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Real Pumpkin Puree Recipe From Real Pumpkins

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is that time of year again. Depending on where you are in the world, you can see the orange and yellow fall rich experience more energetic time, or maybe just see that Starbucks has Pumpkin Spice things again. Regardless of where you are, the pumpkin is the basic taste of fall.

You may be thinking, “Should I get a pumpkin this year and do something else besides carving … but what would you do with it” I know this: the pumpkin is a extremely versatile pumpkin that can be used in a ton of recipes. The best thing you can do with a pumpkin is to make it into a puree, so you do not have to buy canned pumpkin Store. These canned stuff is usually loaded with sugar and can have Chemical tin itself.

How to make pumpkin puree? Pumpkins what should you buy? Well, except those huge pumpkins for the kids and let them carved into the faces of two gears with triangular eyes. Those who are not sweet, so do not lend themselves to the kitchen. But please, Do not throw the seeds . You can season with a little sea salt and black pepper and roast them for a healthy snack . If you feel saucy, throw the pumpkin seeds in some liquid amino acids, wasabi, ginger powder, garlic powder, pepper and a little black.

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The pumpkin puree you need for this are small. The stores usually indicate that they are varieties of sugar or cake pumpkins¾Baby baby bear or PAM are great. Before you get started in preparing pumpkin, preheat oven to 350 degrees. Once you have two of these small pumpkins, cut the leaves, and then cut in half. Remove the entrails and save the seeds. Cut each half punch out in half so you have 8/4 of pumpkin. Place them on the baking sheet, drizzle a little olive oil over them, and bake for 45 minutes.

Once the pumpkins are done baking, remove from oven and let cool until you can handle them. Remove the skin with a knife and put the meat in a food processor or blender (you may need to do this in a few separate lots). When the pumpkin puree, season with a little pepper, cinnamon, black pepper, ground cloves and A dash of sea salt . You can add spices to taste. Just keep mixing and tasting until you have the desired flavor.

The best way to store the mash is to put in Ziploc bags size room. You can also use glass material for storage if this method is preferred. If the puree is placed in the refrigerator it will keep for a few days but can be frozen and it will be good for several months.

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So if you are making soup cake oatmeal, shakes or even a sorbet pumpkin, this puree made in house is available this season. Go fresh and avoid the tin!

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