists of a glass of kefir, three eggs and salt. The fish is placed in an oven preheated to 200 degrees for half an hour. Serve hot.

Quick salad

Soak dried pumpkin “noodles” for a few minutes until they become soft, then add grated apple, a spoonful of honey and sprinkle with lemon juice. Here's a quick salad.

Pumpkin is one of the best and most valuable gifts that gives us the sunny summer period. This is a huge storehouse of the most essential vitamins and microelements for our body. And if you are lucky enough to get a large pumpkin harvest, then you should definitely make preparations for the winter, and drying is an ideal option for high-quality preservation of such a sunny product. And in winter, during the period of vitamin deficiency and colds, it will be enough just to take out a jar of dried pumpkin, or a bag of pumpkin powder, prepare a vitamin dish, or simply add a sunny note by sprinkling the dessert with bright pumpkin powder.