Pumpkin puree
4 servings
30 minutes
Pumpkin puree is a delicate and aromatic dish deeply rooted in Russian cuisine. Its history dates back to ancient times when pumpkin was one of the main staples of the peasant diet due to its nutrition and long shelf life. This dish has a sweet, soft flavor with light caramel notes, especially if the pumpkin is baked to golden softness. It is versatile — it can be served as a standalone dish, a side for meat, a base for soups, or a filling for pastries. Pumpkin puree is rich in vitamins and trace elements, beneficial for digestion and wonderfully warming in cold weather. It is the perfect combination of simplicity in preparation and gastronomic pleasure.
1
Take a medium-sized pumpkin weighing 3-5 kg. Wash it.
- Pumpkin: 3 kg
2
Carefully cut along into two halves.
- Pumpkin: 3 kg
3
Remove the seeds and fibers from the pumpkin. It's convenient to do this with a spoon.
- Pumpkin: 3 kg
4
Peel both halves.
- Pumpkin: 3 kg
5
Cut the peeled pumpkin into small pieces.
- Pumpkin: 3 kg
6
Place the pumpkin on a baking sheet and cover it with foil.
- Pumpkin: 3 kg
7
Bake at around 220 degrees for about 40-50 minutes. Check readiness with a toothpick. The pumpkin should be soft.
- Pumpkin: 3 kg
8
Place the baked pumpkin in a deep bowl or pot. If there is excess liquid, drain it.
- Pumpkin: 3 kg
9
Puree with a blender until smooth.
- Pumpkin: 3 kg
10
Serve!
- Salt: to taste
- Sugar: to taste
