For the pumpkin puree, peel and chop the pumpkin and spread on a baking tray. Pour a little water over it and bake at 170° until the pumpkin pieces are soft.
Put the pumpkin in a bowl and puree with a blender until very fine. Fill into very clean jars. In the refrigerator, the pumpkin puree will keep for about 1 week.
Preparation Tip:
If you freeze the pumpkin puree filled in small jars, you will always have fresh pumpkin puree at hand. With this you can prepare desserts as well as savory dishes.
Related Recipes:
Veal Rolls with PumpkinSalt and pepper the saddle of veal and fry well in a pan in hot fat. Add the herbs and fry briefly. Then place...
Cucumber Soup with Pumpkin Seed DumplingsFor the cucumber soup with pumpkin seed gnocchi first prepare the gnocchi. For this, stir all the ingredients...
Salmon Trout with Melon Pumpkin and Pumpkin ChutneyFor the salmon trout with melon pumpkin and pumpkin chutney, finely slice the trout fillets with a sharp thin...
Alsatian Lentil SoupPour the lentils into a colander and rinse under cold running tap water. Cover with tap water in a baking dish...
Leg Meat Ravioli with Bell Pepper Cream and FennelFor the dough, knead all ingredients well until a smooth dough is formed. Cover and let rest in the...
Veal Liver Escalope with Port Wine Sauce and Parsnip PureeFirst, for the parsnip puree, peel the parsnips, potatoes and carrots and cut into coarse cubes. Cook over...
Solo Asparagus with Pumpkin Seed Oil FoamFor the solo asparagus, peel the asparagus, cut away the woody part and place 6 spears on each of two large...
Broccoli and Feta Cheese MousseFor the Broccoli and Sheep Cheese Mousse, line a 250 ml terrine dish with plastic wrap. Divide broccoli and...
Veal Liver with Apple-Onion PureeFor the calf’s liver with apple-onion puree, peel the onions, cut them in half and remove the gore from...
Roulade Champagne Cream PieFor the roulade champagne cream cake, line 1 cake pan and 1 baking sheet with baking parchment. For the...