Homemade Pumpkin Puree

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I love to eat pumpkin but i always leftover pumpkin in my fridge. Does this happen to you too? Every time,i cook pumpkin,it’s seem to have little left because it is too much for 2 persons to finish all ^^ There are so many things you can make it with pumpkin ~ Today let’s me show you how i use the leftover pumpkin to make pumpkin puree as my breakfast healthy jam =)

我很喜欢吃南瓜,但每次都会留下多余的南瓜在我的冰箱里。你是否也和我一样状况呢?每一次煮南瓜时,总是剩了一点点,因为对两个人来说实在太多了,吃不完^^ 剩下的南瓜有太多东西可以做了〜今天我分享的是如何把用剩的南瓜做成南瓜泥酱,当我早餐健康的果酱=)

Steps / 步骤
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Peel and cut the pumpkin into small pieces.Then place the pumpkin pieces into steamer, steam about 10-12 minutes until it cooked and fully soft.
把皮去掉后,将南瓜切成小块状。然后放入蒸锅里蒸10-12分钟至到南瓜熟透变软为止。

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After that, drained out the water inside the bowl and mashed it with a fork.
将碗里的水倒掉,再用叉子将南瓜压烂。

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Add 2-3 tablespoons of fresh milk, sprinkle some black sesame seed or white sesame seed, a pinch of salf, and some black pepper, then mix well.
加入2-3汤匙的鲜奶,撒些黑白芝麻,少许盐和黑胡椒,然后拌匀即可。

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Very simple and healthy veggie jam are ready to serve ! It can keep for 1-2days in fridge.
很简单的健康蔬菜果酱准备上桌了!它可冷藏保存1-2天。

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I like to coated it with wholegrain bread.
我喜欢把南瓜泥酱涂在全麦面包上。

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It’s fresh and taste smooth ! I love that =)
它很清爽和口感顺滑。我很爱=)

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Hope you enjoy ~

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