During the season of the fresh, colorful and juicy pumpkin, I will continue to suggest various pumpkin recipes and preservation methods (especially this pumpkin puree in the freezer) because it's worth consuming it in as many forms as possible! In autumn, I always have pumpkin in the house, I keep it on the window if it is smaller, for the decor and atmosphere and, whenever I want a pie, a loaf cake or a soufflé, I quickly take it and cook it.
If you have larger pumpkins and there are some unused pieces left, I suggest you puree them and store in portioned bags in the freezer. This pumpkin puree is wonderful in various loaf cakes, cheesecakes, soufflés, porridges, puddings and much more. Besides the wonderful color, it also has many good, natural, handy and cheap nutrients.
Last year I even froze raw grated pumpkin. I didn't like it, it was watery when thawed and rubbery even after cooking, so I don't really recommend it.
You can choose the cooking method, I prefer steaming it, see the details in steps. It can also be baked in the oven (it comes out a little dry but you can cook a larger amount in the oven) or boil it in water (it's slightly more watery), or even in the microwave with some water in the bowl. Another important remark - I recommend freezing it in small portions of 100g, 200g and 500g or more, but only if you have a specific favourite recipe with those quantities. It's easier to defrost 2 bags than having to put it back in the freezer, get messy etc.