Pumpkins are autumn garden residents that look good 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 can be frozen for later.
How to freeze pumpkin?
To freeze pumpkin, wash it, remove the core and seeds, cut it into pieces and remove the peel. Hokkaido pumpkin does not need to be peeled. Pack the pumpkin pieces airtight in freezer containers and place them in the freezer. Alternatively, grated pumpkin or pumpkin puree can also be frozen.
Only ripe pumpkins are allowed to leave the bed
Only ripe pumpkin fruits are suitable for freezing. While you can confidently grab what's on offer in the supermarket, when it comes to your own garden you have to time the harvest carefully. Look out for the following signs:
- the leaves are wilting
- the stem becomes dry and woody
- the pumpkin sounds hollow when you knock it
- the shell is firm and the color is more intense
Freezing, but how?
The pumpkin is a large fruit that doesn't just go into the freezer. This is impractical for later use and is often not possible due to space constraints. But what is the best way to freeze it?In order to answer this question, it is important to know how the thawed pumpkin will be processed later. Basically it can come in three forms in the freezer:
- cut into pieces
- grated
- as Mus
The preparation steps
- Wash the pumpkin or wipe it with a damp cloth, even if it is peeled before freezing. Touching it can cause dirt to get onto the pulp.
- Cut the pumpkin in half and remove the core and seeds.
- Cut the pumpkin into smaller pieces and then remove the hard shell.
- If necessary, you can now divide the pumpkin further into strips or pieces or grate it coarsely on a kitchen grater.
- Pack the pumpkin airtight in suitable freezer containers, which you place in the freezer immediately after labeling. If possible, the pumpkin pieces can be flash frozen beforehand so that they don't stick together.
Tip
The popular Hokkaido pumpkin does not need to be removed from its shell as this type of pumpkin provides an edible coating.
Making jam
The peeled pumpkin is cut into small pieces and cooked for about 20 minutes. The cooking water is then poured off and the pumpkin is mashed or finely pureed with a hand blender. After the mixture has cooled, it is poured into freezer containers in portions and frozen.
Durability
Pumpkin has a shelf life of about four months. Pumpkin pieces can stay in the freezer longer.
Usage
Defrosted puree is a good base for the popular pumpkin cream soup. Whole pieces can be processed like fresh pumpkin.
- bake in the oven
- or prepare in the pan
If the pieces are small, you can even skip defrosting them first.
Conclusion for quick readers
- Suitable pumpkins: In autumn, ripe and freshly harvested pumpkins are ideal for freezing.
- Signs of ripeness: leaves wilt; stem dries up; Pumpkin sounds hollow; solid shell; intensive coloring
- Shape: Cut the whole pumpkin into pieces for the freezer, grate it or cook it into puree
- Preparation: Wash and halve the pumpkin; Remove core and cores
- Preparation: Peel pumpkin pieces and further cut or grate if necessary
- Tip: Hokkaido pumpkin can be eaten with the peel on and therefore does not need to be peeled
- Shock freezing: If possible, flash freeze pieces so that they don't freeze together later
- Freezing: Place the pumpkin in tightly sealing containers, label them and place them immediately in the freezer
- Mush: Cook small pieces of pumpkin in 20 minutes, mash them and freeze them after they have cooled
- Shelf life: Pumpkin puree has a shelf life of four months; Pumpkin pieces can freeze longer
- Use: Puree as a base for a cream soup; Bake pieces or prepare them in the pan
