Freeze Pumpkin: These 3 variants are available

Freeze raw pumpkin

To freeze the pumpkin raw, you first have to peel it. An exception is the Hokkaido pumpkin, which you can also eat with shell. Subsequently halve the pumpkin, cut off the stem and remove the seeds with a spoon. Last but not least, the pulp must be cut into small cubes.
The next step should be the pumpkin cubes shock freeze, Place it on a sheet of baking paper or a large plate and place it for one to two hours in the freezer.
Then you can put the vegetables in freezer bags and freeze the pumpkin. Shock-freezing prevents the pumpkin pieces from freezing each other later and thus remains portionable individually. Incidentally, pumpkins are not suitable for blanchingbecause they would become soggy after thawing.

Freeze pumpkin as Mus

If you plan to process the pumpkin into a delicious pumpkin soup later, you can do it the same way Freeze as Mus, You should also peel, stalk and core it and then cut it into pieces.
Then you cook the pumpkin for about 20 minutes with a little water in a pot. Once it is soft, you can drain the water and puree the pumpkin.
When the pumpkin puree has cooled down, place it in a freeze-proof container and place it in the freezer. That's the pumpkin Durable for about four months, By the way: You should not throw away the seeds, because you can roast pumpkin seeds very well and use as a soup insert.

Freeze grated pumpkin

There is also the possibility of the pumpkin finely grate with a grater and then freeze. Before that you should peel and core the vegetables, of course.
Then you cut it best in stripesso that you can take the pumpkin comfortably in your hand and rub small. The pumpkin rasps taste particularly good in pumpkin pie or pumpkin bread.

You are looking for more pumpkin recipes? Then try the pumpkin risotto, pumpkin, pumpkin jam or pumpkin lasagna. We also tell you how to make pumpkin in the oven and hollow out a pumpkin. Alternatively, you can also cook pumpkin.