Pumpkin is a vegetable that is absolutely unpretentious to grow. Pumpkin is easy to prepare and suitable for a variety of recipes. Pumpkin smoothies, soups, juice, sherbet are made from it, added to stewed vegetables, cereals, pumpkin pies and muffins are baked, and, of course, pumpkin puree is prepared, which can be saved for the winter in different ways.
Pumpkin puree is a low-calorie and healthy food. Pumpkin contains a large amount of vitamins, minerals, antioxidants and dietary fiber that the body needs. Everyone can grow this vegetable in their own garden, it is not at all capricious in its care and does not require much attention to itself. Pumpkin is widespread abroad, but you can buy it from us at any time of the year in markets and shops.
1 glass of pumpkin puree per day provides 200% of the daily value of vitamin A. It is an essential vitamin for any organism, it is responsible for skin condition and improves vision. Also, a glass of puree contains 11% of the recommended fiber intake.
Making pumpkin puree is very simple, there are several ways.
How to make pumpkin puree: method 1
If the year turned out to be fruitful, and the garden pleased you with a generous amount of pumpkins, then you can use the following interesting method.
Step 1. Remove the stems from the pumpkins and cut them in half. Peel the core and seeds with a spoon.
Step 2. Cut into quarters, place on a baking sheet lined with parchment and bake in the oven for about an hour at 220 ° C. You can add a little water to the baking sheet.
Step 3. When the pumpkin is ready, peel it.
Step 4. Grind the pulp until puree in a food processor or blender. Someone can stop at this step if they want to canned puree in jars or freeze it. But you can also try drying the puree to keep it safe.
Step 5. Line a baking sheet with parchment and lay out the pumpkin puree. Dry in the oven at 60 ° C or on the lowest oven setting. This is a long process, usually taking 5 to 9 hours.
Step 6. When the puree is dry, separate it from the parchment.
Step 7. Grind the dried mass in a food processor or blender to a powdery state.
To use Instant Pumpkin Powder, dilute 1: 4 with warm water. Ratio: 1 tablespoon of powder to 4 tablespoons. warm water.
Leave for 15 minutes and the mass returns to its original puree consistency.
How to make pumpkin puree: method 2
This method requires a pressure cooker, one medium pumpkin, and a glass of water.
Step 1. Trim the stem of the pumpkin. Place the whole pumpkin in a pressure cooker with one glass of water.
Step 2. Place the lid on the pressure cooker and cook for 15 minutes. Taste the pumpkin with a fork - the vegetable should soften.
Step 3. Take out the pumpkin, let it cool. Cut in half and remove seeds.
Step 4. Spoon out the seeds.
Step 5. Also use a spoon to separate the pulp and chop it in a blender or food processor until puree.
How to make pumpkin puree: method 3
Choose the finest pumpkin, medium-sized, table, non-technical. Select the weight of the pumpkin up to 2 kg. The output of puree is 700-800 grams.
Ingredients:
- 1 medium pumpkin;
- salt to taste.
Step-by-step instructions:
Step 1. Wash the pumpkin, peel and seeds. Cut the pulp into large pieces.
Step 2. Take a saucepan. Pour cold salted water over the sliced pumpkin slices.
Step 3. Boil the pumpkin over medium heat until the pulp is tender. This will take about 15 minutes.
Step 4. Throw the pumpkin in a colander, rinse under cold water.
Step 5. Grind the cooked pumpkin in a blender or food processor until puree.
The finished puree can be placed in zip bags and frozen. In the freezer, pumpkin puree will last for 3-6 months.
How to preserve pumpkin puree for the winter
In order to preserve homemade pumpkin puree in jars for the winter, it must be cooked. Bring the pumpkin puree to a boil, reduce the heat and simmer for another 5-7 minutes. Add sugar and citric acid if desired. After that, they are laid out in small jars, previously sterilized. Each housewife has her own ways, but the simplest of them is to wash the jars with baking soda, dry them and send them to the microwave for 3-5 minutes, setting the maximum power. The lids also need to be boiled.
Frozen cubes of pumpkin and applesauce
This recipe is for one pumpkin. You can add any fruits and vegetables you want to the puree, for example, carrots, strawberries, currants, or even herbs.
You will need several ice molds.
Ingredients needed:
- 1 small pumpkin (preferably sweet varieties);
- 3 medium apples (preferably sweet);
- 1 glass of water + baking water.
Step by step:
Step 1. Preheat the oven to 220 degrees.
Step 2. Remove the stem from the pumpkin, cut the vegetable in half and remove the seeds. If desired, pumpkin seeds can be washed, dried in the oven and eaten - they contain zinc and minerals that are beneficial to health.
Step 3. Put the halves of the pumpkin on a deep baking sheet, covered with parchment, pulp down. You can use a deep ovenproof dish.
Step 4. Pour water on a baking sheet / dish just enough so that it covers 0.5 cm of the pumpkin.
Step 5. Cover the pumpkin with foil or a lid and bake for 45-60 minutes until the vegetable is tender. The pulp should separate well from the rind.
Step 6. Take the pumpkin out of the oven and let it cool down.
Step 7. When the vegetable has cooled, separate the pulp from the pumpkin rind with a spoon.
Step 8. Prepare the apples. Peel, cut into slices, cover with 1 glass of water. Cook in a heavy-bottomed bowl over medium heat, covered with a lid, until the apple is tender. This is about 10-12 minutes. You do not need to drain the water from the apples.
Step 9. Grind the pulp of pumpkin and apples with a blender.
Step 10. Put the pumpkin and applesauce in an ice container, 1-2 tablespoons each. into each cell. Send to the freezer. As soon as the puree is frozen, empty it from the container and transfer it to bags.
How to use the pumpkin applesauce cubes? The desired number of cubes can be defrosted in the microwave in 30 seconds. Portion cubes can be added to cereals, smoothies, doughs, sauces, etc.
What can you make pumpkin puree with for the winter
Pumpkin puree is a very convenient product, it goes well with both vegetables and fruits, and is suitable both for a variety of ordinary dishes and for baby food. There are many options here and everyone can cook it to their liking. Pumpkin puree can be made with:
- lingonberries;
- apple;
- pear;
- plums;
- peaches;
- tomato;
- carrots, etc.
In what dishes to use pumpkin puree
Pumpkin puree can be used in a variety of recipes and can be added to the following dishes.
Puff dessert with natural yoghurt, fruit and pumpkin. This is a healthy dessert because it contains a large amount of vitamins A and C
- Spaghetti with pumpkin, seasoned with herbs and parmesan cheese.
- Pumpkin puree soup with cream.
- Lavash triangles with Adyghe cheese, herbs and pumpkin. If desired, you can fry the triangles in butter.
- Pumpkin smoothie. In a blender, grind bananas, Greek yogurt, milk, pumpkin puree, a teaspoon of walnuts and raisins. This smoothie is packed with protein and will serve as a wholesome, hearty breakfast.
- Brownies (or muffins, muffins) with pumpkin. To do this, it is enough to replace half of the recipe for butter with pumpkin puree.
- Pumpkin sauce. Chop garlic, different types of peppers and spices, add lemon juice and pumpkin puree.
- Mashed potatoes and pumpkin. Potatoes are boiled, ordinary mashed potatoes are made and a few tablespoons of pumpkin puree are added.
- Porridge with pumpkin puree. 1-2 tablespoons can be added to oatmeal, rice porridge.
