Pumpkin is often grown on household plots. Often, the harvest is so rich that gardeners are looking for "golden recipes" of blanks that can be made for the winter. Cook at home is offered a delicious compote or tender mashed potatoes. Fans of useful preparations can make pumpkin juice. Many gardeners are looking for recipes for pumpkin jam. Especially fragrant, beautiful and tasty, it will be, if supplemented with dried apricots.

Pumpkin Puree Recipe

Many summer residents, who were able to harvest a rich harvest of pumpkins, make it a tasty and healthy mash for the winter. Preparing a rich delicacy is quite simple. To get puree you need to take:

• 300 grams of sugar;
• 1.5 kg of pumpkin;
• 3-5 pieces carnations;
• 300 g.

Pumpkin puree

Fruits first need to wash. Each pumpkin is cut into several pieces. With them you need to thoroughly peel off the skin. Also need to throw away the seeds and fiber. The flesh of vegetables is cut into cubes.

In a separate container to mix the sugar and water. The resulting syrup should boil. Pre-prepared pumpkin cubes are laid out in this mass.

Council The optimal thickness of pumpkin cubes for mashing is 1-2.5 cm.

Next you need to prepare the cranberries. From the berries will need to squeeze the juice, which then flows into the vegetables and syrup. Boil the mixture should be at least half an hour. Shortly before the end of the cooking process, you need to put a clove in the container.

Ready-made pumpkin cubes are transferred to the sieve. All excess liquid should drain well from them. Now you need to manually wipe the product. Some housewives prefer to use a blender. The main thing - the pumpkin should not cool down.

For mashed pumpkin must be cut into cubes

The resulting puree must be decomposed into banks that have previously been sterilized, and roll them up with lids. Tasty and healthy pumpkin puree with cranberries for the winter is ready!

Pumpkin Puree with Apples

You can cook an unusual pumpkin puree with the addition. Fruits will need to be free of seeds and peel. Then they need to be minced. The resulting mass is filled with sugar. At 0.5 kg of apples and 1 kg of pumpkin need 4 large spoons of sand.

All components are mixed, and the mass is placed on low heat. Boil it should be 2 hours. Before turning off the stove, add 1 small spoonful of citric acid to the puree. It remains only to decompose the hot delicacy on pre-prepared banks and roll up the lids.

Pumpkin Puree with Apples

Pickled pumpkin for the winter

In order to eat healthy winter from their own vegetable garden all winter long, many gardeners prefer to squeeze pumpkin. This will require:

• 1-1.5 liters of water;
• 3-4 kg of pumpkin;
• a little ground hot red pepper;
• 50 grams of salt.

Vegetable should be peeled and cut into squares. Pumpkin cubes need to be blanched in boiling water for 5 minutes. Prepared for further manipulations, the blanks are shifted to a separate container. Optimally take enameled utensils.

Now you need to make a pickle. To do this, mix water and salt. The resulting liquid poured pumpkin cubes. Now the whole mass must be pressed oppression. At room temperature, the workpiece is left for several days. Then the pumpkin is sent to storage in the refrigerator or in the cellar.

Pumpkin Compote Recipe

Very tasty will be pumpkin compote made for the winter.

Attention! To make the drink rich and beautiful, it is recommended to use dessert pumpkin for its preparation. Such a delicacy will remind pineapple juice to taste.

To prepare the compote, you need to take 450 g of granulated sugar, 1 kg of pumpkin pulp, 1 small spoonful of 70% vinegar and 1 liter of water.

First you need to prepare a vegetable. Pumpkin need to wash and dry with a towel. Peel off the fruit. Then the vegetable is cut into 2 halves, with each spoon you need to clean the fiber and seeds. Then the pulp is cut into cubes. Their optimal size is 2x2 cm. You can make blanks even smaller.

Pumpkin Compote

Pumpkin cubes are transferred to the pan and covered with granulated sugar. The mass is filled with water and mixed. The liquid must completely cover the vegetable blanks. Dishes with products placed on medium heat. In order to prevent the pulp from spreading, vinegar is added to it.

It remains ready pumpkin compote roll up in banks. They must first be washed and sterilized. You can do this in the oven or in a double boiler. Hot drink should be poured into prepared containers. Pour compote should be up to the neck. Then, using a special key, the dishes are rolled up. On the day banks are left at room temperature, after which they should be removed for winter storage.

In this recipe, vinegar can be replaced by citric acid. The original taste and unsurpassed flavor of the drink will help give a clove. No less tasty get a drink, if you add it to the slices of lemon or other citrus.

In the compote of pumpkin you can add citrus

How to make pumpkin and dried apricots jam for the winter?

Gardeners, who have gathered a great harvest of pumpkins, can boil fragrant and thick jam from its pulp for the winter. But a “secret” ingredient will give him a special benefit and savory taste. This is a sweet dried apricots.

It should be noted right away that the cooking process does not take much time. But the preparation of the ingredients itself will be a painstaking undertaking. However, the result is worth it. With the delicacy you can drink tea, eat pancakes, bake pies.

To make jam you need to take:

• 3 cups sugar;
• 4 cups of prepared (chopped) pumpkin pulp;
• 1 cup chopped dried apricots.

Pumpkin jam with dried apricots

First of all it is recommended to prepare a pumpkin. The fruit according to the standard scheme is washed under running water and peeled from the peel, seeds and fibrous "filler". The flesh of the vegetable should be cut into small squares. Then the resulting product is transferred to a separate dish. It is best to take a deep pan, which has a thick bottom.

Then the vegetables are covered with sugar and left until morning. The resulting juice the next day should be poured into a saucepan. It should be boiled for 20 minutes to get the syrup. Pumpkin and previously washed and diced dried apricots are shifted into it.

The dish is cooked on medium heat. The composition should be transparent. It takes about half an hour. It remains to decompose the sweetness, similar in consistency to jam, to sterilized jars and roll them up.

Pumpkin jam can be used as a filling for pies

Pumpkin is a universal product. Compotes, marinades, jams and other delicacies are equally tasty. You can safely experiment with the pumpkin in the kitchen to please your household with original and tasty preparations.

Pumpkin jam with dried apricots - video recipe

Blanks of pumpkin for the winter - photo

Well, this is not such a secret! However, many people have no idea that it is possible not only in the whole form, but using it as necessary. Pumpkin can be canned. Moreover, there are many ways to preserve it and increase taste.

Frankly, we do not practice canning pumpkin. But I have repeatedly tried blanks with friends and acquaintances. It really is very tasty. So, recipes in the studio! But first ...

Of course, first of all, the hostesses procure products that, for some reason, cannot be stored for long. For example, fruits with damaged skin when struck or "tail" broken off under the root. It is important to be ripe, otherwise the taste of the billet will be unimportant. There are no other mandatory conditions of choice, in general, and no.

Recipe pros: taste is preserved. You can eat instead of the usual dried fruit, knowing exactly that the product is only good. Eats usually very quickly; especially good to use as a light snack on trips. I know a woman who dries a lot of pumpkins and takes them to the city - her little grandson. So as not to eat chips and candy, and sweet dried pumpkin.

Dried Pumpkin Recipe

1. Well-ripened table-grade pumpkin to clear  from skin and seeds.
2. Slice  in small segments (about half a centimeter thick).
3. To improve the color you can blanch  1-2 minutes in boiling, lightly salted water, then quickly cool in cold water and dry in a sieve.
4. Then put on a baking sheet and send to the ovenwhere the pumpkin will dry at a temperature of +55 ... +60 ° C for 5-7 hours!
5. And then another 2 hours. dry  at a temperature of +70 ... + 80 ° С.

  Finished product keepin closed boxes or other packaging.

Not bad, yes? .. 5-7 hours of cooking ... But it’s delicious. I ate!)) True, it’s not dried in the oven, but c. And the recipe was slightly different there: the pumpkin was first steamed a little, and then dried. It turns out very tasty. The texture is dense, a kind of hard chewing gum ... You chew it, you chew, it gradually melts ... A tasty thing. In general, there are many similar recipes, here’s another one:

1. Pumpkin of any dessert variety we cut  cubes 3 to 3 cm.
2. Little keep on air, then in the sun - the pieces will become lethargic.
3. Warm up  oven to +60 degrees.
4. Lay out the pieces on a pallet and dry  (with the door open!).
5. We try.
6. When it is ready sprinkle with powdered sugar.
7. Keep  in paper bags.

Food supplement - pumpkin powder!

This is generally something. Unusual recipe I will tell you. What is this powder for? To add to food - to heal and strengthen the body. It is believed that the powder reduces the level of cholesterol, improves the functioning of the intestine (pure fiber), improves the condition in chronic kidney diseases - and this is only a small part of the beneficial properties)). In general, a recipe for those who are especially concerned about their health.

Pumpkin Powder Recipe:

1. Wash the pumpkin, to clear  from the skin.
2. Cut  to pieces and remove the seeds.
3. Cook  10-20 min.
4. Grind  through a fine sieve.
5. Dry  at a temperature of +135 ° C just a few minutes.

  In general, this product is manufactured industrially, and you can buy it. After drying, a yellowish powder with a pleasantly sweet taste is obtained. If it is diluted in water, it will be the usual pumpkin puree.

This is closer to the usual recipes. So:

1. My pumpkin, clear  from the skin and remove the seeds.
2. We cut  pulp cubes.
3. Cooking sugar syrup:  1200 g of sugar, vanillin and 1 lemon (3 g of citric acid) per 200 g of water.
4. Pumpkin pour syrup and cook  5 minutes.
5. Then keep the pumpkin in syrup  another 6-8 hours.
6. Again bring to a boil, cook  3-5 minutes.
7. Again insist, this time up to 12 hours.
8. Fold back the sieve dry  and sprinkle with sugar, and better - powdered.

Keep this snack you need in closed glass jars.

You can make mashed potatoes with apples or plums. The recipe consists of several stages:

1. Pumpkin and apples to clear  from peel and seed.
2. Skip them through the meat grinder.
3. Add sugar  at the rate of 4 tablespoons of sugar per 1 kg of pumpkin and 0.5 kg of apples.
4. Cook  on low heat for 2 hours.
5. At the very end of cooking add to mashed potatoes 1 tsp of citric acid  (with the same proportions).
6. Hot spread on banks  and close.

If do   mashed potatoes with, the recipe is slightly different:

1. We take pumpkin and plum in equal proportions, clean and cut.
2. Boil them in a small amount of water until soft.
3. Then we grind through a sieve or we crush the blender.
4. Then mashed potatoes need to bring to a boil and pour into banks.

Pumpkin pickle recipes are very many. For one of them we need the following ingredients:

• water - 1l;
• vinegar 9% - 80 ml;
• salt - 30 g;
• sugar - 20 g;
• bay leaf, black pepper, cinnamon and cloves;
• and of course the pumpkin.

  Cooking:

1. Peel the pumpkin and cut into cubes, then scald and cool.
2. Put the pumpkin, spices in pre-prepared jars and pour marinade.

In general, as usual. Who tried? I wonder your opinion. We have a lot of pumpkins, so I think it can do that, for a change? And then all the cucumbers, but cucumbers ...

And I was interested in this marinated pumpkin recipe. For him we need:

• water - 5 l;
•   crushed (here it is, please, again)) - 20 g;
• celery leaves - 25 g;
• dill - 50 g;
• 2-3 bay leaves;
• pod of bitter pepper - 1 pc .;
• vinegar - 200 g;
• salt - 250 g;
• pumpkin - 3-4 pieces large.

  Cooking:

1. Cut the cleaned pumpkin into cubes and blanch for 5 minutes in boiling water, then cool and spread on sterilized jars.
2. Pour the marinade and sterilize in jars at a water temperature of +85 ºС for about half an hour (for a 3-liter jar). Everything.

  Which recipe did you like more?

Delicious appetizer of pumpkin and green beans

My mouth is already drooling ... The following are necessary for this salad ingredients:

• pumpkin - 2 kg;
• asparagus beans - 1 kg;
• tomatoes - 1 kg;
• sweet pepper - 0.5 kg;
• vegetable oil - 300 g;
• garlic - 150 g;
• sugar - 200 g;
• salt - 50 g;
• dill greens;
• vinegar - 100 g

Cooking:

1. We cut the beans with chopsticks, the pepper into half rings, and the pumpkin into cubes.
2. Tomatoes and garlic should be minced or, more simply, chopped with a blender.
3. Add sugar, salt, oil and vinegar to the mixture.
4. Put in it all the chopped vegetables and dill and put on the fire. Cook, stirring for 40-50 minutes.
5. Spread out in sterilized jars.

It must be a very tasty thing. What do you need for it? Write down:

• pumpkin, green beans, tomatoes, apples and sweet peppers - all 1 kg;
• onions - 0.5 kg;
• sugar - 0.3 kg;
• salt - 50 g;
• vinegar - 50 g

Cooking:

1. All vegetables are peeled and individually minced, chopped onion.
2. Then take the pelvis, pour oil into it and pass onion for 10 minutes.
3. Add the pumpkin and tomatoes, salt and sugar and bring to a boil.
4. Then lay out there and all the other vegetables. Everything is cooked for 1 hour over medium heat. Add spices to taste and cook for another 10 minutes.
5. Spread on the banks and roll up.

It is from one pumpkin! But with. Ingredients:

• pumpkin - 1 pc, medium size;
• onions - 2 pcs;
• vinegar - 600 g;
• water - 300 g;
• sugar - 100 g;
• salt - 30 g;
• black and allspice peas - 5 and 3 pieces;
• mustard seeds - 1 tsp;
• bay leaf - 2 pieces;
• carnation - 2 pcs.

Cooking:

1. Pumpkin clean and cut, sprinkle with salt and leave for a day.
2. Prepare the marinade: all other ingredients are mixed and heated to dissolve the sugar and salt, cool.
3. The next day, put the pumpkin in jars and pour marinade. Cold!
4. Banks are sterilized for 1 hour in boiling water. And roll up.

Are needed: medium-sized pumpkin, 1 liter of juice and 200 g of sugar.

Cooking:

1. Pumpkin cleaned and cut into cubes, pour boiling juice with sugar. If you wish, you can add a little ginger or cardamom. Maintain the pumpkin in the juice until cool.
2. Then put on the fire and cook for 20 minutes, then lay on sterilized jars and roll.

  For this recipe, you can use any other, the main thing - not too sour.

This is the simplest recipe. For jam need the following ingredients:

• pumpkin - 1 kg;
• sugar - 1 kg;
• water - 400 ml;
• vanilla - to taste, you can do without it.

Cooking:

1. Cut the peeled pumpkin into cubes and blanch for 5 minutes. The size of the cubes - up to 3 cm.
2. Pour boiling syrup and leave overnight.
3. In the morning, boil for 20-30 minutes and again for 2 hours to remove from heat.
4. And finally - cook until ready. How to determine readiness? Pumpkin slices become transparent.
5. At the very end add vanilla (optional). And everything remains to be expanded in banks.

  Must be delicious. I ate, but from a pumpkin something was not possible. By the way, you can add to this jam or. The cooking process is similar.

I was also interested in this recipe:

To make it you need:

• pumpkin - 1 kg;
• water - 1 l;
• oranges - 3 pieces;
• walnuts - 1 cup.

Cooking:

1. Squeeze the juice from the oranges, and grate the zest.
2. Boil sugar syrup, put pumpkin slices into it and cook until half cooked.
3. Add orange juice, zest, nuts and boil until jam thickens.
4. Spread hot in prepared jars and close.

  I think yummy. I'll try to cook in a small amount, then I will share my impressions. And it is easy that a plus.

By the way, somewhere I even saw a recipe for jam with pumpkin and

Pumpkin is a very popular vegetable in cooking. Gentle sweetish pulp is used to make soups, pastries and various desserts. Use pumpkin in all these dishes conveniently in the form of mashed potatoes. We will talk about how to make mashed pumpkin today in our article.

For the preparation of pumpkin puree can be used any type of pumpkin, with the exception of decorative, of course. For sweet desserts, it is more appropriate to use a nutmeg vegetable. The pulp of the nutmeg pumpkins is bright orange and very sweet.

Selection rules:

• First and foremost: pumpkin must be ripe. Indicator of ripeness - mature, thick seeds.
• Preference should be given to medium specimens weighing up to 4 kilograms.
• Particular attention should be paid to the tail. It should be dry.
• In stores and markets, you should buy a whole vegetable, not a cut part of it.
• Pumpkin peel should be whole and, preferably, even. Perhaps the presence of natural wax coating.

How to cook pumpkin for mashed potatoes

In the oven

The vegetable skin is washed under running water and wiped with a cloth. Using a sharp knife, cut the pumpkin in two and remove the seeds. This can be done with a tablespoon or just with your hands. Seeds should not be thrown out. They are washed from the fibers, dried and eaten.

You can bake the pumpkin in halves immediately or divide each part into several parts. Peel cut is not necessary.

So that the baking sheet after the pumpkin does not have to be washed for a long time, it is lined with foil or parchment for baking.

Vegetables are placed in an oven heated to 180 degrees and baked for 40–50 minutes. Many housewives recommend baking pumpkin covered with foil. In this case, the pumpkin just does not fry, and the amount of vitamins will remain at the maximum level.

Readiness check with a knife or fork, piercing them into pieces.

The finished pumpkin is removed from the oven and the flesh is separated from the skin using any cutlery or manually.

Channel “AllrecipesRU” in his video will talk in detail about how to make a delicious pumpkin puree in the oven

On the stove

This method is much more laborious than the previous one, since you have to remove the hard skin from the pumpkin before cooking. The pumpkin, cleared of seeds, is cut, for convenience, into smaller slices, each of which is further cleared from the skin.

Fully peeled vegetable is ground into small cubes or thin plates, filled with water, and stewed for 15-20 minutes until softened.

Watch the video from the channel “Life Mom” - Pumpkin Puree on a Plate

Pumpkin Puree Recipes

Natural pumpkin puree for baby

For babies prepare mashed potatoes without the addition of various spices and sugar. In extreme cases, purees can be salted with a few grains of salt or sweetened with fructose.

Boiled until soft pumpkin mash with a blender. Since children under one year old prefer more liquid food, then mashed potatoes should be watery. You can dilute the mass with boiled water or breast milk. Such mashed potatoes are not subject to storage. But a natural product, without additives, can stand under the lid in the main compartment of the fridge of day 2 - 3.

Pumpkin puree can be stored for a longer time in the freezer. To do this, the cooled mass is laid out in small containers and sent to the chamber for storage. Silicone molds for cupcakes, airtight bags for freezing and disposable plastic cups can serve as containers for freezing.

Pumpkin puree with juice for the winter

• pumpkin - 3.5 kilograms;
• granulated sugar - 1 kilogram;
• home or purchased pomegranate juice - 200 milliliters.

Peeled and chopped pumpkin is placed in a container of a suitable size, sugar is poured and juice is poured. Cook the pumpkin in sweet syrup for about half an hour until soft, and then punch through a blender. Crushed sweet mass again put on the fire and boil on low heat for 10 minutes. Hot, mashed potatoes are laid out on the banks and twisted with sterile caps.

Puree with citric acid

• pumpkin - 2 kilograms;
• granulated sugar - 500 grams;
• citric acid powder - 1 tsp.

Baked pumpkin in the oven, and then crushed with a blender. Add the remaining ingredients and heat on the stove for 10 minutes. Hot mashed potatoes are laid out in sterile containers and twisted for the winter.

Pumpkin and Cranberry Puree

• pumpkin - 2 kilograms;
• fresh or frozen cranberries - 250 grams;
• water - 900 milliliters;
• sugar - 300 grams grams;
• carnation - 1 bud (optional).

Syrup is prepared from water and sugar, and the pumpkin is boiled in it until cooked. If the cranberry was frozen, then it is thawed. From the berries squeeze juice, which is also added to boiled pumpkin. All ingredients are pureed, and then boiled for 15-20 minutes.

Channel "Visiting Elena" presents to your attention a pumpkin-apple puree recipe

Pumpkin cooking is a pleasure! You can make soups, side dishes, pies and sweet drinks. And if you want to enjoy bright dishes all year round, you can make pumpkin blanks for future use. From our article you will learn the recipe for pumpkin puree for the winter, as well as get some simple tips for cooking it.

Vegetable caviar with pumpkin

Cook this wonderful dish with us and enjoy a great addition to the side dish or any first course all winter long. Pumpkin blanks are easy to make, so read the recipe and just follow the instructions:

• Peel pumpkin (one and a half kilograms) and remove seeds. Cut the flesh into small pieces.
• Peel two onions and cut them into cubes.
• Two sweet bell peppers free from seeds and partitions, and then also cut into slices.
• Three tomatoes and 70 grams of celery cut arbitrarily.
• Four cloves of garlic free from the husk and finely chop.
• Cover the baking sheet with foil and place vegetables on it. Do not forget to salt and pepper them, sprinkle with olive oil and sprinkle with thyme.
• Bake the vegetables in a preheated oven for about 40 minutes, then transfer them to a bowl and chop with a blender.

Put the finished puree in jars or use as a filling for sandwiches immediately after cooking.

Pumpkin and apple puree

Here is a recipe for a sweet, tasty dish that will be a great addition to your normal diet. You can also use it for the first feeding of your baby, but in this case sugar and sour cream should be excluded from the composition. preparing is very simple:

• Peel and seed 100 grams of ripe pumpkin and one large apple.
• Cut the prepared pulp into cubes.
• Put the blanks in a pot of water and cook for 20 minutes.
• Flush the finished pumpkin and apple into a colander, and when excess water is drained, grind with a blender.

Add sour cream and sugar to the puree to your liking. In this case, you should note that the pumpkin is quite sweet, like the apple used in the recipe. And, perhaps, it is enough to put just one spoonful of honey instead of sugar.

  in the slow cooker

The finished dish turns out very soft and tender, so we recommend using it in the future for baby food. To save as many vitamins as possible in this tasty vegetable, we will steam it. How to read below:

• 400 grams of ripe and sweet pumpkin cleaned from the peel and the inner fibrous part with a knife.
• Cut the flesh into small pieces and place them in a special insert for steam, which your multicooker has.
• Pour a glass of boiling water into the bowl of the device, put an insert with a pumpkin on it and set the “Cooking” mode for a quarter of an hour.

Chop up the cooled vegetable with a blender and add sugar to taste. In order to make such puree delight you all winter, you should cook it more, put it in containers and put it in storage in the freezer.

Mashed cranberries and pumpkins for the winter

Prepare a delicious pumpkin puree in our recipe and supplement your regular diet with a healthy product. You can serve it with main dishes or use it to bake sweet pies and rolls. How to make cranberry pumpkin puree, described below.

• To begin, prepare one medium-sized pumpkin - cut it in half, remove bones and fibers, cut off the skin, and cut the flesh into cubes.
• Pour one liter of water into a saucepan and put it on fire. When it boils, put pumpkin pieces in it and one glass of sugar.
• Reduce heat and simmer the vegetable until softened. At the end of cooking, place some dried clove flowers in the water.
• Squeeze the juice from 300 grams of cranberries and add it to the pumpkin.
• Drain the excess water from the pan and chop its contents with a blender.

Spread the pumpkin blanks over and roll up.

Pumpkin with citric acid for the winter

This recipe will help you stock up on store with a delicious and healthy filling for baking. Therefore, carefully read the instructions and get ready for winter with us. The recipe for pumpkin puree for the winter is shown below:

• Cut the pumpkin (about one and a half kilograms) in half, and then clean it with a spoon from the seeds and the inner fibrous part.
• Cut the pumpkin into large enough pieces and bake them in the oven for 40 minutes.
• While the blanks are still warm, separate the flesh from the rind with a spoon or knife, put it in a blender bowl and chop to puree.
• Mix the resulting product with 700 grams of sugar and one spoon of citric acid.

Spread the mashed potatoes, while it is still hot, over the cans and roll it up with lids.

Pumpkin puree without salt and sugar for the winter

If you care about your health and try to avoid dishes that contain sugar, then pay attention to the pumpkin puree recipe for the winter. This time we will cook it with quince to give a special dish a special taste.

• One kilogram of peeled pumpkin and seeds, cut into thin strips or grate. After that, mix the prepared pulp with 200 grams of honey and let it stand for a while.
• 300 grams of quince also finely chopped or grated.
• Squeeze out and then fill it with a prepared quince.
• Boil the fruit in pumpkin syrup until soft, and then add the pumpkin to it. Continue to cook all together, not forgetting to stir, until the mass thickens.
• While the fruit and vegetable mixture is still warm, wipe it through a sieve or whisk with a blender.

Spread the puree into containers or special freezer bags, then place them in the freezer.

Pumpkin and Plum Puree for Winter

As you know, pumpkin pulp contains many vitamins and minerals. And besides, it is extremely tasty. Therefore, modern mothers often make winter preparations from this bright vegetable. This time we offer you to stock up on a delicious dish of pumpkin and plums. The recipe for pumpkin puree for the winter you can read below:

• 500 grams of ripe pumpkin peel and seeds, and then cut it into small pieces.
• Wash 500 grams of plums, cut each berry in half and remove the stones. The flesh is also finely chopped.
• Boil the prepared foods in a small amount of water until soft.
• Drain and rub the remaining mass through a sieve.
• Return the mashed potatoes back to the pan, put it back on the fire and bring to a boil.

Spread the puree into pasteurized glassware and cover with clean lids.

As you could see, the pumpkin puree recipe for the winter is quite simple. Therefore, arm yourself with our advice and make for yourself and your loved ones tasty and healthy preparations.

How many dishes you can cook from a bright, orange pumpkin! The easiest option is to boil porridge or make mashed potatoes, which should be rolled up in winter in jars in order to enjoy the taste of vegetables even in the cold. How to save all the benefits of the Queen of the fall and prepare a treat for her whole family?

The benefits and harm of pumpkin puree

To get started is to understand what is the benefit and harm of pumpkin puree. The basis of the dish is a vegetable rich in carotene and vitamin A, which have a positive effect on vision, improve skin condition. A group of vitamins B helps to maintain the nervous system, fight insomnia, 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 - for the process of blood formation.

Pumpkin pulp is rich in fiber and fibers, which are necessary for cleaning the intestines and normalizing the digestive tract. Low calorie vegetable attracts those who are on a diet, and folic acid is especially useful for pregnant women. Antioxidants and fruit acids contained in the pumpkin, help normalize the work of the kidneys, remove toxins and toxins from the body.

In addition to the benefits, there is a pumpkin and some harm and contraindications to use. These include idiosyncrasy, allergies. You should not get involved in vegetable yazvennikam and patients with gastritis, because it can contribute to the aggravation of diseases. Diabetics should also be careful when using pumpkin pulp because it contains a lot of sugar and can trigger an increase in glucose levels.

How to make pumpkin puree

To prepare pumpkin puree you need to take a ripe fruit with a dense skin, on which there are no flaws and spoiled places (it is optimal to choose homemade varieties for the mashed potatoes - Butternat or Little). Vegetable peeled, seeds, loose areas, and the flesh is cut into cubes or slices. Then they need to be cooked using a multicooker, in the usual way or bake in the oven.

You can make pumpkin puree with a fork, kneading the pieces until smooth, or grind through a sieve, but it is more convenient to use a blender, mixer or food processor. Enough and a couple of minutes to turn the soft pieces into a creamy mass. The finished product can be diluted with broth and make cream soup, adding pasta or any boiled cereal (rice, millet). For preparation for the winter hot mashed potatoes should be placed in jars, corked and cleaned in a cool place.

How to cook pumpkin for baby puree? The process lasts from half an hour to an hour, depending on the chosen method of cooking. Cooking lasts 40-50 minutes in a slow cooker, in a saucepan - up to an hour, in a pressure cooker - 20-30 minutes, baking in the oven lasts about an hour. Spice up a tasty, healthy dish for a child needs with vegetable or butter. Cottage cheese, cream, sour cream is often put into baby puree.

Pumpkin Puree in Multicooker

To vary the diet, try pumpkin puree in a slow cooker. From fruits it turns into a fragrant dessert or a delicious first baby food. Peeled pulp is cut into pieces, cooked in a bowl of a stew multicooker. It should languish for 15 minutes until soft. Then the pieces need to cool slightly and chop to a puree-like state. If you plan to prepare a savory dish or side dish, you can add cheese, spices, salt, and black pepper.

Pumpkin Puree Recipe

Before you prepare the pumpkin puree step by step, you should take care of the selection of a suitable recipe. There are plenty of options for tasty treats: for baby foods and for storage for the future, salty and sweet treats, for dessert, baking, and as a base for soups. In the network you can find a lot of photos and pumpkin puree recipes - each housewife can choose the best option.

Pumpkin Puree for Winter

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie dishes: 48 kcal.
• Purpose: for dessert.
• Cuisine: European.

Pumpkin puree for the winter can be prepared in two ways - from boiled or baked in the oven pulp. You will need citric acid or sour juice (pomegranate, cranberry, orange) for canning. Spicy fruit acidity successfully emphasizes the sweetness of the vegetable, gives the delicacy a pleasant, unique flavor. From the following number of products 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, put on a baking sheet, send to bake for 40 minutes at 180 degrees.
2. Crush with a blender, place in a larger container, cover with juice, sprinkle with sugar.
3. Simmer for 10 minutes.
4. Transfer hot mashed potatoes to sterilized jars.
5. Cork, cool. Only then can banks be stored in a refrigerator or sent to the home cellar.

Pumpkin Puree Recipe for Baby

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie dishes: 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 the thorough grinding of the product in which lumps may form during cooking.

Ingredients:

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

Cooking method:

1. Peel the vegetable. Cut into small slices, mark into a dipper or saucepan, cover with water.
2. Put on the fire, close the lid, stew for 20 minutes until ready.
3. Drain the liquid, wipe through a sieve.
4. Mix with butter. The finished product can not be stored for a long time, you need to eat right away.

Pumpkin and Apple Puree for Winter

• Cooking time: 2.5 hours.
• Servings: 5 persons.
• Calorie dishes: 50 kcal.
• Purpose: for dessert.
• Cuisine: European.
• The difficulty of preparation: medium.

Puree pumpkin and apples for the winter has a pleasant sweet-sour taste. It is very useful in winter and spring, when we lack vitamins so much. To cook pumpkin puree for the winter at home, you need to prepare the vegetable, boil it with the addition of apples, grind to a state of gruel. Then the mass is poured hot in cans and sealed carefully.

Ingredients:

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

Cooking method:

1. Remove the peel from the fruit, scrape the pulp.
2. Wash the apples, core out, cut both ingredients into slices.
3. Mince or chop with a blender, pour the resulting apple gruel with sugar.
4. Cook for two hours in a saucepan over low heat, add citric acid.
5. Spread mashed potatoes over sterilized jars, cork, store for storage.

Pumpkin and Potato Puree Recipe

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie dishes: 16 kcal.
• Purpose: for dinner.
• Cuisine: European.
• The difficulty of preparation: medium.

Step-by-step recipe of mashed pumpkin and potatoes will help housewives to make a tasty dietary dish that is well absorbed by the body. This delicacy is suitable for children, thanks to a large number of vitamins and minerals. Adding potatoes makes the dish more satisfying, rich. To add a special flavor to the finished treat, you can add a little unrefined, fragrant oil or cream.

Ingredients:

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

Cooking method:

1. Peel the vegetables, cut into small pieces, cover with water.
2. Boil 25 minutes, add salt. Drain, add chopped garlic, oil.
3. Instead of olive oil, you can put cream or cream with 10% fat.
4. The next step is making mashed potatoes.
5. Serve with chopped parsley.

Cream Pumpkin Puree

• Cooking time: half an hour.
• Servings: 3 persons.
• Calorie dishes: 41 kcal.
• Purpose: for lunch.
• Cuisine: European.
• The difficulty of preparation: medium.

Cream pumpkin puree looks more like soup, which pleasantly warms and nourishes. The dish has a spicy taste due to the addition of fragrant 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;
• onions - 1 pc .;
• chicken broth - 400 ml;
• cream - half a cup;
• garlic - clove;
• nutmeg - 2 g;
• olive oil - 40 ml;
• sesame - 20 g

Cooking method:

1. Onion cut into rings, crush the garlic with a knife. Pass on the oil until transparent, remove the garlic.
2. Peel the pumpkin, cut it into small pieces, send it to the onion.
3. Pour broth, cook under the lid for 20 minutes.
4. Crush the mass with a blender, and then season with spices, pour in the cream.
5. Boil, remove from heat.
6. Sprinkle with sesame seeds, serve with croutons.

Pumpkin and Carrot Puree

• Cooking time: half an hour.
• Servings: 2 persons.
• Calorie dishes: 9 kcal.
• Purpose: for dessert.
• Cuisine: European.
• The 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, great for baby food. Serve a delicacy is best with rich cream or a piece of butter, seasoned with raisins, dried fruits or nuts. For sweets, you can enter a spoonful of honey or maple syrup, sprinkle with powdered sugar.

Ingredients:

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

Cooking method:

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

Pumpkin Cream Soup by Julia Vysotskaya

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 62 kcal.
• Purpose: for dinner.
• Cuisine: author.
• The difficulty of preparation: medium.

Pumpkin cream soup from Yulia Vysotskaya will appeal to all family members. The rich, thick consistency of the dish helps to quickly fill oneself and warm up during the cold season. The spiciness of the soup is given by garlic and hot pepper, and spicy sweetness - orange juice. Serve treats with finely chopped greens, garlic slices (to taste) and croutons.

Ingredients:

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

Cooking method:

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

Learn how to cook with other recipes.

Pumpkin Puree with Cheese

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie dishes: 32 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• The difficulty of preparation: medium.

Pumpkin puree with cheese is more like soup - this treat is served as a first course. For cooking, you can use any cheese - classic solid or melted, but the soup with Parmesan will be especially tasty. The finished dish has a pronounced creamy taste, rich texture and pleasant aroma of spices. Serve the wheat crouton soup.

Ingredients:

• pumpkin - half a kilo;
• potatoes - 4 pcs .;
• onions - 1 pc .;
• garlic - 2 cloves;
• processed cheese - 100 g;
• butter - 50 g;
• bay leaf - 1 pc .;
• sweet ground paprika - 5 g;
• allspice - pinch;
• water - 1.5 l;
• bread - 4 slices.

Cooking method:

1. Pumpkin pulp with potatoes cut into slices, sprinkle with spices. Pour cubes into pan, cover with water, season with bay leaf, simmer for 10 minutes.
2. After boiling add the potatoes, cook for 10 minutes.
3. Melt butter, fry chopped onion with garlic.
4. Once the potatoes are cooked, place the browned vegetables. Remove the bay leaf.
5. Remove from heat, cool, puree with a blender, season.
6. Reduce heat, put the cheese and cook until it is completely dissolved, constantly stirring.

Secrets of cooking pumpkin puree

Professionals reveal the secrets of pumpkin puree:

• diced pulp can be placed in the freezer, and then, if necessary, defrost and chop;
• the most useful pumpkin delicacy comes from baked vegetables or cooked in a slow cooker;
• bake the vegetable best in foil or parchment;
• cream cream soup cannot be boiled, otherwise dairy products may curl up;
• cook mashed potatoes on low heat and strictly on time in order to preserve as much as possible the useful substances of the healthy vegetable.

Video: Pumpkin puree