A pumpkin puree is a safe bet when it comes to pleasing the most demanding palate, and we already know that children are usually picky about vegetable purees and creams , although there are two that do not usually fail, the zucchini puree and the puree pumpkin. The mild flavor of these purées is almost always to their liking, so don’t miss the opportunity to offer them when they are in season.
Pumpkin is a vegetable that you will be able to find almost all year round depending on whether it is the summer variety or the winter squash .
What do you have to take into account when choosing a pumpkin?… In the case of summer squash, it is better to choose a medium-sized one, since the largest ones usually have the most bitter meat. Choose it with shiny and smooth skin, and with skin that is not excessively hard, and avoid those that are heavy and have a rough touch with dull skin. Winter squash last longer as they have a lower proportion of water, but the advice would be the same, smooth and firm skin.
Pumpkin is a great source of fiber with very few calories, and has a very appreciable amount of beta-carotene and vitamin C, E and group B. It is also rich in potassium. What does all this contribute to our health? Helps care for the eyes thanks to beta-carotene, improves intestinal transit, is diuretic and purifying, and prevents degenerative and cardiovascular diseases and cancer. It is also highly recommended for those people prone to respiratory diseases and those with dry skin , and naturally it is a highly recommended food for children, pregnant women, and lactating women.
With all these benefits, who can resist eating a delicious plate of pumpkin puree ?…
- 1 kilo of pumpkin.
- 100 grams of margarine.
- 1 fresh onion.
- ½ liter of water.
- 4 tablespoons of flour.
- ¼ liter of milk.
- 1 egg yolk.
- A pinch of white pepper.
How to make pumpkin puree
Peel and cut the pumpkin into pieces. Melt half of the margarine in a saucepan and fry the pumpkin and the onion cut into strips for about 10 minutes. Add the water and let it boil until the pumpkin is tender. Let cool slightly and pass through a food mill with a little milk. Melt the rest of the margarine and mix with the flour as if it were for a bechamel sauce.
Cook for 1 minute and add the crushed pumpkin. Add the rest of the milk little by little and let it boil over low heat for 10 minutes. Season the pumpkin cream.
Just before serving, add the egg yolk and stir vigorously to refine the flavor of the cream and place the pan on the heat without letting it boil again to prevent the yolk from curdling.
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