Pumpkin puree is very easy and is much tastier than the ready. Really like babies, without the need for extra sugar, because the pumpkin is sweet by nature. It is also perfect for pastry, as tarts and tzizkeik, even cakes and kapkeiks, but for savory recipes, like pumpkin soup. Can be frozen, so you can prepare it in large quantities to the always have in your fridge. From radicio.com

 

ingredients:

pumpkins: 1 or more, best small to trim the easier

 

Implementation:

Cut the stem of the pumpkin and cut into 2 or more pieces if large. The emptying of the seeds and fibers.

Layer one or more trays with greaseproof baking. Put into pumpkins, with the cut side down and peeled upward.

Bake pumpkins at 180 degrees, until softened well, about 1 – 1,5 time.

Remove from the oven and when cool, empty the pulp with a spoon. With fork or puree spoon or mixer, completely melt the flesh to become uniform puree.

In are using immediately or store in the freezer. In the second case, It is very convenient to divide it into portions of 1/2 or 1 cup, to thaw exactly as you need each time.

 

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