Pumpkin puree by cooking
4 servings
30 minutes
Pumpkin puree is a delicate, velvety dish that perfectly conveys the warmth and coziness of autumn. Its history roots back to European cuisine, where pumpkin has long held a prestigious place in seasonal recipes. Cooking softens the pumpkin and fully reveals its natural sweetness. This puree can be used as a standalone side dish, a base for soups, or a filling for baked goods. Its velvety texture and light nutty flavor make it a versatile addition to many dishes. It can be served hot with butter or spices or used as a base for baby food. The simplicity of preparation and storage options make this recipe indispensable in home cooking.
1
We peel the pumpkin from the skin, internal fibers, and seeds, and cut it into small cubes.
- Pumpkin: 500 g
2
Pour water into a saucepan, pot, or small pot and add pumpkin cubes. Cook for 10 minutes over medium heat without a lid, then cook for another 10 minutes on the lowest heat with the lid on until fully cooked, stirring occasionally.
- Water: 200 ml
3
We chop the cooked pumpkin using a blender (a masher or fork can also be used). Whip until a smooth, homogeneous puree is obtained.
- Pumpkin: 500 g
4
Use immediately or transfer the puree to a container. Store in the refrigerator for 1-2 days. Can be frozen.