Pumpkin Puree

Cut the pumpkin in half (do not peel) and scrape out the halves except for the firm flesh and remove the seeds. Cut the halves into slices and then into not too large pieces. Pour into an appropriately large saucepan and pour enough water over it that 1/3 of the amount is not covered with it and still sticks out. Add salt and sugar and let it simmer until the pumpkin is soft.

Pour off the liquid, collect some of it in a container and keep it ready. Finely puree the pumpkin pieces with a hand blender. See if the mass gets a creamy consistency. I added 3 tablespoons of the stock and then mashed it again vigorously. The puree should be free of pieces and as creamy as a spreadable or sprayable buttercream. With thorough pureeing, it no longer has to be passed through a sieve. When it is stored in the refrigerator, however, the mass attracts a little and becomes firmer. But that's okay, because you can continue to use it in a variety of ways and it does not make any cream or dough too liquid and falsifies the required consistency. It can also be easily incorporated into soups or desserts - in conjunction with the necessary liquids, because it dissolves easily when mixed.

The unused puree can be stored in the refrigerator for approx. 1 - 2 weeks. To make it more durable, you can also fill it hot into sterile screw-top jars, like jam.

The number of people mentioned above relates to a finished quantity of approx. 2400 g.