Canned pumpkin puree

Canned pumpkin puree is a versatile and practical ingredient commonly used in cooking to prepare various recipes, from soups and stews to desserts like pies and muffins. It is made by cooking and mashing the pumpkin pulp, which is then canned for easy storage and year-round use.

The origin of canned pumpkin puree is linked to the popularity of pumpkin in North America, especially in the United States, where it is a traditional ingredient in autumn and seasonal dishes, such as the famous pumpkin pie during Thanksgiving. However, pumpkin is a native American food, and its use in recipes extends throughout Latin America.

Regarding its properties, pumpkin puree is an excellent source of fiber, vitamins (such as A and C), antioxidants, and essential minerals like potassium. It is also low in calories and fat, making it a healthy option to enrich various preparations.

In the context of Hispanic American cuisine, canned pumpkin puree may have different synonyms or names depending on the region, although its canned presentation may be less common in some areas. Some equivalent terms include zapallo puree, ayote puree, or simply pumpkin puree. It is important to note that "zapallo" is a word commonly used in countries like Chile, Argentina, and Peru, while "ayote" is more frequent in Central America and the Caribbean.