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Pumpkin puree
October 30, 2020
Pumpkin is an autumn vegetable. It looks decorative, but often it is not known what exactly to make of this pumpkin. And you can do a lot: soups, cakes, desserts, cocktails. It's good to have a base for these all the delicacies in the form of puree, which you can preserve, freeze or keep in the refrigerator.
Pumpkin puree
INGREDIENTS:
1 pumpkin.
PROCEDURE:
Thoroughly wash the pumpkins and hollow out the pips - you can use a soup spoon or a ball-making spoon for this ice cream.
Leaving the skin behind, break it into pieces - like an orange.
Place in a casserole and cover with a lid if the dish has such or aluminum foil.
Bake in temperature of 180 degrees C. W depending on the size a small Hokkaido pumpkin is enough for 30 minutes in the oven, but a larger one may even be needed 60 minutes. Check the softness with a baking stick or fork if sticking in without resistance means that the pumpkin is ready.
Cool the baked pumpkins, peel them from the skin and blend them into a puree.
If the puree is too watery, you can squeeze it into a gauze-lined strainer.
In the refrigerator, you can store up to 5 days or divide into smaller ports and freeze.
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