Pumpkin puree
Votes: 4
Time: 1 hour 57 minutes
Complexity: easily
Quantity: 900 g – 1200 g pumpkin puree
Complexity: easily
Quantity: 900 g – 1200 g pumpkin puree
Nutritional value per serving:
Serving size: 1 of 4
Calories 103, total fat 0 G., saturated fats 0 G., proteins 4 G., carbohydrates 26 G., fiber 2 G., cholesterol 0 mg, sodium 1319 mg, sugar 11 G.
Serving size: 1 of 4
Calories 103, total fat 0 G., saturated fats 0 G., proteins 4 G., carbohydrates 26 G., fiber 2 G., cholesterol 0 mg, sodium 1319 mg, sugar 11 G.
Pumpkin puree - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pumpkin for baking (1800 - 2700 gr.), leave the seeds for snacks
- Coarse salt
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
Cut a small piece of pumpkin and place it cut-side down. Cut off the stem and cut the pumpkin in half, using a heavy object for ease. Use a shovel to scoop out the seeds inside the pumpkin. - Sprinkle the pumpkin halves with salt and place them cut-side down on a parchment-lined baking sheet. Bake until tender, checking occasionally with a knife to make sure it slides in easily, 30 to 50 minutes.
- Remove the pumpkin from the oven and let it cool for 1 hour. Scoop the pumpkin flesh out of the skin and place it in a food processor. Process until smooth, about 3-4 minutes. Store in the refrigerator for about 1 week, or in the freezer for up to 3 months.
Exit: 900 gr. – 1200 gr.
Collection of recipes with Pumpkin puree.
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