Homemade Pumpkin Puree

When Pumpkin is everywhere, literally seen/available everywhere, you need to take full advantage of it. If you are a pumpkin lover like me, bake or cook as many as dishes as you want because once they are out of the market they would be able to source them only, after a year. You get those preserved forms anytime, but they cannot replace the goodness of the fresh ones. Last year, I had made the pumpkin puree and preserved it to make goodies out of it during off season. And I must say, its been working. Those cravings of having pumpkin bread or pancakes have been fulfilled soon enough without waiting for the fall season to come or having indulged in store bought preserved pumpkin purees. I have been meaning to share the process for some time now. I am glad, atleast I could post it this fall season. If you spare some time and make it, the outcome is just rewarding. So here is how it is done.

Ginger Garlic Paste

Ginger garlic paste is readily available in the market. But the scary thought of preservatives added into them.... I prefer not to buy those but make some fresh at home by myself. And it is not that big a task. Peeling garlic is a task but if you know the shortcut to peel the garlic it is such an easy job. Moreover, for me, I do it while my kid is sleeping and me catching upon some movie :).

To peel the garlic easily, place it in a large steel container and cover it. Now shake it up and down real hard for about 3 minutes. 90% of garlic would be peeled off. I used to go for freshly peeled garlic and ginger every time I cooked. But after having Jordan, lack of time, made me switch to this ginger garlic paste. And cooking started to look much easier for me. Every time I peel the ginger and garlic in bulk to make this paste, the smell of it makes Jordan think that I am making Chicken and keeps asking me if Chicken is ready....he he he