How to make pumpkin puree. Delicious pumpkin puree, quick and tasty: according to recipes for babies, children and adults

Pumpkin is a very popular vegetable in cooking. The tender, sweetish pulp is used to make soups, baked goods and various desserts. It is convenient to use pumpkin in all these dishes in the form of a puree. We’ll talk about how to make pumpkin puree today in our article.

To prepare pumpkin puree, any type of pumpkin can be used, with the exception of decorative ones, of course. For sweet desserts, it is more appropriate to use a nutmeg vegetable. The flesh of butternut squash is bright orange and very sweet.

Selection rules:

• First and foremost: the pumpkin must be ripe. Ripeness indicator – ripe, thick seeds.
• Preference should be given to medium-sized specimens weighing up to 4 kilograms.
• Particular attention should be paid to the tail. It must be dry.
• In stores and markets you should purchase a whole vegetable, not a cut part.
• The pumpkin skin should be intact and, preferably, even. A natural waxy coating may be present.

How to cook pumpkin for puree

In the oven

The vegetable skin is washed under running water and wiped with a cloth. By using sharp knife cut the pumpkin in half and remove the seeds. This can be done with a tablespoon or just with your hands. There is no need to throw away the seeds. They are washed to remove fibers, dried and eaten.

You can bake the pumpkin in halves immediately or divide each part into several more parts. There is no need to cut off the peel.

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

The vegetables are placed in an oven preheated to 180 degrees and baked for 40–50 minutes. Many housewives recommend baking the pumpkin covered with foil. In this case, the pumpkin will definitely not be fried, and the amount of vitamins will remain at the maximum level.

Check readiness with a knife or fork by piercing the pieces.

The finished pumpkin is removed from the oven, and the pulp is separated from the peel using any cutlery or by hand.

The “AllrecipesRU” channel in its video will tell you in detail about how to make delicious pumpkin puree in the oven

On the stove

This method is much more labor-intensive than the previous one, since you will 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 subsequently peeled.

The fully peeled vegetable is chopped into small cubes or thin plates, filled with water, and simmered for 15 - 20 minutes until completely softened.

Watch the video from the Life Mom channel - Pumpkin puree on the stove

Pumpkin puree recipes

Natural pumpkin puree for children

For babies, purees are prepared without adding various spices and sugar. As a last resort, the puree can be salted with a few grains of salt or sweetened with fructose.

Pumpkin boiled until soft is pureed using a blender. Since children under one year of age prefer more liquid food, the puree should be liquid. You can dilute the mixture with boiled water or breast milk. This puree cannot be stored. But natural product, without additives, can stand under the lid in the main compartment of the refrigerator for 2 - 3 days.

Pumpkin puree can be stored for longer long time V freezer. To do this, the cooled mass is laid out in small containers and sent to the chamber for storage. Silicone muffin tins, airtight freezer bags, 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;
• homemade or store-bought pomegranate juice – 200 milliliters.

The peeled and chopped pumpkin is placed in a container of a suitable size, sugar is added and the juice is poured in. Boil the pumpkin in sweet syrup for about half an hour until soft, and then puree it in a blender. The crushed sweet mass is put back on the fire and boiled over low heat for 10 minutes. When hot, the puree is placed into jars and sealed with sterile lids.

Puree with citric acid

• pumpkin – 2 kilograms;
• granulated sugar – 500 grams;
• Citric acid powder – 1 teaspoon.

The pumpkin is baked in the oven and then chopped in a blender. Add the remaining ingredients and heat on the stove for 10 minutes. The hot puree is placed in sterile containers and sealed for the winter.

Pumpkin and cranberry puree

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

A syrup is prepared from water and sugar, and the pumpkin is boiled in it until tender. If the cranberries were frozen, then they must be thawed first. The juice is squeezed out of the berries, which is also added to the boiled pumpkin. All ingredients are pureed and then boiled for 15 - 20 minutes.

The “Visiting Elena” channel presents to your attention a recipe for pumpkin and applesauce

Pumpkin puree is ideal for baby and medical nutrition. Included in diet No. 5p for pancreatitis. How to properly prepare delicious pumpkin puree - a simple recipe.

IN autumn period diversify dietary food for pancreatitis, you can use such a wonderful seasonal vegetable like a pumpkin. Many people undeservedly underestimate its beneficial properties for the human body. But pumpkin is an ideal dietary product, especially if the patient is recommended to diet No. 5p.
This beautiful orange fruit consists of 90% water, is low in calories (only 22 kcal per 100 g of product) and, at the same time, contains a lot of fiber and a whole range of vitamins and microelements necessary for normal functioning. internal organs.
Pumpkin dishes are recommended to be added to the diet for pancreatitis for the reason that they are not only not harmful, but also contribute to more successful treatment of diseases of the pancreas and obesity. Pumpkin reduces bad cholesterol levels and has an anti-inflammatory effect. It is the leader among vegetables in terms of iron and vitamin T content. In addition, it contains all B vitamins, vitamins E, C, D, F, PP, as well as carotene, potassium, magnesium and calcium. In a word, this is a real natural storehouse of health.
The fastest way to prepare an orange vegetable is to cook pumpkin puree, the recipe for which is extremely simple and tasty.

Pumpkin Puree Recipe

Ingredients:
To prepare this easy and very healthy dish you will need:
1 kg of table pumpkin pulp;
40 g butter;
sugar to taste.
Procedure for preparing pumpkin puree:
The vegetable is peeled and seeds removed, the pulp is cut into large pieces and lightly simmered in a small amount of water. Grind the warm pumpkin through a fine sieve, add 5 g of butter, sugar to taste and boil again for 5-10 minutes over low heat, not allowing the paste to boil (at t = 85-90°C). At the end of cooking, add the remaining piece of butter to the pumpkin puree and mix thoroughly. The dish can be watered before use. a small amount sour cream or milk sauce.
Pumpkin puree, the recipe for which is given above, is very easily digestible and helps digest heavier dishes, which is very important for people who are prescribed diet No. 5p. Therefore, it is recommended to eat a few spoons of this yummy even after the main meal to ease the work of the stomach.
Little advice: When buying pumpkin for food at the market, be careful because, in addition to the table variety, there are also fodder and ornamental fruits. The former are unsuitable for making pumpkin puree, as they have a disgusting taste, and the latter are very hard and completely inedible.

Calories and nutrient content of pumpkin puree.

If you prepare the dish according to the recipe described above, then the calorie content of 100 grams of pumpkin puree is 77.55 kcal.

The dish can be more nutritious if you put more oil or add an additional ingredient

The calorie content of the dish will be less if pumpkin puree cook without oil, or replace part of the pumpkin mass with a lower-calorie component, such as apples.

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. B vitamins help support function nervous system, fight insomnia, relieve fatigue. In addition, pumpkin contains a lot 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 function. digestive tract. Low calorie 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 bake 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. Finished product You can dilute it with broth and make 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 the selection 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 container larger size, pour in juice, sprinkle with sugar.
3. Cook over low heat for 10 minutes.
4. Transfer 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. Required condition is to carefully grind the product, in which lumps may form during cooking.

Ingredients:

• pumpkin – 100 g;
• water – half a glass;
• vegetable oil- 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 a large number 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 oil 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. Next step- making 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, great 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.

Pumpkin puree soup from Yulia Vysotskaya 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 spices add spice to the soup. hot pepper, and savory sweetness - Orange juice. 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. Pumpkin pulp cut 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, garlic croutons.

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Pumpkin puree - recipes with photos. How to prepare pumpkin puree for baby food, for the winter or as a side dish

Today we want to eat not only tasty, but also healthy products. Pumpkin is exactly such a product, a vegetable. The beneficial properties of pumpkin are largely due to its high content of carotenoids. In addition, pumpkin contains a lot of fiber and vitamins. But it is important to know how to cook pumpkin in order to retain maximum of its benefits. So, you've read about beneficial properties pumpkins or you wanted to cook something original, and now you are thinking about what you can cook with pumpkin. Pumpkin is prepared in the most in various ways. There is steamed pumpkin, baked pumpkin, stewed pumpkin, baked pumpkin, even fried pumpkin. You can prepare both first, second and dessert dishes from pumpkin, simple dishes from pumpkin and more complex, there are recipes for preparing pumpkin dishes for all occasions. How to cook pumpkin is up to you; it’s actually difficult to spoil pumpkin.

Let's start with the second courses. Second pumpkin dishes often prepared with meat, these are pumpkin with meat in the oven, pumpkin in a pot with meat. Pumpkin dishes with meat are prepared with a combination of other vegetables, potatoes, and onions. Pumpkin and chicken dishes are popular. Many people like this pumpkin, recipes with meat are satisfying, and delicious dishes from pumpkin and chicken meat easy to prepare. And for those who are on a diet, they will suit Lenten dishes from pumpkin. Sweet pumpkin dishes include various casseroles and soufflés. You can do something simpler, for example, baked pumpkin with honey, baked pumpkin with sugar, baked sweet pumpkin with cinnamon. Pumpkin with honey creates a very interesting taste and aroma.

Many recipes with pumpkin can be prepared for children, of course, if it is not pumpkin with meat, pumpkin stuffed with lard, etc. Pumpkin dishes for children, usually prepared from steamed or boiled pumpkin, these are pumpkin with rice, pumpkin with apples, or pumpkin with chicken, pumpkin stewed with vegetables and other dietary pumpkin dishes. Now about where the pumpkin is prepared. Pumpkin recipes can use a simple saucepan or more modern kitchen units. Pumpkin is prepared in a slow cooker, pumpkin in the microwave, pumpkin in the oven, pumpkin in a double boiler, pumpkin in an air fryer. Pumpkin dishes in the oven help preserve the aroma of pumpkin and give it a delicate texture. If you are interested in oven-baked pumpkin, the recipe we recommend is called meat with baked pumpkin. For those who save their time, pumpkin dishes in a slow cooker and pumpkin dishes in the microwave are suitable. Original recipe– whole pumpkin baked in the oven or stuffed pumpkin baked in the oven. This dish is prepared from a whole pumpkin, it is scraped out inside, the filling is placed there, after which the pumpkin is cooked in the oven. This recipe is also good because it allows you to prepare a beautiful and extraordinary dish that looks interesting on the table. So this is great option, if you don't know what to cook with pumpkin. We hope our tips will help you and you will end up with a very tasty pumpkin. Recipes with photos will give you even more confidence in your abilities. Choose pumpkin recipes with photos, pumpkin dishes with photos, pumpkin recipes with photos, and cook pumpkin for health!

The autumn season is in full swing, and only lazy housewives have not yet prepared delicious pumpkin puree with apples, carrots, zucchini and other seasonal additions for the winter. But pumpkin puree is an irreplaceable thing in a full-fledged family, where the children’s daily menu should be balanced and healthy, and the adult’s should be original and varied. Using a delicate and airy mousse made from a bright autumn “beauty”, you can not only provide complementary feeding to infants, but also all year round cook fresh vitamin puree soup, bake a variety of pies and muffins, create extraordinary curd desserts with cream. Isn’t this a reason to work actively: to collect a pot-bellied harvest, to choose the fastest and successful recipes With step by step photos, prepare pumpkin puree in the maximum volume so that there is enough for all your culinary ideas.

Ideal pumpkin puree soup with cream: recipes with photos

Puree soup, and even more so pumpkin soup with cream, is an integral part of the global foundation perfect recipes delicious food. Delicate vegetable puree with various additives long ago captivated Europeans and managed to take root in northern countries, has taken pride of place in the culinary traditions of residents of Western latitudes. And in recent years this amazing seasonal treat actively appears on the tables of our compatriots. It’s time for you to master the perfect pumpkin puree soup with cream according to the recipe with photo.

Ingredients needed for Creamy Pumpkin Soup

• fresh pumpkin - 800 g
• dry thyme - 6 sprigs
• cream - 100 ml
• garlic - 5 cloves
• olive oil - 3 tbsp.
• chicken or vegetable broth - 800 ml
• salt and pepper mixture

Step-by-step preparation of aromatic puree soup from unsweetened pumpkin with cream according to a recipe with photos

Hearty pureed pumpkin soup with potatoes - step by step recipes

Thick puree soup made from grated pumpkin with the addition of potatoes, onions, garlic and other vegetables is a flavorful, satisfying and very nutritious dish with a minimum budget and simple recipe step-by-step preparation. Thanks to the high concentration of ingredients in the finished mass, the puree soup is rich in bright flavors and pronounced aromas. This dish is perfectly absorbed by the body and does not leave extra centimeters on the waist.

Ingredients needed for Pumpkin Cream Soup with Potatoes, Onions and Garlic

• small pumpkin - 1 pc.
• potatoes - 6 pcs.
• onions - 2 pcs.
• garlic - 2 cloves
• vegetable oil - 3 tbsp.
• butter - 40 g
• fine salt - 1 tsp.
• dried aromatic herbs
• low-fat milk - 200 ml

Step-by-step preparation of hearty puree soup from potatoes, pumpkin and onions

Unsweetened fresh pumpkin puree with cabbage and onions: quick and tasty recipes

Vegetable puree soup and thicker pureed mixture are popular all over the world for good reason. In northern countries, such dishes instantly warm and invigorate with the aroma of herbs and spices. In the south, they save you from the heat by pampering them with refreshing notes of pumpkin and additional fresh ingredients. For us, unsweetened fresh pumpkin puree with cabbage and onions according to the recipe is quick and tasty - this is another opportunity to diversify the everyday menu with healthy and uneaten food.

Ingredients needed to make Unsweetened Pumpkin Puree with Onions and Kale

• unsweetened pumpkin - 450 g
• shallots – 50 g
• kale cabbage - 70 g
• garlic - 3 cloves
• vegetable broth - 350 ml
• milk - 1 tbsp.
• sesame seeds - 1 tsp.
• olive oil - 2 tbsp.
• ground pepper

Step-by-step preparation of unsweetened fresh pumpkin puree with onions and cabbage according to a quick and tasty recipe

How to make pumpkin puree as a side dish with potatoes, carrots and zucchini

Oddly enough, it is the choice of side dish that becomes the main problem in preparing for a festive dinner. It's not difficult to find original snack. After some thought, you can come up with something similar for main course or dessert. What can we say about salads? And only the side dish kills with monotony over and over again: boiled, baked potatoes, rice with vegetables... It's time to retreat from the patterns and destroy stereotypes. Learn how to make pumpkin puree as a side dish with potatoes, carrots and zucchini so you don't have to feed your guests boring and monotonous food in the future.

Necessary ingredients for a side dish of pumpkin puree with potatoes, carrots and zucchini

• potatoes - 900 g
• pumpkin – 500 g
• carrots - 150 g
• zucchini - 300 g
• onion - 1 pc.
• milk - 100 ml
• butter - 50 g
• vegetable oil - 1 tbsp.
• pepper
• pumpkin seeds - 30 g
• Provençal herbs - 0.5 tsp.

Step-by-step preparation of fresh pumpkin puree with potatoes, carrots and zucchini for garnish

Spicy finger-licking puree from baked pumpkin: recipes for the winter

In taste qualities there is no doubt about multi-component purees with pumpkin and other seasonal gifts. There are many combinations, more intense or less contrasting, that can surprise even gourmets. But pure pumpkin puree often becomes a source of debate and debate on food blogs and TV shows. Not everyone likes the taste and aroma of such a treat. But we are sure that the reason for this is the inability to prepare it correctly. And our finger-licking savory baked pumpkin puree recipe for the winter is a clear confirmation of the hypothesis put forward.

Necessary ingredients for finger-licking pumpkin puree for the winter

• small unsweetened pumpkin - 1 pc.
• olive oil - 1 tbsp.
• white wine - 100 ml
• sea ​​salt - 1 tsp.
• dried garlic powder - 1 tsp.
• curry - 0.5 tsp.
• paprika - 0.5 tsp.
• Greek yogurt - 100 g
• greens - to taste

Step-by-step preparation of savory puree from unsweetened pumpkin according to the finger-licking recipe for the winter

Baby puree from pumpkin and apples for the winter: video recipe

Finding the right pumpkin for all previous recipes is quite simple. Know yourself, look for fresh fruits and unsweetened varieties - “Stofuntovaya”, “Valok”, “Volzhskaya gray”, “Lechebnaya”, “Akorn”, “Vesnushka”. It is much more difficult to choose the right raw materials for preparing healthy baby puree from pumpkin and apples for the winter using our video recipes. After all, the fruits should not only be ripe, fresh, juicy and healthy, but also hypoallergenic, not too brightly colored, with an average level of sugars in the composition. AND best choice this time - whole fruits of "Konfetka", "Gribovo bush", "Altai" or "Children's delicacy" weighing from 3 to 5 kg with a natural waxy coating and dense skin.

For details on preparing fresh pumpkin puree with apples for the winter for children, see the following video recipes:

Vitamin puree for children from pumpkin without sugar for the winter

Not all children can be persuaded to try vitamin-rich pumpkin puree in the middle of winter, and even without sugar. But even if a child, having bought into the bright color, tries one spoon, he will probably refuse the second. At least that’s how it was in our distant childhood. In order not to repeat the sad experience of mothers and grandmothers, it is extremely important to learn a few tricks and tricks to help prepare vitamin puree for children from sugar-free pumpkin for the winter that is not only healthy, but also tasty.

Necessary ingredients for vitamin-free pumpkin puree without sugar for children for the winter

• sweet pumpkin – 2 kg
• liquid honey - 0.5 tbsp.
• vanillin - to taste
• butter - 50 g

Step-by-step preparation of children's vitamin puree from fresh pumpkin without sugar according to a recipe for the winter

Delicate pumpkin puree for babies: recipe with photos

Tender pumpkin puree is almost the ideal first complementary food for infants. This product is inferior only to preparations made from apples, zucchini and broccoli. And even then, solely due to its bright color, which has an allergic effect on the baby’s body in isolated cases. Otherwise, there are no complaints about the delicate pumpkin puree for babies according to the recipe with photo. It fully fills the child’s body with vitamins of almost all groups, beta carotenes, potassium, phosphorus, copper, iron, magnesium, etc.

Necessary ingredients for preparing tender boiled pumpkin puree for infants

• fresh pumpkin – 850 g
• filtered water - 1 tbsp.

Step-by-step preparation of pumpkin puree for babies according to a recipe with photos

The classic faceless pumpkin puree has been familiar to us since childhood. This is probably why today we are trying to complement traditional way preparing such food with new and improved step by step recipes with photos and videos. So that from now on every child can enjoy the whole winter delicious dessert with bright pumpkin, apples and cream. And the adults were happy quick cooking a variety of variations of puree soup - with potatoes, carrots and zucchini.