What to do with pumpkins - still got a few

[john9159]

I need to preserve pumpkin, of which I still have two.

Traditionally I have only ever blitzed them into a pulp and frozen for use as soup.

I now would like to introduce this into curries for example but it will not keep long fresh.

Does anyone have suggestions on how to preserve pumpkin, preferably without the likes of vinegars or excessive amounts of sugar/salt for example?

Thanks

[Tomatoe]

My grandmother used to dice them quite chunky(1/4~1/2 inch cubes) and freeze them. Seemed to work fine for her.

[alldigging]

Roast and remove the flesh and freeze.

[muddled]

Are they cured?
I'm rather hoping mine will be good for another couple of months yet without me doing anything to them.

[marchogaeth]

Are they cured?
I'm rather hoping mine will be good for another couple of months yet without me doing anything to them.

I've hardly started on mine yet. I expect them to last at least til Easter.

[chris]

I was going to say if they were cured properly, they'll last a fair while yet. I still have some on my windowsil - not ideal either as its south facing, but they're keeping fine.

[PyreneesPlot]

In a box in the wardrobe We've eaten a few but don't really get going on them until the rest of the fresh stuff from outside is gone. I think we finished them in about April last year - but they do get well cured.

[marchogaeth]

As regards your original question (sorry), you can do as others have said or make the whole dish and freeze that. They can also be grated and frozen. Depending on the variety you will get more or less water out of the flesh when you thaw it which is why I prefer to make the whole dish for anything with a squash in it.

[Nicos]

Try making pumpkin jam.

There are a few recipes on tinternet but here's one....

Pumpkin jam recipe - The Cottage Smallholder | The Cottage Smallholder

[Nicos]

Or marmalade?....

Pumpkin marmalade recipe

[Nicos]

^^^^ those do use a lot of sugar I know...but they are at least different from bog standard stuff if you know what I mean!

[Alison]

Any I have that aren't cured well enough to store long term are cut into chunks and frozen. Then when you want to use them don't defrost but cook from frozen, they stay much nicer and less mushy. Particularly good roasted although I grow some of the many types of winter squash rather than traditional pumpkins as I think they have much more flavour.

[Hans Mum]

Mine are on top of kitchen cupboards just use them as I need them...works for me.