🥶 Freeze pumpkin easily: raw, blanched or cooked
Do you want to avoid waste, enjoy pumpkin all year round, or save time for your next recipes? Good news 🍂: pumpkin freezes really well, provided you choose the right method! Whether you prefer to prepare it raw, blanched, or already cooked, each option has its advantages depending on the use: quick soup, gratin, purée, etc. Discover here all the tips for preserving the flavor, texture, and color of your favorite pumpkin 🧡, without any hassle. You can cook seasonally... even out of season!
Overview: Methods for freezing pumpkin
| Method | Preparation | Ideal use | Benefits | Disadvantages |
|---|---|---|---|---|
| Believed | Dice, on a baking sheet, freeze flat, bag | Soup, puree, gratin, broths | Ultra fast, natural taste, melting texture | Slightly more watery, not for pan-frying |
| Bleached | Plunge into boiling water for 2-3 minutes, cool, drain, freeze flat | Pan-fried, wok, risotto, pie | Better hold, preserved color, less water when cooking | Whitening step, sometimes firmer texture |
| Cooked | Roast, steam, mash, cool then bag | Quick soup, baby puree, express gratin | Ready to use, time saving, portionable | Loss of texture in cubes, to be reserved for mixed recipes |
Steps: How to freeze pumpkin like a pro?
- Wash and cut your pumpkin in half, then into quarters. Remove the seeds with a spoon (save them for roasting in the oven!).
- Cut into cubes or strips according to your preferences. No need to peel it: the skin becomes tender after cooking 👌.
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Choose your method :
- Raw : Place the pieces on a baking sheet lined with baking paper. Place in the freezer until firm (2-3 hours). Then transfer to airtight bags.
- Blanching : Plunge the pieces into boiling salted water for 2-3 minutes, then cool them quickly in iced water. Drain, dry well, freeze flat, then bag.
- Cooked : Steam, roast in the oven, or make a puree. Let cool, then portion into freezer bags.
- Label 🏷️ each bag: method, date, quantity. You'll thank yourself later!
- Freeze flat for space-saving and easy use. Once the cubes are set, you can stack the bags.
- Defrosting : For soup/gratin, cook directly. For stir-fries or pies, defrost in the refrigerator or fry in a pan over low heat immediately.
FAQ — Everything you need to know about freezing pumpkin
Should I blanch pumpkin before freezing it?
No, it's not mandatory 👍. Blanching helps preserve the color and texture, especially for stir-fries. But for soup or puree, you can freeze it raw; it's faster!
Do I need to peel the pumpkin before freezing?
No need! The skin becomes tender when cooked, even after freezing, especially for local varieties like the Lorraine pumpkin 🧡.
How long can you keep pumpkin in the freezer?
Up to 8 to 12 months if well wrapped, without frost. Beyond that, it loses some flavor and texture, but remains perfectly edible.
Can you freeze ready-made puree?
Yes, it's even super practical for quick meals 🥄! Portion the puree, let it cool, then wrap it tightly. Heat it directly or add it to your soup.
How to prevent pumpkin from becoming soggy when defrosted?
Blanching helps firm up the meat. For pan-fried dishes, cook immediately without waiting for complete thawing. Avoid refreezing once cooked.
Can you freeze pumpkin seeds?
Yes! Wash them, dry them, then freeze or grill them for a healthy snack 🥜.
Any recipe ideas using frozen pumpkin?
Creamy soup, quick curry, risotto, gratin, pancakes or even in an air fryer for rustic fries!
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