Pumpkin casserole with semolina in the oven is a variation of a dessert that is endowed with the maximum amount of nutrients. This is due to the presence of a vitamin vegetable in the composition of the dish. The recipe can be supplemented with any fruit or cottage cheese.

How to cook pumpkin and semolina casserole?

To make a delicious pumpkin casserole with semolina, you must adhere to certain conditions.

  1. The vegetable should be washed in warm water, peeled, remove the inside. Then it is crushed in an arbitrary way.
  2. To get airy pastries, beat the egg-sugar mixture separately, and only then combine it with pumpkin. The addition of semolina will also contribute to splendor.
  3. After all the components are connected, they must be left to infuse for 10 minutes.
  4. It is important to use vegetable oil without a pronounced aftertaste so that the casserole comes out without bitterness.

Pumpkin casserole with semolina


Such a dessert option as a pumpkin casserole with semolina in the oven can be used not only for an adult, but also for a children's menu. This is due to the fact that the delicacy has a unique taste, the vegetable in it is practically not felt. Thanks to this, it will be possible to feed the child with a healthy dish, even if he does not like pumpkin.

Ingredients:

  • pumpkin - 1 kg;
  • sour cream - 200 ml;
  • eggs - 3 pcs.;
  • vanilla sugar - 1 sachet;
  • sugar, semolina - 6 tbsp. l.

Cooking

  1. Grind the peeled pumpkin. Divide the mass into 3 parts. Do the same with sugar and semolina.
  2. Pour semolina into an oiled mold. Put the first layer of pumpkin, on it - one third of the semolina with sugar. Continue alternating 2 more layers.
  3. To fill, beat the egg-sour cream mixture with the addition of vanilla sugar.
  4. Pour the filling on top.
  5. Pumpkin casserole with semolina in the oven will be ready in 40 minutes.

Cottage cheese casserole with pumpkin and semolina


An extremely healthy variation of the delicacy is a pumpkin casserole with semolina and cottage cheese. If desired, the dessert can be made as dietary as possible, if you exclude from it products that are contraindicated for consumption for health reasons. For example, you can remove eggs or sugar from the composition.

Ingredients:

  • pumpkin - 400 g;
  • cottage cheese - 300 g;
  • semolina, sour cream - 2 tbsp. l.;
  • eggs - 2 pcs.;
  • soda - ¼ tsp;
  • lemon juice - 1 tsp;
  • butter - 30 g;
  • salt.

Cooking

  1. Grind the peeled pumpkin.
  2. Mash cottage cheese with butter.
  3. Soda, quenched with lemon juice, and the rest of the ingredients, except for pumpkin, mix, make a dough.
  4. Combine the dough with pumpkin, put in a mold.
  5. Pumpkin casserole with cottage cheese, semolina in the oven will be ready in 50 minutes.

Pumpkin and apple casserole with semolina


Pumpkin and apples are endowed with the maximum amount of vitamin substances. In terms of its benefits, this vegetable even exceeds carrots. It contains components that compensate for iron deficiency in the body, have a beneficial effect on the cardiovascular system and are ideal for those who are on a diet.

Ingredients:

  • pumpkin - 300 g;
  • semolina, sugar - 2 tbsp. l.;
  • apple - 1 pc.;
  • milk - 250 ml;
  • egg - 1 pc.;
  • orange peel - 1 tbsp. l.;
  • cinnamon, vanillin.

Cooking

  1. Chop pumpkin and apple.
  2. Boil milk with these ingredients, orange peel, sugar, cinnamon, vanilla. After boiling, boil the mixture for 7 minutes. At the end, add semolina.
  3. Cool the mixture, then beat in the egg.
  4. Put the dough into a mold. The casserole will be ready in half an hour.

Lean pumpkin casserole with semolina


People who follow a strict diet will appreciate such an option as pumpkin with semolina. The undoubted advantage of this vegetable is that it lacks coarse fiber, which eliminates injury to the gastrointestinal tract. Pumpkin contains a minimum of calories, it is extremely useful when dieting.

Ingredients:

  • pumpkin - 1 kg;
  • semolina, sugar - 6 tbsp. l.;
  • sour cream - 200 ml;
  • vanilla sugar - 1 sachet.

Cooking

  1. Chop the vegetable. Divide it into 3 parts, like sugar with semolina.
  2. Put the pumpkin and the mixture of semolina with sugar in layers in a greased form.
  3. Top with sour cream mixed with vanilla sugar.
  4. Pumpkin and semolina casserole in the oven will be ready in 45 minutes.

Pumpkin casserole with semolina on kefir


An extremely light and airy pumpkin and semolina kefir casserole comes out. So that the dough does not turn out to be too liquid, it is recommended to squeeze the chopped vegetable with your hands during the preparation process. An alternative option would be to replace kefir with sour cream or cream. You can use a combination of these components.

Ingredients:

  • pumpkin - 400 g;
  • semolina - 1.5 cups;
  • kefir - 250 ml;
  • sugar - 1 cup;
  • soda - 1.5 tsp;
  • water - 70 ml;
  • lemon - 1 pc.;
  • coconut flakes - 50 g.

Cooking

  1. Grate pumpkin and lemon zest.
  2. Combine all ingredients and make dough.
  3. Delicious pumpkin casserole with semolina will bake for 50 minutes.

Pumpkin casserole with orange and semolina


A spicy citrus flavor characterizes the recipe for pumpkin casserole with semolina, which includes an orange. A vegetable can be usefully used with a rich harvest, not only fresh, but also frozen. Nutmeg, cinnamon, ginger are capable of giving an additional zest.

Ingredients:

  • pumpkin - 500 g;
  • orange - 1 pc.;
  • semolina - 150 g;
  • eggs - 2 pcs.;
  • sugar - 200 g;
  • salt.

Cooking

  1. Cut the pumpkin into pieces, boil for 10 minutes. Then grind into puree.
  2. Add sugar, semolina, eggs, beat.
  3. Add lemon zest and juice and beat again. Let it brew for half an hour.
  4. Bake the mass for 35 minutes.

Pumpkin casserole with carrots and semolina


Carrots and semolina have a record amount of vitamin substances. This is due to the content in it of two useful vegetables at once. They can be taken in equal proportions or one of the components will prevail. Semolina, which gives splendor, contributes to the formation of the desired structure.

According to the recipes we have proposed, you can quickly and tasty cook pumpkin casserole and thereby diversify your menu with an incredibly tasty and, most importantly, very healthy dish.

How to cook a delicious pumpkin and cottage cheese casserole - recipe?

Ingredients:

  • pumpkin - 450 g;
  • granular cottage cheese (dry) - 450 g;
  • semolina - 100 g;
  • eggs - 3 pcs.;
  • granulated sugar - 110 g;
  • butter - 75 g;
  • sour cream with a fat content of more than 20% - 60 g;
  • vanilla sugar - 20 g;
  • salt - a pinch.

Cooking

We clean the pumpkin from a hard skin, chop it into cubes or arbitrary slices, put it in a saucepan, pour it with water and simmer until tender. Then we drain the water, knead the pumpkin slices with a pusher or smash with a blender to a puree state. Add semolina, sour cream, melted butter, a pinch of salt, mix and leave for thirty minutes.

After the time has passed, grind the cottage cheese through a strainer and add to the rest of the ingredients. We also throw vanilla sugar, introduce pre-beaten eggs with granulated sugar, mix gently and spread the resulting mass into an oiled form. We determine in the oven preheated to 180 degrees for about forty-five to sixty minutes, depending on the capabilities of the oven and the size of the mold.

We let the finished pumpkin casserole with cottage cheese cool until warm in the form, and then we can cut it into portions and serve.

A simple recipe for a delicious casserole with pumpkin and rice

Ingredients:

  • pumpkin - 850 g;
  • milk - 650 ml;
  • rice groats - 120 g;
  • filtered water - 100 ml;
  • eggs - 3 pcs.;
  • granulated sugar - 60 g;
  • butter - 45 g;
  • - 75 g;
  • salt - a pinch.

Cooking

We get rid of the hard outer skin of the pumpkin, cut it into medium-sized slices, fill it with water and let it boil under a lid over moderate heat until soft. Then add milk, well-washed rice groats and leave on low heat after boiling for another thirty minutes. At the end of cooking, put pre-washed raisins, butter, a pinch of salt, mix and let cool.

Now we beat the eggs with granulated sugar until a thick foam is obtained and an increase in volume and we introduce the resulting air mass to the rest of the cooled components, put it in a pre-oiled form and place it in an oven preheated to 180 degrees for fifty to sixty minutes or until the desired rosiness.

Recipe for pumpkin casserole with minced meat - quick and tasty

Ingredients:

  • pumpkin - 650 g;
  • minced meat - 750 g;
  • hard cheese - 150 g;
  • carrots - 75 g;
  • onions - 75 g;
  • - 100 g;
  • sour cream - 100 g;
  • mayonnaise - 100 g;
  • herbs to choose from - to taste;
  • refined vegetable oil - 45 ml;
  • ground black pepper - to taste;
  • salt - to taste;
  • pumpkin seeds - 50 g.

Cooking

We clean and chop into small cubes or pass pumpkin, carrots and onions through a grater and sauté in a pan with vegetable oil. Then add minced meat, salt, ground black pepper, herbs and tomato paste, mix well and simmer over low heat for about fifteen minutes.

We pass hard cheese through a grater and mix it with sour cream and mayonnaise. In an oiled form, lay out one third of the pumpkin with minced meat. Cover with the third part of the sauce and repeat the steps two more times. Thus, we get a three-layer casserole. We crush the top of the dish with peeled pumpkin seeds and place for twenty-five minutes in an oven preheated to 190 degrees.

When ready, let the casserole cool slightly in the form and can serve.

Learn all the secrets of the most interesting pumpkin casserole recipes. Look for options on the site with vegetables, fruits, cottage cheese, semolina, zest and potatoes. Great taste guaranteed.

This wonderful vegetable, brought to our region from Mexico, rich in vitamins D and E, folic acid and carotene, can be fried, boiled, baked, dried and even canned. It is perfectly stored in cellars and other cold rooms.

The five most commonly used ingredients in pumpkin casserole recipes are:

Simple Recipe:
1. Bake the pumpkin.
2. Grind into gruel.
3. Enter semolina, egg and raisins.
4. Mix cottage cheese with semolina and egg.
5. Spread in a form intended for baking in layers.
6. Bake and cool.

Five of the fastest pumpkin casserole recipes:

Helpful Hints:
. You can prepare a sweet sour cream and sugar sauce for the dish.
. Cocoa, dried apricots, nuts can be added to cottage cheese.
. If the pumpkin is cut into pieces, it will bake faster.

Very healthy, bright and tasty pumpkin casserole - on your table! What to cook? We have collected a variety of recipes for you: with cottage cheese, carrots, oranges, raisins, apples!

Homemade pumpkin casserole is always tasty and very healthy, because it’s not without reason that Mrs. pumpkin is called the “golden miracle”. I suggest trying this very simple and delicious recipe for pumpkin casserole with cottage cheese and raisins. The casserole is tender, completely non-greasy, one might say - the perfect breakfast or dinner.

  • 400 gr. pumpkins
  • 400 gr. cottage cheese
  • 3 eggs
  • 3 tbsp Sahara
  • a handful of raisins
  • a pinch of salt
  • ½ tsp vanilla sugar
  • cinnamon (optional)
  • lemon zest (optional)

First of all, cut the pumpkin, remove the seeds, cut off the peel. For this casserole, we use a small piece of pumpkin, about 400 grams. Cut the pumpkin into cubes.

Boil chopped pumpkin for 10 minutes. The pumpkin for the casserole should be soft but not falling apart.

While the pumpkin is cooking, prepare the rest of the ingredients. We take three eggs, beat with a pinch of salt.

We add sugar. The amount of sugar depends on the acidity of the curd, how sweet the pumpkin is, and your preference. Of course, sweet tooth will need more sugar. Add vanilla sugar if desired.

Add cottage cheese. If the cottage cheese is hard, then it should be rubbed with a blender (it is possible along with the egg).

When the pumpkin is cooked, carefully drain the water, put the pumpkin in the egg-curd mixture.

Stir, put a handful of raisins. If desired, you can put a little cinnamon and lemon zest.

The resulting mass is laid out in a detachable form, pre-lubricated with butter.

With a spoon, we drown the protruding pieces of pumpkin so that they do not burn during baking.

We put the form in a preheated oven. Bake the pumpkin casserole for 30–40 minutes at a temperature of 170–180 degrees. It should be remembered that ovens are different, so keep an eye on the casserole and adjust the temperature and time in time.

We check the readiness of the casserole as usual. We pierce in the center with a wooden toothpick or a metal pin. If the pin is dry, then our delicious pumpkin casserole has already been baked, so it's time to take it out of the oven.

Recipe 2: Pumpkin Oven Casserole with Apples (with photo)

If you've had a big summer harvest of pumpkin and don't know what to make with it, then there's a great way to use it - in a casserole. Pumpkin casserole is good for breakfast with aromatic coffee or tea, as well as for dinner after a hard day's work.

pumpkins 500 grams of apples 150 grams of eggs 2 pieces of butter 150 grams of semolina 0.5 cups of sugar 1 tablespoon vanillin salt to taste a pinch of soda or baking powder.

Remove the butter from the refrigerator at the beginning of cooking so that it melts and becomes soft. Then clean the pumpkin, wash, cut into pieces of any size.

Place the peeled pumpkin in a bowl.

Pour water into the pan so that it covers the pumpkin, cover with a lid, put on fire. When it boils, reduce heat to low and simmer for 15-20 minutes.

Try the pumpkin with a fork. If the pumpkin is soft, then it is cooked. Drain the water.

Add salt to the boiled pumpkin and crush it with a crush.

Leave the crushed pumpkin to cool.

While the pumpkin is cooking, take the apples, wash them, peel them and chop them on a coarse grater.

Beat eggs, sugar and a pinch of salt with a whisk, mixer or blender.

Put the cooled pumpkin, grated apples, melted butter, semolina, vanilla in a large bowl and mix everything thoroughly.

Add the beaten eggs and sugar to the bowl and gently fold into the batter.

Preheat oven to 180 degrees. While the oven is preheating, take parchment paper, grease it with oil and line a baking sheet with it.

Send the resulting dough into a mold and place in a well-heated oven for baking for 30 minutes.

When the casserole starts to brown, it's time to take it out of the oven. Sprinkle powdered sugar on top and serve. If desired, each piece can be decorated with strawberries, raspberries or any other fruit of your choice.

Recipe 3, step by step: pumpkin casserole with semolina in the oven

Pumpkin casserole with semolina is not difficult to prepare. It is best to cook the casserole in a split form and lay it on baking paper so that the casserole does not burn.

  • pumpkin - 600-800 gr.,
  • semolina,
  • chicken eggs - 3 pcs.,
  • sugar - 100 gr.,
  • salt - 1 teaspoon,
  • vegetable oil - 2 tbsp. spoons.

To cook pumpkin casserole with semolina, you first need to prepare the pumpkin.

To do this, peel the pumpkin.

Then grate on a coarse grater.

Transfer the grated pumpkin to a bowl and add salt.

Next, add sugar to the bowl and break three eggs.

Mix all products.

Then pour semolina into a bowl and mix everything.

Semolina must be added so much that the resulting mass is not very thick and not rare.

At the end, pour in vegetable oil and mix again.

Then transfer the resulting mass into the prepared form. Place the form in the oven and bake for 35-40 minutes at a temperature of 180 degrees.

Pumpkin casserole with semolina, cooked in the oven, is ready. Bon appetit!

Recipe 4: Oven Rice and Pumpkin Casserole

Golden, fragrant pumpkin rice casserole flavored with fragrant cinnamon will be enjoyed by the whole family. You can't imagine a better breakfast. Hearty, nutritious and at the same time healthy and light dish will give strength and vigor for the whole day.

This casserole is very tasty both hot and cold, especially with sour cream, berries or honey. It is prepared easily and quickly, perfectly stored in the refrigerator, without losing its taste for several days.

  • long-grain rice - 200 g;
  • pumpkin - 0.5 kg;
  • milk - 1 tbsp.;
  • eggs - 2 pcs.;
  • butter - 100 g;
  • raisins - 50 g;
  • cinnamon - 0.5 tsp;
  • vanilla sugar - 1 tsp;
  • sugar to taste.

Peel the pumpkin, cut into cubes and sprinkle with 2-3 tablespoons of sugar. Pumpkin for rice casserole is better to take nutmeg - this pear-shaped representative of the pumpkin family is the most delicious and sweet. This pumpkin has a very juicy and fragrant flesh of a bright orange color. Butternut squash contains many vitamins and minerals; even children like dishes from it.

Add a few tablespoons of water to the pumpkin with sugar and put on fire. The pumpkin should simmer for about 7-10 minutes and be easily crushed with a spoon. No need to turn it into puree, it is more interesting and tastier when there are small pieces of pumpkin in the casserole.

In a large bowl, place rice, pumpkin, beaten eggs and milk, add raisins. If the raisins are too dry, then pre-soak them in boiling water for a few minutes. Season everything with ground cinnamon and vanilla sugar.

Mix all the ingredients well and try, if the mass is not sweet for you, then you can add sugar to your liking. Pour everything into a buttered mold. Put a few pieces of butter on top.

Bake the dish for 30 minutes in an oven preheated to 200 degrees. The casserole should have a thin, crispy golden crust.

Pour a piece of still hot fragrant pumpkin-rice casserole with sour cream and enjoy its delicate amazing taste.

Recipe 5: Pumpkin Casserole with Orange (Step by Step Photos)

If you don’t really like healthy pumpkin, then this pumpkin casserole recipe is just for you. Due to the use of orange, the taste of pumpkin in a delicate casserole is absolutely not felt.

  • Pumpkin (pulp) - 350 g
  • Orange - 1 pc.
  • Butter (room temperature) - 150 g + oil for greasing parchment
  • Eggs - 2 pcs.
  • Semolina - 200 g
  • Sugar - 100 g
  • Salt - a pinch
  • Soda - 0.5 tsp
  • Vinegar - to extinguish soda
  • Powdered sugar - for decoration

For pumpkin casserole, choose a pumpkin with sweet flesh that is bright orange in color.

If you purchased a whole pumpkin, then cut it in half, clean out the seeds, cut off the necessary part for the casserole, and wrap the rest of the pumpkin with cling film and place in the refrigerator. But be aware that chopped pumpkin is not stored for a long time, only about a week.

Peel the pumpkin from the peel and seeds, wash and cut into medium-sized pieces.

Put the pumpkin in a saucepan, cover with water and cook until fully cooked, for 15-20 minutes.

Drain all the water in which the pumpkin was boiled, and mash the pulp of the pumpkin to a puree state.

Transfer pumpkin puree to a mixing bowl. Wash and dry the orange.

Finely grate the orange zest and add to the pumpkin puree. (If you are a fan of oranges and love their aroma and taste in a dish, you can squeeze some orange juice into the dough.)

Remove the butter from the refrigerator before starting to cook the casserole so that it warms up to room temperature.

Cut the softened butter into several pieces to make it easier to knead the dough, and add to the pumpkin puree with zest.

Add semolina and salt.

Break the eggs into a bowl for whisking with a mixer, add sugar (you can use powdered sugar to speed up cooking).

Beat eggs with sugar with a mixer at high speed until the mass doubles.

Then add beaten eggs to all other products. Add soda slaked with vinegar.

Gently mix all the ingredients with a spoon.

Cover the baking dish with parchment, greased with butter, pour the pumpkin dough into it. (I used a 23 cm diameter mold.)

Preheat the oven in advance to 200 degrees. Place the future pumpkin casserole in the oven for 25-30 minutes. (Attention! Never send the dough into the oven that is not fully heated, otherwise the pastries may not rise.)
Remove the finished pumpkin casserole from the oven and let cool without removing it from the mold. (If you take a hot casserole out of the mold, it may break.) Then put the casserole on a dish.

Garnish the pumpkin casserole with powdered sugar and serve. You can decorate the casserole with orange slices, other fruits, chocolate chips or coconut flakes. Bon appetit!

Recipe 6: how to cook pumpkin casserole in the oven

  • 700 g pumpkin;
  • about ½ cup semolina;
  • 2 large chicken eggs;
  • 100 g of sugar;
  • 1/3 tsp salt;
  • 4 tbsp. l. vegetable oil;
  • 3 art. l. raisins.

We will spend 45 minutes on the whole process. This quantity makes 5 servings. That is, everyone can quickly and tasty set the table for a family tea party or even gatherings with close friends! To prepare our dessert with pumpkin and semolina, you first need to deal directly with the pumpkin. Wash it thoroughly in warm water, peel the peel, remove the seeds and the fibrous part of the pulp. Cut into manageable pieces and grate on a coarse grater.

Now beat in the eggs, sugar and salt. All this mass is thoroughly kneaded. By the way, eggs with sugar can be beaten separately and only then combined with pumpkin - so our casserole will be more airy.

Add about 5 tablespoons of semolina to the pumpkin-egg mixture and mix. We forget about all this beauty for 5-10 minutes, so that the semolina gets a little moisture and swells.

We add vegetable oil. In general, for baking, it is better to take an oil that does not have a pronounced taste, otherwise it is very likely that this will have a bad effect on the result. Although, if you really like the taste and aroma of the oil and go well with desserts, then you can try it. For example, sesame will add interesting notes to a pumpkin casserole with semolina.

And now you need to pour in the remaining semolina and knead everything well. We carefully monitor the amount of semolina - it should be enough so that the mixture is neither too liquid nor too thick. Busting is especially undesirable - the finished casserole in this case will be very dense.

Lubricate the baking dish with vegetable oil and sprinkle it with raisins. It is better to preliminarily scald the raisins with boiling water and, of course, rinse well with running water.

Pour the dough into the form - now it is ready to be sent to the preheated oven. The optimum temperature for baking is 180 degrees.

Our pumpkin casserole with semolina is in the oven for a little over half an hour, but no less! We take it out of the oven when a delicious golden crust forms on top. The toothpick test will also come in handy.

As you can see, everything is very simple and fast! It remains only to cool well and the pumpkin casserole with semolina is completely ready! Any jam or condensed milk and even ordinary sour cream, added in a small amount, will only complement and improve the amazing taste of the dish.

Recipe 7: Pumpkin Curd Casserole with Banana in the Oven

The casserole is airy, tender, fragrant with a pleasant aftertaste, and also very satisfying. You can also eat a small bite.

  • raw pumpkin - 300 g;
  • cottage cheese - 150 g;
  • sugar - a third of a glass;
  • egg - 1 pc. (or just protein);
  • semolina - 1.5 tbsp. spoons;
  • banana - 1 pc.;
  • fine salt - 1 pinch;
  • sour cream - 1 tbsp. spoon;
  • cardamom - 2 pinches;
  • sour cream - for serving.

Pumpkin should be cleaned and cut into small pieces.

After grinding them in a blender, put them in a bowl convenient for mixing.

A banana can also be chopped with a blender, or you can just mash it with a fork. If you choose the second option, pieces of fruit will come across in the casserole.

Mix banana and pumpkin puree.

Mash cottage cheese with a crush, or grind in a meat grinder.

Egg (or only protein) to drive into a plate, add sour cream, salt a little and mix well with a whisk.

After adding to the cottage cheese, knead everything until smooth, add sugar, mix thoroughly again.

Combine pumpkin and cottage cheese puree.

Add semolina, leave the dough for a quarter of an hour. During this time, the cereal will swell, and the remaining components will be saturated with the taste and aroma of each other.

Lubricate the baking dish with oil, lay out the dough, gently level it.

Put the casserole in an oven preheated to 180 degrees, bake for half an hour.

Cottage cheese casserole with pumpkin and banana is ready, but do not rush to serve it. Let it cool right in the mold. After you can grease it with sour cream or honey, cut into portions. Bon appetit.

Recipe 8, simple: pumpkin casserole in the oven with chicken

  • Pasta 80 g
  • Pumpkin 400 g
  • Vegetables 1 tbsp
  • Chicken fillet 1 pc
  • Tomato sauce 1 tbsp
  • Hard cheese 35 g
  • Salt to taste
  • Ground black pepper to taste

Boil pasta in boiling salted water until tender. Drain the water.

Peel the pumpkin and cut into cubes. Cook for 5 minutes in boiling water.

Add assorted frozen vegetables. Bring to a boil and cook for 1 more minute. Drain the water.

Cut the cooked chicken fillet into pieces, transfer to a large bowl. Add pasta, vegetables, tomato sauce. Salt and pepper to taste, stir.

Pour into a baking dish and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees. 10-15 minutes until cheese is melted. Bon appetit!

Recipe 9: Diet Pumpkin and Carrot Casserole (photo)

  • Pumpkin - 300 g
  • Carrot - 200 g
  • Orange - 1 pc.
  • Bran - 100 g
  • Honey - 2-3 tablespoons
  • Salt - a pinch
  • Baking soda - 1 tsp without a slide
  • Eggs - 2 pcs.

Peel the pumpkin and carrots, wash under running water and boil until the vegetables become soft. Cooking time will take about 15-20 minutes. You can cook foods in one pan, since they reach the degree of desired readiness at the same time. To shorten the cooking time, you can cut the vegetables into smaller pieces.

When the pumpkin and carrots reach readiness, drain the water and crush with a pusher or chop with a blender.

Transfer the resulting vegetable mass to a mixing bowl.

Pour bran to the products. They can be any according to your preference: oat, buckwheat, rye, linen, etc.

Mix the food, season with a little salt and put honey. Stir again and taste the mass, add sweetness if necessary.

Wash and dry orange. Grate the zest on a fine grater.

Determine the amount of zest yourself. If you like the taste and aroma of citrus fruits, put more, do not really prefer, limit yourself to 1 tsp.

Add baking soda to food and stir.

Separate the eggs carefully and separate the whites from the yolks. Do this carefully so that not a single drop of yolk gets into the bowl of proteins.

Beat the yolk with a mixer for about 2 minutes until airy and clarification of the liquid. Pour the beaten egg yolk into the batter and fold in.

Wash the whisks from the mixer and dry well. Then, starting with low speed, start whipping the protein and gradually move to high speed. Beat it until airy white mass and the formation of stable peaks. Send the protein to the dough.

Gently fold in the egg whites in several movements in one direction.

Grease a baking dish with butter and sprinkle with semolina, bran or cocoa powder.

Place the dough into the mold and smooth the surface.

Send the casserole to bake in an oven heated to 180 ° C for 35-40 minutes. It is not worth overdoing it in the brazier, because. all the products used are almost ready. They just need to communicate with each other.

Cool the finished dessert a little so that it is easily removed from the container. Then put on a dish and sprinkle with powdered sugar. Serve warm or chilled.