The first time I had pumpkin puree was at a Korean BBQ restaurant. It had a creamy and smooth texture with a slight sweetness, making it a great palate cleanser. I found it easy to make at home, so I bought a Midea soy milk maker, which can make not only soy milk but also pumpkin puree, corn juice, fruit juice, vegetable juice, porridge, and even soup. It’s very practical. Today, I’m going to share how to use it to make pumpkin puree—my breakfast companion.
Ingredients
- Pumpkin 200g
- Rice 1 tablespoon
- Millet 1 tablespoon
- Water 300ml
- Rock sugar 1 tablespoon （other types of sugar are also okay.）
The rice is mainly to make the texture smoother, and the millet deepens the orange color. The above ingredients are suitable for 1-2 servings.
Instructions
- Cut the pumpkin into small pieces and put them into the soy milk maker.
- Rinse the rice and millet, then add them to the machine along with the water and rock sugar.
- Select the mode for puree, wait for 30 minutes, and you’ll have a silky and rich pumpkin puree.
After the pumpkin puree is done, it’s best to clean the machine immediately. At this point, you can simply wipe it clean with a cloth. If you’re not available to clean it right away, it’s a good idea to add some water to soak it for easier cleaning later.
This soy milk maker also has a timer feature, but be cautious about food spoilage during the summer. For example, if you prepare the pumpkin puree at night, leaving the pumpkin soaked in water overnight during summer will spoil it by morning.
I’ve tried using the timer for soy milk, and since the beans need time to soak, I set it to start after 7 hours. This way, the soy milk is freshly made in the morning without spoiling. Of course, you can also directly blend dry beans in the morning, as this machine supports blending without pre-soaking.
