Pumpkin Puree is invariably the first of the solid foods introduced to an infant. Easy to digest and easy to make, I have been using this as a great egg replacer and we loved our Pumpkin – Chocochip bread .
I also use this puree to make Low fat Pav Bhaji (a popular Indian snack, but toned down in Calories), Shorba (light soup like broth) etc. Although we love making a simple vegan stir fry with the Squash, I guess it was time to post how we make this at home.I generally make fresh puree every time, so don’t store them at all
I make it in two ways depending on how much time I have, and the quality of the veggie. Longer time window means I bake the chunks for about 30-40 mins, cool them and puree it. Today’s method is stove top when I have both lesser quantity and less time on hand.
The pictures are self explanatory, and there are no measurements, so am just noting down the process, briefly.
- Wash, peel and chop the pumpkin into largish chunks (about 1 1/2 cups of veggies)
- Simmer 2 cups of water and boil these chunks with a pinch of salt
- Let them boil / simmer till fork tender.
- Drain the water (you can use it to make chapati atta)
- Puree the rest once cooled. Store in an airtight container for up to 1 week
