Pumpkin is usually considered as fall / Winter vegetable even though it grows all year round without any issues. Pumpkin vine needs least attention compared to growing other vegetables. It is low in calories, high in anti-oxidants, Vitamins, minerals as well as high on natural source of Beta carotene.
I normally make use of pumpkin in many forms and one such form is Pumpkin Puree. When home grown, organic pumpkin is available, it is an awesome way to store the goodness and use it as needed in your cooking from making pastas to baking.
Usually puree can be made by using two methods. Either on stove top or by baking. I normally prefer stove top method. In this method, I don’t even remove the outer skin. In this way, we can retain the added goodness.
How I make is –
Pumpkin – 1 kg
Water – 1 cup
-Wash pumpkin, remove inner core and seed part.
-Chop pumpkins into bite size pieces.
-Take one tawa, spread all the pieces and sprinkle water and cook those pieces until done.
-When pumpkin pieces are well cooked, water also evaporates.
-Cool and grind this into puree.
-Store this in a freezer by putting it in an air tight container and use whenever it is needed.
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