Pumpkin puree for the winter: recipes with apples, for children

Rules for making pumpkin puree

To prepare the preparation for the winter, you will need the vegetable itself. It should be a fresh and strong pumpkin. It is necessary to wash thoroughly and cut in half. The fruit must be cleaned. This can be done easily with a knife and a vegetable peeler.

A simple recipe, but the basic rules of preservation must be followed. First of all, you need to prepare the jars. To do this, they need to be sterilized and held over steam. It is optimal to place the mixture immediately after cooking in hot containers.

After seaming, it is recommended to lay the jars upside down and wrap them in a blanket so that cooling occurs as slowly as possible. Then the product can be stored in a cool room for a maximum period.

If you are cooking strictly for adults, you can add fruit liqueur. This will give the dessert a special taste and original aroma. This product can be stored a little longer. But children should not be given such a dessert for obvious reasons.

How to properly prepare a pumpkin

In order to make a preparation, you need to choose and prepare the main ingredient correctly. If the vegetable will be prepared for sweet preparation, then it is necessary to select a nutmeg variety. The pumpkin must be of sufficient ripeness, that is, have thick seeds. This is the first indicator that the vegetable can be cooked. The best option is to weigh less than 4 kg.

After the vegetable is cut, be sure to remove the seeds from it. It is better not to throw them away, since pumpkin seeds contain a huge amount of useful substances.

A simple recipe for pumpkin puree for the winter

To prepare a simple dessert without sugar, you need to take a vegetable and carefully prepare it. After washing, cutting and removing the peel and seeds, you should do the following manipulations:

Cut the fruit into large pieces.
Place in a suitable container for baking in the oven.
Wrap the entire baking sheet in several layers of foil so that it does not allow steam to escape.
Preheat the oven to 200 degrees.
Place the pumpkin there for an hour.
After an hour, remove the foil.
Drain off excess liquid.
Place in the oven uncovered for another 15 minutes.
Grind the resulting pieces into puree using a blender or meat grinder.
Prepare the jars
Sterilize the puree for 5 minutes over low heat.
Immediately pour into glass jars.
Roll up and wrap with a warm blanket on top.

As soon as the workpiece has cooled, it can be lowered into a basement or cellar for further storage.

How to make pumpkin puree with sugar for the winter

The recipe for making dessert with sugar is also simple. Ingredients:

pumpkin 1 kg;
800 g granulated sugar;
glass of water.

Cooking algorithm:

Cut the vegetable into large cubes.
Add a glass of water and cook until the pumpkin is soft.
Grind with a blender.
Add granulated sugar.
Bring to a boil, cook.
As soon as the workpiece reaches the required consistency, it can be poured into jars.
Roll into glass containers and wrap in a warm blanket to cool.

This delicacy will be enjoyed by both adults and children.

Thick pumpkin puree soup with cream - recipes with photos

The puree soup prepared according to this recipe will appeal even to those who are quite relaxed about hot vegetable dishes. The consistency of the dish will be quite thick and will delight you with its richness. For a brighter taste, you can add fragrant herbs, and enhance the spiciness with ground black pepper or a small amount of paprika.

Ingredients needed for Thick Creamy Pumpkin Soup Recipe

pumpkin – 800 g
carrots – 300 g
garlic – 4 cloves
onions – 2 pcs
cream 20% - 100 ml
sour cream – 100 ml
vegetable oil – 30 ml
salt – 1 tsp
grated ginger – 1 tbsp

Step-by-step instructions for the recipe for making pureed pumpkin soup with cream

Rinse the pumpkin and carrots in running water, dry, peel and cut into pieces of any shape.
Peel the onion and chop into slices.
Pour oil into a hot frying pan, add chopped vegetables and fry evenly on all sides for 7-8 minutes over low heat.
Transfer the browned vegetables from the frying pan to a saucepan, add 1 liter of water, add grated ginger and bring to a boil over low heat. Boil for about 15-20 minutes until the ingredients are completely softened.
Grind the boiled vegetables in a blender, pour in cream at room temperature and mix very well. If the mass is not too homogeneous, beat everything again.
Pour the thick puree soup into portioned bowls, season with sour cream and serve.

Apple and pumpkin puree for the winter

Apple-pumpkin puree can be prepared for both children for the winter and adults for dessert. To prepare a dessert with apples you will need:

half a kilo of apples;
4 tablespoons sugar;
kilogram of pumpkin.

Step-by-step dessert recipe:

Cover peeled and chopped apples and pumpkin with sugar.
Cook over low heat for 2 hours.
Before turning off, add a teaspoon of citric acid.
Place the hot treat into jars.

The preparation is ready and will please the whole family with its healthy and tasty properties. Can be used as a dessert, a treat for tea, or as an addition to baked goods.

How to freeze pumpkin for the winter (for complementary feeding)

It is recommended to freeze pumpkin in several forms.

Pieces

Wash the vegetable, peel, remove seeds, dry with paper napkins.
Cut into cubes.
Place in a special airtight freezer bag and place in the freezer.

Grated

Wash the vegetable, peel, dry, remove the core.
Grate.
Place in special plastic bags, seal tightly and place in the freezer.

It’s not difficult to make your own complementary foods for your baby. You need to choose the right products so that they do not harm the baby, but bring maximum benefit. Pumpkin is exactly the vegetable that is allowed as the first complementary food for infants. The main thing is to follow the rules for introducing a new product into the baby’s diet.

Dessert for today - video about 5 mistakes in introducing complementary foods.

Pumpkin is one of those large fruit crops that you cannot eat in one sitting, even if everyone in the family, without exception, is a fan of porridges, casseroles and other dishes made from this product. An easy way to dispose of leftover pumpkin is to freeze it. With the right approach, you will receive a healthy, fresh product that is always ready for quick consumption.

Pumpkin and applesauce for the winter with oranges

The aromatic delicacy will please any gourmet. Ingredients:

one and a half kilos of the main ingredient;
the same number of apples;
1100 g granulated sugar;
200 ml water;
half a teaspoon of cinnamon;
1-2 oranges.

Recipe:

Cut the vegetable into cubes.
Place in a saucepan and place on low heat.
When the pieces become soft, add orange peels.
Add apples there, cut into pieces of any size.
Cook all the ingredients together for 10 minutes.
Turn off the mixture and leave to cool.
Pass the cooled mixture through a sieve.
Squeeze the juice out of the orange.
Mix the puree with juice and add granulated sugar.
Place on low heat.
After 10 minutes, the resulting mass can be poured into jars and rolled up.

The aroma is unique. If the taste is not sour enough, then before pouring into jars, you can add citric acid in the required amount.

Hearty pureed pumpkin soup with potatoes - detailed recipes

Exquisite and satisfying puree soup with pumpkin and potatoes will decorate the daily menu. Despite its completely dietary composition, it will perfectly saturate the body and easily eliminate the obsessive feeling of hunger.

Ingredients needed for Pumpkin Potato Soup

pumpkin - ½ kg
potatoes – 2 pcs.
carrots – 1 pc.
onion – 1 pc.
garlic – 1 clove
salt – ½ tsp

Step-by-step instructions on how to make hearty pureed pumpkin soup with potatoes

Rinse the pumpkin, peel and cut the pulp into large cubes. Do the same with potatoes, carrots and onions.
Heat a frying pan, pour in vegetable oil, add all the vegetables except pumpkin and fry over low heat for 15 minutes, stirring constantly.
Then add the pumpkin and cook for another 10 minutes, remembering to stir the vegetables with a spatula.
Add salt, pour in 2 cups of boiling water, cover with a lid and simmer for half an hour over low heat. Be careful not to burn the onion, otherwise an unpleasant aftertaste will appear.
When the carrots and potatoes are very soft and can be easily pierced with a bamboo stick, transfer the contents of the frying pan to a saucepan and use a hand blender to blend everything into a homogeneous mass.
Taste for salt and add more salt if necessary. If the dish is intended for small children, you can stop there. For adults, it is appropriate to add garlic, passed through a press, or any other favorite hot spices and aromatic herbs. Serve with greens or croutons.

Preparing puree from pumpkin, apples and carrots for the winter

You can prepare pumpkin and applesauce for the winter with carrots as an additional ingredient. Ingredients for a healthy recipe:

300 g each of carrots and apples:
400 g of fruit;
400 ml water;
100 g sugar.

Step-by-step preparation:

Peel and cut the carrots.
Boil it in water until soft.
Add chopped pumpkin and cook 2 ingredients for 10 minutes.
Then add chopped apples.
Remove from heat when all ingredients are soft enough.
Add granulated sugar, grind large pieces in any way.
Roll into jars.

The preparation turns out to be healthy in composition, since all three components of the dessert contain a huge amount of useful substances and vitamins.

Freezing methods

As a puree

This method will take a little longer than others, but it's worth the effort. First, you will get rid of the snowiness and wateriness of the pumpkin by pre-baking it. Secondly, such a frozen semi-finished product without additional processing will allow you to prepare puree soup, casserole, porridge or pie in a matter of minutes. You simply take out the finished puree and add it to the desired dish. Thirdly, puree is much more compact compared to pieces, which means it will take up much less space in the freezer.

Pumpkin has a thick and tough skin, so have a large knife and cutting board ready.

Cut the pumpkin in half and remove the seeds.
Prepare puree from baked or boiled (see all methods below) pumpkin using a blender, masher or fork. The puree should be homogeneous, without lumps.
Place the puree into prepared containers. Containers, plastic cups, and ice trays are suitable. To increase the shelf life of the semi-finished product and avoid weathering, choose molds with lids. Molds without lids can be wrapped in cling film, foil, or placed in a tightly tied plastic bag.

Pumpkin puree retains its beneficial properties when frozen

Choose the size of the mold depending on the dishes you plan to cook later. Ideally, the form should be portioned. For example, a 200 ml container is enough to make one pumpkin muffin.

Important: do not forget that when frozen, the puree expands, so leave a little free space and do not stuff the puree tightly under the lid.

Options for preparing pumpkin for puree:

cleaned in the oven. Carefully remove the peel, cut the pulp into 3x3 cm cubes. Place them in one layer on a baking sheet and place in an oven preheated to 140° for 1 hour. Check the pumpkin for softness (it should be well kneaded with a fork), if necessary, keep in the oven for some more time;
unpeeled in the oven. Cut the unpeeled pumpkin into 3 cm thick slices. Place on a baking sheet lined with parchment paper or foil in a single layer. Bake in a hot oven until the flesh is softened (about 1 hour). Cool the pumpkin and peel off the skin; it should easily separate from the pulp;
in the microwave. Peel and cut the pumpkin into slices. Place in a microwave safe bowl and add some water. Microwave on high for 10-15 minutes. Repeat the procedure several times until the pumpkin is soft;
boiled. Peel the pumpkin, cut into cubes, place in boiled water and boil until soft. The finished pumpkin should be easily pierced with a fork;
for a couple. Place the peeled pumpkin, cut into small cubes, in a steam basket and place in a steamer with boiling water for 30–40 minutes. You can use a pressure cooker or a multicooker with a steam function.

Pumpkin frozen in the form of puree will be a convenient and healthy option for baby feeding. Keep in mind that the baked product has a concentrated taste and consistency, so when feeding a child (especially an infant), it is preferable to use boiled or steamed raw materials.

Preparation of pumpkin puree step by step - photo gallery

Raw pieces

Pumpkin puree is not suitable for all dishes. If you need pumpkin cubes or pieces, freeze them without pre-cooking them.

Cut the peeled pumpkin into small pieces or slices.
Dry with a paper towel.
Spread in a single layer into a freezer container.
Place in the top freezer at the lowest possible temperature.
After a few hours, remove the frozen pumpkin, place it in a storage container with a lid (or bag) and place it in the freezer for long-term storage.

Read also: Crispy pickled cucumbers for the winter in jars

Pieces frozen this way will not stick together.

In grated form

To make pumpkin pancakes and pies, you will need grated pumpkin. Grate the peeled vegetable on a medium or coarse grater, place it in a bag, release the air from it, close it tightly and put it in the freezer.

Frozen grated pumpkin is suitable for making pancakes

Healthy! When freezing vegetables, label the storage container with the date of freezing and the name of the product. Indicate the purpose (for soup, for baking, etc.).

Recipe for pumpkin puree with apples and pears

To prepare such a preparation, you need to take 1 kilogram of apples, pears and pumpkins. You will need a teaspoon of citric acid as a preservative, 400 ml of water, 900 grams of sugar.

Cooking algorithm:

Cut the vegetable, add water, and let it cook.
Remove seeds from pears and chop.
Add chopped apples without seeds to the pears.
Add to the pumpkin, which has become softer.
Steam in a closed container.
Grind the whole mass with a blender.
Add sugar, put on low heat.
Cook for 15 minutes.

Then, like the rest of the preparations, pour into hot jars and roll up. The family is provided with aromatic delicacies throughout the winter.

Homemade winter pumpkin puree with cranberry juice

To prepare dessert with cranberries you need:

250 g cranberries;
2 kg of vegetables;
900 ml water;
300 g sugar;
clove bud.

You need to prepare it like this:

Make syrup from water and sugar.
Pour over the chopped vegetables and cook until tender.
Squeeze juice from cranberries.
Add it to the resulting mass.
Cook for another 15 minutes.
Grind the whole mass with a blender.
Roll into jars.

If there is a lot of sourness, increase the dosage of sugar until the taste is optimal.

Pumpkin puree with plums for the winter

You only need plums and pumpkin in a 1:1 ratio. The recipe is simple and accessible to any housewife:

Remove seeds from prepared vegetables.
Cut the pumpkin and cook with plums until soft.
Drain the resulting liquid.
Rub the mixture through a sieve.
Place on fire and bring to a boil.
Pour into glass containers.

Since there is no sugar in this recipe, this delicacy is suitable for both small children and diabetics.

Pumpkin puree for babies for the winter

Already at six months of age, infants can be introduced to pumpkin puree. You can make pumpkin puree for babies according to the recipe for the winter, but this preparation has its own cooking characteristics. First of all, you need to make sure that the baby is not allergic to the product.

Recipe:

Cut the pumpkin into small pieces.
Place in the oven at 180 degrees for 40 minutes.
After 50 minutes, remove from the oven and rub thoroughly.

Important! To prepare the puree, you need to grind the mass as thoroughly as possible so that the baby does not get any lumps.

The best for children

If you want to make pumpkin puree that kids will enjoy, then there are a number of rules:

Before preparing large portions, be sure to do an allergy test. It is enough to break a small piece of pumpkin and give it to the child to try along with the mixture.
Pumpkin is strictly contraindicated for those babies who suffer from stomach and intestinal diseases.
Earlier does not mean better: the acceptable age for introducing pumpkin is 6-8 months.
Jars must be sterilized as thoroughly as possible.

The recipe for pumpkin puree for babies is quite simple: you only need sugar pumpkin and water.

The pumpkin is completely cleared of seeds and cut into small slices, and then placed in the oven for 40-50 minutes at a temperature of 180-200 degrees.

To prevent the slices from “shrinking” and drying out, pour a little water into the saucepan or pie dish. Then the fruit will remain soft, although the surface will be a little astringent, and the puree with such pumpkin will be tender.

It is recommended to wipe baby puree rather than beat it - this way you will be sure that all veins and lumps have been removed.

How to prepare pumpkin puree for the winter in a slow cooker

For those who have a multicooker at home, the cooking recipe is even simpler. This would be a great apple and pumpkin puree recipe for the winter. The ingredients are as follows:

half a kilo of pumpkin and apples;
120 g sugar;
a small spoon of cinnamon and the same amount of lemon zest, maybe an orange;
150 ml water;
teaspoon of citric acid.

In a slow cooker, the dish always turns out without burning:

Cut pumpkin and apples.
Grind in a meat grinder.
Add lemon zest.
To fill with water.
Place on cooking mode for half an hour.
Add sugar and citric acid.
Cook for another 10 minutes.
Pour into jars and immediately roll up.

The temperature during cooking in the multicooker is automatically regulated, this helps to prepare the puree in optimal conditions.

When to include pumpkin in a child's diet?

The age at which a child can try orange vegetables is no earlier than the 7th month after birth. You need to cook it, and even more so introduce it into your baby’s diet, very responsibly. In fact, the complementary feeding scheme and the recipe for making purees are not much different from the preparation of other vegetable products. But still we cannot help but mention this.

So, if your child is 8 months old, you can safely give him pumpkin puree. The first portion should be very tiny - only 1/2 or 1/3 teaspoon. To begin with, complementary foods may seem tasteless to the baby and he will spit them out. If you notice that your child has not eaten anything at all, try giving him purees again. After a successful attempt, forget about complementary feeding for 2-3 days. But at this time, be sure to monitor how the baby feels: if he is not bothered by problems with the gastrointestinal tract, he does not have rashes or inflammations on the skin, then pumpkin complementary foods can be gradually increased. But remember that pumpkin complementary foods are useful if you give it to your child 2-3 times a week, observing a time interval of 2-3 days. Otherwise, the baby’s skin may turn yellow, and the body may react with an upset stomach or severe allergies - all pediatricians, including Dr. E. Komarovsky, warn about this.

Rules for storing pumpkin puree

In order to fully enjoy delicious pumpkin puree in winter, you need to store it properly. First of all, a dark room with an optimal temperature is suitable. This could be a cellar or basement. In an apartment, a dark pantry or balcony would be suitable. It is important that the temperature on the balcony in winter does not drop below zero. In the basement, the best temperature will be no higher than 10 degrees. Optimum humidity 85%. At the same time, there should be no traces of mold or moisture on the walls of the room.

Pumpkin puree for the winter for children must be carefully treated with temperature so that the preparation does not disappear.

Recipes for how to quickly and tasty make pumpkin and zucchini puree for a child

The recipe below will tell you how to quickly and deliciously prepare pumpkin-squash puree for a child. The dish will turn out to be very delicate in consistency and will delight you with a soft, delicate aroma. If you plan to give puree to a baby under one year old, you need to add minimal salt to it. For older children, this point is not so important.