Do we freeze pumpkin for the winter and how to prepare a delicious dish from it?

As a rule, pumpkin is a fairly large product that is considered seasonal. What to do if you have a huge vegetable in your hands that is simply impossible to handle at once, but you want to preserve its benefits for a long time? The answer is simple: you can freeze pumpkin for the winter.

Does freezing affect the beneficial properties of pumpkin?

As a rule, many housewives are primarily concerned about the properties of the product. Pumpkin is a vegetable rich in beneficial microelements and many vitamins, and is also naturally sweet. It is natural to worry about the preservation of these qualities.

So does freezing spoil pumpkin? Experts think not. When properly frozen, pumpkin fully retains its properties, including what children love - its sweetness.

How to properly freeze pumpkin?

An undeniable advantage is that pumpkin can be frozen, both raw and cooked, and in any form: cubes, strips and pureed. In any form or shape, pumpkin will fully retain its qualities (including color!) and will serve as an excellent addition to almost any dish throughout the year.

What kind of pumpkin can be frozen:

• take a healthy, strong fruit: no bruises or rot on the skin, the stripes are even and clear, and the weight is impressive when compared to the size;
• The riper the pumpkin, the better - the dry stalk and dense elastic pulp will tell you this.

How to prepare a red vegetable for freezing:

1. It is necessary to remove all of its internal parts from the fruit: fibers and seeds.
2. Remove the peel. The exception is the preparation for puree, but more on that later.
3. For convenience, large vegetables should be cut into large pieces, for example, into slices.

Important
The magazine pureis.techinfus.com/en/ draws attention: estimate in advance the volume of the product to be frozen and prepare the container so as not to fill it to capacity: pumpkin contains a lot of water, and it expands when freezing, so pumpkin, both sliced ​​and pureed form, you will need space.

How to properly freeze pumpkin cubes

Pumpkin cut into small cubes is a very convenient dressing for stews, soups, compotes, and boils well in porridge. But freezing the pumpkin by simply pouring the cubes into a bag or container is not recommended: they will freeze together, and then you will have to deal with a whole lump, which will not size evenly, and the cubes will turn into jelly.

To prevent this from happening, there is one trick:

1. Prepare in advance a free space in the freezer and a flat surface (a large plate or a baking sheet with sides).
2. Place the diced pumpkin on the selected surface so that the pieces do not touch.
3. Place a second similar plate or baking sheet on top (the bottom should not touch the lower pieces).
4. Place in the freezer for 2-10 hours at a temperature below –20 so that the pumpkin pieces are thoroughly frozen.
5. Now pour them into a bag or other container.With this method, it is not necessary to do portion packaging. The cubes will be easy to take out from the general bag - exactly as needed.

Advice
To prevent pumpkin pieces from losing their shape after defrosting, they can be dried in the oven or in the open air. Excess moisture will leave the pulp, and the pumpkin will even become sweeter.

How to freeze grated pumpkin

Grated pumpkin takes up significantly less space in the freezer and is ideal for dishes where individual pieces are not needed (for example, smoothies, baby food, most cereals). This is an excellent ingredient for baking or filling. There is no need to thaw the workpiece - it goes straight into the dish.

Important nuance
Let the pumpkin drain a little before packing and be sure to release the air from the bag - otherwise the vegetable will become covered with a crust of ice, and after thawing it will lose its taste.

The magazine pureis.techinfus.com/en/ recommends using portioned bags or making one bracket no thicker than 1.5 cm. This is easy to cut with a knife without defrosting the entire supply of vegetables. Repeated icing will ruin the pumpkin.

Freezing pumpkin puree

Before freezing pumpkin puree, you need to prepare it, of course. To do this you will need an oven, a baking sheet, a piece of foil and a blender.

1. Cut the pumpkin into pieces (no need to peel the skin) and place in a single layer on a baking sheet, on top of parchment paper.
2. Preheat the oven to 180 degrees, cover the pumpkin pieces on a baking sheet with foil.
3. Bake for about 45 minutes, checking occasionally with a fork; a fork will slide into the pumpkin when it's done. The baking time depends on the type of pumpkin, the volume of pieces and the temperature in the oven.
4. Let the cooked pumpkin cool and then peel off the skin. It will come away from the cooked pulp without any difficulty.
5. Use a blender to puree the peeled and cooled pulp.

Place in bags or ice cube trays and store. The puree stays in the freezer for 6 months to 1 year without losing its unique properties.

Advice
Packaging in bags will be a hundred times more convenient if you place them in a container and fold the edges - for example, into a mayonnaise bucket or food container. All you have to do is carefully pour the puree into it!

What can you cook from frozen pumpkin?

In any form, pumpkin is an excellent ingredient for a wide variety of porridges, including semolina.

Cooking features:

• throw the frozen portion of the vegetable only into cold water;
• puree that is already baked - add it to dishes 5 minutes before the end of cooking;
• chips, even raw, require cooking, it will take about 10 minutes;
• cubes from the freezer will cook faster than fresh ones, but still give them at least 20 minutes.

Frozen pumpkin soup

Frozen cubes make an excellent dish such as cream soup. It is prepared from vegetables with the addition of cream.

You will need:

• carrot;
• potato;
• onion;
• cream;
• seasonings to taste.

Preparation:

1. Chop carrots, onions and potatoes and immerse in cold water.
2. Throw in the frozen pumpkin pieces.
3. Cook for about thirty minutes over medium heat.
4. When the vegetables are cooked, grind them to a puree using a blender, at the same time add your favorite spices to taste.
5. Lastly, add the cream and place the pan on the stove again.
6. Bring to a boil and keep it there for 5 minutes.

This soup will be a great addition to the dinner table. It can be served with rye crackers and parsley or green onions.

Frozen pumpkin porridge

Perhaps one of the most famous and favorite dishes with pumpkin is millet or rice porridge. Pumpkin pieces are ideal for preparing the dish, but mashed potatoes and grated preparations will also work well.

For 3 servings you will need:

• 260 g pumpkin cubes;
• 120 ml milk (any fat content depending on your preferences);
• 1 tbsp. corn, millet or rice cereals;
• salt, sugar - to taste;
• cinnamon, honey or jam (optional).

Preparation:

1. Place the milk, pumpkin and other ingredients in a saucepan.
2. Let it boil and turn down the heat.
3. Simmer over low heat until the pumpkin begins to break down into fibers. This is a sure sign that everything is ready.
4. Place on plates to cool slightly. Serve with honey, jam, fruit or whipped cream.

Semolina porridge also works well with pumpkin, but it cooks quickly and is immersed in hot, but not boiling, milk. Therefore, first add the semolina, and then the grated pumpkin. Cook, stirring constantly, and at the end remove from heat and let stand covered.

Pumpkin is not only a healthy product, but also extremely convenient. It does not lose vitamins and external properties when frozen, it is easy to use in various dishes, and its natural sweetness allows you to add less sugar, which is only good for your teeth and figure.