Pumpkin contains a large number of vitamins and trace elements, so it is considered one of the main products of the children's menu. Pumpkin is very rich in vitamin C, so experts recommend it to children to strengthen immunity. Also, the vegetable contains a rather rare vitamin T, thanks to which the body is easier to assimilate heavy food. Regular use of pumpkin dishes will help prevent anemia, improve blood clotting and bone synthesis process. There are vitamins A, B, D, E, F, PP in the pumpkin. It is recommended to have it to people who are fighting with overweight, since 100 grams of the product have only 22 kcal.
Pumpkin ginger soup
Ingredients: 700 g of pumpkin pulp, 10 g of ginger, 700 ml - 1 l of vegetable broth, 1 bow head, 2 cloves of garlic, vegetable oil, salt.
Cooking method: Pumpkin cut into small cubes of the same size. Onions and ginger finely chop, skip garlic through the garlic. Pumpkin, onions and ginger folded into a saucepan or pan for baking. You can take a clay pot. Pour vegetables with oil and send to heated to 180 degrees an oven at least 30 minutes. When the pumpkin is ready, get a lot of the oven, shifting into a blender, adding garlic and salt there, and begin to beat, gradually adding broth to the desired consistency. Before serving, add to the soup sour cream and sprinkle with greens.
In 100 ml soup - 60 kcal
Millet porridge with pumpkin
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Millet porridge with pumpkin
Ingredients: 100 g of Pshon, 200 g pumpkin flesh, 1 cup of milk, salt, sugar.
Cooking method: Pumpkin arbitrarily cut, pour with water and cook until softness is about 20 minutes. Moite is rinsed well. To fill with water. Water must be taken in the 1: 2 ratio (millet-water). It is better to cook in a saucepan with a thick bottom, under the lid and on a small fire. When the pumpkin is ready, drain the water and make a puree with a blender or a conventional tuck. Connect porridge and pumpkin, add sugar, pour milk, mix well and put on the stove. Give a porridge to leave another 10-15 minutes. The taste will be more gentle if the porridge is not to fill it with milk, but cream. You can also add dried fruits, honey.
In 100 g Kashi - 102 kcal
Pumpkin casserole with cottage cheese
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Pumpkin casserole with cottage cheese
Ingredients: 600 g pumpkin meakty, 600 g
Cottage cheese (9%), 200 g of sugar, 4 eggs, salt, butter, ѕ Glass of sour cream.
Cooking method: Pumpkin cut into cubes, fall asleep with sugar and pour water so that she slightly covered pieces. Stew until readiness (time depends on the size of pieces - from 10 to 25 minutes). Make a pumpkin puree. Cottage cheese salted and mix with sour cream. Connect pumpkin puree and cottage cheese. Drink eggs, stirring well well. Baking the baking shape. Put the cottage cheese-pumping mixture and put the oven for 30-40 minutes to be heated to 180 degrees.
In 100 g of casserole - 150 kcal