Pumkin Puree

How to make unflavoured pumpkin puree for different recipes like breads, puddings, panacottas, cakes etc. This puree can also be used as an egg replacer. 1/4 cup of pumkin puree replaces 1 large egg.

RECIPE

Portions 4

Prep time 5 min

Cook time 10 min

Tools: Pressure cooker, fork or masher.

INGREDIENTS 

Pumpkin 250 g

Water 2 tsp

METHOD 

Wash, remove skin of the pumpkin. Chop into rough chunks. Place in a steel container. Add water only 2 tsp.

Add 1 cup water in the cooker. Place this container with pumpkin in the cooker. Cover it with a lid.

Place pressure cooker lid and take 2 whistles. When the pressure cooker cools naturally, open and remove the container.

Mash the cooked pumpkin or run in a mixer jar to make a puree. Store in a airtight clean container until use.

Tips: Stays in refrigerator for 10 days. Freeze and store for 2 months, thaw in refrigerator for 4 hours, then bring to room temperature and use.

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