Bright, fragrant puree from pumpkin turns out not less tasty and healthy than a usual snack from vegetable marrows or eggplants. Pumpkin is available throughout all fall and is well stored till the spring that is why you still have time to please yourself and your family with tasty pumpkin puree. This recipe is perfectly suitable for dietary nutrition, a vegetarian or lenten menu. If you want to preserve pumpkin puree for the winter, at 5 minutes before the end of preparation add 50 ml of 9% vinegar to vegetables. Then shift hot puree in the glass sterilized jars, cover with metal covers and roll up with special machine. Turn jars with preparations upside down, wrap them up with a plaid and leave till full cooling. Store ready-made pumpkin puree in dark cool place. From the given amount of ingredients I get 750 ml of puree.