At the end of October my kitchen is turning orange. Larger and smaller pumpkins are cooked, baked and fried , and new recipes are appearing on the blog .You can find that pumpkin puree is published in some of them as one of the stages of preparation. However, it is better prepare more of it now in the pumpkin season, and then freeze .
Pumpkin puree can be prepared in two ways – baking or cooking. Each of these methods has its advantages and disadvantages , and you have to decide which method is better for you. Cooked pumpkin puree takes more time during preparations. You spend more time on chopping and peeling pumpking but cooking is shorter than baking. Roasted pumpkin puree consumes less time in preparation , but the pumpkin , has to spend more time in the oven.
Roasted pumpkin puree: Cut the pumpkin in half. Take out the stones, and then each half cut into 3-4 pieces and arrange on a baking tray lined with baking paper. Put tray into oven and bake at 170 degrees for about 40-80 minutes depends on the size of pumpkin. After 40 minutes and in every next 10 minutes after that check the softness of the pumpkin.
Baked, soft pumpkin cool down, and then shred the flesh with a fork and put into a blender. Blend for a smoother puree, fill into freezing bags and place into freezer
Cooked pumpkin puree: Cut the pumpkin in half. Remove stones, and using a sharp knife peel the skin and cut flesh into smaller pieces. Chopped pumpkin put into boiling water and cook for about 30 minutes until soft. Drain soft pieces of pumpkin and then put them into a blender and mix it on a smooth pure. Ready puree put into bags and place in the freezer.