Red pumpkin puree
Ingredients
- 2 kilos red pumpkin, pared
- 170 g honey
- 180 ml apple cider or apple juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grounded clove
- 1/2 teaspoon grounded nutmeg
Without sugar, aromatic and totally healthy red pumpkin puree that can be used as base for many recipes.
Try to take advantage of the abundant red pumpkin of this season and create delicious, nutritious and healthy recipes.
Red pumpkin puree that I am presenting to you is relatively neutral in taste and without sugar.
It will be a great base for all the delicacies you want to make.
Method
Cut the pumpkin in pieces. Line a baking pan with parchment paper. Bake for about 1 hour at medium heat, 170C-180C degrees.
We’ll need a pot to make our puree.
In the pot, add the pumpkin pieces and mash them up with a hand blender.
If you don’t have a blender try to pulse it in a food processor.
Add the honey and stir for about 5 minutes in low to medium heat.
In my stove (with scale 0 to 10) in 7-7.5.
Low the heat in 5-5.5 and pour the apple cider or juice in the mixture along with spices.
Stir for another 10 minutes.
When the mixture thickens it is ready.
Basically, puree is unsweetened and is the basis for future recipes (cakes, cookies or even pies).
If you do not want to use it directly (it’s enough) let it cool down a little and pack it in jars.
You can first sterilize the jars in order to preserve the puree more.
I keep the puree in the fridge.
For even longer storage, you can pack it in suitable bags and place it in the freezer.
Nutritional information per 100 g
Proteins: 46,03 kcal
Proteins: 0,88 γρ.
Carbohydrates: 11,78 γρ.
Fat: –γρ
