Pumpkin in sour cream sauce with garlic acquires a piquant creamy taste and turns into a real culinary masterpiece, which even non-special admirers of the vegetable are unlikely to refuse. The dish can become an independent snack or a delicious side dish for meat and fish.

How to cook pumpkin in sour cream sauce?

Pumpkin in sour cream and garlic sauce is prepared in a matter of minutes and does not require long-term heat treatment. Knowledge of the main points for the preparation and processing of the base product is enough to execute any recipe chosen from the selection presented.

1. The pumpkin is initially washed thoroughly and cut in half.
2. The seeds and the accompanying fibrous pulp are cleaned and the tough outer skin is cut off.
3. Clean pulp is cut into cubes or thin longitudinal plates.
4. It is prepared by adding chopped garlic and often herbs, which may include dill, parsley, basil, cilantro, and celery.
5. Pumpkin in sour cream with garlic can be cooked in a frying pan, in a saucepan, in a pan in the oven or in a slow cooker.
6. Dishes prepared in this manner may be served hot, warm or cooled.

Pumpkin in sour cream with garlic in a frying pan

When cooked properly, pumpkin fried with garlic in a frying pan with sour cream and herbs becomes soft, but maintains the integrity of the slices. It is important to fry the slices in small portions in hot oil, placing the slices in one layer so that they acquire a golden brown crust on all sides during the first stage of heat treatment.

Ingredients:

• pumpkin – 400 g;
• sour cream – 150 g;
• garlic – 4 cloves;
• parsley – 0.5 bunch;
• salt, pepper, oil.

Preparation

1. The peeled pumpkin is cut into large cubes or cubes and fried in hot oil until golden brown.
2. Sour cream is mixed with chopped herbs and garlic, seasoned to taste with salt and pepper, and poured into a frying pan.
3. Cover the vessel with a lid and reduce the heat to medium.
4. After 5-7 minutes of simmering, the pumpkin in sour cream sauce with garlic will be ready.

Pumpkin in sour cream sauce in the oven

Cooked pumpkin with garlic and sour cream in the oven is fragrant and rich in taste. The laconic composition of the sauce can be supplemented with hot red pepper, dry aromatic herbs or any fragrant spices, diversifying the final taste of the dish and creating an incredibly appetizing new dish for dinner or lunch.

Ingredients:

• pumpkin – 400 g;
• sour cream – 100 g;
• mayonnaise – 50 g;
• garlic – 3-4 cloves;
• salt, pepper, butter, parsley, dill, basil.

Preparation

1. The pumpkin is cut into slices of the desired shape and size and placed in an oiled pan.
2. Mix sour cream with mayonnaise, add garlic, salt and pepper.
3. Lubricate the pumpkin slices with the resulting mixture and place the container in an oven preheated to 200 degrees for 25-30 minutes.
4. When serving, pumpkin baked in sour cream sauce with garlic is sprinkled with finely chopped fresh herbs.

Pumpkin stewed in sour cream sauce

The following recipe for pumpkin in sour cream sauce and garlic can be made in a saucepan, deep frying pan or cauldron. Pumpkin is stewed in sauce without pre-frying, which reduces the calorie content of the dish and makes it even healthier. Before serving, it is preferable to dry the nuts in a dry frying pan without adding oil.

Ingredients:

• pumpkin – 700 g;
• sour cream – 300 g;
• garlic – 4 cloves;
• basil, dill, parsley - 2 sprigs each;
• turmeric – 2 pinches;
• walnuts - a handful;
• salt pepper.

Preparation

1. The pumpkin is cut into large cubes or cubes and mixed in a bowl with sour cream seasoned to taste.
2. Stew the vegetable for 7 minutes.
3. Add garlic and chopped herbs and heat the mixture for 3 minutes.
4. When serving, the pumpkin stewed with sour cream and garlic is sprinkled with chopped nuts.

Pumpkin baked with garlic and herbs

Pumpkin with rosemary and garlic, baked in a mold in the oven, is exquisite in taste and surprisingly aromatic. Fresh thyme and basil will not be amiss in the composition, the leaves of which need to be torn off, like rosemary needles, from the branches and mixed into sour cream sauce along with chopped garlic and spices.

Ingredients:

• pumpkin – 700 g;
• sour cream – 200 g;
• garlic – 3 cloves;
• fresh rosemary – 2 sprigs;
• curry – 2 pinches;
• salt pepper.

Preparation

1. The pumpkin is cut and flavored with a sauce of sour cream, rosemary and garlic, seasoned to taste with salt, pepper, and curry.
2. Spread the mixture into a mold and place it in an oven preheated to 190 degrees.
3. In 25 minutes, the pumpkin in sour cream sauce with rosemary and garlic will be ready.

Pumpkin appetizer with garlic

Pumpkin in sour cream sauce is a recipe that can be served as an original appetizer or warm salad. The sweetish vegetable pulp contrasts perfectly with the salty cheese and zesty garlic sour cream sauce. Feta can be replaced with feta cheese, and sour cream with natural thick yogurt without any additives.

Ingredients:

• pumpkin – 350 g;
• sour cream – 130 g;
• garlic – 2-3 cloves;
• feta – 100 g;
• dill – 0.5 bunch;
• arugula - a handful;
• salt, pepper, oil, herbs.

Preparation

1. Slice the pumpkin and fry in oil until golden brown.
2. Mix sour cream with garlic, dill, salt and pepper to taste.
3. Serve fried pumpkin in sour cream sauce with garlic on a common platter, complemented by arugula, other herbs and crumbled feta.

Pumpkin with cheese and garlic in the oven

It comes out incredibly delicious with sour cream and garlic under a cheese crust. The dish is prepared without unnecessary fuss from available products, and the result exceeds all expectations. This casserole is both a light dinner on its own and a great original side dish for baked or fried meat.

Ingredients:

• pumpkin – 0.5 kg;
• sour cream – 130 g;
• water – 50 ml;
• garlic – 2 cloves;
• hard cheese – 120 g;
• Provençal herbs – 2 pinches;
• salt, ground black pepper, oil.

Preparation

1. Place the diced pumpkin in an oiled pan, adding a little water.
2. Mix sour cream with Provencal herbs, garlic, salt the mixture and pepper.
3. Spread the sauce evenly over the pumpkin, sprinkle with cheese and bake covered for 30 minutes and another 10-15 minutes without a lid.

Pumpkin in sour cream sauce in a slow cooker

Cooked with garlic and sour cream, it will surprise you with excellent final characteristics no less than usual and will ensure proper stewing of the contents of the bowl while maintaining the neat shape of the vegetable slices. If desired, the composition can be supplemented with slices of carrots or other vegetables, resulting in an appetizing stew.

Pumpkin in sour cream sauce is a very simple and very quick dish to prepare, and also healthy, who doesn’t know about the benefits of pumpkin! It tastes quite neutral; personally, I always missed something in it, so this time I decided to cook pumpkin in sour cream sauce with the addition of prunes. In my opinion, it turned out very tasty; the sweet and sour prunes perfectly complemented the pumpkin with sour cream.

Ingredients:

• 450-500 g peeled pumpkin
• 100 g prunes
• 150 g sour cream
• 1 small onion (70 g)
• 1-2 cloves of garlic
• pinch of nutmeg
• dill, parsley
• salt pepper
• vegetable oil
• 50 ml water

Preparation:

Cut the onion into quarters of rings.

Peel the pumpkin from skin and seeds and cut into cubes with a side of 1.5-2 cm.

Let's prepare sour cream sauce. To the sour cream add a tablespoon of chopped dill, garlic passed through a press, a pinch of nutmeg, salt and pepper. If the sour cream is completely liquid, you can add 1-2 pinches of flour.

Mix and get this sour cream sauce:

Pour 2-3 tbsp into a heated frying pan. l. vegetable oil, add the pumpkin and fry over medium heat for about five minutes.

Add the onion, stir and continue frying for another 5 minutes.

Cut the washed prunes into strips, add them to the pan, stir and pour in 50-60 ml of hot water.

Cover the pan with a lid and simmer the pumpkin and prunes for 3-5 minutes.

Then pour sour cream sauce with spices into the pan.

Close the lid again and simmer for another 3-5 minutes. Taste it and add salt if necessary. Add chopped parsley and turn off the stove. Pumpkin in sour cream sauce with prunes is ready.

This dish is perfect as a light dinner, delicious both warm and cold.

Calories: Not specified
Cooking time: Not indicated

Pumpkin is a very affordable product and is sold starting in the fall and throughout the winter. Don't miss the opportunity to buy several pieces of pumpkin at once, because they store well. After purchasing a pumpkin, simply put it in a dark and ventilated place. At any appropriate moment, start preparing pumpkin dishes. There are actually a lot of them. Cook pumpkin in sour cream sauce - it’s incredibly tasty and unusual! Once you try pumpkin in sour cream sauce, you will regret that you didn’t cook it earlier. The dish is simply amazing, tasty, aromatic and unforgettable. Pumpkin can not only be fried and stewed. Pumpkin has a wonderful structure, texture and once cooked it can be eaten with great pleasure. Just look at its bright orange color, which instantly lifts your spirits and whets your appetite. Pumpkin in sour cream sauce should be served hot, warm, so this dish will also warm you up on cool days and decorate your family dinner.

Required Products:
- 500 grams of pumpkin,
- 200 grams of sour cream,
- 1-2 cloves of garlic,
- greens to taste,
- 0.5 tsp. l. sweet paprika,
- 100 grams of water,
- a little vegetable oil,
- salt and pepper to your taste.

Recipe with photos step by step:

I cut the pumpkin into small squares so that it cooks faster and becomes soft. Larger pieces will take longer to simmer.




I pour 2-3 tablespoons of vegetable oil into the frying pan: you can use either sunflower or olive oil. Olive oil goes great with pumpkin. Fry the pumpkin pieces until they have a light brown crust. Lightly salt and pepper the pumpkin.




I chop the greens: I used parsley and dill. I chop the washed greens finely.




I prepare the sauce: mix sour cream with herbs, sprinkle in sweet paprika and squeeze out a little garlic. I mix everything and the delicious pumpkin sauce is ready.






I add the sauce to the pumpkin, pour in a little water, mix everything and simmer until the pumpkin is completely cooked and soft. On average, I simmer the pumpkin for 30-35 minutes over low heat so that the sauce bubbles slightly in the pan.




I serve the finished dish to the table. Pumpkin in sour cream sauce becomes truly exquisite, very original and incredibly tasty. Try also cooking

If you think you don't like pumpkin, you haven't made this recipe yet.

Even those who don’t eat anything “pumpkin” don’t refuse this dish. This side dish is prepared quickly, but it turns out piquant, bright and incredibly tasty. In principle, this is an appetizer, a side dish, and quite a decent dinner. You can prepare this dish in just 10-13 minutes, and the end result is a wonderful healthy snack. Be sure to try it: and I’m more than sure that this recipe will be included in your autumn menu.

Product composition

• 500 grams of pumpkin;
• 180 grams of sour cream with a fat content of 20%;
• 20 milliliters of water;
• two tablespoons of refined vegetable oil;
• 3 cloves of garlic;
• half a teaspoon of ground paprika;
• dill and parsley - to taste;
• salt and ground black pepper - to taste.

Step-by-step cooking process

Place sour cream in a small bowl (it is better to use sour cream with a fat content of more than 20%, it is thicker and less sour). Add finely chopped dill and parsley to the sour cream. You can use just one or any other greens of your choice.

Transfer the garlic passed through the press into the same bowl. Salt and pepper everything to taste, add half a teaspoon of sweet ground paprika. Stir and set aside for a while: our sour cream sauce is ready.

Peel the sweet pumpkin (table pumpkin) from seeds, cut off the peel, and cut into medium (or large) size cubes. Pour two tablespoons of odorless vegetable oil into a frying pan, heat it and add the pumpkin.

Fry it until light golden brown over medium heat, then pour in the sour cream sauce. Mix everything well, fry for 2-3 minutes and add water. Add salt (if necessary) and cover the pan with a lid.

Simmer for another 3-5 minutes, then turn off the heat. Serve pumpkin in sour cream sauce as a separate dish or as a side dish for meat.

Let's remember together.
“Mashed potatoes, nectar and casserole. Caviar and porridge and salad. Or we can make something new. Everyone is happy to try pumpkin.”

This gorgeous orange miracle evokes a poetic mood and encourages culinary creativity.
What remains for housewives? Stock up on groceries and cook delicious meals. That's what we'll do now. Cooking recipes with photos will help you prepare culinary still lifes.

If you have ever tried pumpkin in sour cream sauce with garlic, then you will forever remain not only a fan of this dish, but also of pumpkins in general. I say this confidently, based on personal experience.

Sour cream completely transforms a neutral plant. And garlic makes the taste brighter and piquant.

Before you go to the market for groceries, I want to tell you how to choose the right pumpkin. After all, the success of the entire enterprise will depend on its quality.

1. To make the pumpkin taste more intense, you need to choose a not very large golden beauty.
2. The color should be rich and bright.
3. Give preference to vegetables with the correct shape, without flaws or damage.
4. For cooking, do not buy small decorative specimens.

How to prepare pumpkin for cooking

1. Rinse thoroughly in several waters.
2. Cut off the tail and divide into two parts. Unless you are planning to stuff the whole pumpkin.
3. Remove fibers and seeds with a spoon.
4. For easy use, divide into smaller pieces.

We need to prepare

• Pumpkins – 400 gr. (in purified form)
• Sour cream - 150 gr. (20 per cent)
• Garlic – 4 cloves
• A small bunch of parsley
• Vegetable oil for frying
• Salt pepper.

Step by Step Actions

The yummy is ready. With its aroma, it has already gathered everyone into the kitchen. Treat your household!

By the way, I don’t hesitate to treat guests who drop by to catch a light with this dish. Women are always interested in the recipe and are surprised at how quickly it is prepared. Although it would seem that for a pumpkin it takes 10 minutes. not enough. Don't doubt it either. Cook for your health and don’t forget that pumpkin is a vitamin for all vitamins.

Pumpkin pieces baked in the oven with sour cream and seasonings

Pumpkin in sour cream sauce is delicious. And baked in the oven with aromatic seasonings, it is incredibly tasty. It’s good as a stand-alone dish and an excellent side dish.

For baking I use a glass heat-resistant dish. This is very convenient because you can serve it right in it.

Putting together a food kit

• Peeled pumpkin - 400 gr.
• Sour cream 15 percent fat - 100 gr.
• Tomato paste - 2 tbsp.
• Curry - teaspoon
• Vegetable oil - 3 tbsp.
• Salt - half a teaspoon
• Turmeric – teaspoon
• Garlic pepper - a teaspoon.

How to cook

A very interesting recipe, you will agree. Pumpkin in sour cream sauce does not look like itself. Enjoy everyone!

Pumpkin stuffed with chicken and vegetables

I offer a recipe that you simply cannot refuse! It's so delicious that you won't be able to pull anyone's ears off. And how impressive a whole baked pumpkin looks!

The recipe with photos will help you navigate the step-by-step steps. Make this dish for your Sunday family dinner. It will become a real holiday.

Preparing the ingredients for a culinary masterpiece

• Round pumpkin – 1 kg
• Chicken fillet – 300 gr.
• Half a medium eggplant
• Sweet peppercorn
• Garlic clove
• Chicken broth -70 ml.
• A pack of ready-fried Maggi with onions and carrots (if you don’t have it, fry one onion and one carrot in oil)
• Tomatoes - 2-3 pcs.
• Zucchini (optional and possible)
• Lean oil for frying.

Have you noticed that there is no salt, spices or seasonings in the ingredients? They are all present in the roasting pack. If you fry onions and carrots yourself, do not forget to salt and pepper the dish, add aromatic seasonings of your choice (curry, paprika).

Preparation

1. Chop the ingredients. Meat in pieces, vegetables in cubes, tomatoes in quarters.
   
   

   

2. Step by step, in the sense of separately, fry the pepper, zucchini, and eggplant in a frying pan. Place everything in a bowl.

   

3. Wash the pumpkin, cut off the top and tail. Set the top aside. It will be useful to us in the future - it will act as a lid.
4. Remove seeds with a spoon.
5. Trim the flesh with a knife, which is also useful for the filling. Leave the wall thickness at 1 cm.

   

6. Fry chicken fillet in oil, add pumpkin pulp. Fry everything together a little, add a pack of frying, stir. A nuance - it is not necessary to add all the pumpkin pulp. Look at the situation. Our task is to prepare enough filling to fit into the pumpkin.

   

7. Send the fried meat to the vegetables, mix carefully.

   

8. Transfer the mixture to the pumpkin and add chicken broth. Cover with a lid (aka the top).

   

9. Bake in a preheated oven (180 degrees) for 40 minutes.

   

This is such a wonderful miracle that we have prepared. Get ready for praise, you deserve it.

How to cook pumpkin stuffed with chicken and rice

Before we start discussing ingredients, let me note the following. I've been preparing this dish by eye for a long time. Therefore, I indicate the quantity approximate. You will make adjustments on the spot, taking into account the size of the pumpkin. The idea is to fill the pumpkin completely and bake.

Preparing a grocery basket

• A small pumpkin of regular shape - 1.5 kg.
• Chicken fillet – 500 gr.
• Rice – 100 – 150 gr. (any rice, just not steamed)
• Two medium onions
• Salt pepper
• A little vegetable oil.

Step-by-step preparation

1. Wash the pumpkin well and carefully cut off the top, which we will need later.
2. Remove seeds and fibers. Cut out the pulp in such a way that the wall thickness is up to 1 cm. Set aside the pulp until soon.
3. Boil well washed rice. The water needs to be salted. Boil the rice until half cooked, rinse.
4. Cut the onion into small strips and fry until light golden brown.
5. Cut the chicken fillet into portions. There is no need to grind it too much.
6. Salt, pepper and lightly fry. The meat should literally set in the pan and turn slightly white.
7. Place rice on the bottom of the peeled pumpkin.
8. Sprinkle it with fried onions.
9. Place chicken pieces on the onion.
10. Fill the gaps with pumpkin pieces.
11. Pour in a little water, approximately 50 ml.
12. Coat the top of the pumpkin with sunflower oil, cover with a lid - the top. Place in a preheated (180) oven.
13. Baking time – min. 40 - 50. But it can be different, depending on the size and type of vegetable. Therefore, check readiness by piercing with a fork. The pumpkin should become soft and easily pierced.

You can add a little carrot to the fried onions. And mushrooms can keep the meat company. Improvise and bon appetit!

A simple recipe for pumpkin baked in the oven with sugar

And how good is pumpkin baked in the oven with pieces sprinkled with sugar! The sight alone makes your mouth water. It's a wonderful thing for tea.

A simple set of products

• Peeled pumpkin 800 gr.
• Sugar 2 tbsp.
• Butter 50 gr.
• Boiled water 120 ml.

Product wishes

1. The pumpkin should be bright and sweet on its own.
2. Use good quality oil. It is better not to use a spread or anything similar.

Cooking something delicious

It's as simple as it is delicious. Enjoy your tea!

Pumpkin pieces baked in the oven with apples

Another sweet one. Whether for tea or just like that. You can enjoy this dessert as much as you like, forgetting about the scales and extra pounds. These are not cookies for us.

List of ingredients

• Peeled pumpkin - 300-400 gr.
• Three sweet and sour apples
• Sugar – maximum 2 tbsp.
• Some walnuts.

1. Cut the pumpkin into small pieces.
2. Peel and core apples. Cut into pumpkin pieces.
3. Place all the cuttings on a baking sheet. Mix so that the apples are distributed evenly among the pumpkin.
4. Sprinkle everything with sugar.
5. Place in a hot (180) oven for 30 minutes. The criterion for readiness is soft pumpkin.
6. Chop the nuts and turn them into crumbs. You can crush it in a mortar, or you can use a blender.
7. Crush the prepared and slightly cooled pieces of apples and pumpkin with nut crumbs.

Wow, delicious. Pumpkin makes good friends with apples. I was saturated with sour and sweet notes. Enjoy!