Pumpkin is a seasonal vegetable that ripens in autumn. But the benefits from the fruits that make up the composition must be received all year round. There is an excellent storage method for this - freeze pumpkin puree. We will learn how to do this in a step-by-step recipe with a photo. Video recipe.
The beneficial properties of pumpkin are known to everyone, especially it has a beneficial effect on children and the elderly. It is low in calories and high in vitamins, minerals and niacin. It contains a huge amount of beta-carotene, which is necessary for the development of a child's body. Moreover, the brighter the pumpkin, the more it contains. Pumpkin also normalizes sleep, improves memory and calms the nervous system. Therefore, there is a huge number of dishes with it: soups, salads, cereals, muffins, pancakes, pancakes, marshmallows, marmalade, jam and other desserts.
In order to cook different dishes from it all winter and spring, you should prepare pumpkin puree for pumpkin puree. After all, it is inconvenient to store it with a whole fruit at home, and even with central heating, long-term storage without loss of taste is not possible. Therefore, it is most correct to prepare a bright vegetable for future use. The fastest, safest and easiest way is to make pumpkin puree and freeze it in small portions. Moreover, the same dishes can be prepared from frozen fruits as with fresh pumpkin.
See also how to make pumpkin pancakes.
- Caloric content per 100 g - 25 kcal.
- Servings - Any Amount
- Cooking time - 40 minutes, plus freezing time
Ingredients:
Pumpkin - any quantity
Step by step preparation of frozen pumpkin puree, recipe with photo:
1. For freezing, take a pumpkin of any type and color. Rinse the selected fruit and dry it with a paper towel. Cut it in large pieces and remove the seeds. If the fruit is very fibrous, cut the fibers.
2. Send the pumpkin to bake in an oven heated to 180 degrees for 20-30 minutes. Try the readiness by piercing the pulp with a knife or wooden stick.
Remove the finished pumpkin from the roasting pan and peel.
3. With a spoon, scoop out all the pulp from the skin.
4. Fold the pumpkin mixture into a deep bowl.
5. Purée the pumpkin with a blender until smooth.
6. Divide the pumpkin puree into single portion silicone muffin tins.
7. Send the mass to freeze in the freezer. Turn on the "fast freeze" mode. When the frozen pumpkin puree has completely solidified, remove it from the molds, put it in special bags and continue storage in the freezer at a temperature not lower than -15 °. Shelf life of pumpkin in the freezer up to a year.
Important ! remember that the pumpkin cannot be re-frozen several times. Therefore, you need to get the right amount from the freezer.
Note
: peeled raw pumpkin can be frozen in pieces, about 2x2 cm. To do this, cover the board with parchment and lay out the pieces in one layer without touching each other so that they do not stick together. Place them in a special bag and send them to the freezer for storage. Then remove from the board, fold into a bag and store in the freezer. When defrosting the pieces, the water they contain will make them watery and wrinkled. Therefore, you cannot add such pumpkin to all dishes.
See also the video recipe on how to make frozen pumpkin puree.
