I normally stock pumpkin in my freezer. There are two to three types of making the pumpkin puree. This is one of the methods. Pumpkin puree can be used to make parathas, pulao, kheer and many more delicious baked dishes. Grated pumpkin can also be frozen in zip lock bags. The preparation is quite easy and hassle free.
First cut the pumpkin into small wedges. Make sure the knife is sharp and be careful because the skin is harder and it takes some effort to cut through.
Remove the seeds and peel off the skin with a peeler. Again be careful. While peeling, I cut my finger and even it hurts now.
You can just use a grater and grate it. This can be stored in zip lock bag and placed in freezer. Pulao using grated pumpkin tastes great.
For the puree add water and pumpkin wedges in a pan. Heat it. Cover the pan with lid. When the water comes to boil, switch flame to low and allow it to cook until a tooth pick can be inserted easily into the pumpkin. It must be soft. It takes 30-45minutes.
Drain water. Do not discard water. You can use it to make chapathi or roti dough. Let the pumpkin wedges cool. Cut them into small pieces.
Grind it to a fine paste in a mixer grinder or into a coarse paste in a hand mixer. Transfer to a jar and freeze.