Pumpkin with Carrots
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So refined, appetizing, and rich — simply delicious! The amazing duo of pumpkin and carrots pairs wonderfully with meat, fish, chicken, or cutlets. A colorful, incredibly tasty, and healthy dish that cooks in minutes. Serve it hot or cold.
Updated : 04 June, 2025
Easy
About 30 min.
Ingredients
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350 grams
Pumpkin
2
Carrot
1
Onion
2
Garlic
3 tablespoon
Vegetable oil
2 tablespoon
Soy sauce
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
You can add your favorite spices to the ingredients listed to give the final dish a unique twist. I used just soy sauce and ground black pepper.
Step 2
Peel the carrots, onion, and garlic. Rinse and pat them dry. For the pumpkin, remove the seeds and inner soft part, then peel off the hard skin.
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Step 3
Finely chop the onion. Mince the garlic with a knife or garlic press. Cut the carrot and pumpkin into thick sticks.
Step 4
Heat a small amount of vegetable oil in a skillet over medium heat. Add the carrots and sauté for about 2–3 minutes, stirring occasionally.
Step 5
Add the pumpkin pieces to the pan. Stir again and fry everything together over high heat for another 2–3 minutes.
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Step 6
Now add the chopped onion and garlic to the skillet. Sauté everything together until the onion becomes soft.
Step 7
Pour in the soy sauce, reduce the heat slightly, and cook for another 2–3 minutes. Taste a piece of carrot or pumpkin — if they’re soft, the dish is ready. If still crunchy, cover the pan with a lid and cook until fully tender.
Step 8
Sprinkle the finished dish with ground black pepper and finely chopped fresh herbs such as parsley, dill, or green onions.
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Step 9
Serve the pumpkin with carrots, onion, and garlic either hot or cold, as a standalone dish or as a side to meat, chicken, or cutlets.