Step-by-step guide to preparing pumpkin for freezing
After selecting the best pumpkin from my harvest, the next step is to prepare it for freezing. Proper preparation is crucial to ensure that the pumpkin retains its taste, texture and nutritional value. Over the years I have developed a method that works well, keeping the pumpkin in excellent condition for months.
1. Clean the pumpkin
The first step is always to thoroughly clean the pumpkin. I start by rinsing the pumpkin under cold running water to remove any dirt and grime from the surface. Since the skin is tough, I use a vegetable brush to scrub it gently but thoroughly. This step is important even if you plan to peel the pumpkin because it prevents dirt from contaminating the flesh during the peeling process.
2. Peel the pumpkin
Then I peel the pumpkin. Pumpkins have thick, tough skins, so I find it easiest to use a sharp peeler. Starting from the top, I peel downwards in long, even strokes, making sure to remove all the skin. Sometimes I make a second pass to get a greenish layer under the skin, which can be tough and less pleasant to eat.
3. Carving the pumpkin
After peeling it is time to cut the pumpkin. I start by cutting off both ends to create a stable base. Then I cut the pumpkin in half where the neck meets the rounder bottom part. This makes it easier to handle. I continue by cutting each section in half lengthwise, exposing the seeds in the rounded bottom portion. I scoop out the seeds with a grapefruit spoon and set them aside. I feed them to my chickens so nothing goes to waste!
Before freezing, I prefer to cut the pumpkin into uniform cubes of about 2.5 cm in size. This size is versatile for various recipes and ensures even freezing and thawing.
4. Blanching the pumpkin (optional)
Blanching is a step I sometimes take, depending on how I want to use the pumpkin later. Blanch involves boiling the pumpkin cubes briefly for about 2-3 minutes and then plunging them into ice water to stop the cooking process. This helps preserve the color, texture and flavor of the pumpkin during freezing. While not strictly necessary, especially if you’re in a hurry, blanching can make a noticeable difference in quality.
5. Prepare for freezing
Now that the pumpkin has been peeled, cut and possibly blanched, it is ready to freeze. I’ll share the two methods I use in the next section: one for diced pumpkin and one for roasted and pureed pumpkin. Both methods have their own benefits, and I choose based on how I want to use the pumpkin later.