Writing down an instruction to add the 'passed ingredient X' to bowl Y, I found the possible referring phrases getting slightly clunky, or else unspecific like 'the result'. With tomatoes it would be Passata. I've seen it called purée, but does that cover high-water sludge too? By analogy I'd like to write 'passée' (with care not to drop that second 'e'...) but that doesn't seem to exist conventionally, so might be jarring to (currently hypothetical) readers.
For an example, I boiled and mashed pumpkin with added water, then I pushed the mass through a sieve until the work got too hard and scraped the sieve bottom into the juice. The results were solid-rich but still thin juice, what I want to name; and a fibery, firm lump, much more of an everyday-language puree than the former. Both 'pumpkin', both used further on.
For another, coarsely cut and crushed tomatoes with diced peppers on top, steamed soft and passed resulted in a blended-soup-like fluid. The sludge I mentioned above, which doesn't seem to sound very culinary, or does it? I actually jotted down 'soup' at first, but there's no soup going into or out of that recipe. Avoiding such confusion prompted this question.
Is there a single word I can use, or several for various cases? In English and also in German, if you're equipped to oblige.