This is yet again something you won’t get in German supermarkets – Pumpkin Puree.
Well – here in Germany it is just not that common to bake with pumpkins I guess… at least I am not often using pumpkins for baking – cooking yes, but there you always use fresh pumpkins – so there is probably absolute no need for canned Pumpkin Puree in Germany ;) And that is ok, because you can make it very easily yourself at home in almost no time and with almost no effort. It’s basically cooking a pumpkin and mix it until you have a nice thick pumpkin puree. Done. ;)
INGREDIENTS / ZUTATEN
DIRECTIONS / ZUBEREITUNG
2. Drain the pumpkin pieces – save some of the cooking water. Puree the pieces in a blender. Store in an airtight container in the fridge for up to 7 days or in the freezer for let’s say 6-8 months.
2. Das Wasser abgiessen (etwas zurückhalten) und dann mit dem Mixer oder Pürierstab pürieren. Hält sich im Kühlschrank etwa 7 Tage oder eingefroren ca. 6-8 Monate.