Home made pumpkin Puree....

Pumpkin Puree

It was while blog hopping that I happened to see Chefinyou's Pumpkin puree, and the lovely click made me mistook it for Mango puree for a moment......


Eyes will always see what you love to see.......Right ?

Yes, I am craving for those lovely Mangoes that the lucky ones in India are enjoying this summer...And flooding the blogging world with all sorts of lovely dishes with mangoes.....There is no other way than buying some canned mango here, which I am not for....
So let me wait for the Summer to arrive and bless us with some mangoes...

Now, we will leave the mango story for time being and let us get back to today's post....It is simply a pumpkin puree made within minutes of work at my kitchen....

Actually I wanted to post my egg-less pumpkin bread recipe which is there ready in my draft...But just for the love of this snap of pumpkin puree , I am giving it a separate post status...

Let us get to the preparation....

Ingredients

1. Pumpkin             -  1   [ you can use cut pieces as well]

Preparation

Pumpkin Puree preparation

1. Cut the pumpkin into pieces and remove the seeds.
2. Now peel off the skin with a sharp knife so as not to chop off much of the flesh.
3. Wash and cut them into cubes. 
4. Take a pan large enough to hold the pieces and add the pumpkin cubes with water about 1/4 of the level of the pumpkin pieces.
5. Heat the pan and bring it to boil. Stir in between to make them cook evenly.
6. The pumpkin pieces will turn soft once they are cooked. It takes about 15 - 20 mins.
7. Turn off the flame and drain the pieces using a colander.
8. Please dont throw away the drained water. Instead use it as a vegetable stock for any of you gravy dishes. [ Sambar or Erissery will be perfect].
9. Once cooled down, blend the drained pieces to a fine paste and pumpkin puree is ready.
10. You can keep them refrigerated in a clean and closed container and use as required.

I got almost 3 cups of puree from the whole pumpkin of the size chosen....