Pumpkin puree

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to prepare pumpkin puree for the winter? You only need one ingredient - the pumpkin itself. Take any type and size of pumpkin.

2. STEP 2

   

   Wash the pumpkin well, peel the skin and remove the seeds and pulp. Don't throw away the seeds - they can be dried and eaten, they are very useful. Cut the pumpkin into arbitrary medium-sized pieces.

3. STEP 3

   

   You can cook pumpkin by steaming or in the oven. Since I have a large volume of pumpkin and a steamer with a small bowl, I did it in the oven. Place the pumpkin in a deep dish, cover tightly with foil and bake in a preheated oven at 200 degrees until soft. Cooking times for different types of pumpkin vary. After 30 minutes, carefully, so as not to burn yourself, lift the edge of the foil and prick a larger piece with a fork. If it pierces easily, it's ready.

4. STEP 4

   

   While the pumpkin is baking, prepare the jars. I took jars with a total volume of 1 liter. Wash and sterilize them well. I pour boiling water into the bottom of the jar in a thin stream, about 1/4 full. To prevent the jar from bursting, do not get water on its walls. Cover with a lid and leave for 10 minutes. Afterwards I drain the water and the jar is ready. I boiled small jars with lids for 10 minutes.

5. STEP 5

   

   Drain off the water that has released during baking and transfer the pumpkin to a container in which it will be convenient to chop it.

6. STEP 6

   

   Grind the pumpkin pieces to a smooth puree in any convenient way - using a blender, potato masher or sieve. I crushed it with an immersion blender. The puree turned out smooth, uniform and airy.

7. STEP 7

   

   Distribute the hot puree into jars, sterilize for 10 minutes and roll up. Place the jars on the lids, wrap them up and leave them at room temperature for a day. Store in the refrigerator.

8. STEP 8

   

   For freezing puree, disposable plastic containers, ice-freezing containers, and silicone baking molds are suitable. Wash containers for freezing and wipe dry. Divide the puree into the molds and place the mold in a bag or wrap it in film. Place in the freezer and turn on freeze mode. I set it to -23 degrees. And after a few hours, I transfer the frozen preparations into a bag and set a constant storage temperature of -19.

Comments on the recipe

Natalia M

22.12.2023

4.5

After making the pumpkin pie, I had a piece of pumpkin left over. I didn't want to put it in the refrigerator. So I made pumpkin puree for the winter using this recipe. I cut the pumpkin into pieces, put it in a baking dish lined with foil and baked it for 30 minutes at 200°, but did not cover the top. I made the puree using an immersion blender. It turned out airy, homogeneous, thick. I froze some of it in a silicone mold and put the rest in a jar for later use. It’s very convenient when you don’t need to spend time preparing the pumpkin; you can immediately use the prepared puree. And in winter there will be useful vitamins for children and adults.