Pumpkins are autumnal garden dwellers that cut a fine figure as decoration. But the large, spherical fruits are also an enrichment for our menu. So that enjoyment is not limited to a few weeks a year, pieces of it can be frozen for later.

Pumpkin can be frozen in pieces or as a puree

Only ripe pumpkins are allowed to leave the bed

Only ripe pumpkin fruits are suitable for freezing. While you can confidently take advantage of the offers in the supermarket, it is important to be careful when harvesting in your own garden. Look out for the following signs:

  • the leaves are wilting
  • the stem becomes dry and woody
  • the gourd sounds hollow when tapped
  • the skin is firm and the color more intense

Freeze, but how?

The squash is a large fruit that doesn't just pop into the freezer. This is impractical for later use and often not feasible for reasons of space. But what's the best way to freeze it?
In order to answer this question, it is important to know how the thawed pumpkin is later processed. Basically, it can come in three forms in the freezer:

  • Cut in pieces
  • grated
  • as mousse

The preparation steps

  1. Wash the squash or wipe it with a damp cloth, even if peeled before freezing. Dirt adhering to it can get onto the pulp by touching it.
  2. Cut the squash in half and remove the core and seeds.
  3. Cut the squash into smaller pieces and then remove the tough skin.
  4. If necessary, you can now further cut the pumpkin into strips or pieces or grate it coarsely on a kitchen grater.
  5. Pack the pumpkin airtight in suitable freezer containers, which you put immediately in the freezer after labeling. If possible, the squash pieces can be flash frozen beforehand so they don't stick together.

tips

The popular Hokkaido squash does not need to be peeled of its skin as this type of squash provides an edible casing.

prepare mush

The peeled pumpkin is cut into small pieces and cooked in about 20 minutes. Then the cooking water is poured off and the pumpkin is mashed or finely mashed with a hand blender. After the mass has cooled, it is poured into freezer containers in portions and frozen.

durability

Pumpkin puree has a shelf life of about four months. Pumpkin pieces can remain in the freezer for longer.

use

Thawed mush is a good base for the popular pumpkin cream soup. Whole pieces can be further processed like fresh pumpkin.

  • bake in the oven
  • or prepare in a pan

If the pieces are small, you can even do without defrosting them first.

Conclusion for fast readers

  • Suitable pumpkins: In the fall, ripe and freshly harvested pumpkins are ideal for freezing.
  • Maturity signs: leaves wither; stem dries up; pumpkin sounds hollow; solid shell; intense coloring
  • Form: Cut whole pumpkin into pieces for the freezer, grate or cook into a mush
  • Preparation: Wash and halve the pumpkin; Remove cores and cores
  • Preparation: Peel the pumpkin pieces and divide or grate them further if necessary
  • Tip: Hokkaido pumpkin can be eaten with the shell and therefore does not have to be peeled
  • Flash Freeze: Flash freeze pieces whenever possible so they don't freeze together later
  • To Freeze: Place squash in tight-fitting containers, label and place in freezer immediately
  • Mush: Boil small pieces of pumpkin for 20 minutes, mash and freeze after cooling
  • Shelf life: pumpkin puree has a shelf life of four months; Pumpkin pieces are allowed to freeze longer
  • Use: Mush as a basis for a cream soup; Bake the pieces or prepare them in a pan

Category:

Vegetable garden