Pumpkin puree – recipes with photos. How to make pumpkin puree for baby food, for the winter or a side dish

The content of the article

• The benefits and harms of pumpkin puree
• How to make pumpkin puree
• Pumpkin puree in a multicooker
• Pumpkin puree recipe
• Pumpkin puree for the winter
• Baby Pumpkin Puree Recipe
• Pumpkin and apple puree for the winter
• Pumpkin and Potato Puree Recipe
• Pumpkin puree with cream
• Pumpkin and carrot puree
• Soup mashed pumpkin from Julia Vysotskaya
• Pumpkin Puree with Cheese
• The secrets of making pumpkin puree

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

The benefits and harms of pumpkin puree

First you need to figure out what the benefits and harms of pumpkin puree are. The basis of the dish is a vegetable rich in carotene and vitamin A, which positively affect vision, improve skin condition. Vitamin B group helps maintain the nervous system, fight insomnia, relieve fatigue. In addition, pumpkin has 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 hematopoiesis process..

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

In addition to the benefits, the pumpkin also has some harm and contraindications. These include individual intolerance, allergies. Do not get involved in vegetable ulcers and patients with gastritis, as this can contribute to exacerbation of diseases. Diabetics also need to be careful about pumpkin pulp because it contains a lot of sugar and can trigger an increase in glucose..

How to make pumpkin puree

To prepare the pumpkin puree, you need to take a ripe fruit with a dense peel, on which there are no flaws and spoiled places (it is optimal to choose homemade varieties for the mashed potatoes – Butternat or Kroshka). The vegetable is peeled, seeds, loose sections, 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 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 for a couple of minutes to turn 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 harvesting for the winter, hot mashed potatoes need to 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 cooking method chosen. 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. To season a tasty, healthy dish for a child, you need vegetable or butter. Cottage cheese, cream, sour cream are often put in baby puree.

Pumpkin puree in a multicooker

To diversify the diet, try making mashed pumpkin in a slow cooker. From the fruits, a fragrant dessert or a delicious first lure for infants is obtained. The peeled pulp is cut into pieces, cooked in a bowl of a multicooker for a couple. It should languish for 15 minutes, until it becomes soft. Then the pieces need to be slightly cooled and crushed to a puree state. If you plan to cook a savory dish or side dish, you can add cheese, spices, salt, black pepper.

Pumpkin puree recipe

Before you cook pumpkin puree step by step, you should take care of choosing the right recipe. There are many options for delicious treats: for baby food and for future use, savory and sweet treats, for dessert, pastries and as a basis for soups. On the network you can find many photos and recipes for pumpkin puree – each housewife will be able to choose the best option.

Pumpkin puree for the winter

• Cooking time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie dishes: 48 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

Pumpkin puree for the winter can be prepared by two methods – from boiled or baked pulp in the oven. You will need citric acid or sour juice (pomegranate, cranberry, orange) for canning. Spicy fruit sourness successfully sets off the sweetness of the vegetable, gives the treat a pleasant, unique flavor. About four liters of mashed potatoes can be obtained from the quantity of products below..

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. Grind in a blender, place in a larger container, pour juice, pour 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 a home cellar.

Baby Pumpkin Puree Recipe

• Cooking time: half an hour.
• Servings Per Container: 2 Persons.
• Calorie dishes: 10 kcal.
• Purpose: for lunch.
• Cuisine: European.
• The complexity of the preparation: simple.

The recipe for mashed pumpkin for babies is useful for young mothers who plan to introduce a new dish in 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 the baby. A prerequisite is thorough 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, mark in a bucket or saucepan, fill with water.
2. Put on fire, close the lid, simmer for 20 minutes until tender.
3. Drain, wipe through a sieve.
4. Mix with butter. The finished product can not be stored for a long time, you need to eat immediately.

Pumpkin and apple puree for the winter

• Cooking time: 2.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 50 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: 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 a vegetable, boil it with apples, grind to a state of gruel. Then the mass is hot poured into banks and carefully corked.

Ingredients:

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

Cooking method:

1. Remove the peel from the fruit, scrap the flesh.
2. Wash the apples, remove the core, cut both components into pieces.
3. Pass through a meat grinder or grind 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. Arrange mashed potatoes in sterilized jars, cork, put into storage.

Pumpkin and Potato Puree Recipe

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 16 kcal.
• Destination: for dinner.
• Cuisine: European.
• Difficulty: medium.

A step-by-step recipe for mashed pumpkin and potato will help housewives make a delicious diet dish that is well absorbed by the body. This delicacy is also suitable for children, thanks to a large number of vitamins and minerals. Adding potatoes makes the dish more nutritious, saturated. To add a special flavor to the finished treat, you can add a little unrefined, aromatic oil or cream.

Ingredients:

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

Cooking method:

1. Peel the vegetables, cut into small pieces, fill with water.
2. Cook for 25 minutes, salt. Drain, add chopped garlic, oil.
3. Instead of olive oil, you can put cream or cream with a fat content of 10%.
4. The next step is to make mashed potatoes.
5. Serve with minced parsley.

Pumpkin puree with cream

• Cooking time: half an hour.
• Servings Per Container: 3 Persons.
• Calorie dishes: 41 kcal.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Pumpkin puree with cream is more like a soup that pleasantly warms and nourishes. The dish has a spicy taste due to the addition of aromatic spices – garlic, nutmeg. A delicacy will look especially elegant if you sprinkle it with pumpkin or sesame seeds or serve 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 seeds – 20 g.

Cooking method:

1. Cut the onion rings, crush the garlic with a knife. Pass in oil until clear, remove garlic.
2. Peel the pumpkin, cut into small pieces, send to the onion.
3. Pour in the broth, cook under the lid for 20 minutes.
4. Grind 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 Per Container: 2 Persons.
• Calorie dishes: 9 kcal.
• Purpose: for dessert.
• Cuisine: European.
• The complexity of the 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 the delicacy best with heavy cream or a slice of butter, seasoned with raisins, dried fruits or nuts. For sweetness, you can introduce 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. Rinse and peel the carrots. Remove the peel from the pumpkin, cut the flesh into rhombuses, and carrot into circles.
2. Pour vegetables in a glass of water, cook for six minutes (they should remain slightly solid).
3. Add the remaining water, oil, warm for another 10-12 minutes, beat with a blender until smooth..
4. Serve with your favorite ingredients..

Soup mashed pumpkin from Julia Vysotskaya

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 62 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Pumpkin soup from Julia Vysotskaya will appeal to all family members. The rich, thick consistency of the dish helps to quickly get enough and warm in the cold season. Garlic and hot hot peppers add spiciness to the soup, and orange juice is the piquant sweetness. Serve the treat to the table with finely chopped herbs, garlic slices (to taste) and crackers.

Ingredients:

• pumpkin – a pound;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• apple – 1 pc.;
• onion – 1 pc.;
• garlic – 2 cloves;
• hot hot pepper – 1/3 of the 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 pumpkin flesh into large cubes, potatoes with carrots into small slices.
2. Onions, garlic, pepper must first be peeled, then chopped.
3. Melt the butter, mix with olive and fry the onion and garlic in this mixture until transparent.
4. Sprinkle with spices, fry for two minutes, add carrots. Cook the minute over high heat, fill with water, boil. Reduce heat, cover, simmer for 10 minutes.
5. Put pumpkin, potato, pepper, 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 digest.
8. Sprinkle with grated cheese, seeds, garlic croutons.

Pumpkin Puree with Cheese

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 32 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

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

Ingredients:

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

Cooking method:

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

The secrets of making pumpkin puree

Professionals reveal the secrets of making pumpkin puree:

• diced pulp can be placed in the freezer, and then, if necessary, thaw and grind;
• the most useful pumpkin treat will come from a baked vegetable or cooked in a slow cooker;
• bake the vegetable is best in foil or parchment;
• cream soup cannot be boiled, otherwise dairy products may curdle;
• boil mashed potatoes on low heat and strictly on time to maximize the storage of nutrients of a healthy vegetable.