Pumpkin Puree
Preserves • Russian
Description
The finished puree can be used immediately or divided into freezer bags, labeled, and stored in the freezer as a preparation for various dishes. The ready pumpkin puree is perfect for casseroles, baking, cream soups, desserts, and drinks, as well as for baby food (if made without salt and sugar).
Ingredients
- Pumpkin 5 lbs
- Salt to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Take a medium-sized pumpkin weighing 3–5 kg. Wash it.
Step 2
Carefully cut it in half lengthwise.
Step 3
Remove the seeds and fibers from the pumpkin. A spoon works well for this.
Step 4
Peel both halves of the pumpkin.
Step 5
Cut the peeled pumpkin into small pieces.
Step 6
Place the pumpkin on a baking sheet and cover it with foil.
Step 7
Bake at around 430°F for about 40–50 minutes. Check for doneness with a toothpick. The pumpkin should be soft.
Step 8
Transfer the baked pumpkin to a deep bowl or pot. If there is excess liquid, drain it.
Step 9
Puree with a blender until smooth.
Step 10
Serve!
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