Pumpkin for pancreatitis of the pancreas in chronic and exacerbated form

Patients with pancreatitis are shown to follow a diet that involves an increase in the consumption of fruits and vegetables. Pumpkin for pancreatitis is especially popular. It is famous for its rich content of trace elements and vitamins. At the same time, the product is low-calorie and pleasant in taste.

Is it possible to eat pumpkin with pancreatitis

Faced with an unfamiliar disease, a person seeks to learn as much as possible about it. It is very important to know that you can eat pumpkin with pancreatitis of the pancreas. It will help you diversify your diet without spending significant money. Doctors do not prohibit the use of a vegetable for pancreatitis, but they strongly recommend eating it in limited quantities. The vegetable picking season is late summer - early autumn. Early ripening varieties of vegetables are rarely used for food.

It is advisable to introduce pumpkin into the diet after fasting.

The product is approved for use both raw and ready-made. Most often, pumpkin is stewed in combination with other vegetables, baked and boiled. The undoubted advantages of the product is the ability to use it in the manufacture of desserts. In addition, it has a tonic effect on the body due to its powerful vitamin composition.

Is it possible to pumpkin juice with pancreatitis

Pumpkin juice is very popular among patients with pancreatitis. It has a calming and healing effect on the mucous membrane of the digestive system. Therefore, it is often used to eliminate the discomfort caused by pancreatitis. Juice intake is carried out 30 minutes before meals. The optimal single dosage is 100 ml. The drink can be bought ready-made or prepared by yourself. In the chronic course of the disease, it is better to take it in a state of remission.

In what form can you eat pumpkin with pancreatitis

Due to its low fiber content, the vegetable does not provoke discomfort in the stomach. Therefore, it is considered an excellent option for those suffering from diseases of the gastrointestinal tract. The most beneficial is the raw product. Some nutrients are destroyed by high temperatures. Despite this, with pancreatitis, it is advisable to use ready-made pumpkin. This will reduce the likelihood of unwanted symptoms developing. Cooking pumpkin for pancreatitis must be carried out by cooking, baking and stewing the vegetable. In this case, the product will promote gentle cleansing of the digestive system without overloading them. In this case, the benefits of the product are not significantly reduced.

Why is pumpkin useful for cholecystitis and pancreatitis?

Pumpkin is known for its high levels of water-soluble vitamins. With pancreatitis in remission, they are necessary for the body to quickly recover. Replenishing vitamin reserves in a natural way significantly strengthens the immune system. Among the useful components of the product are:

  • iron;
  • fluorine;
  • vitamins A, E and B;
  • protopectins;
  • carotene;
  • calcium;
  • magnesium;
  • potassium;
  • organic acids.

Pumpkin with an exacerbation of pancreatitis helps to reduce the acidity of the stomach. It promotes the outflow of bile and has a dehydrating effect, which has a positive effect on the patient's well-being. The product is quickly digested without provoking feelings of heaviness. Therefore, it is recommended to eat it not only for pancreatitis, but also for cholecystitis.

Attention! Pumpkin can be used not only for medicinal purposes, but also for the prevention of diseases of the digestive system.

Pumpkin recipes for pancreatitis

Since foods that are difficult to digest are prohibited, pumpkin diet meals for pancreatitis will be the most suitable option. Due to their high nutritional value, they relieve hunger for a long time, but do not negatively affect the acidity of the stomach. The main advantage of the vegetable is that it can be used to prepare any dish.


With pancreatitis, pumpkin is introduced into the diet as part of porridge. The first portion is divided into 2 equal parts and eaten at intervals of 4 hours. If there is no negative reaction from the digestive tract, the dish can be consumed on an ongoing basis.

Rice porridge with pumpkin

There is no need to add salt while cooking rice porridge. The palatability can be enriched with butter or vegetable oil. The recipe uses the following ingredients:

  • 200 g pumpkin pulp;
  • 1 liter of water;
  • ½ tbsp. rice.

Cooking algorithm:

  1. Rice is washed and poured with the required amount of water.
  2. After full readiness, chopped pumpkin pulp is added to the porridge.
  3. Continue simmering the dish for 10 minutes.
  4. The oil is added directly to the plate.

Oatmeal with milk


  • ½ tbsp. oatmeal;
  • 1 tbsp. milk;
  • 200 g pumpkin pulp.

Cooking process:

  1. Oatmeal is poured with milk and boiled until half cooked.
  2. Pieces of vegetable are added to the porridge and kept on fire for 10 minutes.
  3. A small piece of butter is added to the finished dish.

Warning! Pumpkin-based oil is forbidden to use during an exacerbation of pancreatitis.

First meal

The most healthy pumpkin pulp dish is cream soup. It has a high nutritional value and satisfies hunger well. As part of the soup, pumpkin with chronic pancreatitis should preferably be consumed at lunch.

Pumpkin puree soup


  • 1 potato;
  • 1 carrot;
  • 1 head of onion;
  • 1 tbsp. milk;
  • 200 g pumpkin.

Cooking process:

  1. Vegetables are poured with lightly salted water and put on fire.
  2. When the vegetables are soft, pour the broth into a separate container.
  3. The components are ground using a blender.
  4. In the resulting mass, stirring occasionally, little by little the broth is poured.
  5. After reaching a creamy consistency, the soup is put on fire and a glass of milk is poured into it.
  6. While constantly stirring, the dish is heated without bringing to a boil.

Spicy pumpkin soup


  • 400 g pumpkin;
  • 1 tsp ground ginger;
  • 1 carrot;
  • 2 cloves of garlic;
  • 500 ml chicken broth;
  • 1 onion;
  • spices to taste;
  • 0.5 tbsp. milk.


  1. The pumpkin is washed, peeled and cut into small cubes.
  2. Chopped pumpkin is added to the boiling broth. Until it comes to readiness, carrots, onions and garlic are fried in a separate frying pan.
  3. After the pumpkin is ready, the broth is drained, and the vegetable is chopped with a blender, adding frying to it.
  4. In the process of chopping vegetables, milk is poured into the pan.
  5. The soup is reheated by adding any spices and ginger.

Second courses

The fact that you can use pumpkin for pancreatic pancreatitis in the form of second courses should be known to everyone who is faced with the disease. Such dishes should be eaten in the afternoon. In the stage of remission of the disease, they are allowed to be combined with lean meat or chicken, boiled or steamed.

Pumpkin vegetable puree


  • 2 carrots;
  • 300 g pumpkin;
  • 1 liter of water.

Cooking principle:

  1. Vegetables are peeled and chopped thoroughly.
  2. They are cut into cubes before being thrown into a pot of water.
  3. After readiness, the water is drained, and the pumpkin and carrots are mashed using a blender.
  4. Add a little salt and seasoning if desired.

Steamed pumpkin


  • 500 g pumpkin;
  • 2 tbsp. water;
  • butter and sugar to taste.

Cooking process:

  1. The pumpkin is washed, peeled and cut into small cubes.
  2. The vegetable is placed in a multicooker, after filling the lower bowl with water. Cooking is carried out in the "Steam" mode.
  3. After automatically turning off the multicooker, the pumpkin is pulled out and laid out on a plate.
  4. Add butter and sugar if desired.

Pumpkin baked in foil

For the recipe you will need:

  • 100 g sugar;
  • 500 g pumpkin;
  • 40 g butter.


  1. The vegetable is peeled and cut into large oblong slices.
  2. Sprinkle sugar over each block.
  3. The vegetable is wrapped in foil, pre-watered with melted butter.
  4. The dish is cooked at 190 ° C for an hour.

Important! Before cooking, the fruit must be thoroughly rinsed with running water.


Due to its sweetish taste, pumpkin with gallstones and pancreatitis can be eaten in the form of desserts. They will be an excellent substitute for common sweets. Doctors recommend eating desserts no more than 1-2 times a day, mainly in the morning. Pumpkin-based sweet dishes are low in calories so they don't affect your figure.

Pumpkin pudding


  • 250 ml of milk;
  • 3 tbsp. decoys;
  • 300 g pumpkin;
  • 1 egg;
  • 2 tsp sugar.


  1. Porridge is cooked from semolina and milk in a standard way.
  2. The vegetable is boiled in a separate container, after which it is chopped to a puree state in a blender.
  3. The components are mixed together.
  4. An egg and sugar are added to the resulting mass.
  5. The mass is laid out in portioned forms and put into the oven for 20 minutes.

Banana smoothie


  • 200 g pumpkin pulp;
  • 1 banana;
  • 1 tbsp. yogurt.


  1. The ingredients are mixed in a blender until smooth.
  2. Before serving, the dessert can be garnished with a berry or mint leaf.

Bakery products

Pumpkin dishes for pancreatic pancreatitis can be not only useful, but also delicious. But experts advise not to use them during an exacerbation of diseases of the gastrointestinal tract.


Many do not know that you can eat pumpkin with pancreatitis as part of syrniki. If you do not abuse the product, then it will not have a negative effect on health. To prepare healthy cheesecakes you will need:

  • 2 tbsp. rice flour;
  • 2 tsp honey;
  • 1 egg;
  • 100 g pumpkin;
  • 200 g of low-fat cottage cheese;
  • a pinch of salt.


  1. The pumpkin pulp is boiled until cooked and chopped in mashed potatoes.
  2. All components (except rice flour) are mixed with each other, forming a homogeneous mass.
  3. Small balls are formed from it and rolled in rice flour.
  4. Cheesecakes are laid out on a baking sheet, having previously spread parchment on it.
  5. For 20 minutes, the dish is removed in the oven at 180 ° C.

Pumpkin casserole


  • 3 eggs;
  • 400 g of cottage cheese;
  • 400 g pumpkin;
  • 3 tbsp. granulated sugar;
  • a pinch of salt;
  • cinnamon and lemon zest - optional.

Cooking process:

  1. The pumpkin is stripped of the seeds and rind and then cut into pieces.
  2. The vegetable is boiled until cooked over medium heat.
  3. In a separate container, mix the remaining components using a whisk.
  4. Boiled pumpkin is added to the resulting mass.
  5. The dough is laid out in a baking dish, the bottom of which is coated with oil.
  6. The casserole is cooked in the oven at 170-180 ° C for half an hour.

Pumpkin juice recipes

Pumpkin juice has the ability to increase the alkaline balance, thereby relieving discomfort in the stomach. The drink can be prepared by yourself or purchased in the store, ready-made. It can be used in place of snacks as it is quite satisfying. Pumpkin goes well with carrots, apples, pears, apricots and oranges. It is recommended to take the juice at 120 ml per day, one hour before meals in the morning.

Pumpkin apple juice


  • 200 g pumpkin;
  • 200 g apples;
  • zest of 1 lemon;
  • sugar to taste.


  1. The pumpkin and apples are cut into small pieces and passed through a juicer.
  2. Sugar and zest are added to the resulting liquid.
  3. The drink is put on fire for 5 minutes at a temperature of 90 ° C.

Orange pumpkin juice


  • 3 oranges;
  • 450 g sugar;
  • 3 kg pumpkin;
  • half a lemon.


  1. Pour pumpkin pulp cut into pieces with water and put on fire.
  2. After cooking, the vegetable is chopped to a homogeneous consistency using an immersion blender.
  3. Juice obtained from squeezed lemons and oranges is added to the pot with the drink.
  4. The drink is re-put on fire and boiled for 10 minutes.

Advice! Pumpkin juice can be harvested in large quantities and rolled into jars for the winter.

Features of admission during an exacerbation

During an exacerbation of pancreatitis, only boiled pumpkin is allowed for use. But even it is desirable to use it in limited quantities. It is advisable to refuse pumpkin juice during this period. If suspicious symptoms occur when a product is introduced into the diet, its use should be limited.

Limitations and contraindications

Raw pumpkin for pancreatitis is under the strictest ban. But even in finished form, the product should be used with caution. Contraindications to its use are as follows:

  • individual intolerance to the constituent components;
  • diabetes;
  • peptic ulcer;
  • hypoacid gastritis.

If you experience an allergic reaction to the product, you should consult a specialist. It is expressed in the appearance of a skin rash, itching and swelling of the mucous membrane of the respiratory organs. In this case, it is necessary to exclude the vegetable from the diet.


Pumpkin for pancreatitis will help make the diet more varied without harm to health and wallet. But remember that the portions should be small. Only when consumed wisely will the vegetable bring maximum health benefits.

Watch the video: Chronic Pancreatitis (January 2022).

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