Pumpkin puree for the winter- an incredibly tasty preparation that every caring mother prepares. Of course, adults can also eat it, but little gourmets are still especially fans of this dish.

Pumpkin puree for the winter: recipes

Recipe with citric acid.

Prepare:

Pumpkin pulp – 3.1 kg
- cranberry or pomegranate juice – 190 g
- granulated sugar – 690 g
- citric acid - small spoon

Cooking steps:

Chop the pulp into cubes, place in a container, add sugar, pour in juice, and bring to a boil over medium heat. Not much juice will be released, but there will be enough of it for the pulp to cook in its own juice. Over low heat, the cooking process will take about 30 minutes. Sometimes it can be stirred. Once cooled, puree. Put it back on the fire and boil for 5-10 minutes. While still hot, place into jars. You can also add citric acid to taste.

Try it too.

How to make pumpkin puree for the winter

Prepare:

Brown sugar – 290 g
- pumpkin pulp
- cranberries – 290 g

Cooking steps:

Clean the pulp from fibers and seeds, cut into cubes and puree. Combine water and sugar in a large saucepan, add vegetables, bring to a boil, and puree. Squeeze the juice out of the cranberries and add to the pumpkin puree. After boiling, cook the mixture for 30 minutes, throw in a few seeds of cloves. Drain off excess water, place the contents in a blender, grind thoroughly, pour into containers, and seal.

Mashed potatoes without sugar and salt.

Wash the ripe pumpkin and prepare it. Chop the pulp, put it in boiling water, cook for several minutes (counting must be done after the boiling process begins). Grind the hot mass through a sieve, heat the mass to a temperature of 80 degrees. Place in hot sterile jars.

Consider and.

Pumpkin and apple puree for the winter.

Grate the ripe pumpkin pulp into large strips, place in boiling water, and cook for 3 minutes after the start of boiling. Grind through a sieve. Prepare 1 kg of apples, spread them in a small amount of water, puree. Mix both masses together and heat to a temperature of 80 degrees. While still hot, place in jars and set for pasteurization.

Recipe with quince.

Ingredients:

Quince – 290 g
- honey – 190 g
- cumin seeds
- pumpkin – 1 kg

Cooking steps:

Peel the pumpkin pulp, cut into strips or grate. Mix with honey and let stand for a while. Pour the juice that was released during the process into the quince and boil until soft. Add pumpkin pulp and continue cooking while stirring. Wait for the mixture to thicken. Rub the hot mass through a sieve, wrap it in a clean thick cloth, shape it into a cheese head, and place it under pressure for three days. Remove the mixture, coat with vegetable oil, and roll in cumin seeds. The product can be stored in this form for several months.

Prepare also.

Option with sea buckthorn.

Ingredients:

Honey – 195 g
- pumpkin mass – 1 kg
- sea buckthorn juice – 190 g
- Dill seeds

How to cook:

Grate the ripe pumpkin pulp on a grater with large holes, pass it through a meat grinder, add 1/8 of honey to it. Stir, leave for several hours, drain the juice. Squeeze the mixture lightly. Pour in the sea buckthorn juice and the remaining honey, cook until thick over low heat. To prevent the mixture from burning, stir it. Wrap the mixture in thick cloth, shape it into a cheese wheel, and place it under pressure for several days. Roll in dill seeds and transfer to a cool place for storage.

What do you think?

Winter pumpkin puree for children.

Ingredients:

Pinch of cloves
- filtered water – one liter
- cranberries – 195 g
- a glass of sugar
- pumpkin – 1 pc.

Preparation:

Peel the pumpkin from seeds and chop into slices. In an enamel bowl, combine water with granulated sugar and place the pumpkin pieces. Place on the stove and boil. Squeeze the juice from the cranberries and continue cooking for another 20 minutes. 5 minutes before readiness, throw in a few clove seeds, carefully drain the water, and pour the contents into a blender. While the vegetable mass is cooling, prepare the lids with the jars and dry them in a hot oven. Place into jars and seal.

Pumpkin puree with carrots for the winter.

Required Products:

Water – 590 g
- pumpkin pulp – 135 g
- carrots – 35 g
- olive oil – 3 ml.

Preparation:

Wash the carrots in a stream of running water and peel them. Wash the pumpkin and cut off the skin. To make it easier to cut off the peel, use a little trick: put the pumpkin in the microwave for one minute. Chop the prepared fruit into diamonds and the carrot into circles. Pour in some water and continue cooking for about 5 minutes. To test for doneness, pierce the fruit with a knife. If this is easy for you to do, then the product is ready. Place the vegetables in a blender bowl, add half the vegetable broth and a few drops of olive oil, and blend. Close in jars and store.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Mar 2 2017

Content

How many dishes can be prepared from bright, orange pumpkin! The simplest option is to cook porridge or make puree, which should be rolled into jars for the winter so that you can enjoy the taste of the vegetable even in cold weather. How to preserve all the benefits of the queen of autumn and prepare a treat for the whole family from it?

The benefits and harms of pumpkin puree

First, it’s worth understanding what the benefits and harms of pumpkin puree are. The basis of the dish is a vegetable rich in carotene and vitamin A, which have a positive effect on vision and improve skin condition. The B group of vitamins helps support the functioning of the nervous system, fight insomnia, and relieve fatigue. In addition, pumpkin contains a lot of ascorbic acid, which protects the body from infections. Magnesium and potassium are important for the heart and blood vessels, and iron is important for the process of hematopoiesis.

Pumpkin pulp is rich in fiber and fiber, which are necessary to cleanse the intestines and normalize the functioning of the digestive tract. The low calorie content of the vegetable attracts those who are on a diet, and folic acid is especially useful for pregnant women. Antioxidants and fruit acids contained in pumpkin help normalize kidney function and remove waste and toxins from the body.

In addition to the benefits, pumpkin also has some harm and contraindications for use. These include individual intolerance and allergies. People with ulcers and gastritis patients should not get carried away with vegetables, as this can exacerbate the disease. Diabetics should also be careful when consuming pumpkin pulp because it contains a lot of sugar and can cause an increase in glucose levels.

How to make pumpkin puree

To prepare pumpkin puree, you need to take a ripe fruit with a dense peel, which has no flaws or spoiled places (it is optimal to choose homemade varieties for puree - Butternut or Kroshka). The vegetable is peeled, seeds, and loose areas, and the pulp is cut into cubes or slices. Then they need to be cooked using a slow cooker, in the usual way, or baked in the oven.

You can prepare pumpkin puree with a fork, mashing the pieces until smooth, or grind through a sieve, but it is more convenient to use a blender, mixer or food processor. A couple of minutes is enough to turn the soft pieces into a creamy mass. The finished product can be diluted with broth and made into cream soup by adding pasta or any boiled cereal (rice, millet). To prepare for the winter, hot puree should be placed in jars, sealed and stored in a cool place.

How long to cook pumpkin for baby puree? The process lasts from half an hour to an hour depending on the chosen cooking method. In a slow cooker, cooking lasts 40-50 minutes, in a saucepan - up to an hour, in a pressure cooker - 20-30 minutes, in the oven baking lasts about an hour. You need to season a tasty, healthy dish for your child with vegetable oil or butter. Cottage cheese, cream, and sour cream are often added to baby purees.

Pumpkin puree in a slow cooker

To add variety to your diet, try making pumpkin puree in a slow cooker. The fruits make a fragrant dessert or a delicious first food for infants. The peeled pulp is cut into pieces and steamed in a multicooker bowl. It should simmer for 15 minutes until it becomes soft. Then the pieces need to be slightly cooled and crushed to a puree. If you plan to prepare a savory dish or side dish, you can add cheese, spices, salt, and ground black pepper.

Pumpkin puree recipe

Before you prepare pumpkin puree step by step, you should take care of choosing a suitable recipe. There are many options for tasty treats: for baby feeding and for storing for future use, salty and sweet treats, for dessert, baking and as a base for soups. On the Internet you can find many photos and recipes for pumpkin puree - every housewife will be able to choose the best option.

Pumpkin puree for the winter

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 48 kcal.
• Purpose: for dessert.
• Cuisine: European.

Pumpkin puree for the winter can be prepared using two methods - from boiled or oven-baked pulp. You will need citric acid or sour juice (pomegranate, cranberry, orange) for canning. The piquant fruity sourness successfully sets off the sweetness of the vegetable and gives the delicacy a pleasant, unique taste. From the quantities given below you can get about four liters of puree.

Ingredients:

• pumpkin – 3 kg;
• sugar – 1 kg;
• pomegranate juice - a glass.

Cooking method:

1. Peel the vegetable, cut into cubes, place on a baking sheet, and bake for 40 minutes at 180 degrees.
2. Grind with a blender, place in a larger container, fill with juice, sprinkle with sugar.
3. Cook over low heat for 10 minutes.
4. Transfer the hot puree into sterilized jars.
5. Seal and cool. Only after this can the jars be stored in the refrigerator or sent to the home cellar.

Pumpkin puree recipe for babies

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 10 kcal.
• Purpose: for lunch.
• Cuisine: European.

The recipe for pumpkin puree for babies will be useful for young mothers who are planning to introduce a new dish into the baby’s diet. For better absorption of carotene and vitamin A, a drop of vegetable oil is added to the finished pumpkin puree for babies. A prerequisite is careful grinding of the product, in which lumps may form during cooking.

Ingredients:

• pumpkin – 100 g;
• water – half a glass;
• vegetable oil - a drop.

Cooking method:

1. Peel the vegetable. Cut into small slices, place in a ladle or saucepan, and cover with water.
2. Place on the fire, close the lid, and simmer for 20 minutes until done.
3. Drain the liquid and rub through a sieve.
4. Mix with oil. The finished product cannot be stored for a long time; it must be eaten immediately.

Pumpkin and apple puree for the winter

• Cooking time: 2.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Pumpkin and apple puree for the winter has a pleasant sweet and sour taste. It is very useful in winter and spring, when we are so lacking in vitamins. To prepare pumpkin puree for the winter at home, you will need to prepare the vegetable, boil it with the addition of apples, and grind it to a pulp. Then the hot mass is poured into jars and carefully sealed.

Ingredients:

• pumpkin – 1 kg;
• apples – half a kilo;
• sugar – 80 g;
• citric acid – 10 g.

Cooking method:

1. Peel the fruit and scrape out the pulp.
2. Wash the apples, remove the core, cut both components into pieces.
3. Pass through a meat grinder or grind with a blender, sprinkle the resulting apple pulp with sugar.
4. Cook for two hours in a saucepan over low heat, add citric acid.
5. Place the puree in sterilized jars, seal, and store.

Pumpkin and potato puree recipe

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 16 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

A step-by-step recipe for pumpkin and potato puree will help housewives make a tasty dietary dish that is well absorbed by the body. This delicacy is also suitable for children, thanks to the large amount of vitamins and microelements. Adding potatoes makes the dish more satisfying and rich. To add a special aroma to the finished treat, you can add a little unrefined, aromatic butter or cream.

Ingredients:

• potatoes – 7 pcs.;
• pumpkin - half a kilo;
• garlic – 3 cloves;
• salt - a pinch;
• olive oil – 50 ml;
• parsley – 25 g.

Cooking method:

1. Peel the vegetables, cut into small pieces, add water.
2. Cook for 25 minutes, add salt. Drain the liquid, add chopped garlic and oil.
3. Instead of olive oil, you can put butter or cream with 10% fat content.
4. The next step is making the puree.
5. Serve with chopped parsley.

Pumpkin puree with cream

• Cooking time: half an hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 41 kcal.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty of preparation: medium.

Pumpkin puree with cream is more like a soup, which pleasantly warms and satisfies. The dish has a spicy taste due to the addition of aromatic spices - garlic, nutmeg. The delicacy will look especially elegant if you sprinkle it with pumpkin or sesame seeds or serve it with croutons and grated cheese. The thickness of the soup can be adjusted by adding broth.

Ingredients:

• pumpkin – 0.4 kg;
• onion – 1 pc.;
• chicken broth – 400 ml;
• cream - half a glass;
• garlic – clove;
• nutmeg – 2 g;
• olive oil – 40 ml;
• sesame – 20 g.

Cooking method:

1. Cut the onion into rings, crush the garlic with a knife. Sauté in oil until translucent, remove the garlic.
2. Peel the pumpkin, cut into small pieces, and add to the onion.
3. Pour in the broth and simmer covered for 20 minutes.
4. Grind the mass with a blender, and then season with spices and add cream.
5. Boil, remove from heat.
6. Sprinkle with sesame seeds and serve with croutons.

Pumpkin and carrot puree

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 9 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty of preparation: simple.

Pumpkin and carrot puree is very sweet and bright, has a beautiful orange color. The dish is rich in vitamin A and carotene, excellent for baby food. It is best to serve the delicacy with heavy cream or a piece of butter, seasoned with raisins, dried fruits or nuts. For sweetness, you can add a spoonful of honey or maple syrup and sprinkle with powdered sugar.

Ingredients:

• pumpkin – 150 g;
• carrots – 1 pc.;
• water – 600 ml;
• olive oil – 10 ml.

Cooking method:

1. Wash and peel the carrots. Remove the peel from the pumpkin, cut the pulp into diamonds, and the carrots into circles.
2. Pour a glass of water over the vegetables and cook for six minutes (they should remain slightly firm).
3. Add the remaining water and oil, heat for another 10-12 minutes, beat with a blender until smooth.
4. Serve with your favorite ingredients.

Pumpkin soup from Yulia Vysotskaya

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 62 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Yuliya Vysotskaya's pumpkin puree soup will appeal to all family members. The rich, thick consistency of the dish helps you quickly fill up and warm up during the cold season. Garlic and hot peppers add spiciness to the soup, and orange juice gives it a piquant sweetness. Serve the treat with finely chopped herbs, slices of garlic (to taste) and crackers.

Ingredients:

• pumpkin - half a kilo;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• apple – 1 pc.;
• onion – 1 pc.;
• garlic – 2 cloves;
• hot hot pepper – 1/3 pod;
• butter – 20 g;
• olive oil – 20 ml;
• water – 60 ml;
• cream - half a glass;
• orange juice – 40 ml;
• nutmeg – 5 g;
• ground ginger – 10 g.

Cooking method:

1. Cut the pumpkin pulp into large cubes, potatoes and carrots into small slices.
2. Onions, garlic, peppers must first be peeled and then chopped.
3. Melt the butter, mix with olive oil and fry the onion and garlic in this mixture until transparent.
4. Sprinkle with spices, fry for two minutes, add carrots. Cook over high heat for a minute, add water and boil. Reduce heat, cover, simmer for 10 minutes.
5. Add pumpkin, potatoes, peppers, fry for three minutes.
6. Add apple slices, cook for two minutes, pour boiling water to the level of the vegetables. Simmer for half an hour.
7. Beat with a blender until puree, add cream, juice, spices. Bring to a boil, but do not overcook.
8. Sprinkle with grated cheese, seeds, and garlic croutons.

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Step 1: Cut the pumpkin.

Important note. Before you start cutting the pumpkin, be sure to rinse it thoroughly, because all the germs and dirt that are on the outside will certainly fall inside onto the flesh of the vegetable when cutting. And don't forget to make sure you have a large kitchen knife on hand that can be used to cut the pumpkin.


Cut off the top along with the green tail, exposing the pulp and seeds. Then carefully divide your pumpkin into four parts by cutting it lengthwise. The resulting quarters need to be cut again, this time across, so that in total you get eight approximately equal pieces.


Using a spoon, scrape out the seeds and membranes from each individual piece of pumpkin.


Never throw away the seeds, they are also useful. Wash them, dry them, and then fry them in a frying pan or dry them completely in the oven.

Step 2: Bake the pumpkin.

Set the oven to preheat to 180 degrees Celsius. Place the pumpkin pieces on a heat-resistant baking sheet, then place them in a preheated oven and bake there for 50-60 minutes. Then take out the baked pumpkin pieces and place them on the table and let them cool.

Step 3: Clean the pumpkin.

Once you have baked and cooled the pumpkin, the skin comes off very easily. You can simply cut it off or pull it off with a spoon.

Step 4: Prepare and freeze pumpkin puree for the winter.

Cut the peeled pumpkin pulp into small pieces of arbitrary size and pour into a blender bowl. Turn on the device and grind the vegetable to a smooth puree.
No blender, no problem! Use a sieve or even a regular masher to prepare mashed potatoes. The only pity is that in this case the mass will not be so homogeneous.
The prepared pumpkin puree can be eaten immediately, but we did all this for a reason, we need to preserve all the vitamins and beneficial properties of this vegetable. Therefore, take special plastic bags, I use those equipped with a zip-lock. Divide the puree into bags and put everything in the freezer.

Step 5: Serve pumpkin puree.

Frozen pumpkin puree is ready. Before serving it, you will need to burn it or cook something else with it, you will decide when the time comes, but for now let it sit. With such a supply of pumpkin puree in the refrigerator, you won’t be afraid of any vitamin deficiency or winter blues!
Bon appetit!

If you don’t know what interesting thing to cook from frozen pumpkin puree, we have many recipes on our website, so go check them out.

Pumpkin puree can be given to children, even the smallest ones.

Pumpkin has always been valued by our ancestors; they always grew it, stored it and ate it all winter. This is probably what happens today, but those who have their own plot grow pumpkins. But in apartment conditions you can’t preserve a pumpkin for very long, but it’s very easy to prepare a pumpkin for future use. I suggest preparing delicious pumpkin puree for the winter. This can be done easily in any home environment. For this preparation, you will directly need pumpkin, as well as sugar and citric acid. Thanks to them, the pumpkin will be stored for a long time and the puree will not change its taste in any way. Pumpkin is rarely available in stores in the spring, but you'll have a colorful, natural pumpkin puree sitting in your pantry. Pumpkin puree is convenient to prepare for the winter, and then treat the whole family. Children especially love this puree, so you won’t need to buy it in stores, where it costs an order of magnitude more than if you prepare it yourself. And for those with a sweet tooth, you can prepare aromatic ones, they will be very pleased!

Required ingredients:
- 1 kg pumpkin,
- 250 grams of granulated sugar,
- 1 pinch of citric acid.




When washing the pumpkin, I cut off all the skin, remove the inner seeds and all the soft fibers. Then I cut the peeled pumpkin into medium pieces.




I bake in the oven until soft. This takes about 40-50 minutes. This way there will be the least amount of moisture in the pumpkin, so the puree will be as dry as possible and without excess moisture. When pumpkin is boiled, a lot of water is absorbed into it, which means the puree will consist of water, and this is no longer so tasty, or rather has a diluted taste.




I transfer the baked, cooled pumpkin into the blender bowl.




Blend with an immersion blender until pureed.




Add granulated sugar and citric acid. Now let the puree cook for 15 minutes over medium heat. Sugar makes mashed potatoes ideal for pantry storage; sugar is the best preservative for fruit. And citric acid will give the preparation a pleasant sourness, which the pumpkin needs so much.




Then I transfer the hot pumpkin puree into prepared sterile and clean jars and fill to the top. Rolled up jars of pumpkin puree are perfectly preserved throughout winter and spring, and on occasion you can enjoy a wonderful natural product. It’s also easy to prepare and

Pumpkin puree for the winter at home is an excellent preparation that will appeal to all connoisseurs of the orange beauty. A healthy pumpkin, especially if a tasty variety is chosen, is suitable for many dishes; this preparation is especially good for children. Pumpkin puree is an excellent base for various soups; it can also be added to the preparation of caviar, pasta, smoothies, and a host of other dishes. You can prepare it in various ways, I will show you one of them - canning, but you can also always take a simpler route - pumpkin puree can be frozen in portions - in silicone molds. You can also pre-prepare the pumpkin in several ways - boil, steam, bake - whatever you like.






- pumpkin – 1 kg.

Recipe with photos step by step:

Take a delicious, aromatic pumpkin, choose a variety that literally smells like honey; if you don’t know it yourself, the market will always tell you. Cut the pumpkin in half and scoop out all the seeds and fibers. Then remove the tough peel using a vegetable peeler. Rinse the pumpkin under cool water and dry.




Cut the pumpkin into absolutely random segments.




Next, cook the pumpkin using any method of your choice - bake in the oven until fully cooked, boil for 30 minutes until tender, or steam for 25-30 minutes.




Transfer the finished pumpkin to a blender bowl and puree until smooth. For children, the puree can be additionally ground through the finest sieve.






Transfer the puree into jars of different sizes, then sterilize for 40 minutes, only then seal the jars with sterile lids, place upside down and cover with a blanket, leave for 24 hours. Be sure to store in a cool place. But you can also freeze the puree - put it in molds, put it in the freezer, then remove the puree from the mold, put it in an airtight ziplock bag and store it in the freezer. Check out the delicious recipe